Vegan Cheeseburger Bowl
With 30 grams of protein per serving, this Vegan Cheeseburger Bowl is a satisfying meal prep recipe made with everything but the bun!
Ingredients
Potato Wedges Recipe:
- ½ medium Russet potato cut into ½-inch wedges, 100g
- 2 teaspoons olive oil 10mL
- ¼ teaspoon kosher salt 1.5g
- ⅛ teaspoon garlic powder 0.4g
- ⅛ teaspoon freshly ground black pepper 0.3g
- ⅛ teaspoon crushed red pepper flakes to taste, 0.1g
- 1 teaspoon cornstarch since we aren't soaking in ice cold water for 30 minutes, 3g
Vegan Cheeseburger Filling:
- ¼ cup textured vegetable protein (TVP) rehydrated in vegetable broth, 25g (dry)
- 1 teaspoon each of liquid smoke, paprika, garlic powder, onion powder 5mL for liquid smoke and 5g for dry ingredients
- ½ tablespoon oil 7.5mL
- 2 tablespoons chopped red onion 20g
- 1 teaspoon browning optional, for deeper flavor & color, 5mL
Burger Sauce:
- ¼ cup Greek vegan yogurt 60mL
- 1 ½ tablespoons ketchup 22.5mL
- ¾ teaspoon yellow mustard ~3.75mL
- ½ tablespoon sweet pickle relish 7.5mL
- ½ teaspoon white vinegar 2.5mL
- ⅛ teaspoon garlic powder ~0.25g
- ⅛ teaspoon onion powder ~0.25g
- small pinch smoked paprika optional
- 1 tablespoon nutritional yeast
- Salt and black pepper to taste
Putting it All Together:
- Seasoned plant protein from above
- Crispy potato wedges from above
- Shredded vegan cheese
- Handful of lettuce and spinach
- A few dill pickles sliced
- Optional: sliced tomatoes or red onions
Instructions
Potato Wedges:
- In a bowl, toss potato wedges with olive oil, seasonings, and cornstarch until evenly coated.
- Air fry at 400°F for 15 minutes, shaking halfway, until golden and crispy.
Vegan Burger Meat:
- Heat oil in a pan over medium heat.
- Sauté red onion until soft, about 5 minutes.
- Add rehydrated pea protein and seasonings. Stir well to combine.
- Add browning, stir to combine again, and cook for 5-8 minutes until slightly browned. Set aside.
Burger Sauce:
- Whisk all ingredients together in a small bowl until smooth. Adjust salt, tang, or sweetness to taste. Store covered in the fridge for up to 5 days.
Putting it All Together:
- In a bowl, layer greens, potato wedges, and protein.
- Top with shredded cheese and pickles.
- Drizzle generously with burger sauce.
Notes
- Refrigerate leftover vegan cheeseburger bowls in an airtight container for 2 to 3 days. When reheating, scoop out the lettuce, pickles, and tomatoes if you can; microwave the vegan burger crumbles and fries, then add back the cold ingredients.
- Nutritional information is calculated with only the burger crumbles, sauce, and fries. When I assemble my own bowls with my preferred vegan cheese and toppings, I get 30 grams of protein, but this depends on the toppings (and amounts) you add.
Nutrition
Calories: 422kcal | Carbohydrates: 49g | Protein: 20g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 929mg | Potassium: 714mg | Fiber: 8g | Sugar: 15g | Vitamin A: 286IU | Vitamin C: 16mg | Calcium: 178mg | Iron: 4mg