4 whole wheat or spelt hamburger buns (used whole wheat buns)
4 leaves romaine, red leaf, green leaf, or Bibb lettuce (used romaine lettuce)
1 medium Roma tomato, sliced thin
Preheat the oven to 425 degrees F.
Marinate patties in hot sauce for 10 minutes. Remove the paaties from the hot sauce and place them on a baking sheet lined with foil. Bake for 15 minutes, turning them halfway through (I flipped them after 8 minutes).
While the patties are baking, stir together the mayonnaise and bacon bits. Toast the hamburger buns. To assemble, spread the mayonnaise mixture on both sides of each hamburger bun. Put the patties, lettuce, and tomato on the sandwiches and close them up.
This is a nice quick dish to make for lunch or dinner ! It takes a few bites for the heat to build from the hot sauce but the heat never overwhelms the sandwich. You may want to double the bacon mayo mixture if you make it ahead of time. It seemed to thicken as it sat. One recipe’s worth of the bacon mayo for us was not enough. It was enough for 2 but not quite 3 sandwiches.
This recipe came from “Quick & Easy Vegan Comfort Food” by Alicia C. Simpson.
I wasn’t paid in any form to promote Morning Star Farms, Frank’s RedHot, Follow Your Heart, McCormick or “Quick & Easy Vegan Comfort Food” by Alicia C. Simpson.
1 tablespoon olive oil (I used extra-virgin olive oil)
1 large yellow onion, diced small
3 garlic cloves, minced
1 tablespoon curry powder (I used Hot Madras curry powder)
1 cinnamon stick (3 inches)
2 cans (15 ounces each) no-salt-added chickpeas, rinsed and drained (I used reduced-sodium cans of chickpeas)
3 tablespoons ketchup
1 teaspoon coarse salt (I used kosher salt)
1/4 teaspoon pepper (I used freshly ground black pepper)
2 cups water
Chopped cilantro and lemon wedges (optional), for serving (I used both)
Pour the oil into a large skillet and set the heat to medium-high. Once the oil’s hot, add the onion in and cook, stirring now and then, for 6 minutes or until the onion looks like it’s dark brown around the edges. Now mix in the garlic, curry, cinnamon, and a pinch of ground cloves*, stirring constantly until the ingredients become fragrant (should only take maybe 30 seconds to achieve). Add in the chickpeas, ketchup, salt, pepper and water. Turn the heat up high enough for boiling to occur, turning it down low enough for it to just be at a simmer, placing a lid on the skillet afterwards. Let the mixture cook for 20 minutes before taking the lid off and turning the heat back up to medium-high, cooking for another 5 minutes or until the sauce has reduced a little. (The original recipe never says to, but make sure you take the cinnamon stick out before serving this.) Serve the curry, topping it with the cilantro and serving the lemon wedges on the side (if you’re using them that is).
Supposed to serve 4 (depends on how hungry you are).
*One pinch seemed like too little so I used two pinches of ground cloves.
Damn this was delicious ! I loved the flavor of the spices in this. The recipe didn’t call for it but I served this over rice to make it feel more filling. The curry tastes great on its own but is even better with some cilantro and lemon juice.
When I post someone else’s recipe, I like to give credit where it is due. Unfortunately when I clipped this recipe out from a magazine, I didn’t have any information left as to where it came from. Sorry about that.
Okay, I am going to give you two different versions of this recipe. Why? Because, as you will soon see, the original is vague as sh*t ! As you can tell, that irritated me a tad bit. The scond version is how I decided to fix it. I wanted to let you see the original so you could decide if you would like to do something differently. I like to think of a recipe as more of a guideline instead of something set if f*ckin’ stone. Have some fun with your tastebuds !
Original version: “Sauté a handful of shredded or sliced carrots and onions until tender. Stir in a can of drained chickpeas and a quarter cup of golden raisins. Season with cumin, garlic, and crushed red pepper flakes. Serve over couscous.”
Second (my) version:
1 1/2 Tbsp. Extra Virgin Olive Oil
1 cup shredded carrot
1 cup sliced yellow onion
1 (16 oz.) cn chickpeas, drained (I did not rinse)
1/4 cup golden raisins (I would like 1/2 cup next time)
3 garlic cloves, minced
1 tsp. cumin
1/2 tsp. crushed red pepper flakes
Salt, to taste (I used table salt)
Prepared couscous (I used 1 (5.4 oz.) box of Near East’s Wild Mushroom & Herb couscous mix. Any couscous will probably be good but I just love the sh*t out of this particular couscous !)
Heat the olive oil in a non-stick skillet, over medium heat, until it is hot enough to sizzle when you throw an onion slice in. Sauté the onion slices until they are al dente. Then add the shredded carrots. Continue to cook until the onions are tender.
Add the chickpeas, golden raisins, and garlic. Stir constantly for about a minute.
Add the cumin and crushed red pepper flakes. Stir for about a minute to make sure it’s mixed in well. Salt to taste and then serve with couscous.
If you’re really f*ckin’ hungry this will probably only make 2 servings. Otherwise, 4 servings max.
Today was a busy day so I wanted something quick and easy to make for dinner. This fit the bill !
I really liked the “chewy” texture of the raisins contrasting with firmer texture of the chickpeas. The smell of the garlic cooking was heavenly ! My tastebuds had fun getting hit with the sweetness of the raisins and the heat from the pepper flakes at the same time. The cumin added another nice layer of flavor. You will need to add salt to bring out the flavors. When I first tasted the dish (minus the couscous) it was basically bland as sh*t. The flavors popped after I added some table salt. I opted to shred the carrots because I just wasn’t in the mood to slice them. Slicing them might have added a more interesting texture though. This was not the tastiest dish I ever had but it was enjoyable. It was cheap, quick, easy and tasty so it’s going in my collection of favorite recipes !
I wasn’t paid in any form to promote Near East’s Wild Mushroom & Herb couscous mix.