Veggie Burger Benny
Perfectly Balance Your Plate
Serve with 1 cup arugula. Squeeze fresh lemon juice on top.
Ingredients
Hollandaise Sauce:
1 cup cashews, soaked overnight
1⁄2 can (14 oz/400 ml) coconut milk
1⁄4 cup water
1 tbspLemon Dilly Dip Mix
Sea Salt, to taste
Bennies:
1 recipe preparedVeggie Burger, made into 8 sliders, warmed
2 cups baby spinach
4 plum tomatoes, halved and roasted
1 avocado, sliced
Preparation
- Make hollandaise sauce by combining cashews, coconut milk, water, and dip mix in a blender. Blend to a smooth creamy consistency. Taste and season with salt, if desired.
- Place two sliders on each plate. Top each with baby spinach, roasted tomatoes, and avocado slices.
- Top with hollandaise sauce.
Nutritional Information
Per serving: Calories 480, Fat 29 g (Saturated 8 g, Trans 0 g), Cholesterol 0 mg, Sodium 390 mg, Carbohydrate 44 g (Fiber 13 g, Sugars 8 g), Protein 17 g.
Tips
Roast tomatoes in oven at 400°F until soft, about 20 min.
Try this recipe with Epicure’s Hollandaise Sauce (note: this blend is not vegan).
Shop This Recipe
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