By: Ayinde Howell
- 1 package Beyond Meat: Beyond Burger
- 1/2 teaspoon special seasoning blend
- 4 slices tempeh bacon
- 2 slices Chao cheese
- 1/4 cup vegan mayo
- 2 tablespoons sriracha
- 4 Toaster waffles
- 2 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili pepper flakes
- 1/4 teaspoon paprika
- 1/14 spoon sea salt
- Grilled onion
For Jojo’s (Potato Wedges):
- 2 large russet potatoes, cut into wedges
- 1 cup flour
- 2 tablespoons special seasoning
- 1 cup unsweetened, unflavored plant-based (I use soy) milk
- Salt to taste
- Cooking oil
Burger Instructions: Massage seasoning into Beyond Meat patties.
*Note*: because this is not actual meat the cook time will be different.
In a medium lightly oiled pan over medium high heat place burgers down and cook until browned on both sides. Add onions into oil and sauté. Once burgers have reach desired cook time, layer slices of cheese on top and cover your skillet with a pot top to start melting the cheese. Toast waffles until golden brown. In a small bowl combine Sriracha and mayo, spread bottom and top of waffles and build your burger patty: tomato, pickles, onions, shredded lettuce, and close with waffle.
Jojo’s Instructions: place potato wedges into a hot salted water and cook until tender. The potatoes should still be firm, remove from pot and rinse with cold water.
In one bowl combine flour, seasoning mixture and salt.
In a separate bowl pour soy milk, dip potatoes in breading, back to soy milk, back to breading for a double dip. Once complete set potatoes aside.
In a saucepot heat approximately 1 cup of cooking oil so hot and shimmering. Drop JoJo’s in one at a time and cook until golden brown.