Vegan Cheeseburger Soup Recipes

VEGAN CHEESEBURGERS

Steps:

• Divide vegan ground meat into 4 equal pieces. Pick up one piece, transfer to a cutting board, and use your hands to press and shape it into a patty about 1/4-inch wider than your bun. Repeat to form remaining patties. Put three fingers of one hand together, and press a shallow indentation into the center of each patty. Season with salt and pepper.
• In a large skillet, heat oil over medium-high until shimmering. Add patties and cook, flipping frequently, until well browned and an instant-read thermometer inserted into the coolest part of the center of the patty registers 120 to 125 degrees for medium-rare, or 130 to 135 degrees for medium. Immediately add cheese slices to the top of the patties, and transfer them to a large plate.
• Dress bottom buns as desired. Place a patty on top, and dress top bun as desired. Close cheeseburgers and serve.

VEGAN CHEESEBURGER SOUP

Steps:

• In a large pot, bring water to a boil. Add bouillon cube and stir until dissolved. Add onion and place lid on pot, then reduce to a simmer. Simmer approximately 10 minutes or until onions are translucent, stirring ocassionally.
• In a blender, place cashews, sesame seeds, pine nuts, lemon juice, apple cider vinegar, half of almond milk, sea salt, mustard, cornstarch, paprika, turmeric, and nutritional yeast. Blend until consistency is very smooth, adding remaining almond milk as you blend. This is the faux cheese sauce.
• Add faux cheese sauce, faux meat crumbles, tomatoes, and lettuce to pot and stir to combine. Simmer with lid on until heated through (approximately 10 minutes), stirring ocassionally. Adjust to desired consistency with water or almond milk.

VEGAN CHEESEBURGER RECIPE BY TASTY

Steps:

• Add the porcini mushrooms to a bowl and cover with 150ml of hot water. Leave to sit for 30 minutes. (As you do this your kitchen will smell of so much goodness!)
• Blitz the mushrooms & onions in the food processor until finely chopped. (you will need to do this in a few stages as there's so many mushrooms!) Place into a large bowl.
• Once you have soaked the porcini mushroom, drain and reserve the water. Roughly chop the mushrooms and add to your blitzed mushrooms.
• Add the reserved porcini mushroom water and beetroot juice to the bowl. Stir to combine and leave to soak for 15 minutes.
• Next, drain the mushroom mix through and sieve and discard the juices.
• Place a large frying pan over a medium heat and add 2 tbsp of oil. Add the mushroom mix, walnuts, salt, black pepper, garlic powder and smoked paprika. Cook for 20-30 minutes continuously stirring. (Your aim here is to cook out the water from the mushrooms and dry everything out, be patient I promise it's worth it!)
• Reduce the heat and add the breadcrumbs. Stir and cook for a further 2 minutes.
• Remove from the heat and pour out into a bowl. Leave to cool for 10 minutes or until it's cool enough to handle.
• Divide into 4 and form into patties.
• Place a large frying pan over a medium heat and add 1 tbsp oil. Add your patties and cook for 3-4 minutes aside or until brown.
• In the remaining 1 minutes add a slice of cheese to each burger pattie and cover the pan with a lid to melt the cheese.
• Build your burgers with all your favourite toppings.
• Enjoy!

CHEESEBURGER VEGETABLE SOUP

Steps:

• Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
• Simmer carrots, celery, onion, and broth for about 10 minutes or until soft.
• Add rice, mixed vegetables, beef, Velveeta, cheese soup, and milk, and cook until cheese is melted. Do not boil. Add sour cream and chives just before serving.