Chef AJ Monthly Class 11 27 23 with Chef Kelley Williamson - The Plant Based Kitchenista.

HOLIDAY BURGERS AND OTHER YUM VEGAN DISHES USING YOUR HOLIDAY LEFTOVERS WITH CHEF KELLEY WILLIAMSON
Streamed live on Nov 26, 2023
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Plant Based Kitchenista
www.plantbasedkitchen.com
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Kelley Williamson is a Plant-Based Chef and a Certified Food for Life Instructor through Physicians Committee for Responsible Medicine (PCRM) specializing in low fat plant based (vegan) cooking under the name Plant-Based Kitchen.
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Holiday Burgers
(makes 4 to 6 Servings)
Ingredients
6 whole wheat buns
2 cups cranberry sauce - canned or your leftovers from the holidays
Burger Patty Ingredients:
½ onion, finely chopped
3 cloves garlic, minced
1 medium/large carrot, grated
1 rib celery, thinly sliced
1 ½ cups kale, destemmed and shredded (tightly pack)
1 ½ cups mushrooms, thinly sliced
½ cup cooked green beans, small diced
1/3 teaspoon dried thyme and dried oregano
Sea salt and black pepper to taste
1 cup slightly overcooked green lentils
1 cup cooked sweet potatoes
1 cup mashed potatoes
2/3 cup oat flour (ground oats)
3 tablespoons ground flax seed
2 tablespoons nutritional yeast
½ cup chopped walnuts
1/3 cup dried cranberries
½ tablespoon caper brine (or lemon juice)
Brussels Sprouts Slaw:
2 tablespoons vegetable broth
2 cloves garlic, minced
Sea salt and black pepper to taste
Approx. 20 Brussels sprouts, ends removed and shredded (you can also use your roasted Brussels sprouts)
Vegan Mushroom Gravy Ingredients:
1 tablespoon vegetable broth
2 ½ cups mushrooms, sliced thinly
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups vegetable stock
½ tablespoon soy sauce
Directions:
Preheat oven to 400 degrees.
Burger: Heat 1 tablespoon of the vegetable broth in a large sautéing skillet over medium high heat. Add the onion, celery, and kale and sauté until the onions are translucent.
Add the mushrooms, thyme, oregano and sea salt and black pepper. Continue sautéing until the vegetables are tender.
In a large bowl, combine the sautéed vegetables, cooked green lentils, cooked brown rice, oat flour, ground flax seeds, nutritional yeast, walnuts, dried cranberries and caper/lemon brine. Mix very well, mashing the mixture to help the ingredients bind together. Taste and adjust the seasonings as necessary. Refrigerate for about 20 minutes.
Portion mixture into ½ cup patties, ½ inches thick. Bake on a parchment lined baking sheet for 15 minutes and then flip and back for another 15 minutes. Spread with the cranberry glaze and bake for 5 to 10 minutes or until the glaze appears set.
Brussels sprouts slaw: In a large skillet, heat vegetable broth (2 tablespoons) over high heat. Add the shredded Brussels sprouts and minced garlic and sauté until the Brussel’s sprouts are tender. Season with sea salt and black pepper and remove from the heat.
Mushroom Gravy: In a medium saucepan, heat the vegetable broth over medium heat. Add in the onion and garlic and sauté until the onion is translucent. Add in the mushrooms and sauté for 1 more minute. Add the flour and whisk until the mushrooms are coated. Stir often and cook for 1 minute.
Slowly whisk in the vegetable broth and bring the gravy to a low simmer and cook, stirring constantly for 2 to 3 minutes. Add in the soy sauce and adjust seasonings to taste.
Assembly: Lightly toast the buns. On the bottom bun add the mushroom gravy, then add the patty and additional cranberry glaze on the top if desired. Top with the Brussels sprouts slaw and then the top bun. Enjoy.