Vegetarian Recipes - Tumblr Posts

My friend, Trashy Patty

Fun, flexible and easy - Trashy Patty is a slut who’s down for anything.

A versatile addition to your recipe repertoire, the following will make roughly a dozen to two dozen patties. Now I realize that that is not a specific quantity, but truth be told, it really depends on how thick or thin you pat your patties and (due to reasons that are totally under my control - really I can quit whenever I want) my memory is a bit foggy. 

You’ll need to pick up the following for Trashy Patty: vegetable broth, two cans of Rosarita Vegetarian Refried Beans, a bag of frozen tots, one egg, tortilla chips and for flavor - get yourself a small shallot and some garlic (as always, make whatever adjustments needed to vegafy).

Bake half a bag of frozen tots in the oven, follow directions on the bag.

Chop up then sauté the shallot and garlic in olive oil until tender. Wait a mo. Then add like 1/3 of a cup or so of some vegetable broth. Wait a mo. Then add the two cans of beans (after draining as much canned bean juice as possible down the drain). I recommend adding a bit more vegetable broth and then stir. Let that mixture stew on low heat, covered if possible. Add some salt and spices n shit if you want to class up your patties - not recommended.

Take those tots out of the oven when they’re done, turn off the beans and let it all cool off. Wait a mo. Then put everything in the refrigerator, covered. 

In like thirty minutes or until cold, mush it all together and add about a cup or two of crushed tortilla chips. I suggest you add in an egg at this point. If you don’t play that game, much respect. Do a substitute or skip it - but be weary, your patties may crumble or dry out (so adjust your baking time). 

Ball up each patty like you’re making cookies, flatten out slightly on a sheet. Bake at 350 and watch them. In my experience, they take a little longer than you think - just under 40 minutes, flipping after about 15 minutes. 

Serving suggestions: let cool and sauté the patties in some oil for a second to crisp up. Bun her up and grill in the George Foreman, panini style. Let the patties cool again to serve cold, or before grilling outside (on foil). 

Try Trashy Patty: hot on bread, with mustard, shredded carrots and Power Slaw. Cold on a pita, with hummus, sliced cucumber, cabbage, carrots, oil and vinegar. Grilled on bread with cheese and ketchup.

It’s Trashy Patty, she’s easy!

Enjoy <3 The Angry Veg

Full Recipe

Power-slaw is a simple combination of vegetables, seeds and/or grains that will not wilt or get yucky, but actually strengthen in flavor and remain exceptionally crunchy as deep into the week as Thursday.

It’s more than a recipe; it’s a ritual.

No, JK – but that is def how the advertisement would run.

So anyway, Power-slaw is simply a symbol of healthy living - a vegan tool, like Miley Cyrus, that can nourish you all week long until it feels annoying and overplayed.

Pink Sauce: sinful, sticky love.

No one wants to admit that they like mayonnaise.

It’s made of pure fat and face it: it looks weird, it smells weird. All in all, it’s very unappetizing. Unfortunately that spanky sauce is the base of many many many delicious blankets of flavor that coat your favorite base vegetables, spuds and patties that would otherwise remain tasteless.

For those of us who grew up in the midwest, slurping Signature Sauces and Ranch dressing, the craving for sweet, tangy, complicated goodness can sometimes be too great to sweep the mayonnaise-loving shame under the rug.

Before you click away in judgmental disgust, rest assured that this insight into flavorful pleasure is 100% vegan and can be used in a variety of ways.

Ranch: this recipe is lit, make it.

Buffalo sauce: over light heat, combine 2 sticks of soft vegan butter and 2 cups Frank’s Redhot. Whisk together, vigorously. Add some apple cider vinegar, like a tsp, and a tbsp of vegetarian Worcestershire sauce. Let that shaz cool.

Pink sauce: at room temp, mix these two concoctions together as desired for a mouthwatering midwestern experience.

In this tantalizing pic, I’ve seared a nice cauliflower steak in the Buffalo sauce, and served with another heaping tbsp or two of pink sauce.

Veggie dippers are yum in this sauce, as well. Simply dip celery, carrots, fries and the like for your pleasure.

Enjoy!

This video from Jenan (see previous posts) shows her cooking a meal in her tent. In this video, there is no narration but the background hum of drones.

Jenan is a college student from Gaza who is currently displaced in Rafah.

Mentioned in previous posts but will say here again--It is important to note that Palestinians in Gaza are experiencing different levels of food insecurity and resource scarcity. The assortment of ingredients available to her are not like what was available before the war. She and her family are "making do" with what they have and can afford. At the same time, people in Northern Gaza have even less.

Jenan is on Instagram @ jenan.mohan

Red Pepper Pasta Bake