Vegan Bacon Cheese Burger {King Oyster Mushroom Bacon}

If I had a dollar every time someone says "before I went vegan my favorite meal was a bacon cheeseburger" I'd be... well, about 20 dollars richer. But it just goes to show the unshakable throne that bacon cheeseburger holds in the food porn world.

But you know what, the other day when I made this vegan mushroom bacon cheeseburger and my bf took a bite then freaked out! He thought I gave him real meat lol. Yes, it is THAT GOOD. I made the burgers using my fail-safe beetroot kidney bean burger recipe, the crispy bacon out of king oyster, aka king trumpet mushrooms, and finally topped everything with a thick, creamy, silky homemade vegan cheese sauce.

Taking a big bite and feeling the "meaty" crunch from the mushroom bacon and the "cheesy" drizzle between my teeth... it completed the burger experience and my soul. If you try this recipe please let me know what you think! You can also find me on Instagram @veganbunnychef.

INGREDIENTS:

King Oyster Mushroom Bacon -

6 ounces King Trumpet mushrooms
3 tablespoon canola or vegetable oil

2 tablespoon soy sauce

1 tablespoon coconut amino

1 teaspoon maple syrup
1/4 teaspoon garlic powder
1/4 teaspoon paprika

Salt and freshly ground black pepper

Cheddar Sauce -

1 cup whole milk
2 tablespoons vegan butter
2 tablespoons chickpea flour
1 cup vegan cheddar cheese

1 tbsp yellow mustard
3/4 teaspoon ground cayenne
Sea salt and freshly ground black pepper

TO MAKE:

- Make 1serving of Beetroot Burger;

- Wash and cut lengthwise into 1/8th- to 1/6th-inch slices;

- Toss the mushroom slices with the oil and bake in the oven at 350°F for 20 minutes, flip, and bake for another 20 minutes till golden crispy, watch closely do not burn them;

- Remove from the oven and toss the oven-fried slices with the rest of the sauce ingredients, let them soak and coat evenly;

- Return to the oven for another 15 minutes, and again, watch closely, every oven heats differently, remove from oven when they're crispy;

- Then prepare the sauce, in a saucepan melt the butter then stir in flour to form a thick paste, warm milk in another pan;

- Slowly pour the milk, mustard, cayenne into the flour mixture pan, stir till smooth and bring to a gentle boil;

- Stir in the cheese and heat till melted and creamy, season with salt and pepper;

- Assemble the burgers with the beetroot patties, lettuce, onions, mushroom bacon and cheese sauce, enjoy!

Whole Roasted Turmeric Cauliflower with Whipped Tofu Feta, Crispy Chickpeas & Chimichurri

Turn cauliflower into your next holiday centerpiece dish! This whole roasted cauliflower is super easy to make yet packed with layers of different textures and flavors, high in plant protein, and gluten-free! Cauliflower is literally magic, they can be turned into just about anything and have! This is a dish that fully celebrates cauliflower and compliments it with many different elements and flavors. It's very low-fuss and easy to make and it's so festive-looking it can be a wow factor at any holiday gathering. The cauliflower is blanched first then roasted with a turmeric-based seasoning till golden and slightly charred, served with crispy chickpeas, which are cooked at the same time with the cauliflower, on a bed of creamy fluffy whipped tofu feta and finally drizzled with tahini and chimichurri sauce. You can also add roasted baby carrots, or potatoes, or green beans on the side of this dish! Let the festivities begin ^^ INGREDIENTS: 1 head cauliflower 1/4 cup olive oil 2 t

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Vegan Napa Cabbage Rolls with Tofu Stuffings

These napa cabbage rolls are almost like vegan dumplings but without having to make any dough. The stuffings are hearty, savory, and "meaty", wrapped in sweet and juicy napa cabbage leaves that are pan-seared to give them a little golden color and charred flavor, and finally dressed in a shiny, umami, garlicky sauce. Cabbage rolls are widely loved in many parts of the world - Central, Northern, Eastern, and Southeastern Europe and much of Asia, as well as parts of North Africa. But of course, they're made differently from region to region. In China, in particular, cabbage rolls are usually made with napa cabbage, as opposed to cannonball cabbage, commonly known as green cabbage. They're then stuffed with minced pork and vegetables and finished by steaming or pan-fring. To make a vegan version, I used tofu, brown rice, shiitake mushrooms, carrot, and scallions but the combination is highly adaptable. This is a perfect chance to use up any scraps of veggies in your fri

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Vegan Okonomiyaki (Japanese Savory Pancake with Veggies)

My absolute favorite Japanese street food, EVER! Okonomiyaki is like a big savory pancake that is thick, a bit chewy, fluffy and soft on the inside and golden crispy on the outside, topped off with a generous amount of umami and sweet sauce and mayo. Okonomiyaki is a Japanese savory pancake made of vegetables, sometimes meat and seafood, in a wheat flour batter. It's as adaptable as an omelet, if not more, as the word okonomi literally means "how you like" or "what you like".You can pretty much stuff it with whatever ingredients you prefer but for this vegan version, I used a variety of vegetables. This is also a great fridge clearing recipe to use up all the scraps of veggies you have on your hand. For the batter, the traditional okonomiyaki recipe calls for grated nagaimo to add fluffiness to the texture. Nagaimo, or mountain yam, is a type of root vegetable that's long and hairy, it's creamy and slimy when grated. However, it's not easy to find

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The most fabulous way to cut and present cucumber, ever! This cucumber salad is made of ONE SINGLE cucumber, sliced into a spring shape and dressed in a sweet, sour, and umami sauce, and finally topped with some aromatic and spicy chili oil. Let's please call this dish by its proper name - Suo Yi cucumber, or Suo Yi Huang Gua 蓑衣黄瓜. Suo Yi, refers to the traditional Chinese raincoat made of overlapping layers of straw and sometimes leaves, think a Hawaiian grass skirt but for the whole body. And the "scales" of the cucumber created by a special slicing technique and stretching resemble the layers of straws in Suo Yi, hence the name. And this special way of slicing is not just for presentation's sake! Because of all the incredibly thin, translucent, and flexible slices that this method creates, the seemingly ordinary cucumber is transformed into a form of magic and art! The texture is crunchy yet tender, every single thin "scale" of the cucumber picks up the s

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Easy Vegan Kewpie Mayonnaise with Silken Tofu

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Vegan Tofu Salmon Rice Bowl with Homemade Vegan Mayo

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