Here’s a veganized version of the standard American favorite “meaty” sandwich.
| Servings |
1 cup of filling with 1 bun
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 324 | 0mg | 0.2g | 44g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
82.1 | Water saved (gallons) [animal consumption only] |
 |
172.5 | Manure (pounds) not deposited into the environment |
 |
246.0 | Grains / feed (pounds) not consumed by animals |
 |
423.0 | Methane (gallons) not created by animals |
 |
5,175 | CO2 (pounds) not released into the atmosphere |
 |
.005 | Animal lives saved |
| Recipe Chef | Pamela Kurp |
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
Ingredients
- 4 hamburger buns
- 1 tsp olive oil
- 12 oz hamburger crumbles (meatless)
- 1 C yellow onions (chopped)
- 1 celery stalk (chopped)
- 1/2 C bell pepper (green) (chopped)
- 1 garlic clove (minced)
- 1/2 C ketchup
- 1/4 C water
- 1 Tbsp worcestershire sauce (vegan)
- 1/2 Tbsp chili powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp hot sauce
Ingredients
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Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- In a large pan over medium high heat, saute the meatless crumbles, onion, celery, bell pepper, and garlic in the oil until tender, approximately 15 minutes.
- Add the remaining ingredients (except the buns, of course); cook over low heat until well combined.
- Toast the buns and add approximately one cup of the crumble mixture onto each bun.
Recipe Notes
If desired, serve with cheese or relish.
Store the crumble mixture covered in the refrigerator for up to one week; freeze for up to six months.
© Mainly Vegan LLC