The Veggie Gate Plate Recipe
Veggie burger served with garlic rosemary fries, vegan mac salad, avocado, and meatless hot sauce. *Contains wheat.
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Ingredients
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Veggie Burger
Garlic Rosemary Fries
Vegan Mac Salad
Toppings
Method
Veggie Burger
- 1
Prepare the Flax Egg
In a small bowl, mix ground flaxseed with water and let sit for about 5 minutes until it thickens.
- 2
Mix the Burger Ingredients
In a large bowl, mash the black beans. Stir in quinoa, onion, bell pepper, carrot, garlic, and the prepared flax egg. Mix in breadcrumbs, salt, and pepper until combined.
- 3
Form the Patties
Shape the mixture into burger patties (about 4 patties).
- 4
Garlic Rosemary Fries
- 5
Preheat the Oven
Preheat the oven to 425°F (220°C).
- 6
Prepare the Fries
In a large bowl, toss the potato fries with olive oil, garlic powder, rosemary, salt, and pepper.
- 7
Bake the Fries
Spread the fries on a baking sheet in a single layer. Bake for 25-30 minutes, flipping halfway through, until crispy.
Vegan Mac Salad
- 8
Cook the Pasta
Cook elbow macaroni according to package instructions. Drain and let cool.
- 9
Mix the Salad
In a large bowl, combine the cooled macaroni, vegan mayo, celery, red onion, pickles, salt, and pepper. Mix well.