Kale and Sage Stuffing

This vegan stuffing uses Made by Lukas kale veggie burger mix as something of a sausage replacement, and more importantly, as a shortcut to flavor. Save up your stale bread in the freezer in the weeks ahead of Thanksgiving, since the bread needs to be dried out anyway. —An Nuyen


Serves 8-10

About 8 cups cubed, stale sourdough bread
1-1/2 cups Made by Lukas Kale Veggie Burgers
4 tablespoons olive oil, divided
2 large shallots, diced

1 cup coarsely chopped crimini mushrooms
1/2 cup minced fresh sage leaves
1 teaspoon fine sea salt
1/2 teaspoon ground black pepper
2 cups vegetable stock
1/4 cup fresh parsley, to garnish

Preheat the oven to 350° Fahrenheit. Lightly grease a 9x13 baking sheet.

Spread the bread cubes onto a rimmed baking tray and cook for 15-20 minutes, until crisp and dry.

Meanwhile, shape the Made by Lukas veggie burger mix into small patties. Cook them over medium heat in a non-stick skillet for 3-5 minutes per side, until golden brown and slightly firmed to the touch. Set aside to cool, and return the skillet to the heat.

In the same skillet, heat 2 tablespoons olive oil over medium heat and, when hot, add the shallots. Cook for about 5 minutes, until they begin to soften. Add the remaining 2 tablespoons oil, mushrooms, and sage to the pan. Cook for 5 more minutes, or until the mushrooms begin to soften and look juicy. Remove from heat and add to a very large mixing bowl.

Break up the veggie patties into the bowl and add the bread cubes. Season with salt and pepper, then toss everything until well combined. Starting with 1-1/2 cups, pour the vegetable stock over the mixture, and add more, a bit at a time, so that the bread is just moistened.

Transfer the to prepared 9x13 inch baking dish, lightly packing it in, and cover with aluminum foil. Bake for 30 minutes, then remove foil and continue baking about 10 minutes more. The top should be golden brown and crisp. Allow to cool slightly, then garnish with parsley and serve.

Covered with plastic wrap and stored in the fridge, this stuffing will keep for up a few days. Cover the pan with a piece of foil and reheat in a 350F oven for 15 minutes before serving.

Posted on November 13, 2015 .

Carrot Parsnip Holiday Loaf with Kale and Wild Rice


Here’s a moist, vegetarian loaf that functions as an entrée at your table during the holidays. Change up the spices and seasoning to your taste—sage and thyme would be great in place of the Italian herbs—and a sandwich made from the leftovers, grilled with your favorite cheese, is something to get excited about. Serve with our favorite vegan gravy! —An Nuyen 

Serves 6

2 tablespoons olive oil
One 15-ounce package Carrot-Parsnip Made by Lukas veggie burgers
5 ounces kale (1 small bunch), stemmed and finely chopped
1/2 medium yellow onion, diced
1 cup cooked wild rice
1 tablespoon vegetarian Worcestershire sauce
1 teaspoon Italian seasoning (blend of oregano, basil, and parsley)
3/4 teaspoon fine sea salt
1/2 teaspoon black pepper
1 garlic clove, minced
1 large egg, beaten

Preheat the oven to 350° Fahrenheit. Line a half-sheet baking tray with aluminum foil and lightly grease the foil with olive oil.

In a large skillet, heat the olive oil over medium heat. When hot, add the chopped kale and sauté for a few minutes until the leaves are just wilted. Transfer to a large mixing bowl. In the same skillet, cook the onion until softened, 5 to 7 minutes, adding another splash of oil if necessary.

In a large mixing bowl, combine the veggie burger mix with the cooked kale, onions, wild rice, Worcestershire sauce, spices, and egg.

Pile the mixture to the baking tray and, using your hands, shape into a rustic loaf about 8 x 4 inches. Transfer to the oven and bake for 30-45 minutes, until firm to the touch. Cool for 10 minutes before carefully transferring to a serving dish and serving. 

Posted on November 13, 2015 .

Beet Burger Mini Phyllo Cups with Chive Goat Cheese and Cranberry


Our beet burgers mix transforms into a crowd-pleasing appetizer with this recipe. You can use storebought cranberry sauce, but why not try making your own? The recipe below will make more than you’ll need for the phyllo cups; save the leftover to serve at dinner or top your breakfast porridge or yogurt the next day. Cashew Cheese is a fantastic alternative to the goat’s cheese. —An Nuyen

Makes 15 mini phyllo cups

Cranberry sauce
12 ounces fresh cranberries
2/3 cup granulated sugar
2/3 cup water
One large strip orange rind

Chive Goat Cheese
8 ounces soft goat’s cheese
4 tablespoons minced fresh chives
1 garlic clove, grated on a microplane zester
Pinch of salt

To Serve
About 1 cup Made by Lukas Beet Veggie Burger
1 package (15 quantity) frozen mini phyllo pastry cups, prepared according to package instructions
Toasted pecans to garnish

To make the cranberry sauce, combine the cranberries, sugar, orange rind, and water in a medium saucepan and place over medium heat. Cook, stirring occasionally, for 8-10 minutes until the cranberries pop and the sauce thickens. Remove from heat and cool to room temperature. Pick out the orange rind and discard.

In a medium bowl, fold together the soft goat’s cheese with chives, garlic, and a pinch of salt.

Preheat oven to 350° Fahrenheit. Line a baking tray with foil and lightly grease the foil with olive oil. Shape the veggie burger mix into 15 tablespoon-sized mini-burgers. Bake for 12-15 minutes, until firm. Cool completely.

To serve nestle a beet burger into each phyllo cup and garnish with a dollop of chive goat cheese, cranberry sauce, and a toasted pecan.

Posted on November 13, 2015 .

Veggie Burgers with Spiralized Slaw

We're big fans of Ali Malfucci of Inspiralized. Her vegetable-forward recipes are always inspiring, and recently she released her own spiralizer, called, naturally, The Inspiralizer, which turns almost any kind of sturdy vegetable into a noodle! I put it to use in this easy, vibrant slaw—it's great as either a side dish or a topping for any flavor of Made by Lukas veggie burger. One note: Vegetables on the spiarlizer need to be relatively thick in diameter, ideally at least 1-1/2 inches—thin Persian or English cucumbers and small carrots, for example, don't make great vegetable noodles. —Lukas

Serves 4-6 (or more as a veggie burger topping)

1 large watermelon radish (about 6 ounces), scrubbed
1 garden cucumber, scrubbed
1 large carrot, scrubbed and peeled
1/2 teaspoon sea salt
2 tablespoons apple cider vinegar
1 tablespoon brown sugar
1 tablespoon soy sauce
2 tablespoons neutral-tasting oil
1/2 teaspoon toasted sesame oil
1/4 teaspoon freshly ground black pepper
Handful cilantro leaves

Trim the ends off the vegetables so that you have flat surfaces. Beginning with the cucumber, follow the package instructions and pass it through the smallest setting of the spiralizer, trimming the noodles with a knife or scissors every 6-8 inches so that they don't get too long. Combine with the salt in a colander and let stand for about 10 minutes, then gently squeeze off excess liquid. Meanwhile, spiralize the watermelon radish and carrot.

Combine the vinegar, sugar, soy sauce, oils and pepper in a small bowl and whisk until combined.

Combine all the vegetable noodles in a serving bowl and toss with the dressing and the cilantro leaves. Sealed in an airtight container, this slaw will keep for a few days.

- I love this slaw over a bed of salad greens, and topped with cubed firm tofu and a handful of toasted sunflower seeds or slivered almonds.
- If you can't find watermelon radish, substitute daikon. 
- For a kick of sweetness, spiralize a tart, firm-fleshed apple and add it to the other vegetables. 

Posted on November 5, 2015 .

Veggie "Falafel" Plate

This is a fun, hearty way to enjoy your veggie burgers. With a bit more elbow grease (and actual grease), cooking your favorite variety of Made by Lukas veggie burger mix in the falafel style of deep frying is insanely good. Served over a generous smear of warm, freshly made hummus, and with a side of soft pitas or other flat breads, you've got a downright decadent dish, suitable for a dinner party. 

Serves 4 to 6

1 package Made by Lukas veggie burgers (any flavor)
Organic or non-GMO canola or other frying oil
About 2 cups freshly made hummus (see note below)
Big handful fresh herbs, such as parsley, chives, oregano, mint, or basil
2 teaspoons toasted sesame seeds, lightly crushed
2 teaspoons toasted cumin seeds, lightly crushed
Good olive oil, for drizzling

1. Using a tablespoon or a small ice cream/cookie dough scoop, form the veggie burger mix into balls about 1- or 1-1/2 inches in diameter.

2. Set a cooling rack over a rimmed baking sheet, which is where you'll place the cooked falafel.

3. Pour an inch of frying oil into a Fry Daddy or medium sized sauce pan, and heat to 350 degrees . When hot, add the veggie balls very gently into the oil, 3 or 4 at a time. Cook for about 90 seconds, until darkly browned all over, gently turning them as necessary. Transfer to the cooling rack to drain, and sprinkle with a pinch of salt. 

4. To serve, spoon the hummus onto a large serving platter or 4 or 5 individual serving plates, smearing it to cover most of the surface. Arrange the "falafel" on top, and garnish with the herbs and toasted seeds. Drizzle with olive oil and serve. This dish is best when the hummus is freshly made and still warm, but it can be served room temperature as well.  

Note: Two favorite of my recipes for hummus are Israeli-Style Hummus from Zahav and Red Lentil Hummus from Near & Far

Posted on October 25, 2015 .

Veggie Burger Loaf

An easy main dish, with spicy ketchup on top—just like Mom’s meatloaf!

Makes one 1-pound loaf

1 container Made by Lukas Veggie Burgers
3 tablespoons ketchup
1 to 2 teaspoons Sriracha (optional)

1. Preheat oven to 350° F.

2. Line a 1-pound mini-loaf pan with parchment paper. Pack the Made by Lukas veggie burger mix into the pan. If using Sriracha, stir it into the ketchup in a small bowl, then spread it evenly over the veggie loaf. Bake for 30 min.

Posted on October 8, 2015 .

Carrot Parsnip Latkes with Dill Crème Fraiche

Crème fraiche is a terrific alternative to sour cream for these easy twists on latkes.

Makes 8 latkes

1/2 cup creme fraiche
1 tbsp minced fresh dill
2 tablespoons neutral cooking oil
1 container Made by Lukas Carrot Parsnip Veggie Burgers

1. In a medium bowl, stir together the crème fraiche and dill.

2. Heat the oil in a medium skillet over medium-high heat. When hot, add three or four ¼-cup-sized scoops of the veggie burger mix and flatten them each into a pancake using a metal spatula (you’ll need to cook the latkes in batches; you may be able to cook more or less depending on the size of your skillet). Cook for 2 to 3 minutes, until golden brown on the bottom. Carefully flip, and cook the other side until golden brown. Transfer to a serving dish and season with a pinch of salt. Repeat with the remaining mix until it’s all cooked off.  

Serve hot, dolloped with the crème fraiche.

Posted on October 8, 2015 .

Veggie Burger “Pancake” with Fried Egg

Veggie Burger “Pancake” with Fried Egg

This is an easy, indulgent meal, perfect for breakfast and dinner! The combination of a crispy-fried veggie burger pancake—similar in some ways to a latke—and an oozing fried egg, is only made better with a handful of tender greens.

Serves 1

2 tablespoons neutral oil
1/2 cup Made by Lukas veggie burger mix
1 egg
Salt and freshly ground pepper
Small handful tender greens, such as spinach, arugula, or baby kale

1. Heat the oil in a medium skillet over medium-high heat. When hot, add the veggie burger mix and using a spatula, flatten it into a wide pancake, about 1/2-inch thick. Cook for 2 to 3 minutes, until golden brown on the bottom. Carefully flip, and cook the opposite side until golden brown. Transfer to a paper towel-lined plate.

2. Return the pan to the heat, and crack the egg into the remaining oil. Sprinkle with salt and pepper, then cook until the whites are set and the yolk is cooked to your liking.

3. To serve, place the pancake in the middle of the plate, top with the greens and then the fried egg. Serve immediately.

Posted on March 19, 2015 .

Kale Veggie Burger Stir-Fry

Use Made by Lukas veggie burgers for much more than just burgers! In this recipe, they are the "meat" in a stir-fry. Use your favorite stir-fry sauce, or ours, as listed below. And feel free to play around with the veggies. Mushrooms, celery, turnips, carrots—any kind is fair game.

Serves 2

Neutral oil or light olive oil
1/2 package Made by Lukas Kale veggie burgers
1/2 small onion, sliced into thin wedges
1/2 bell pepper, sliced into thin wedges
2 cups tender greens, such as spinach, arugula, or baby kale
2 cloves garlic, sliced into thin wedges
3 tablespoons Sweet Stir-Fry sauce
2 cups cooked brown or white rice

1. Heat a nonstick skillet over medium heat and add a splash of oil (if using a regular skillet, you will need to use 1 to 2 tablespoons oil). When hot, add scoops of veggie burger mix by the tablespoon, gently shaping them into small patties with a small offset spatula or spoon as they cook. Cook for about 2 minutes on each side, until lightly golden brown and slightly firm to the touch. Transfer to a plate and set aside to cool until safe to handle, then tear the burgers into irregularly sized pieces.

2. Wipe out the pan. Return it to the stove and raise the heat slightly. Add another splash of oil, then add the onions and pepper. Cook, stirring or shaking the pan often, until the vegetables begin to brown but not go completely limp—2 to 3 minutes. Stir in the garlic, greens, and crumbled burger bites. Clear out a space in the middle of the pan and pour in the stir-fry sauce. After it bubbles, stir to incorporate.

Serve hot, with rice on the side.


Posted on March 19, 2015 .

Sweet Stir-Fry Sauce

This easy, Korean-style marinade is perfect with our Kale Veggie Burger Stir-Fry! (It's a bit too sweet to pair nicely with the Carrot-Parsnip and Beet varieties).

Makes about 2/3 cup, enough to serve 4

1/8-segment Asian pear
1/4 cup honey
3 tablespoons soy sauce
1 teaspoon rice vinegar
1/2 teaspoon toasted sesame oil
2 cloves of garlic, minced
Freshly ground black pepper   

Peel the pear and then finely grate it with the small holes of a box grater or a microplane. Combine with remaining ingredients in a small mixing bowl. Kept in an airtight container, the sauce will keep for 2 to 3 days.

To serve, drizzle about 1-1/2 teaspoons sauce per person over stir-fried vegetables towards the end of the cooking time, allowing it to sizzle caramelize slightly before removing from the heat.  

Recipe by Sarah Chun


Posted on March 19, 2015 .