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Spicy Thai Vegan Burger

  • 4servings
  • 25minutes
  • 260calories

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Source: ca.delish.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, C
MineralsCalcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup(s) fresh pea pods

  2. 1/2 cup(s) shredded carrots

  3. 1/2 cup(s) quartered cherry tomatoes

  4. 1/3 cup(s) sliced green onions

  5. 2 tablespoon(s) slivered fresh Thai basil or fresh basil

  6. 1/4 cup(s) unsweetened light coconut milk or unsweetened coconut milk (see tip)

  7. 1 tablespoon(s) lime juice

  8. 1/2 teaspoon(s) toasted sesame oil or toasted sesame seeds

  9. 1/4 teaspoon(s) crushed red pepper

  10. 4 Grillers® Vegan Veggie Burgers

  11. 1 (9-inch) focaccia , cut into fourths and horizontally split

Instructions Jump to Ingredients ↑

  1. Lengthwise cut pea pods into slivers. In medium bowl toss together pea pods, carrots, tomatoes, green onions, and basil. Set aside.

  2. In small bowl whisk together coconut milk, lime juice, sesame oil, and red pepper. Drizzle over vegetables. Toss to coat.

  3. Cook vegan veggie burgers according to package directions.

  4. Serve hot burgers in focaccia, topped with vegetable mixture.

  5. On the Grill: Preheat grill. Use a food thermometer to be sure patties reach minimum internal temperature of 160 degrees F.

  6. Each serving provides 90% DV Vitamin A, 30% DV Vitamin C, 6% DV Calcium, 8% DV Iron.

  7. ®, ™, ©, 2010 Kellogg NA Co. Morningstar Farms® Recipes are the property of the Kellogg Company.

  8. This recipe has been tested and endorsed by Kellogg and Morningstar Farms®.

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