MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Vegan Cheeseburger Bowl
Categories: Vegetarian
     Yield: 1 Serving

   1/2 md Russet potato (100 g);
          - cut into 1/2" wedges
     2 ts Olive oil (10 ml)
   1/4 ts Kosher salt (1.5 g)
   1/8 ts Garlic powder (0.4 g)
   1/8 ts Black pepper (0.3 g);
          - freshly ground
   1/8 ts Crushed red pepper flakes
          - (0.1 g); to taste
     1 ts Corn starch (3 g)
   1/4 c  Textured vegetable protein
          - (TVP); rehydrated in:
    25 g  Dry vegetable broth
     1 ts Liquid smoke
     1 ts Paprika
     1 ts Garlic powder
     1 ts Onion powder
   1/2 tb Oil (7.5 ml)
     2 tb Red onion (20 g); chopped
     1 ts Browning (5 ml);
          - for deeper flavor & color
          - (optional)
   1/4 c  Greek vegan yogurt (60 ml)
 1 1/2 tb Ketchup (22.5 ml)
   3/4 ts Yellow mustard (3.75 ml)
   1/2 tb Sweet pickle relish
          - (7.5 ml)
   1/2 ts White vinegar (2.5 ml)
   1/8 ts Garlic powder (0.25 g)
   1/8 ts Onion powder (0.25 g)
     1 pn Smoked paprika;
          - scant (optional)
     1 tb Nutritional yeast
          Salt & black pepper;
          - to taste
          Seasoned plant protein;
          - from above
          Crispy potato wedges;
          - from above
          Vegan cheese; shredded
          Lettuce & spinach; handful
          Dill pickles; a few, sliced
          Tomatoes; sliced (optional)
          Red onions;
          - sliced (optional)

 Preparation time: 15 minutes
 Cooking time: 25 minutes

 With 30 grams of protein per serving, this Vegan Cheeseburger Bowl is
 a satisfying meal prep recipe made with everything but the bun!

 Potato Wedges:

 In a bowl, toss potato wedges with olive oil, seasonings, and
 cornstarch until evenly coated.

 Air fry at 400°F for 15 minutes, shaking halfway, until golden and
 crispy.

 Vegan Burger Meat:

 Heat oil in a pan over medium heat.

 Sauté red onion until soft, about 5 minutes.

 Add rehydrated pea protein and seasonings. Stir well to combine.

 Add browning, stir to combine again, and cook for 5 to 8 minutes until
 slightly browned. Set aside.

 Burger Sauce:

 Whisk all ingredients together in a small bowl until smooth. Adjust
 salt, tang, or sweetness to taste. Store covered in the fridge for up
 to 5 days.

 Putting it All Together:

 In a bowl, layer greens, potato wedges, and protein.

 Top with shredded cheese and pickles.

 Drizzle generously with burger sauce.

 Recipe by Jessica Hylton

 Recipe FROM:
 <https://jessicainthekitchen.com/vegan-cheeseburger-bowl/>

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