Vegan Royale With Cheese Recipe

Prepare tofu and beans

Press the tofu for at least 15 minutes to remove excess water. Crumble the pressed tofu into a large mixing bowl. Add the rinsed, drained black beans and mash some of the beans with a fork or potato masher, leaving some whole for texture.

Sauté aromatics

Heat 1 tablespoon neutral oil in a skillet over medium heat. Add the finely chopped onion and grated carrot; sauté 4–5 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant. Remove from heat and let cool slightly.

Combine patty mix

To the bowl with tofu and beans add the sautéed vegetables, ground oats, soy sauce, smoked paprika, cumin, nutritional yeast, salt, and pepper. Mix thoroughly with a spatula or your hands until the mixture holds together when pressed. If too wet, add up to 2 tablespoons more ground oats; if too dry, add 1 tablespoon water or plant milk.

Form patties

Divide the mixture into 4 equal portions (for 4 buns). Shape each portion into a 3/4-inch-thick patty roughly the diameter of your buns. Press patties firmly so they hold together.

Cook patties

Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add patties (work in batches if needed) and cook 4–5 minutes per side until golden brown and slightly crisp. Reduce heat if outsides darken too quickly. Transfer cooked patties to a plate and keep warm.

Blend cheese sauce

Drain soaked cashews and place them in a blender. Add 1/2 cup plant milk, melted coconut oil, apple cider vinegar, lemon juice, yellow mustard, ground mustard, turmeric, nutritional yeast (from patties section already used — if you prefer cheesier flavor add 1 additional tablespoon), salt, and maple syrup. Blend on high until completely smooth, about 1–2 minutes. Scrape down sides and add 1–2 tablespoons hot water to reach a pourable but thick sauce consistency. Taste and adjust salt, acidity, or sweetness.

Warm if desired

If you want the sauce slightly warm and more melty, transfer to a small saucepan and heat gently over low, stirring, for 2–3 minutes. Do not boil. Keep covered to retain warmth until assembly.

Whisk together the 1/4 cup vegan mayonnaise, ketchup, sweet dill pickle relish, yellow mustard, white vinegar, paprika, and 1/8 teaspoon salt in a small bowl until smooth. Taste and adjust relish or vinegar for brightness. Refrigerate until assembly.

Prep buns and toppings

Halve buns and spread a thin layer of vegan butter on cut sides. Toast buttered sides in a skillet or under a broiler until golden, about 1–2 minutes. Meanwhile slice tomato, drain diced pickles if needed, and shred lettuce.

Assemble Royale With Cheese

Spread about 1 tablespoon burger sauce on the bottom half of each toasted bun. Place a cooked patty on the sauce, spoon 2–3 tablespoons of the warm vegan cheese sauce evenly over each patty. Add a slice of tomato, a sprinkle of diced pickles (about 2 tablespoons), a little shredded lettuce (about 1/4 cup), and some thin red onion slices. Spread a thin layer of vegan mayonnaise on the top bun and place it on top. Press gently to compact.

Serve

Serve immediately while patties and cheese sauce are warm. Optionally serve with extra burger sauce and pickles on the side. Store leftover patties and sauce separately in the fridge for up to 3–4 days.