Honey hush, you haven’t had a dang good vegan burger until you’ve latched your paws onto this one in the frozen section at most grocery stores. Whole Foods for sure, we saw the name brand at Shaw’s last night (chicken tenders not burgers).
Love the cooking method of sauteing 3 minutes on each side, then simmering covered on low for 4-5 minutes. Moist, meaty, full of taste, they complement Marty’s sesame seed hamburger buns like a marriage made in heaven (and yummier with thick slices of soft and melty soy cheese added during the simmer stage).
Vegans’ protein choices are abundant in nature so usually no need for meat analogs. If you crave a fastfood burger from time to time, though, at least this burger and bun pack a punch with 24 g protein combined! Now, while these buns are not whole grain (first thing I look for in bread), they fill you with 6 g fiber and 9 g protein per bun at 170 calories each. Gardein beefless burgers boast 130 calories, 17 g protein, and 2 g fiber with no saturated fat.
This means you just ate nearly 1/3 of your daily fiber needs and almost half of protein needs for a mere 300 calories. Add in the fixin’s (lettuce, tomato, pickle, mustard, side of cucumber salad) and baked sweet potato for a well-rounded nutritiously delicious and filling lunch.