This sandwich is the perfect mix of vegan, comfort and traditional Thanksgiving flavors to transform your leftovers. Or simply make this when you’re missing these down-home flavors. If you’re not from the U.S. or do not celebrate Thanksgiving, get a taste of the flavors that are experienced during this food-filled holiday.
Also, the veggie patty in this recipe is great for vegan burgers or a protein side, too!
Total Time: 1- 1.5 hours
- 2 cups dry mung beans
- 3-4 cups of water
- 1 onion, diced
- 1-2 tsp olive oil
- 2 tsp salt (or to taste)
- 2 tbsp red chili flakes
- 2 tbsp dry sage
- 2 tbsp dry thyme
- 2 tsp garlic powder
- 2 tsp onion powder
- 1/4 cup corn starch
Crisp Fried Onions:
- 1 white onion, thinly sliced
- tbsp corn starch
- mashed potato
- herbed stuffing mix
- cranberry sauce
- green beans
- vegan mushroom gravy
- white english muffins, 3 packs of 6
- vegan butter
For the Veggie Patty:
Preheat the oven to 400F
Put the dry mung beans and water in a large, deep pot. Cook the mung beans for 40 minutes to an hour on medium-high or until soft, mushy and all water had evaporated.
While the mung beans are cooking, in a frying pan on medium heat, add the 1-2 tsp of olive oil and diced onions in the pan, and saute for 5 minutes. Then, add the spices and mix. Saute until the onions are translucent and then set aside.
Once the mung beans are soft, add the onions, salt, and corn starch and mash. You can use a masher, a food processor, hands, or a really large fork to mash these. Make sure everything is well blended together. Taste and make sure there is enough salt. Put the mung bean mash in the freezer for 5-10 minutes to cool so that you can shape them. It is essential for them staying in their shape.
Then, shape them into patties. About 3-4 tbsp of the mixture should go into one patty.
Then, spray cooking oil on a cookie sheet and place the patties on it. Bake for 20-30 minutes, or until a good crust has developed around the patty. These are now ready for assembly!
For the Crisp Fried Onions:
In a bowl, add the sliced onions and cornstarch and make sure the onions are fully coated.
Then, in a shallow frying pan, add canola oil so that it thinly covers the bottom of the pot and heat on medium.
Fry the onions for about 10 minutes or until dark golden brown. Then, move them onto a plate with a paper towel so that the excess oil is drained. This adds to the crispiness. These are also ready for assembly!
For the the other ingredients:
Use the recipes on the box and make mashed potatoes, stuffing, and heat up the gravy and cranberry sauce.
Dice up the onions and celery for your stuffing!
Toast the english muffins in the oven or in a toaster so that there is a satisfying crunch on the outside.
For the assembly:
- Put the bottom of the english muffin on a surface
- Put a thin layer of cranberry sauce on the bottom bun
- Add a few green beans to the bottom bun
- Top the bottom bun with a few crisp fried onions
- Place the veggie patty on top of the crisp onions
- Then, on the top half of the english muffin, place a layer of mashed potato
- Add a layer of stuffing on top of the mashed potato
- Then, drizzle a healthy helping of gravy on top of the stuffing
- Gently place the top half of the bun on top of the veggie patty
- You have successfully completed a vegan thanksgiving sandwich. Prepare your tastebuds.