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Bird-Friendly White Bean Burger (GF) with barbecue sauce.

Bird-Friendly White Bean Burger (GF) with barbecue sauce.

Well, this is #3 in my bean burger series.  When I discover a formula that works, I go with it!

Burger #1 had a Mexican flavor.  Burger #2 had an Italian quality.

Now, burger #3 has seasonings that most people associate with poultry (i.e. dead chickens and dead turkeys.)

In December 2008, I was newly vegan but the rest of my family was still eating animals.  My niece was 4 years old.  While preparing dinner for Christmas, my sister made a comment about the “bird” in the oven.  A few hours later, my little niece sat down to eat and said,

“But mommy, I don’t want to eat a bird.”

I’ll never forget that.  Fortunately, that was the last turkey that my niece had to eat.  My family no longer cooks birds.  We have Vegan Holiday Meals

Here is a savory burger that you can enjoy without causing chickens and turkeys to die.

I’d like to stop seeing the chicken trucks regularly, when I drive to work.

Bird-Friendly White Bean Burgers (GF)

Bird-Friendly White Bean Burgers (GF)


2 C (or 1- 15 oz can) white beans (Cannellini (white kidney) or Great Northern beans)
1 large clove garlic, minced
1/3 C chopped onion
1/3 C chopped celery
2 T tahini
1 T tamari (GF)


1/2 C oat flour (GF)
1/4 C ground sunflower seeds
1 T nutritional yeast
1 t EACH:  dried parsley, thyme & sage
1/2 t paprika
1/4 t EACH:  ground *rosemary, celery salt & black pepper
dash garlic powder

(*I grind dried rosemary to a fine powder using a coffee grinder)


Use a small food processor to puree the wet ingredients.

In a large bowl, combine the wet puree with the dry ingredients.

Divide the burger “dough” into 4 balls or 4 portions.  You can do this right in the bowl using a spoon, or you can pour a drop of olive oil on your hands to handle the balls manually.

The burger dough will be very sticky and soft- don’t panic!  Create 4 patties (see the other burger recipes for pictures of this phase).  If you want to keep your hands clean, just spoon the dough balls right onto parchment paper and flatten them there.

Refrigerate the patties on parchment for at least 30-60 minutes before cooking.  The time will allow the excess moisture to soak into the oats, which will bind the burgers.    Trust me!

Cook the patties on medium heat in a saute pan using the oil of your choice (I use coconut oil).  It should take about 10 minutes per side.  Shake the pan periodically to make sure they aren’t sticking.

Try these with some barbecue sauce or mushroom gravy.

Thank YOU for caring about birds of all kinds.

Kauai Chicken - May 8, 2011

Kauai Chicken – May 8, 2011

Several weeks ago, I spotted this Gardein Holiday Roast on sale at my favorite grocery store (the Skagit Valley Food Co-op, in Mt Vernon, WA).  Of course I had to buy a box, since I’m always eager to try new vegan food products.

Gardein Holiday Roast

Gardein Holiday Roast

Since we’re skiing for 4 days over this New Year’s holiday weekend, I thought it would be the perfect time to cook up this animal-free treat.  The roast will feed Eric and I for 3 dinners.  The box suggests that the roast serves 8, but I think 6 servings is more realistic and appropriate.

Preparation is a snap…

1.  Keep the roast frozen until you’re ready to cook it.

2.  Prepare the (optional) Basting Glaze from the recipe on the box…

Whisk together:  1 T tamari, 1 t vegetable oil, 1 T orange marmalade, 2 T orange juice, 1 t Dijon mustard and 1/4 t dried thyme.

(I didn’t have orange marmalade, so I used the apricot jam that I already had in my fridge.  I also used all of the juice from a fresh-squeezed orange.)

3.  Place the frozen roast on top of your choice of veggies with about half of the glaze.  I chose onions and carrots.  My loaf pan was perfect for the job.

4.  Bake covered at 400 degrees for 30 minutes.  Drizzle half of the remaining glaze over the roast and bake another 15 minutes.  Repeat one more time, for a total of 60 minutes.

Basting Glaze and Frozen Gardein Holiday Roast

Basting Glaze and Frozen Gardein Holiday Roast

Cooked Gardein Holiday Roast with Basting Glaze over Carrots and Onions

Cooked Gardein Holiday Roast with Basting Glaze over Carrots and Onions

Instead of baking the potatoes in the glaze (which probably would have been better), I baked 3 potatoes in a pan.

Baked Potatoes

Baked Potatoes

The roast includes a 14 ounce gravy packet that you simply thaw and heat.  Note that we ate the whole packet of gravy in one night!  We didn’t need to skimp on the gravy since I made extra (Mmm…that would be the Mushroom Gravy recipe out of “Big Vegan,” by Robin Asbell.)

Gardein Homestyle Gravy

Gardein Homestyle Gravy

If you follow this blog, you’ll recognize this Pineapple Cranberry Sauce:

Pineapple Cranberry Sauce

Pineapple Cranberry Sauce

We rounded out the meal with steamed broccoli and cauliflower.  After I took this picture I drenched everything with more gravy!

Basted Gardein Holiday Roast with Carrots & Onions, Homestyle Gravy, Pineapple Cranberry Sauce, and Steamed Broccoli & Cauliflower

Basted Gardein Holiday Roast with Carrots & Onions, Baked Potato, Homestyle Gravy, Pineapple Cranberry Sauce, and Steamed Broccoli & Cauliflower

Finally, I must NOT forget to mention that the Gardein Holiday Roast is absolutely, utterly, and wonderfully delicious!  YUM.  I look forward to my next 2 dinners!

Speaking of forgetting…

I forgot to prepare a dessert…oh, BOO.  Instead, a spoonful of Wax Orchards Classic Fudge will have to do!

"There are those who are appalled because I am so vocal about injustice, yet I am equally appalled by their silence." Lujene Clark

“Every time you purchase animal products you pay assassins to murder sentient beings for you.”

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"My purpose is not to offend you, it is to provoke you to think." Unknown


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