Maui Mango Gardenburger

Makes 1 serving

1 Gardenburger® veggie patty
1 sesame seed burger bun
1 teaspoon low fat mayonnaise
1 tablespoon prepared mango chutney
1 slice fresh or canned pineapple ring
1 lettuce leaf

Broil Gardenburger® veggie patty about 1-1/2 minutes per side or until thoroughly heated. Toast cut sides of bun. Spread toasted side of bottom half of bun with mayonnaise. Place broiled Gardenburger® on bun. Top with mango chutney and pineapple. If desired, broil 1 to 2 minutes or until pineapple browns. Top with lettuce and top half of bun
This recipe courtesy of:
The Garden Burger Page:

California Gardenburger

Makes 2servings

2 Gardenburger veggie patties
2 tablespoons fat-free mayonnaise
2 teaspoons minced cilantro
2 whole grain hamburger buns, toasted
2 slices tomato
6 slices (about 1/2) peeled, seeded avocado
2 teaspoons lemon juice
2 lettuce leaves

Heat Gardenburger veggie patties according to preferred package directions. Combine
mayonnaise and cilantro. Brush avocado slices with lemon juice. Spread cut sides of buns with
mayonnaise mixture. Place Gardenburger, tomato slice, 3 avocado slices and lettuce on bottom half of each bun. Cover with top half of buns.

This recipe courtesy of:
The Garden Burger Page:

Reuben Sandwich

Serves 4

8 slices rye bread
1 or 2 apples sliced thinly
1 can or jar favorite sauerkraut
1 T. Worchestershire sauce (the vegetarian kind)
1/4 C brown sugar
Honey mustard
Swiss cheese

Butter one side of each slice rye bread,set aside.Place sliced
apples, worchestershire sauce and brown sugar in skillet on
medium heat.Cook until apples are tender.Add well drained
sauerkraut and continue cooking until heated through.
Spread inside of bread with honey mustard.Layer with apple
mixture and top with sliced swiss cheese.Add second slice rye
bread buttered side out.Brown in second skillet until golden
brown and cheese melts

Variation: Use thousand island dressing instead of the honey mustard
This recipe courtesy of:

Curry Tofu Sandwich

Serves 1

Olive Oil (or any healthy oil)
Soy Sauce
Curry Powder
Multi-Grain Organic Bread
Dijon Mustard
Bean Sprouts
Shredded Carrots
Optional: Lettuce

Pour curry powder onto a plate, to measure. Take 2 slices of tofu, 1/4 inch each, cut along the block's long side, and then dip the tofu on all sides into the curry plate, until the tofu is completely covered in curry. Turn the skillet on medium fire. Pour in the oil (a bit more than a saute); wait until oil has warmed. Then place both pieces of curried tofu into skillet and let cook for a few minutes; watch careful to make sure it doesn't burn; meanwhile cut and shred the carrots; chop the tomateos; chop cucumbers. After a few minutes of the tofu cooking, flip them both; then immediately pour a few table spoons of soy sauce onto the the tofu. You should see smoke; always watch the tofu; cook it slowly and move it around. Toast the bread. Place dijon mustard on one side of toasted bread. Place sprouts, tomatos, cucumbers, and any other veggies onto one side of the bread. Then when tofu is ready (should be a toughish consistency), place tofu onto other bread; bring both sides together and cut in half perpendicular to the 2 pieces of tofu
This recipe corutesy of:
Michael Oshman

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Last updated:
20 November 1997
Site Owner:
Loretta Wallace