Vegan Burger, A Natural Craving!

We all crave a vegan burger now and again.  There are so many meat alternative choices these days it’s hard to keep up.  You can have your typical Beyond Meat burger, like the one Paige will cook for us today.  Or you can try something different, like Sherri’s Chicken Salad Sandwich…not quite a burger, but just as delicious!  Or you can have any of the other meat alternative options available at most grocery stores these days!  Which one will you choose?

 

Eat MEAT!

EAT MEAT on #LunchBreakLIVE today with Sherri Sheree, Sherri Johnson creator of W29Activewear/ health and fitness coach, plus Paige Parsons Roache, producer/Booker, cook up plantbased style with a Beyond Meat burger and jackfruit “chick-un” salad! You’ve seen these two hosting the show “Plant Based in the ‘Burbs” teaching tips and tricks to transition to a plant based lifestyle. #Enjoy

Posted by Jane Unchained News on Thursday, August 20, 2020

 

Who Are These Two Kitchen Magicians?

Sherri is an entrepreneur, certified personal trainer and Pilates teacher, wife, and mother to two creative talented young men. Starting her career in the fashion and beauty industry, she has an eye for what works! For the last 15 years, she’s worked with hundreds of clients, supporting them in transforming their lives. “Fitness is apart of me. It is my passion to inspire women to see their inner and physical strengths. It’s very rewarding.”  During her fitness journey, Sherri created the company W29 Activewear brand for women and men 5 years ago, bringing high-quality athletic wear to the market to inspire and motivate people to move their bodies. Living a plant-based lifestyle for the past 4.5 years started her on another phase in her life. She loves veganizing her favorite recipes and learning a different way of preparing her childhood favorites into plant-based meals. “Being able to cause no harm to a living creature has been so liberating and rewarding.”

Celebrating being vegan for 4.5 years now, Paige has been committed to bringing ECO-VEGANISM to the forefront of every interaction: Environmentally conscious vegan living. After watching the documentary COWSPIRACY, she went vegan on the spot. Her daughter Katelyn, 13 at the time, chose veganism for the animals 6 months earlier. Paige, on the other hand, after being shocked by the amount of water it takes to put a hamburger on a plate and the fact that animal agriculture is the leading cause of deforestation and climate change, chose to go vegan “for the environment.” Soon after, she attended her first pig vigil with LA Animal Save/Save Movement. Once she looked at those baby pigs in the eyes, she knew why her daughter had gone vegan.

Paige became a Contributor for JaneUnChained News after cooking as a guest chef on LunchBreakLIVE. She met Jane Velez-Mitchell at VegFestLA then at Moby’s Circle V Festival. Inspired by Jane’s bold courage, Paige now reports for JNN on all the latest animal rights events, including The Save Movement’s pig/chicken/cow vigils, various PETA protests, VegFests, book launches, Anonymous for the Voiceless’ Cube of Truths, and vegan conferences. Paige is now also the Booker for #LunchBreakLIVE and many other shows on the JaneUnChained News Network.

Sherri and Paige co-host a fun, lively weekly show, “Plant-Based in the ‘Burbs,” bringing the ABC’s of plant-based cooking, including kitchen tips and tricks, highlighting incredible plant-based products available on the market, as well as showing how to eat a whole food plant-based diet.

Vegan Burger Anyone? Chicken Salad Sandwich?

Let’s dive right into these two very different and delicious recipes Paige and Sherri made for us!  Paige made a vegan burger she says resembles that of the famous In N’ Out Burger.  And Sherri made a unique and tasty vegan chicken salad sandwich with jackfruit!

 

vegan burger ingredients

The ingredients for Paige’s vegan burger.

 

Vegan Burgers

Beyond Meat vegan burgers. So delicious!

 

vegan burger and paige parsons roache

Paige showing off her burger!

 

vegan burger

The finished vegan burger!

Make Your Vegan Burger Your Own!

Paige made her burger with lots of fixin’s.  She calls it the In N’ Out Burger.  How do you like your burgers?  In case you want to try it Paige’s way, the ingredients she used are below.  Give it a try…you won’t regret it.

 

vegan burger

Vegan Burger: Paiges Beyond Meat In N' Out Burger

Course Main Course
Cuisine American

Instructions
 

  • Grill on the Bar B Que or pan cook your plant-based burger
  • Top with a Slice of Follow Your Heart cheese
  • Add your fixin’s: relish, grilled onions, pickles, avocado, mustard, catsup, thousand island dressing, Vegenaise.
  • Cook up the boxed Daiya Mac ‘n CHEEZE. Add Miyoko’s bitter, Kelly’s Croutons Parm cheese and enjoy!
Keyword vegan
Tried this recipe?Let us know how it was!

 

Jackfruit Turns Into Vegan Chicken Salad! Oh My!

Sherri had such a good time making her jackfruit chicken salad sandwich…and it looks delicious with just the right crunch!  It is a very easy recipe to whip together which is always a plus in my eyes!  Will you give this recipe a try?  Let us know how you liked it.

 

vegan chicken salad ingredients

The ingredients for the vegan chicken salad sandwich.

 

vegan chicken salad sandwich

Sherri showing off her delicious sandwich!

 

vegan chicken salad sandwich

Vegan Chikn’ Salad

Course Main Course
Cuisine American

Ingredients
  

  • 1 quart vegetable broth or no-chicken broth
  • 1 can young jackfruit in water
  • 1/2 raw cashews soaked in water for least 4 hours
  • 1/3 cup unsweetened almond milk
  • Juice from 1/2 lemon
  • 2 garlic cloves chopped
  • 1 tsp ground sea salt
  • 2 celery stalk finely chopped
  • 1 green onion finely chopped
  • 2/3 cup dried cranberries or cherries
  • 1/2 tsp onion powder
  • 1/2 tsp Cappy’s dry rub Amazon
  • 1/2 tsp dill
  • sea salt and black pepper to taste
  • Pretzella Bun my favorite!

Instructions
 

  • Bring the broth to a boil and reduce to simmer. Meanwhile, drain and rinse jackfruit then add to broth. Simmer for 1 hour with the lid on the pot.
  • Drain the broth from jackfruit and shred in a bowl.
  • Next, drain and rinse the cashews and put in a high-powered blender with the almond milk, lemon juice, garlic, and salt and blend until smooth and creamy, 90 seconds. You shouldn’t see or taste the nuts.
  • Put the jackfruit, cashew cream ( add to until you get the desired amount of creaminess), combined the rest of the ingredients to the bowl, and mix well. Chill or eat room temperature. Store in an airtight container for up to 2 days in the refrigerator.
  • Serve on your choice bun or bread. Or top on your favorite salad.
Keyword vegan
Tried this recipe?Let us know how it was!

I’ll Take The Vegan Burger AND The Vegan Chicken Salad Sandwich!

Which one are you going to make?  Why not make both?  I think that’s what I will be doing.  Ha Ha.  Nothing like a good hearty burger or sandwich for lunch.  Both are quick and easy to make and both are super tasty!  I hope you try these plant-based meat alternatives, and the many others available in the markets these days.  They will not disappoint!  Thanks for stopping by, and don’t forget to dive into some of our other #LunchBreakLIVE recipes!  Until next time…