Brown Girl Vegan

Category: Burgers

  • Vegan Double Cheeseburger

    Vegan Double Cheeseburger

    This classic vegan cheeseburger is made with a homemade, high protein & healthy beef patty with burger buns, vegan cheese, pickles, ketchup and mustard.

    The vegan cheeseburger is a copycat recipe of Burger King’s “Impossible Whooper” except this is much more delicious and is made with a healthy, high protein homemade vegan beef patty.

    If you’re on this page, this is also your sign to not buy from Burger King or Mcdonald’s as we can easily make this vegan classic cheeseburger that tastes like the actual thing, at home! No one is harmed in the process.

    This is a easy weeknight recipe if you’re craving fast food or a takeout, because it’s freezer friendly and comes together in less than 20 minutes once the patties are prepared!

    Ingredients You Need

    • vegan beef substitute – I used a homemade beef patty using textured vegetable protein, oat flour, flax meal, nutritional yeast and seasonings. A ready made plant-based substitute would be Beyond Meat or Impossible
    • vegan cheese
    • veggies – pickles
    • sauce – ketchup and mustard

    Gluten free substitutions: Make sure to use gluten free oat flour and substitute soy sauce and worchestershire sauce for gluten free versions.

    Print Recipe

    Vegan Double Cheeseburger

    This classic vegan cheeseburger is made with a homemade, high protein & healthy beef patty with burger buns, vegan cheese, pickles, ketchup and mustard.
    Prep Time30 minutes
    Cook Time30 minutes
    Total Time1 hour
    Course: Main Course
    Cuisine: American
    Keyword: burger king, burgers, fast food, mcdonalds
    Servings: 3

    Ingredients

    Vegan Beef Patty

    • 2 cups textured vegetable protein (TVP)
    • 1 cup vegetable broth or 1 veg stock cube + 1 cup water
    • 1/2 cup oat flour gluten free
    • 2 tbsp flax meal
    • 2 tbsp nutritional yeast
    • 1 white onion or pink onion
    • 3 cloves garlic
    • 1 tbsp worchestershire sauce
    • 1 tbsp dark soy sauce
    • 2 tbsp ketchup or 1 tbsp tomato paste
    • 1 tsp ground cumin
    • 2 tsp smoked paprika or chili flakes
    • 3 tsp dried mixed herbs
    • 1.5 tbsp corn starch
    • 1/2 tsp liquid smoke
    • 1 tsp salt if needed
    • olive oil for frying

    Burgers

    • 3 burger buns with sesame seeds
    • 3 slices vegan cheese
    • 2 dill pickles
    • ketchup
    • mustard
    • vegan butter (optional)

    Instructions

    • Soak TVP in vegetable broth for 10 minutes until water is fully absorbed.
    • Add dry ingredients – oat flour, flax meal, nutritional yeast, corn starch.
    • Dice onions and saute them until translucent. Add minced garlic cloves and saute for a few minutes.
    • Then add sauces, liquid smoke, ketchup, cumin, chili flakes and saute for 2 minutes. Add dried herbs and mix.
    • Add this mixture to the TVP mixture and give it a good mix. Add salt to the mixture if necessary.
    • Shape them into balls and press them down to form a patty. Place them on a grease paper.
    • You can pan fry them right away or freeze them overnight – up to a week.
    • Add a dash of olive oil to a pan and let it heat up. Place the patties and pan fry them for about 3-4 minutes on both sides until brown and slightly charred.
    • Add a slice of cheese on the patties, sprinkle some water and close the lid to melt the cheese.
    • Assemble the burger: slice burger buns into half, place 2 patties with vegan cheese, sliced pickles and a drizzle of ketchup and mustard.
  • Vegan Filet-O-Fish Copycat

    Vegan Filet-O-Fish Copycat

    This homemade McDonalds filet-o-fish patty is sandwiched between burger buns, American cheese and the signature tartare sauce for the ultimate comfort meal.

    Filet-O-Fish is one of those meals that is often overlooked as it’s not the most popular – but as an avid ex lover of fish, this burger was always one of my go-to meals. When the simple crispy fish fillet is paired with

    This Vegan Filet-O-Fish is a beloved fast-food classic known for its crispy fish fillet, tangy tartar sauce, and soft buns. This version is also made with fresher ingredients, is vegan and gluten free. Get ready to satisfy your cravings with this delicious vegan burger!

    Ingredients You Need

    • hearts of palm – for that flaky, fishy flavour
    • extra firm tofu – for protein and texture!
    • gluten free oat flour – to the bind the patty and also gluten free
    • nori and miso paste – to add umami and fishy flavouring
    • nutritional yeast – to add flavour to the patty
    • capers + capers brine – for that tanginess
    • dry breading mix – oat flour (or regular all purpose flour), seasonings
    • wet breading mix – oat flour (or regular all purpose flour), apple cider vinegar, dijon mustard, plant milk
    • breadcrumbs – ground cornflakes (or finely ground panko breadcrumbs)
    • tartare sauce – vegan mayonnaise, fresh dill, capers, lemon juice, chopped parsely, dill pickle relish, salt and sweetener
    Print Recipe

    Vegan Filet-O-Fish

    This homemade McDonalds filet-o-fish patty is sandwiched between burger buns, American cheese and the signature tartare sauce for the ultimate comfort meal.
    Prep Time30 minutes
    Cook Time30 minutes
    Total Time1 hour
    Course: Main Course
    Cuisine: American
    Keyword: burgers, fish
    Servings: 1

    Ingredients

    Vegan 'Fish' Patty

    • 200 g extra firm tofu
    • 1 can hearts of palm (4 sticks)
    • 1/2 sheet nori
    • 1.5 tbsp miso paste
    • 2 tbsp nutritional yeast
    • 1 tsp capers
    • 1 tbsp caper brine
    • 1/2 cup oat flour
    • 2 tbsp corn starch

    Dry Breading Mix

    • 1/4 cup oat flour (or all-purpose flour)
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • salt

    Wet Mix

    • 3 tbsp oat flour (or all-purpose flour)
    • 1/2 tbsp apple cider vinegar
    • 1 tsp dijon mustard
    • 2/3 cup plant milk

    Breadcrumbs

    • 1.5 cups cornflakes, ground (or panko breadcrumbs)

    Vegan Tartare Sauce

    • 1 cup vegan mayo
    • 1 tbsp dill
    • 1/2 tbsp chopped capers
    • 1 tbsp lemon juice
    • 1/2 tbsp chopped parsley
    • 1 chopped dill pickle
    • 1/2 tsp salt
    • 1/2 tsp sweetener

    Burgers

    • 4 vegan burger buns
    • 4 slices vegan cheese

    Instructions

    • Add all the ingredients for the patty in a blender except oat flour and corn starch, and pulse until ingredients are well-combined. Do not blend them completely and ensure there are some chunks and flakes in the mixture.
    • Transfer mixture in a bowl and add oat flour, corn starch. If it's too wet, add more oat flour and mix.
    • Shape the mixture into square shaped patties and keep them aside on a grease paper so they don't stick.
    • Set up a breading station with three shallow bowls: one dry mixture, one wet mixture and one with the breadcrumbs.
    • Dredge each fillet in dry mix, shaking off excess. Dip in the wet mixture, then coat with breadcrumbs, pressing gently to adhere.
    • Heat about 1/2 inch of neutral oil in a large skillet over medium-high heat. Once the oil is hot (about 350°F or 175°C), carefully add the breaded fillets.
    • Fry until golden brown and cooked through, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain.
    • In a small bowl, combine the ingredients for tartare sauce. Mix well.
    • Lightly toast the hamburger buns or steam them for a softer texture.
    • Place a slice of American cheese on the bottom half of each bun. You can place them while toasting to melt the cheese slightly by splashing some water onto the pan and cover them with a lid.
    • Top with a hot fish fillet, spreading a generous amount of tartar sauce on top. Cover with the top bun.

    Notes

    For a healthier option: Bake the breaded fish fillets at 400°F (200°C) for 20 minutes, turning halfway through, instead of frying.
  • Viral Smashed Cheeseburger Tacos

    Viral Smashed Cheeseburger Tacos

    This viral “Big Mac” smashed tacos hack definitely lives up to the hype – versatile tacos paired with vegan beef, cheese and a creamy burger sauce.

    Also known as ‘Big Mac Tacos’, these smashed burger tacos are exactly what the name spells: a fusion of smashed burgers and versatile tacos. Instead of traditional burger buns, the juicy beef patty is smashed and served in a tortilla, topped with cheese, lettuce, pickles and a creamy dreamy burger sauce.

    If you’re on this page, this is also your sign to not buy from Mcdonald’s as we can easily make this vegan smashed burger tacos that taste like Big Mac, at home, and make it vegan! No one is harmed in the process.

    This is a easy weeknight recipe if you’re craving fast food or a takeout, because it comes together in just 20 minutes!

    Ingredients You Need

    • vegan beef substitute – I used Impossible but you can Beyond or my homemade wholefoods based beef patty.
    • vegan cheese
    • veggies – shredded lettuce, pickles
    • creamy burger sauce – vegan mayo, spices, mustard, pickles and more!
    Print Recipe

    Smashed Cheeseburger Tacos

    This viral hack has had me drooling since that start, and they definitely live up to the hype – versatile tacos paired with vegan beef, cheese and a creamy burger sauce.
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Appetizer, Main Course
    Cuisine: American, Fusion
    Keyword: burgers, tacos, viral trends
    Servings: 4

    Ingredients

    • 200 g vegan ground beef
    • 4 slices vegan cheese
    • 1.5 cups shredded lettuce
    • 1/4 cup sliced pickles
    • 4 tortilla wraps or corn tortillas

    Burger Sauce

    • 1/2 cup vegan mayo
    • 1 tsp paprika
    • 1/2 tsp garlic powder
    • 1/2 tsp onion powder
    • 1 tsp mustard
    • 2 small diced pickles
    • 1 tbsp pickle juice
    • 1 tsp worchestershire sauce
    • black pepper

    Instructions

    • Divide the ground beef into 4 equal portions and roll them into balls. Press each ball gently on a tortilla until fully spread across.
    • Add some olive oil to a pan and cook the side of the patty for about 3-4 minutes, until the edges are crispy and the patty is cooked through.
    • Place a slice of cheese on the patty during the last minute of cooking to melt. Add a splash of water and cover the lid.
    • Combine all the ingredients required for the burger sauce.
    • Add shredded lettuce, pickles, and drizzle the burger sauce on the tacos.
    • Serve the smashed cheeseburger tacos immediately, while they are hot.
  • Vegan Breakfast Bagel (High Protein)

    Vegan Breakfast Bagel (High Protein)

    This high protein breakfast bagel stuffed with spicy tofu scramble, avocado and 5-spicy hash browns is everything you need for a hearty & fulfilling meal to start your day with a BANG!

    This savoury breakfast idea is the perfect way to keep full for a longer time and also enjoy the goodness or natural and whole food ingredients. it’s so yummy you may want to make this for the entire week!

    Packed with five-spice homemade hashbrowns, asian-style spicy tofu scramble, avocado mash and sambal mayo, this is the most satisfying & delicious breakfast bagel you’ll ever have. It also has a whooping 34 grams of protein per bagel!

    For more high-protein breakfast sandwich recipes, check out my Vegan Tunacado Sandwich or Vegan Breakfast Bagel Sandwich (Omelette Style Egg)

    What Do I Need?

    • potatoes – you can use frozen hash browns but making homemade hash browns is simpler than you think (just needs a little extra time on your hands).
    • spices – onion powder, garlic powder, five spice, salt, black pepper
    • extra firm tofu – to make an asian-style tofu scramble, you would just need a few killer ingredients like sambal, smoked paprika, nion powder, garlic powder, five-spice, turmeric and oat milk.
    • herbs – chinese chives are the star herb of this bagel
    • avocado mash – salt, lime juice, chives: that’s all you need!
    • seeded bagels – you can use regular bagels too but with these you have added nutrition and protein

    Gluten free substitutions: Switch up your bagels for gluten free ones or you can use gluten free bread too.

    Allium free substitutions: Substitute chives with cilantro and onion / garlic powder with a pinch of hing (asoefitida)

    Print Recipe

    Vegan Breakfast Bagel (High Protein)

    This high protein breakfast bagel stuffed with spicy tofu scramble, avocado and 5-spicy hash browns is everything you need for a hearty & fulfilling meal to start your day with a BANG!
    Prep Time30 minutes
    Cook Time30 minutes
    Total Time1 hour
    Course: Breakfast
    Cuisine: American, Asian, Fusion
    Keyword: bagels, sandwich
    Servings: 2 bagels

    Ingredients

    Five-spice Hashbrowns

    • 4 medium potatoes
    • 2 tsp corn starch
    • 2 tsp garlic powder
    • 2 tsp onion powder
    • 1.5 tsp salt
    • 1/2 tsp black pepper
    • 1 tsp 5-spice powder
    • olive oil for frying

    Spicy Tofu Scramble

    • 200 g extra firm tofu
    • 1/2 tsp smoked paprika
    • 1/2 tsp garlic powder
    • 1.2 tsp onion powder
    • 1/2 tsp salt
    • 1/2 tsp 5-spice powder
    • 1 tsp sambal paste
    • 1/2 tsp turmeric
    • 1/4 cup oat milk
    • 2 tbsp chopped chives

    Avo Mash

    • 2 medium avocado
    • 1 tsp salt
    • 3 calamansi limes 1 green lime
    • 2 tbsp chopped chives

    Sambal Mayo

    • 2 tsp sambal paste
    • 4 tbsp vegan mayo

    Bagels

    • 2 seeded bagels

    Instructions

    • Peel and shred potatoes with a grater. Wait for 5 minutes, drain the excess water, and pat dry.
    • Add all seasonings and corn starch and give it a good mix.
    • Heat up a pan with olive oil and shape the potatoes into hashbrowns. Pan fry on both sides for 4-5 minutes until they are brown and crispy.
    • Crumble some extra firm tofu into a bowl. In a separate bowl, combine all spices, sambal paste and oat milk. Mix well.
    • To a pan, add extra firm tofu and saute. Add in this mixture and saute for a few minutes. Add more water if necessary. Finish with chives.
    • Mash the avocado and add salt & limes. Lastly, add chives and mix well.
    • Combine sambal and vegan mayo to make an easy sambal mayo.
    • Layer the bagel with avocado first, followed by tofu scramble, hashbrowns, sambal mayo and more avocado. Slice into half and serve!

  • Vegan Ramly Burger

    Vegan Ramly Burger

    This Malaysian style burger is filled with a vegan beef patty, wrapped in an omelette and topped with a generous amount of mayo, chili sauce and a signature black pepper sauce!

    ‘Ramly Burger’ are sold almost everywhere in Malaysia and they are a brand of their own. Personally, the experiences I’ve had with Ramly Burgers are at Singaporean street food markets, also known as ‘Pasar Malams’. These burgers are juicy, lip-smacking and leave you wanting for more.

    But obviously these popular burgers are made with meat but thankfully, I’ve found a way to veganize them easily. The main ingredients include: beef patty, omelette egg and the signature black pepper sauce.

    You could buy black pepper sauce at Asian grocers but it can be easily made at home with just a few ingredients. The overload of sauces is absolutely essential for these burger sandwiches. All I can remember are the sauces dripping down as I take a bite of this magnificent creation.

    Print Recipe

    Vegan Ramly Burger

    This Malaysian style burger is filled with a vegan beef patty, wrapped in an omelette and topped with a generous amount of mayo, chili sauce and a signature black pepper sauce!
    Cook Time30 minutes
    Total Time30 minutes
    Course: Main Course
    Cuisine: Malaysian, Singaporean
    Keyword: burgers, sandwich
    Servings: 2

    Ingredients

    Signature Black Pepper

    • 2 tsp beef boullion powder (sub 1 boullion cube)
    • 1/2 cup water
    • 1 tsp garlic powder (sub 2 garlic cloves)
    • 1 tbsp light soy sauce
    • 1 tbsp dark soy sauce
    • 1/2 tbsp vegan Worcestershire sauce
    • 2 tbsp corn starch
    • 1/2 tbsp coconut sugar
    • 1/2 tsp freshly ground black pepper
    • 1/8 tsp salt (if needed)

    Ramly Burger

    • 4 vegan burger buns
    • 2 beyond meat patties
    • 1 bottle JUST Egg (or vegan egg alternative)
    • 1 slice vegan cheese (optional)
    • mayonnaise
    • sriracha
    • vegan butter

    Instructions

    • To a pan, add water and boullion powder/cube. Stir until it dissolves fully.
    • Then, add garlic powder, soy sauces, Worcestershire sauce, coconut sugar, black pepper. Mix well and bring the mixture to a boil.
    • Add the corn starch and keep stirring until no lumps are found. If the sauce is too thick, add a splash of water little by little until you reach your desired consistency.
    • Once that's done, add some salt according to your taste preference.
    • Meanwhile, defrost your beyond meat patties. I fry these patties without any oil but you can lightly spray some oil onto your pan and place the patties.
    • Press the patty on both sides to get the char and cook thoroughly.
    • While the patties are cooking, spread some vegan butter and toast the buns.
    • Set it aside and spray some oil into the pan again. Make sure the oil is evenly spread across the pan. Pour in your vegan egg mixture.
    • Place the Beyond Meat in the centre and a slice of vegan cheese on top. Cover the pan with a lid.
    • After about 2-3 minutes, the egg should be cooked. Gently scrape the sides of the egg and fold it on the burger patty.
    • Slather some black pepper sauce on the bun. Place this egg-vegan patty on top.
    • Add more black pepper sauce on top. Drizzle generously with vegan mayo and sriracha. Cover with the other bun and you have the perfect drool-worthy burger!