Vegan Recipes - Entrees

Beefy Burger and Mustard Sauce

By Heather Mills

Former model now vegan Heather Mills has been busy teaching the children and the families of John V. Lindsay Charter School how to prepare healthy vegan meals, which will be served at the "No Beef Teen Cafes" to be run by the Hunts point alliance for Children (HPAC) and other community organisations.

Beefy burger (soy protein-4oz per person)
Mustard sauce
- 2 tablespoon cornstarch
- 3/4 cup vegetable broth
- 3 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1 tablespoon olive oil
- 1/2 cup sherry cooking wine
- 1 tablespoon soy sauce
- 1/4 cup whole-grain Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoon capers (with brine)

Ingredients:
Directions:
Mix the cornstarch with the vegetable broth in a measuring cup and set aside.

In a small saucepan over medium heat, sauté the garlic and thyme in the olive oil for about a min.

Add the wine and soy sauce, and raise the heat to high. Once the mixture is boiling, lower the heat to medium and simmer, to reduce for about 4 min. Add the vegetable broth mixture, mustard, lemon juice, and capers. Stir often using a whisk. Once the sauce is bubbling, lower the heat to low and simmer for about 3 min. The sauce should be on the thick side.

Let cool a bit before serving; this sauce tastes great just above room temperature.

Pile on the burger with some sweet potato fries on the side.

Sponsors: