White Castle’s Vegan Burger is Really Tasty

white castle vegan slider

White Castle is a burger chain by me in the Midwestern US.  They started offering a vegan burger about a year and a half a go and I didn’t really pay attention because sometimes I like to pretend I eat healthier than that, LOL.  I just tried their vegan burger for the first time today and it is FANTASTIC!!!  Now I’m mad at myself for not going sooner.

The burger itself is by Dr. Praeger, which is a frozen brand of plant-based burgers.  The specific type used is the California Veggie Burger, which has cute little chunks of carrot and eda mame (soybeans).  Praeger’s website says the whole line of burgers are “Certified Vegan”.  Nice.

The manager of the White Castle I went to was really sweet and he informed me that the veggie burgers are cooked on their own separate meatless grill.

Even better, the bun is already accidentally vegan:

(From Foodfacts.com)

Traditional Bun ingredients (29)

white castle vegan slider
Of course I got it without ranch sauce.  They also come with optional onions and pickles.  They had a ton of other accidentally vegan sauces to put on it, but plain old accidentally vegan ketchup was perfect.

Low-fat Vegan Cornbread Recipe

Low Fat Vegan Cornbread

Wet ingredients:
1.5 cups non-dairy nut, hemp, or soy milk (can mix 3/4 cup non-dairy milk with 3/4 cup water for super low fat version)
1.5 Tablespoons white, regular, apple cider, or rice vinegar
1/2 cup plain applesauce

Dry ingredients:
1 cup flour
1 cup cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 cup sugar

Preheat oven to 425 degrees (218 Celsius)

Directions: Combine non-dairy milk and vinegar in a small bowl, set aside.

Mix all dry ingredients in a large bowl. Then add the non-dairy milk, which will have curdled from the vinegar, and the applesauce. The resulting mixture will look like cake batter:

Pour the mixture into a seasoned cast iron pan or a 9 x 9 baking dish. I used a combo of my small cast iron pan and 7 muffin cups.

Baking times:
25 minutes for one big pan or 9 x 9 baking dish
20 minutes for 2 small pans or loaves
15 minutes for muffins

Test for done-ness by inserting a toothpick or knife, if it comes out clean, cornbread is done.

Vegan Quinoa Tabbouleh

Tabbouleh is a Middle Eastern salad that’s usually made with bulgur and mint.  It’s absolutely DELICIOUS with quinoa and parsley instead.  Quinoa is a funny looking, quick cooking grain that is the healthiest of all the grains, full of protein.  Then there’s parsley.  Did you know parsley counts as a dark green leafy vegetable?  All vegetables of dark, rich color indicates are antioxidant rich.  Studies show that parsley contains myristicin, a potent cancer fighter, as well as vitamin A, B, C, and K.  Together, parsley and quinoa make a very yummy cold salad with a tangy fresh lemon juice and extra-virgin olive oil.

 

Ingredients

2 cups dry quinoa
4 cups water

2 cups finely chopped parsley (the more, the merrier)
half a lemon’s juice — put the lemon in the microwave for 20 seconds to get the most juice out of it
1 tablespoon extra virgin olive oil
2 tablespoons finely minced onion
1 clove finely minced garlic (optional)

Salt to taste

Directions

Cook quinoa by placing quinoa and water on a pot on the stove.  Bring to a soft boil on high heat and stir, then immediately turn the heat down to Low and cover the pot with a lid.  Leave lid on for about 20-25 minutes or until the quinoa fluffs up and soaks up all the water.

Salad is made by combining the cooked quinoa with the other ingredients.

You could now chill the quinoa and make the salad later.

Or just toss hot cooked quinoa in a bowl with all other ingredients, stir, and eat it if you can’t wait!

 

Vegan Peanut Butter Noodles

This is for you, Marie!! Thanks for commenting.

Ingredients:

Rice noodles or linguine, preferably whole wheat
Chopped green pepper (or red, orange, yellow)
1 cup firm tofu (optional)
1 cup chopped broccoli
1 cup finely chopped carrot
1/2 onion or green onion
2 heaping Tablespoons peanut butter
2 teaspoons of soy sauce
1/4 cup water for thinning sauce

Cook noodles according to package directions. I usually cook half a box of noodles at a time. Saute all vegetables and tofu at medium-high heat a large fry pan in a little oil (1 Tablespoon at most) for one to three minutes, just enough to *barely* cook vegetables. Make a well in center and plop the peanut butter in the vegetable pan. Add the soy sauce on top of peanut butter and stir in water as the peanut butter melts. Add noodles, toss well, and serve. Shown with Sriacha sauce on top!

Vegan Fried Tofu Cutlets

Vegan Fried Tofu Slices

1 package of firm tofu, drained and sliced into 3/4 inch thickness

1/2 cup nutritional yeast flakes

2 tablespoons onion powder

1/4 teaspoon salt (to taste)

1/2 cup of potato flour or unbleached regular flour

Mix all ingredients except tofu together in a bowl.  Dredge tofu slices until they are coated on both sides with flour mixture and fry in a little oil in a pan until golden brown.

My favorite way of eating these is with a bowl of brown rice and wilted spinach with a drizzle of soy sauce, but I also like fried portobello mushrooms & spinach like in the picture below.  I suppose you could eat the fried tofu cutlets in sandwiches.  Not me though.  The only kind of sandwich I genuinely like is a veggie burger or plain peanut butter on wheat.

Vegan Hot or Cold Angel Hair Noodles

Can’t decide whether I like them better warm or cold.  You decide.

Ingredients:

1/2 box of Angel hair pasta (Cappellini) boiled 3 minutes in water or al dente

Leaf spinach, 2 cups

2 cloves garlic, minced

Tablespoon olive oil

1 teaspoon salt

1 fresh lime

Optional – cilantro sprigs

Bring a 3/4 full pot of water to a boil.  Break angel hair noodles in half and add them to water with a little oil.  Meanwhile, fry garlic in a Tablespoon of olive oil on low heat in a big pan.  After pasta has cooked 3 minutes, strain the pasta in a colander.  Now add the pasta to the big pan with the garlic.  Add spinach and salt to the big pan and squeeze the lime all of it. Toss/stir the noodles and cook just long enough until the spinach barely wilts.

Vegan Guacamole

Ingredients:

1 ripe avocado, peeled, pitted, etc. (you can tell when they’re ripe if they are firm with no soft spots but not hard like a basketball.)

1/4 of a lemon’s juice

1/4 cup finely minced onion

1/2 teaspoon salt

Directions:

Smash avocado flesh with a fork in a shallow bowl, squeeze the lemon into the mash, add onion, salt, and stir well.