Dinner is served

September 20, 2012

Move over Big Macs, this veggie burger has got its own special sauce!

This weekend I made a batch of homemade veggie burgers and threw ’em in the freezer for a quick grab and go meal this week and I have to say they did not disappoint!  One of the biggest issues a lot of people have with a vegan or vegetarian diet is the cost of some of the foods.  Its true that that the pre-packaged and prepared vegan/vegetarian options can be extremely expensive for what you get.  Luckily its easy to throw together a big batch of veggie burgers and save them for a rainy lazy night.  The small effort you put in on a weekend or evening to make the patties is more than worth the money you save!  And the possibilities are endless with what kind you can make. 

But what really put the meal over the top was a homemade sauce that I whipped up in an attempt a) use up an avocado that was on its last legs and b) to make the quick and easy meal a little more than your standard veggie burger fare – (sorry, the sauce was camera shy – but you can see a little peeking out on the top bun)

Special Sauce

1-2 tbsp sundried tomatoes (in oil)

1 ripe avocado

A splash of apple cider vinegar

A drizzle of tahini

A few generous dashes of hot sauce

(I may have thrown in some maple syrup too to offset the acid, but I can’t be sure…)

Whir it up in a food process and season to taste.  The end result was a nice thick sauce that you could put on burgers or even let it thicken up in the fridge and use as a dip for crackers (guilty). 

 I love the rich flavor of sundried tomatoes and for an in a jiffy sauce, this came out really well.  Even Brandon enjoyed it.  I’m not sure why I threw in what I did, and reading it it sounds like “errm….that doesn’t sound appetizing at ALL”.  But definitely a fun way to use up an old avocado without having to throw it out! I’m trying to use up foods and dishes instead of throwing out – bring on the creativity!

I served my burgers with some caramalized onions/mushrooms, spinach and mustard (natch) with a side of sweet potato fries. 


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