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Toppings For Burgers, Sandwiches & More

Toppings For Veggie Burgers, Sandwiches & More

These toppings are an excellent addition to veggie burgers, sandwiches and salads.

 

 

Pesto see recipe

 

Easy Guacamole

3 ripe avocados
juice of 1 lime
¼ small red onion, finely chopped
½ tsp. sea salt or to taste
¼ cup chopped fresh cilantro (optional but recommended)

1 or 2 T salsa or 1 peeled and finely diced tomato (optional)

 

Peel and pit the avocados then mash them with a fork in a small bowl.  Add the remaining ingredients and mix well.

 

 

Easy BBQ Sauce (“Seitan Jones” brand by Ann Swissdorf)
This recipe can be easily varied – just mix the catsup and agave together and add your favorite seasonings. 

1 cup organic unsweetened catsup
½ cup agave
1 T dried onion flakes (optional)
1 tsp. liquid smoke (optional)
¼ tsp. black pepper (optional)
dash of cayenne pepper (optional)

 

Mix all of the ingredients together.  You can now use the sauce immediately for baking or grilling.  To use the sauce for dipping or as a topping for veggie burgers or dogs, transfer it to a small pan and bring it to a low boil, stirring constantly. Cover, then simmer over low heat for 10 or more minutes, stirring occasionally.  The longer the sauce simmers, the thicker it becomes.  To store, cool the sauce then refrigerate it in a covered glass jar or container.

 

 

Valarie’s Vegan Thousand Island Dressing (from Valarie Wilson)

½ cup Veganaise
2 to 3 T organic catsup (I use 2 )
1 to 2 T drained pickle relish, (sweet, dill or zucchini relish – I use 2  tablespoons sweet relish)
dash of Tabasco (red or green)
1 to 2 T finely chopped onion (optional)

 

Mix all of the ingredients together and stir to blend.  Add salt and pepper to taste.  You can also add a pinch of smoked paprika or a little horseradish.  For a unique taste, substitute chili sauce for the catsup.

 

 

Caramelized Onions

2 T Coconut Oil
3 yellow onions, peeled and sliced in half, then cut into very thin slices
½ tsp. salt
freshly ground pepper (a few turns on the pepper mill)
¼ cup water or vegetable stock
2 tsp. balsamic (optional)

 

Melt the coconut oil in a large pan over medium heat. Add the onions, salt and pepper and stir to coat.  Turn the heat to low and cook the onions for about 30 minutes.  Stir occasionally so the onions don’t  burn.  Add the water or stock and continue cooking the onions for another 10 to 15 minutes or until the stock is reduced and the onions are very soft and slightly brown.  Remove from heat and add balsamic vinegar if using.

 

 

Miso Mayo or Mustard

Mix Veganaise or other vegan mayo or mustard with sweet white or yellow miso to taste.

 

 

 

BBQ Onions

Saute thinly sliced onions in BBQ sauce over low heat for 15 to 20 minutes or until onions are very soft.