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RECIPE
33 INGREDIENTS14 STEPS2HR 33MIN

The Ultimate Garbage Plate

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The Edgy Veg

Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
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This vegan version of the rochester inspired garbage plate is 2 vegan cheeseburgers, served on top of home fries, and vegan macaroni salad; and topped with vegan meat sauce and mustard.
2HR 33MIN
Total Time
1HR 22MIN
Active Time

The Edgy Veg

Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1 bag
Frozen  French Fries
1
Vegan Burger Patty
cut into 2 thin patties
2 slices
Vegan Cheese
1/2
White Onion , diced
to taste
Yellow Mustard
to taste
2 slices
White Bread

Vegan Macaroni Salad

1 1/2 cups
Elbow Macaroni
2/3 cup
Vegan Mayo
1 Tbsp
Unsweetened Soy Milk
plus extra as needed
or Almond Milk
3 Tbsp
Chopped  Fresh Parsley
3 Tbsp
Minced  Fresh Dill
1 Tbsp
Dijon Mustard
1/4 cup
1/2
small dice
1/4 cup
Chopped  Kalamata Olives
1/4 cup
Finely Chopped  Red Onions
1 stalk
Finely Chopped  Celery
1/3 cup
Shredded  Vegan Cheddar Cheese
1/2 block
Smoked Tofu , diced
to taste

Meat Sauce

2 Tbsp
1
Onion , minced
3 cloves
Garlic , minced
1.5 lb
Vegan Ground Beef
1 3/4 cups
Vegetable Broth
1 can
(14 oz)
Crushed Tomatoes
1 Tbsp
Chili Powder
1/2 Tbsp
1/2 tsp
1/4 tsp
Cayenne Pepper

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Cooking Instructions

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Step 1
Bring a large pot of salted water to a boil and cook Elbow Macaroni (1 1/2 cup) according to the package instructions. Drain and rinse the pasta well with cold water and allow it to sit in the colander and drain of water completely.
Step 2
Meanwhile, in a large bowl, whisk together a quick sauce by combining; Fresh Dill (3 tablespoon), Unsweetened Soy Milk (1 tablespoon), Vegan Mayo (2/3 cup), Fresh Parsley (3 tablespoon), Apple Cider Vinegar (1 tablespoon), and Dijon Mustard (1 tablespoon). You want the sauce to be thick but slightly runny. It will thicken slightly as it sits in the salad mixture.
Step 3
Stir in the cooked pasta, Red Bell Pepper (1/2), Sea Salt (to taste), Smoked Tofu (1/2 block), Kalamata Olives (1/4 cup), Celery (1 stalk), Ground Black Pepper (to taste), Vegan Cheddar Cheese (1/3 cup), and season with Red Onion (1/4 cup) and Frozen Green Peas (1/4 cup).
Step 4
Cover and place into the fridge overnight.
Step 5
To make the meat sauce, heat the Olive Oil (2 tablespoon) in a large saucepan over medium-high heat.
Step 6
Add Onion (1) and Garlic (3 clove) and cook for 3-5 minutes, until fragrant and translucent.
Step 7
Add Vegan Ground Beef (1.5 pound) and cook, stirring constantly until heated through.
Step 8
Add Vegetable Broth (1 3/4 cup), Crushed Tomatoes (1 can), Chili Powder (1 tablespoon), Paprika (2 teaspoon), Sea Salt (1/2 teaspoon), and Cayenne Pepper (1/4 teaspoon). Bring to a boil.
Step 9
Reduce heat and let simmer, cook 30 minutes to 1 hour until liquid is slightly reduced and the mixture is very thick, stirring occasionally. Set aside.
Step 10
Cook French Fries (1 bag) and Vegan Burger Patty (1) according to package directions, melting a slice of Vegan Cheese (2 slice) over each of the burger patties at the end of their cook time.
Step 11
To assemble, lay out the home fries and macaroni salad on either half of the plate, covering the surface of the plate.
Step 12
Place the burger patties side by side on top of the base. Top with a generous pour-over of the 'meat' sauce.
Step 13
Sprinkle White Onion (1/2), drizzle Yellow Mustard (to taste), and Ketchup (to taste) in opposite directions over the entire plate.
Step 14
Add White Bread (2 slice) to the side of the plate, to soak up any excess liquid as you eat.

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