Perfect to top the Jalapeño Cornbread Burger (page 125) but also great on tortilla chips, tacos, burritos, and even chili.
2 cups (470 ml) soy creamer
1/2 cup (60 g) nutritional yeast
1/2 cup (65 g) raw cashews
1 tablespoon (16 g) tahini
2 tablespoons (36 g) white miso
2 tablespoons (16 g) cornstarch
1 tablespoon (8 g) onion powder
1 tablespoon (8 g) garlic powder
1 tablespoon (8 g) ground mustard
1 teaspoon ground cumin
1 teaspoon hot sauce, or more to taste
2 to 4 slices jarred or canned jalapeños
1 tablespoon (15 ml) juice from jar of jalapeños
Place all the ingredients in a blender or food processor and process until smooth.
Place in a saucepan. Heat over low heat until it thickens, stirring constantly so it doesn’t get clumpy or scorch. Store in an airtight container in the refrigerator until ready to use.
YIELD: 2 1/2 CUPS (590 G)
This tangy sauce works so well as a spread for many of the burgers in this book, including the Super Quinoa Burger (page 95) and The Trifecta Burger (page 111). It is also delicious as a salad dressing or dip for veggies.
1 container (6 ounces, or 170 g) plain soy yogurt
3 tablespoons (48 g) tahini
2 tablespoons (30 ml) sesame oil
1 tablespoon (15 ml) lemon juice
1/2 teaspoon dill
1/2 teaspoon paprika
Salt and pepper
Place all the ingredients in a blender and blend until smooth, or whisk together very well.
Store in an airtight container in the refrigerator until ready to use.
YIELD: 1 cup (240 G)
It takes longer to drive to the store and buy a bottle than it does to simmer up your own sweet and sassy barbecue sauce!
1 tablespoon (15 ml) olive oil
1 yellow onion, finely diced
16 ounces (454 g) tomato sauce
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons (30 ml) apple cider vinegar
2 tablespoons (44 g) molasses
1/2 teaspoon freshly ground black pepper
2 tablespoons (40 g) grape jelly
2 tablespoons (30 ml) soy sauce
1/4 teaspoon liquid smoke (optional)
Heat the oil in a skillet and sauté the onion until fragrant and translucent, 5 to 7 minutes.
Add the tomato sauce, onion powder, garlic powder, vinegar, molasses, pepper, jelly, and soy sauce and bring to a simmer. Simmer over low heat, uncovered, for about 10 minutes, stirring occasionally. Remove from the heat. Stir in the liquid smoke.
If you don’t like chunks of onion in your barbecue sauce, let cool and run through a blender or food processor until smooth.
Use as you would any barbecue sauce.
YIELD: 3 CUPS (750 G)
Here’s another aioli-type spread that tastes great on the Middle Eastern burgers in chapter 4.
1 cup (225 g) vegan mayonnaise, store-bought or homemade (page 191)
1 tablespoon (8 g) garam masala
Pinch of paprika
Pinch of turmeric
Salt and pepper
Combine all the ingredients in an airtight container and keep refrigerated until ready to use.
YIELD:1 cup (225 G)
I especially like the way the spiciness of this sauce plays off the sweetness of the Chipotle Sweet Potato Burger (page 126) and Sweet Potato Fries (page 206). This sauce also works well as a spread for sandwiches, or even on the bun under your Edamame Burger (page 46).
1 cup (240 g) nondairy sour cream, store-bought or homemade (page 191)
1/2teaspoon chipotle powder
1/2teaspoon garlic powder
1/4 teaspoon dillweed
Salt and pepper
Place all the ingredients in a bowl and mix well.
Keep refrigerated until ready to use. The longer you refrigerate it, the more the chipotle flavor will develop.
YIELD: 1 CUP (240 G)
When I buy it, I usually buy the Taco Bell brand because it doesn’t have any whey. If you don’t have, or can’t find, a vegan one, you can make your own by mixing together the following ingredients and storing it in an airtight container.
1 tablespoon (8 g) garlic powder
1 tablespoon (8 g) onion powder
1 tablespoon (13 g) sugar
1 tablespoon (7 g) ground cumin
1 tablespoon (7 g) paprika
2 tablespoons (16 g) chili powder
1 1/2 teaspoons salt
Place all the ingredients in a small airtight container and shake vigorously.
Two tablespoons (16 g) of this mix roughly equals one packet of store-bought taco seasoning.
YIELD: 1/2 CUP (128 G)
I love a challenge, so when asked about the hydrogenated fats in imitation bacon bits, I started on a quest. I normally don’t buy premade meat analogs anyway, so why not figure out how to make these little bits of bacon-y goodness on my own? Of course, buying a jar of Bac-Os is still the easiest. But, if you are a smidge adventurous, try this.
2 tablespoons (30 ml) liquid smoke
1 scant cup (225 ml) water
1 cup (96 g) TVP granules
1/4 teaspoon salt
A few drops vegan red food coloring (optional)
3 tablespoons (45 ml) canola or other vegetable oil
To a measuring cup, add the liquid smoke, then fill with the water to get 1 cup (235 ml).
In a microwave-safe dish, combine the liquid smoke mixture, TVP granules, salt, and red food coloring. Cover tightly with plastic wrap and microwave for 5 to 6 minutes. Alternatively, bring the water to a boil, pour over the TVP granules mixed with the salt, mix in the liquid smoke and red food coloring, cover, and let sit for 10 minutes.
Preheat a frying pan with the oil.
Add the reconstituted TVP to the pan and toss to make sure it all gets coated with oil.
Panfry until desired crispness. Stir often. You don’t necessarily want to brown them, but rather dry them out, about 10 minutes.
Allow to cool completely before transferring to an airtight container. Store in the refrigerator. Should last at least a week, but probably much longer.
YIELD: ABOUT 1 CUP (100 G)
My mom rocks. She always makes sure that there is enough for me to eat when I visit. This is her famous mango salsa. I could live on this stuff alone while I’m at her house.
1 mango, peeled, seeded, and diced
1/2 cup (8 g) finely chopped fresh cilantro
1/2 cup (80 g) finely diced red onion
1 teaspoon garlic powder
1/2 teaspoon salt, or more to taste
1/2 teaspoon black pepper
1 serrano chile, seeded, cored, and finely diced
In a bowl, combine all the ingredients and refrigerate overnight to enhance the flavor.
Serve with tortilla chips, or pile on top of some of the spicier burgers for a nice contrast in flavor and texture.
YIELD: ABOUT 1 1/2 CUPS (375 G)
I usually double this recipe, using half for the Sun-Dried Tomato and Pesto Burger (page 68) or Garlic, Mushroom, and Onion Seitanic Stuffer (page 105) and reserving the other half to spread on a toasted bun or throw on some pasta later.
14 large fresh basil leaves
2 or 3 cloves garlic
1/2 teaspoon coarse sea salt
1 tablespoon (8 g) toasted pine nuts
1 tablespoon (8 g) raw walnut pieces
1 tablespoon (8 g) nutritional yeast
3 tablespoons (45 ml) olive oil
In a food processor, combine the basil, garlic, salt, pine nuts, walnuts, and nutritional yeast and process until a purée is formed.
Drizzle in the oil and pulse a few more times to combine.
YIELD: 1/2 CUP (130 G)
This works well on almost any of the burgers in this book, and as a sandwich or bagel spread.
2 cloves garlic
1/4 cup (28 g) sun-dried tomatoes packed in oil
1/4 teaspoon paprika
1/4 cup (30 g) pine nuts
3/4 cup (168 g) vegan mayonnaise, store-bought or homemade (page 191)
Salt and pepper
In a food processor, combine the garlic, tomatoes, and paprika and process until smooth. Transfer to a bowl.
Add the pine nuts, mayonnaise, and salt and pepper to taste. Stir to combine.
Store in an airtight container, in the fridge, until ready to use.
YIELD: Just OVER 1 cup (250 G)
This works well as a burger or sandwich spread and as a dip for crackers and veggies. It is especially yummy on the Baba Ghanoush Burger (page 53).
2 tablespoons (30 ml) plus 1/4 cup (60 ml) olive oil, divided
1 yellow onion, chopped
2 tablespoons (30 g) minced garlic
1/2 teaspoon ground cumin
Pinch of salt and freshly cracked pepper
1 can (14 ounces, or 392 g) artichoke hearts, drained and roughly chopped
1/2 cup (60 g) pine nuts (optional)
Preheat the 2 tablespoons (30 ml) oil over medium-high heat in a flat-bottomed skillet.
Add the onion, garlic, cumin, salt, and pepper. Sauté until translucent and fragrant and the edges of the onions just start to turn brown, 5 to 7 minutes.
Transfer to a blender or food processor (I prefer a blender for this), add the artichoke hearts and remaining 1/4 cup (60 ml) oil, and blend until smooth.
Transfer to a bowl and mix in the pine nuts.
YIELD: JUST UNDER 3 CUPS (685 G)
This sauce is great for dipping Fried Zucchini (page 207), on pasta, and in the Zucchini Mushroom Burgers (page 70).
28 ounces (795 g) diced tomatoes with juice, no salt added
8 ounces (227 g) tomato sauce
6 ounces (170 g) tomato paste
1 tablespoon (2 g) dried basil
1 tablespoon (12 g) sugar
1 tablespoon (22 g) molasses
2 tablespoons (30 ml) olive oil 6 cloves garlic, minced
1 yellow onion, finely diced
Place the tomatoes, sauce, paste, basil, sugar, and molasses in a large stockpot. Bring to a simmer over medium-low heat.
Meanwhile, in a skillet, heat the olive oil and sauté the garlic and onion and until the garlic is fragrant and the onion is translucent, about 10 minutes.
Add the garlic and onion to the pot. Cover and continue to simmer for 20 minutes.
Uncover and simmer for 10 minutes.
YIELD: JUST UNDER 4 CUPS (980 G), OR ENOUGH FOR 2 POY NDS (905 G) PASTA
This basic aioli can be your inspiration to never again be tempted to use plain old mayo—unless, of course, you love plain old mayo (like I do!).
2/3 cup (150 g) vegan mayonnaise, store-bought or homemade (page 191)
1/3 cup (80 g) nondairy sour cream, store-bought or homemade (page 191)
2 tablespoons (30 ml) extra-virgin olive oil
1 1/2tablespoons (23 ml) fresh lemon juice
3 tablespoons (9 g) chopped fresh basil
2 tablespoons (12 g) chopped fresh chives
1 tablespoon (15 g) minced garlic
1 tablespoon (8 g) lemon zest
1/2teaspoon sea salt
1/2teaspoon freshly cracked pepper
In small bowl, stir together the mayonnaise, sour cream, olive oil, and lemon juice.
Stir in the basil, chives, garlic, lemon zest, salt, and pepper.
Cover and refrigerate for at least 30 minutes, or until ready to use.
YIELD: 1 1/2 CUPS (338 G)
This dressing (featured on the Scarborough Fair Tofu Burger on page 84) is my answer to a creamy garlic dressing that is served at one of my favorite Italian restaurants. Unfortunately for me, that dressing contains beef consommé and, therefore, is not vegan.
12 ounces (340 g) extra-firm tofu, drained but not pressed
1/2 cup (120 ml) olive oil
1/4 cup (60 ml) balsamic vinegar
1 tablespoon (8 g) garlic powder
1 tablespoon (8 g) onion powder
Salt and pepper
Place all the ingredients in a blender and process until smooth.
Keep refrigerated in an airtight container until ready to use. Lasts about 1 week.
YIELD: 1 1/2 CUPS (375 G)
No need to worry if your local market doesn’t carry egg-free mayo. Just whip up some of your own. This recipe works very well as a sandwich spread (pictured here and on page 167) or in any of the mayonnaise-based dressings right here in this book. As long as you use wheat-free vinegar, this mayo is indeed wheat-free.
7 ounces (195 g) extra-firm tofu, drained and pressed
1/4 cup (35 g) raw cashews, ground into a very fine powder
1 tablespoon (15 ml) lemon juice
1 tablespoon (12 g) raw sugar or (21 g) agave nectar
1 1/2teaspoons brown or Dijon mustard
1 teaspoon apple cider or rice wine vinegar
1/2teaspoon sea salt
6 tablespoons (90 ml) canola oil
Place the tofu, cashews, lemon juice, sugar, mustard, vinegar, and salt in a blender or food processor and process until smooth.
Slowly drizzle in the oil and pulse until you get the consistency that you like.
Store in an airtight container in the refrigerator for up to 2 weeks.
YIELD: ALMOST 2 CUPS (450 G)
Although nondairy versions of traditionally dairy products are becoming more readily available, you might occasionally need to whip up a delicious batch of your own, especially if you are making the Three Bean Chili Burgers on page 137 or the Denver Omelet Burger on page 21 (where this recipe is pictured).
7 ounces (195 g) extra-firm tofu, drained well and pressed
1/4 cup (28 g) raw cashews, ground into a fine powder
1 tablespoon (15 ml) white rice vinegar
1 tablespoon (15 ml) lemon or lime juice
1 tablespoon (18 g) white miso
1 tablespoon (15 ml) canola oil
Place all the ingredients in a blender or food processor and process until very, very smooth and creamy. Keep refrigerated in an airtight container until ready to use. Should last up to 1 week.
YIELD: ABOUT 1 1/2 CUPS (345 G)
This innocent sauce offers a bit of sweet relief when slathered onto some of the more spicy burgers in this book. It is especially tasty on the Jalapeño Cheddar Burger (page 135).
1/2 cup (120 g) vegan mayonnaise, store-bought or homemade (page 191)
2 tablespoons (42 g) agave nectar
2 tablespoons (30 g) Dijon mustard
1 tablespoon (6 g) finely diced chives
Salt and pepper
Whisk together all the ingredients.
Store in an airtight container in the refrigerator until ready to use.
YIELD: 3/4 CUP (190 G)
This relish adds a tropical touch to anything you top with it and is an essential component to the Jamaican Jerk Burger on page 140.
1 cup (235 ml) pineapple juice
1/2 cup (120 ml) orange juice
1/4 cup (60 ml) olive oil
1 cup (181 g) crushed pineapple
1 cup (135 g) pomegranate seeds
1/2 cup (50 g) finely chopped scallion
Salt and pepper
In a stockpot, bring the pineapple juice, orange juice, olive oil, and crushed pineapple to a boil. Lower the heat to a simmer and simmer for 20 minutes.
Remove from heat and stir in the pomegranate seeds, scallion, and salt and pepper to taste.
Refrigerate until ready to use.
YIELD: 3 CUPS (735 G)
Fresh and tangy, this sauce works well with falafel, in a pita sandwich, or as a dip for warm pita triangles or flatbread. It is also great on Lizzy’s Lentil Daal Burger on page 57.
12 ounces (340 g) plain soy or other nondairy yogurt
1 1/2 cups (200 g) seeded and finely diced cucumber
1 tablespoon (3 g) fresh dill
1 tablespoon (15 g) minced garlic
1 tablespoon (15 ml) lemon juice
1 tablespoon (15 ml) olive oil
Salt and pepper
Strain the excess liquid from the yogurt by pouring the yogurt into the center of several folded layers of cheesecloth, tying it off, and suspending it over a bowl. I use the handle of a wooden spoon to tie my cheesecloth to and then rest each end of the spoon over the edge of a mixing bowl. Let sit for a few hours.
In a bowl, combine the strained yogurt, cucumber, dill, garlic, lemon juice, oil, and salt and pepper to taste.
Keep refrigerated in an airtight container until ready to use. This should keep for about 1 week.
YIELD: JUST OVER 2 CUPS (480 G)
A very simple sauce that is great for dipping, pouring, and serving over pasta, and especially good slathered all over the Thai-Inspired Black Bean Tofu and Potato Patties on page 38.
1/2 cup (128 g) peanut butter
1/2 cup (120 ml) peanut oil
1/3 cup (33 g) chopped scallion
2 tablespoons (30 ml) soy sauce or tamari
1 teaspoon dried red pepper flakes
Combine the peanut butter, oil, scallion, soy sauce, and red pepper flakes in a blender and purée until smooth.
YIELD: JUST OVER 1 cup (240 G)
