Always exciting when new bloggers are kind enough to be a guest on VBU. Please welcome Milo, he has been vegan for over five years and started Vegan Meal Adventures to track his attempt to stay away from processed foods. Two years later he now makes the majority of his meals and has a much greater knowledge of how to cook food that actually tastes good. Visit Milo on FB and Twitter. Please welcome Milo!
I don’t think I can fully explain how awesome these are so you’re just going
to have to trust me and make some! The BBQ Mango Burgers stemmed from
a recipe my dad sent me. I had picked up a sweet potato and parsnip to
mash up for a side but thought it might be fun to make them into fries
instead and they ended up being the perfect side topped with the extra
mango BBQ sauce. Using the mango was a lot of fun, I had never bought
a fresh mango before and they have some pretty intense pits!
I highly recommend you try both. The only thing I would do differently
is put in a little less cider vinegar because the sauce was a little
tangy for my taste. Also, let the broth cool and add the broth to your
seitan mix slowly because you may not need all of it.
That’s it, enjoy!
Making the Burgers:
6+ Cups of Water
1/2 Cup of soy sauce or Amino Bragg
1/2 onion coarsely chopped
4 cloves of garlic
4 slices of fresh ginger
1 Tablespoon of veggie bouillon
salt to taste
*Throw it all in a large pot (you’ll need the room) and bring to a simmer.
1 Cup of vital wheat gluten
2-3 Tablespoon of Tapioca flour (helps firm up seitan)
1 teaspoon of sage
1 teaspoon of thyme
1/2 teaspoon of garlic and onion powder
3/4 Cup +/- of broth (let it cool first!)
*Mix up all dry ingredients in medium sized boil then add in 2/3 cup
of broth and more as needed. After wet and dry combined, knead 6-8
times into a ball. It will be squishy! Divide the ball into 4 parts
and form into patties. Keep in mind they will expand and the more
compact they are the better they cook so don’t stretch the patties too
thin. Place patties carefully into simmering broth. DO NOT LET BROTH
COME TO A BOIL! It will ruin your seitan and cause it to not firm up.
Let simmer for one to one and a half hours or until firm. Let cool and
BBQ Mango Sauce –
3/4 Cup of Ketchup
1/4 – 1/2 teaspoon of chili powder
3-4 Tablespoons of molasses (I LOVE molasses)
1/4 Cup of cider vinegar
2 cloves of garlic
2 teaspoons of liquid Hickory smoke (try Wholefoods)
2 teaspoons of mustard
4 3 inch slices of fresh mango
*Throw it all in a blender or food processor until the garlic and
mango are completely blended in.
Sweet Potato & Parsnip Fries
1 medium sweet potato peeled and cut into 3 inch x 1/2 inch fries
1 large parsnip peeled and cut into 3 inch x 1/2 inch fries
3 Tablespoons of olive oil
Salt and pepper to taste
*Preheat oven to 400 degrees and place fries on large cookie sheet.
Sprinkle salt and pepper to amount desired and drizzle olive oil over
the fries. Use your hands (or a spoon) to evenly coat and disperse
fries on baking sheet. Bake for 15 minutes, flip and bake for another
15 minutes and your done! Just keep it in the fridge until your
burgers and fries are ready.