You might feel suspicious of this recipe at first, but it’s addicting. It’s been a staple in my diet for nine years and never ceases to satisfy.
1/2 c vegan mayo, like this one
2 t lemon juice
1 T nutritional yeast
1/2 T maple syrup
1/4 t sea salt
1/4 t curry powder
1/4 t black pepper
~10 oz Hilary’s World’s Best Veggie Burger*, cooked and chopped
1/4 c seedless red grapes, halved
1 celery stalk, diced
2 T fresh parsley, chopped
whole wheat bread (optional)
*Please don’t skimp and buy a sketchy veggie burger. It doesn’t have to be Hilary’s (see ingredients via link), but it should have a recognizable ingredient list and ideally be organic.
Cook the veggie patties according to package instructions, then chop.
Whisk together the mayo, lemon juice, yeast, syrup, sea salt, curry, and pepper and set aside.
In a separate bowl, combine the patties, grapes, celery, onion, and parsley.
Add mayo mixture to patty mixture and toss until evenly coated.
Serve on toasted bread as a sandwich or over a bed of greens as a salad.
This makes fabulous leftovers because the flavors really meld together in the fridge.
Adapted from Skinny Bitch in the Kitch.
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