A Thai-inspired dish that’s a great alternative to takeout.
Want more vegan recipes? Check out our new vegan dinners cookbook!
fresh pea pods
quartered cherry tomatoes
Sliced green onions
slivered fresh Thai basil or fresh basil
unsweetened light coconut milk or unsweetened coconut milk (see tip)
toasted sesame oil or toasted sesame seeds
crushed red pepper
Grillers® Vegan Veggie Burgers
- Lengthwise cut pea pods into slivers. In medium bowl toss together pea pods, carrots, tomatoes, green onions, and basil. Set aside.
- In small bowl whisk together coconut milk, lime juice, sesame oil, and red pepper. Drizzle over vegetables. Toss to coat.
- Cook vegan veggie burgers according to package directions.
- Serve hot burgers in focaccia, topped with vegetable mixture.
On the Grill: Preheat grill. Use a food thermometer to be sure patties reach minimum internal temperature of 160 degrees F.
Each serving provides 90% DV Vitamin A, 30% DV Vitamin C, 6% DV Calcium, 8% DV Iron.
®, ™, ©, 2010 Kellogg NA Co. Morningstar Farms® Recipes are the property of the Kellogg Company.
This recipe has been tested and endorsed by Kellogg and Morningstar Farms®.
Courtesy of Morningstar Farms
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