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Just One More Bite, New York, NY (2025)

07/13/2025

🍜🔥 Spicy Vegan Ramen
A bold, comforting bowl packed with heat, umami, and nourishing plant-based goodness.

📝 Ingredients
🍜 For the Broth:
1 tbsp sesame oil 🥄

1 tbsp grated ginger 🫚

3 cloves garlic, minced 🧄

2 tbsp white miso paste 🍥

2 tbsp soy sauce or tamari 🧂

1 tbsp chili garlic sauce 🌶️

1 tbsp rice vinegar 🍶

1 tsp maple syrup 🍁 (or sugar)

4 cups vegetable broth 🥣

1 cup unsweetened soy or oat milk 🥛 (adds creaminess)

🍝 For the Noodles & Toppings:
2 packs ramen noodles (fresh or instant, discard seasoning) 🍜

1 cup mushrooms, sliced (shiitake or cremini) 🍄

½ cup corn kernels 🌽

1 cup baby spinach or bok choy 🥬

½ block tofu, cubed and pan-fried until golden 🧊➡️🍳

1 green onion, finely sliced 🌿

1 sheet nori, cut into strips (optional) 🌊

Chili oil or sriracha for drizzling 🌶️

Sesame seeds (optional) ⚪

👩‍🍳 Instructions
1. Make the broth 🍲
In a large pot, heat sesame oil over medium heat. Add ginger and garlic. Sauté for 1–2 minutes until fragrant. Add miso paste, soy sauce, chili garlic sauce, rice vinegar, and maple syrup. Stir until combined.

Pour in the vegetable broth and plant milk. Stir and let it simmer gently for 10–15 minutes to blend flavors.

2. Cook the noodles 🍜
While the broth simmers, cook your ramen noodles according to package instructions. Drain and set aside.

3. Prepare toppings 🍄🥬
In a small pan, sauté mushrooms until golden and tender.

Quickly wilt spinach or bok choy in the hot broth or steam it.

Pan-fry tofu cubes until crispy on all sides (optional: season with a splash of soy sauce).

4. Assemble your bowl 🥣
Place noodles in each serving bowl. Pour hot broth over them. Top with mushrooms, tofu, spinach, corn, green onions, and nori.

5. Add heat & finish 🌶️
Drizzle with chili oil or extra sriracha. Sprinkle sesame seeds if desired.

💡 Tips & Variations
Add kimchi for extra punch 🥬🔥

Use rice noodles or gluten-free ramen for a GF version

Swap tofu for edamame or tempeh for variety

For creamier broth, blend in a spoonful of tahini 🥄

🥢 Enjoy Your Spicy Vegan Ramen!
Warm, spicy, and full of flavor — a perfect cozy meal. ❤️🍜

07/13/2025

🥑 Air Fryer Avocado Fries 🍟✨
Crunchy panko-coated avocado slices air-fried to perfection, perfect for dipping and snacking!

🛒 Ingredients (Serves 2–3)
2 ripe but firm avocados

½ cup all-purpose flour (or gluten-free flour)

1 tsp garlic powder

1 tsp smoked paprika

Salt & pepper, to taste

2 flax eggs (or 2 regular eggs)

To make flax eggs: mix 2 tbsp flaxseed meal + 6 tbsp water, let sit 5 min

1 cup panko breadcrumbs (use gluten-free if needed)

Cooking spray or oil for air fryer

🍳 Instructions
1. 🥑 Prep the Avocado
Cut avocados in half, remove the pit, and carefully peel off the skin.

Slice each half into 6–8 wedges.

2. 🍴 Set Up Breading Stations
In one bowl, mix flour, garlic powder, smoked paprika, salt, and pepper.

In a second bowl, whisk flax eggs or regular eggs.

Place panko breadcrumbs in a third bowl.

3. 🍤 Bread the Avocado Slices
Dredge each avocado slice in the flour mixture, shaking off excess.

Dip into the egg mixture, letting excess drip off.

Coat evenly with panko breadcrumbs.

4. 🔥 Air Fry
Preheat air fryer to 375°F (190°C).

Lightly spray the basket with cooking spray.

Arrange avocado fries in a single layer (work in batches if needed).

Spray tops lightly with cooking spray.

Air fry for 10–12 minutes, flipping halfway, until golden and crispy.

5. 🥄 Serve
Serve immediately with your favorite dipping sauce — ranch, chipotle mayo, or spicy ketchup.

🌟 Tips & Variations
🌶️ Add cayenne or chili powder to the flour mix for a spicy kick.

🧄 Mix parmesan (vegan or regular) into the breadcrumbs for extra flavor.

🥑 Use ripe but firm avocados to hold shape during cooking.

🍋 Serve with a squeeze of fresh lime for brightness.

❤️ Why You’ll Love It
✅ Crispy outside, creamy inside
✅ Healthier than deep-fried
✅ Easy and quick to make
✅ Perfect appetizer or snack

07/13/2025

🍕 Cauliflower Buffalo Pizza 🌶️🥦
A crispy cauliflower crust topped with tangy buffalo sauce, dairy-free cheese, and fresh veggies — perfect for game day or any spicy craving!

🛒 Ingredients (Makes 1 large pizza)
🥦 For the Cauliflower Crust:
1 medium head of cauliflower (about 4 cups riced)

1/2 cup gluten-free breadcrumbs (or regular breadcrumbs)

1/4 cup ground flaxseed + 3/4 cup water (flax egg)

1/4 cup nutritional yeast

1 tsp garlic powder

1/2 tsp salt

1/2 tsp black pepper

🍕 For the Toppings:
1/2 cup buffalo sauce (vegan if preferred)

1 to 1 1/2 cups vegan shredded mozzarella cheese

1/2 cup red onion, thinly sliced

1/2 cup celery, thinly sliced

Optional: sliced green onions and fresh cilantro for garnish

🍳 Instructions
1. 🍚 Prepare the Cauliflower Crust
Preheat oven to 425°F (220°C).

Rice the cauliflower by pulsing florets in a food processor until fine.

Steam or microwave the riced cauliflower for 5-7 minutes until tender. Let cool.

Place the cooled cauliflower in a clean kitchen towel and squeeze out as much moisture as possible.

In a large bowl, mix the cauliflower with breadcrumbs, flax egg (mix flaxseed and water, let sit 5 min), nutritional yeast, garlic powder, salt, and pepper until combined.

2. 🍕 Shape & Bake the Crust
Line a baking sheet with parchment paper.

Press the cauliflower mixture firmly into a 12-inch round crust.

Bake for 25 minutes until golden and firm.

3. 🧀 Add Toppings & Bake
Remove crust from oven and spread buffalo sauce evenly over the top.

Sprinkle with vegan cheese, red onion, and celery slices.

Return to oven and bake for another 10-12 minutes until cheese melts and edges are crispy.

4. 🌿 Garnish & Serve
Sprinkle with green onions and cilantro if desired.

Slice and serve with ranch or blue cheese dressing (vegan versions available).

🌟 Tips & Variations
🌶️ Adjust buffalo sauce amount for milder or spicier pizza.

🍄 Add sautéed mushrooms or roasted bell peppers for extra toppings.

🥬 Serve with a crisp side salad to balance heat.

🍞 Gluten-free and vegan-friendly crust and toppings!

❤️ Why You’ll Love It
✅ Low-carb, veggie-packed crust
✅ Bold, spicy buffalo flavor
✅ Crispy, cheesy, and satisfying
✅ Perfect for healthier pizza nights

07/13/2025

🥗 Vegan Greek Bowls with Tofu 🍅🥒
Crispy marinated tofu, tender veggies, tangy olives, and creamy tahini dressing come together for a colorful, satisfying bowl!

🛒 Ingredients (Serves 3–4)
🍽️ For the Tofu:
14 oz (400g) firm or extra-firm tofu, pressed and cubed

2 tbsp olive oil

1 tbsp lemon juice

2 tsp dried oregano

1 tsp garlic powder

Salt & pepper, to taste

🥗 Bowl Ingredients:
2 cups cooked quinoa or couscous

1 cup cucumber, diced

1 cup cherry tomatoes, halved

½ cup red onion, thinly sliced

½ cup kalamata olives, pitted and sliced

1 cup chickpeas, drained and rinsed

1 cup romaine lettuce or mixed greens, chopped

½ cup pepperoncini (optional)

🥣 Tahini Dressing:
¼ cup tahini

2 tbsp lemon juice

1 tbsp olive oil

1 clove garlic, minced

2-4 tbsp water (to thin)

Salt & pepper, to taste

🍳 Instructions
1. 🔥 Prepare the Tofu
Preheat oven to 400°F (200°C).

Toss cubed tofu with olive oil, lemon juice, oregano, garlic powder, salt, and pepper.

Spread tofu on a parchment-lined baking sheet.

Bake for 25–30 minutes, flipping halfway, until golden and crispy.

2. 🥗 Assemble the Bowls
Divide cooked quinoa or couscous into bowls.

Arrange tofu, cucumber, tomatoes, red onion, olives, chickpeas, lettuce, and pepperoncini on top.

3. 🥣 Make the Dressing
Whisk tahini, lemon juice, olive oil, garlic, salt, and pepper in a small bowl.

Add water a tablespoon at a time to reach your desired consistency.

4. 🥄 Serve
Drizzle dressing over the bowls and enjoy!

🌟 Tips & Variations
🥒 Add roasted red peppers or artichoke hearts for extra Mediterranean flair.

🌿 Sprinkle with fresh dill or parsley.

🥙 Serve with warm pita bread on the side.

🧄 Mix garlic powder into the dressing for a bolder taste.

❤️ Why You’ll Love It
✅ Fresh, colorful, and packed with plant protein
✅ Easy to prep ahead for quick meals
✅ Vegan, gluten-free, and nutrient-dense
✅ Perfect balance of creamy, crunchy, and tangy

07/13/2025

🥕 Carrot “Bacon” BLT 🌱🥬🍅
Thinly sliced carrots marinated and baked to crispy, smoky perfection, layered with fresh lettuce and juicy tomato — all sandwiched between your favorite bread!

🛒 Ingredients (Serves 2)
🥕 For the Carrot “Bacon”:
3 large carrots, peeled

2 tbsp soy sauce or tamari

1 tbsp maple syrup

1 tbsp apple cider vinegar

1 tsp smoked paprika

½ tsp liquid smoke (optional but highly recommended)

1 tbsp olive oil

¼ tsp black pepper

🍞 For the Sandwich:
4 slices bread (toasted; use your favorite, vegan if desired)

4 large lettuce leaves (romaine, butter, or iceberg)

1 medium tomato, sliced

Vegan mayo or your favorite spread

🍳 Instructions
1. 🥕 Prepare the Carrot “Bacon”
Preheat oven to 375°F (190°C).

Using a vegetable peeler or mandoline, slice carrots into thin ribbons or strips about 1/8-inch thick.

In a bowl, whisk together soy sauce, maple syrup, apple cider vinegar, smoked paprika, liquid smoke, olive oil, and black pepper.

Toss carrot strips in the marinade until well coated.

Arrange carrot strips on a parchment-lined baking sheet in a single layer.

Bake for 20–25 minutes, flipping halfway, until crispy and slightly caramelized. Watch closely to avoid burning!

2. 🥪 Assemble the BLT
Spread vegan mayo on toasted bread slices.

Layer lettuce, tomato slices, and carrot “bacon” on two slices of bread.

Top with remaining bread slices to make sandwiches.

Slice in half and serve immediately.

🌟 Tips & Variations
🥑 Add sliced avocado for extra creaminess.

🌶️ Sprinkle with chili flakes or hot sauce for a kick.

🥬 Use your favorite greens like spinach or arugula instead of lettuce.

🍞 Try on a toasted bagel, ciabatta, or sourdough for variety.

❤️ Why You’ll Love It
✅ Smoky, crispy, and flavorful
✅ Plant-based and nutrient-rich
✅ Easy to make and perfect for lunch or dinner
✅ A fun, healthy alternative to traditional bacon

07/13/2025

🌮 Black Bean & Corn Tostadas 🖤🌽
Crispy tostada shells loaded with smoky black beans, sweet corn, fresh toppings, and a zesty sauce — a fiesta in every bite!

🛒 Ingredients (Serves 3–4)
6–8 tostada shells (store-bought or homemade crispy tortillas)

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh, frozen and thawed, or canned)

1 tsp ground cumin

1 tsp smoked paprika

½ tsp chili powder

Salt and pepper, to taste

1 tbsp olive oil

Fresh Toppings:
1 cup shredded lettuce or cabbage

1 avocado, sliced

½ cup chopped tomatoes or pico de gallo

¼ cup red onion, finely chopped

Fresh cilantro, chopped

Lime wedges

Optional:
Vegan sour cream or regular sour cream

Hot sauce or salsa

🍳 Instructions
1. 🔥 Prepare the Black Beans & Corn
Heat olive oil in a skillet over medium heat.

Add black beans and corn, stirring to combine.

Sprinkle cumin, smoked paprika, chili powder, salt, and pepper.

Cook for 5–7 minutes until heated through and slightly toasted. Set aside.

2. 🥗 Assemble the Tostadas
Place tostada shells on a serving plate.

Spread a generous layer of the black bean & corn mixture on each shell.

Top with shredded lettuce, avocado slices, tomatoes, red onion, and cilantro.

Add a squeeze of fresh lime juice.

Drizzle with sour cream or hot sauce if desired.

🌟 Tips & Variations
🧀 Sprinkle with vegan or regular shredded cheese.

🌶️ Add sliced jalapeños or a dash of chili flakes for heat.

🥑 Make a quick guacamole for extra creaminess.

🥙 Use homemade corn tortillas baked until crisp for fresh tostadas.

❤️ Why You’ll Love It
✅ Crunchy, fresh, and flavorful
✅ Easy to make and customize
✅ Plant-based, hearty, and nutritious
✅ Great for quick lunches or casual dinners

07/13/2025

🐚 Vegan Stuffed Shells 🌱🍝
Large pasta shells filled with a creamy tofu ricotta and spinach mixture, baked in rich marinara sauce — perfect for cozy dinners!

🛒 Ingredients (Serves 4)
🐚 Pasta & Sauce:
20–25 large jumbo pasta shells

3 cups marinara sauce (store-bought or homemade)

🌿 Vegan Ricotta Filling:
1 block (14 oz / 400g) firm tofu, pressed and crumbled

2 cups fresh spinach, chopped and lightly sautéed or steamed

3 tbsp nutritional yeast

1 tbsp lemon juice

2 cloves garlic, minced

1 tsp dried basil or Italian seasoning

1 tsp salt

½ tsp black pepper

Optional: 1 tbsp olive oil or plant milk for creaminess

🍳 Instructions
1. 🍝 Cook the Pasta
Bring a large pot of salted water to a boil.

Cook jumbo shells according to package instructions until al dente. Drain and set aside to cool.

2. 🥣 Prepare the Filling
In a food processor or large bowl, combine crumbled tofu, sautéed spinach, nutritional yeast, lemon juice, garlic, basil, salt, and pepper.

Blend or mix until creamy but still slightly textured. Add olive oil or plant milk if needed for smoother texture.

3. 🌯 Stuff the Shells
Preheat oven to 375°F (190°C).

Spread a thin layer of marinara sauce in a baking dish.

Carefully fill each pasta shell with the tofu ricotta mixture.

Place filled shells seam-side down in the dish.

Pour remaining marinara sauce over the shells.

4. 🔥 Bake
Cover with foil and bake for 25–30 minutes.

Remove foil and bake for another 5–10 minutes until bubbly and slightly browned.

🌟 Tips & Variations
🍄 Add sautéed mushrooms or vegan mozzarella on top for extra flavor.

🌿 Fresh basil or parsley makes a great garnish.

🧄 Mix in some roasted red peppers or sun-dried tomatoes for a twist.

🥗 Serve with a fresh green salad or garlic bread.

❤️ Why You’ll Love It
✅ Comforting and cheesy without dairy
✅ Packed with plant-based protein and greens
✅ Great make-ahead meal for busy nights
✅ Perfect for family dinners or entertaining

07/13/2025

🥗 Chickpea “Chicken” Salad 🌱🍋
A delicious vegan twist on classic chicken salad, using mashed chickpeas and flavorful seasonings for that familiar texture and taste.

🛒 Ingredients (Serves 3–4)
1 can (15 oz) chickpeas, drained and rinsed

¼ cup vegan mayo (or regular mayo if preferred)

1 tbsp Dijon mustard

1 stalk celery, finely chopped

2 green onions, sliced

1 tsp apple cider vinegar or lemon juice

½ tsp garlic powder

½ tsp onion powder

½ tsp dried dill (optional)

Salt and pepper, to taste

Optional: ¼ cup diced pickles or relish

Optional: fresh parsley or dill for garnish

🍳 Instructions
In a medium bowl, mash the chickpeas with a fork or potato masher until chunky but not completely smooth.

Add vegan mayo, Dijon mustard, apple cider vinegar (or lemon juice), garlic powder, onion powder, dill, salt, and pepper. Mix well.

Stir in chopped celery, green onions, and pickles (if using).

Taste and adjust seasoning as needed.

Chill for 15–30 minutes to let flavors meld (optional but recommended).

🍞 Serving Ideas
Serve on sandwich bread or wraps with lettuce and tomato.

Scoop onto a bed of greens for a light lunch.

Use as a dip with crackers or veggie sticks.

🌟 Tips & Variations
🥑 Add mashed avocado for extra creaminess.

🌶️ Sprinkle in some smoked paprika or cayenne for a kick.

🥒 Use fresh dill or parsley for a herby note.

🍞 Toast your bread for added crunch.

❤️ Why You’ll Love It
✅ Quick & easy to make
✅ Protein-packed & vegan-friendly
✅ Perfect texture & flavor mimic chicken salad
✅ Versatile for many meals

07/13/2025

🍜 Vegan Coconut Curry Noodles 🥥🌱
A warm, slurpable bowl of noodles swimming in a silky coconut curry broth with tender veggies and bold Southeast Asian flavors.

🛒 Ingredients (Serves 3–4)
🥥 For the Curry Broth:
1 tbsp coconut oil or neutral oil

1 small onion, diced

2 cloves garlic, minced

1 tbsp fresh ginger, grated

2 tbsp red curry paste (use Thai-style, vegan-friendly)

1 can (14 oz / 400ml) full-fat coconut milk

2 cups vegetable broth

1 tbsp soy sauce or tamari

1 tsp maple syrup or sugar (optional)

Juice of ½ a lime

Salt, to taste

🍜 For the Noodles & Veggies:
8 oz rice noodles or ramen noodles

1 cup broccoli florets

1 cup carrots, julienned

1 bell pepper, sliced thin

1 cup baby spinach or bok choy

Fresh cilantro, basil, or green onions for garnish

Lime wedges & chili flakes or sriracha (optional, for heat)

🍳 Instructions
1. 🍛 Make the Curry Base
In a large pot, heat coconut oil over medium heat.

Add onion, sauté until soft (3–4 mins), then stir in garlic and ginger for 1 minute.

Stir in the red curry paste and cook for 1–2 minutes to bloom the spices.

Pour in coconut milk, vegetable broth, soy sauce, and maple syrup.

Bring to a gentle simmer and let cook for 5–7 minutes.

2. 🥦 Add Veggies
Add broccoli, carrots, and bell pepper. Simmer for 5–7 minutes until just tender.

3. 🍜 Cook the Noodles
Meanwhile, cook noodles according to package instructions. Drain and rinse under cold water to prevent sticking.

4. 🌿 Combine & Serve
Stir in spinach or bok choy to wilt in the hot broth.

Add a squeeze of lime juice and adjust seasoning.

Divide noodles into bowls and ladle curry broth and veggies over the top.

Garnish with herbs, chili flakes, and a wedge of lime.

🌟 Tips & Variations
🌶️ Add tofu, tempeh, or edamame for extra protein.

🥕 Sub in mushrooms, zucchini, or snap peas for variety.

🥄 Stir in a spoon of peanut butter for a nutty twist.

🥥 Want it extra creamy? Use 2 cans of coconut milk and reduce broth.

❤️ Why You’ll Love It
✅ Creamy, comforting & bold in flavor
✅ Naturally vegan & gluten-free
✅ Easy to customize with your favorite veggies
✅ Great for weeknights or meal prep

07/13/2025

🥒 Cucumber Avocado Gazpacho 🥑🌿
A silky chilled soup made with cucumber, avocado, and fresh herbs — blended to perfection and served cold for the ultimate summer dish.

🛒 Ingredients (Serves 3–4)
2 large cucumbers, peeled and roughly chopped

1 ripe avocado, peeled and pitted

½ small red onion (or 1 shallot), chopped

1 clove garlic, minced

1–2 tbsp fresh lime juice

1 tbsp olive oil

½ cup fresh cilantro or parsley

½ cup cold water (or more for thinning)

Salt & pepper to taste

Optional: 1 tbsp rice vinegar or white wine vinegar for extra tang

Optional toppings: diced cucumber, avocado, herbs, or a swirl of vegan yogurt

🥣 Instructions
1. 🌀 Blend It Up
Add cucumber, avocado, onion, garlic, lime juice, olive oil, herbs, and water to a blender.

Blend until very smooth. Add more water as needed to reach your desired texture.

Season with salt and pepper to taste. Add vinegar for a little extra zip if desired.

2. ❄️ Chill
Transfer to a bowl or container and chill in the fridge for at least 1 hour to allow flavors to meld.

3. 🥄 Serve
Stir before serving.

Garnish with fresh herbs, a drizzle of olive oil, or diced veggies for texture.

🌟 Tips & Variations
🧅 Want it milder? Use green onion or skip the raw onion entirely.

🥒 Add a handful of spinach for extra greens and nutrients.

🌶️ Add a bit of jalapeño for heat.

🥄 Swirl in coconut yogurt or cashew cream for richness.

❤️ Why You’ll Love It
✅ Cold, creamy, and ultra-refreshing
✅ Vegan, gluten-free, and low-carb
✅ Ready in minutes — no cooking required!
✅ Perfect as a starter, light lunch, or palate cleanser

Enjoy this light and luxurious Cucumber Avocado Gazpacho — your go-to chilled soup for summer! 🥒🥑❄️💚

07/13/2025

🍝 Vegan Lasagna Roll-Ups 🌿🧄
Tender lasagna noodles filled with creamy vegan ricotta, spinach, and herbs, then rolled and baked in rich marinara sauce — comfort food made plant-based!

🛒 Ingredients (Serves 4)
🍝 For the Roll-Ups:
8–10 lasagna noodles, cooked until al dente

1 jar (about 2 cups) marinara sauce (or homemade)

Fresh basil or parsley, for garnish

🌿 For the Vegan Ricotta Filling:
1 block (14 oz / 400g) firm tofu, pressed and crumbled

2 cups fresh spinach, wilted and chopped

2 tbsp nutritional yeast

1 tbsp lemon juice

1 clove garlic, minced

1 tsp dried oregano

1 tsp salt, or to taste

½ tsp black pepper

Optional: 1 tbsp olive oil or unsweetened plant milk for creamier texture

🍳 Instructions
1. 🍳 Cook the Noodles
Bring a large pot of salted water to a boil.

Cook the lasagna noodles until al dente according to package instructions.

Drain and lay flat on parchment or a lightly oiled surface to prevent sticking.

2. 🧀 Make the Vegan Ricotta
In a bowl or food processor, combine crumbled tofu, wilted spinach, nutritional yeast, lemon juice, garlic, oregano, salt, and pepper.

Pulse or mash until creamy but still slightly textured.

Adjust seasoning or add a splash of plant milk if needed.

3. 🌯 Assemble the Roll-Ups
Spread a thin layer of marinara sauce in the bottom of a baking dish.

Spread 2–3 tablespoons of the ricotta mixture onto each lasagna noodle.

Roll each noodle up gently and place seam-side down in the baking dish.

Spoon more marinara sauce over the top of the roll-ups.

4. 🔥 Bake
Cover with foil and bake at 375°F (190°C) for 25–30 minutes.

Remove foil and bake another 5–10 minutes to brown the tops slightly.

Garnish with fresh basil or parsley before serving.

🌟 Optional Add-Ins
🥕 Finely grated carrots or zucchini in the ricotta mix

🍄 Sautéed mushrooms for umami richness

🧀 Vegan mozzarella or cashew cheese on top for extra meltiness

🌶️ Red pepper flakes for a spicy kick

❤️ Why You’ll Love It
✅ Classic Italian flavor made 100% vegan
✅ Packed with plant-based protein and greens
✅ Perfect for meal prep or family dinners
✅ Comforting, satisfying, and kid-friendly!

07/13/2025

🍔 Plant-Based Burger Bowls 🥬🥑
A hearty, nutrient-dense bowl featuring a juicy plant-based patty, crisp veggies, and creamy dressing — perfect for lunch, dinner, or meal prep!

🛒 Ingredients (Serves 3–4)
🍔 For the Plant-Based Patties:
2–3 store-bought or homemade plant-based burger patties
(e.g. lentil, black bean, mushroom, or Beyond/Impossible)

1 tbsp olive oil, for pan-frying

🥗 For the Bowl Base:
2 cups cooked rice, quinoa, or greens (or a mix)

1 cup shredded lettuce or chopped kale/spinach

1 cup cherry tomatoes, halved

1 small red onion, thinly sliced

1 avocado, sliced or cubed

½ cup shredded carrots or cucumber ribbons

¼ cup pickles or pickle chips (optional)

2 tbsp seeds or nuts (sunflower, pumpkin, etc.) for crunch

🥣 For the Burger Sauce (optional but highly recommended):
¼ cup vegan mayo

1 tbsp mustard

1 tbsp ketchup

1 tsp maple syrup

1 tsp vinegar or lemon juice

Salt & pepper to taste

Optional: pinch of smoked paprika or garlic powder

🍳 Instructions
1. 🍔 Cook the Patties
Heat oil in a skillet over medium heat.

Cook plant-based patties until golden brown and heated through (about 3–5 minutes per side depending on brand/type).

Slice or crumble them for easier serving in the bowls.

2. 🥗 Build the Bowls
Start with a base: rice, quinoa, or greens.

Layer with: lettuce, tomatoes, onion, carrots, avocado, pickles, etc.

Top with the cooked burger patty (whole or chopped).

Drizzle with the creamy burger sauce or your favorite dressing.

3. 🌿 Garnish & Serve
Sprinkle with seeds, fresh herbs, or a squeeze of lemon.

Serve immediately or pack into containers for lunch!

🌟 Variations
🧄 Add sautéed mushrooms or caramelized onions for extra flavor.

🌶️ Toss in some jalapeños or chili flakes for heat.

🧀 Add vegan cheese shreds or cashew queso for cheesy goodness.

🥒 Use zoodles or cauliflower rice for a lower-carb base.

❤️ Why You’ll Love It
✅ Protein-rich & filling
✅ Totally customizable
✅ Vegan, gluten-free optional
✅ Meal prep-friendly & nutrient-dense

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