Save Recipe Print
Spicy Thai Vegan Burger
Total:
25 min
Prep:
25 min
Yield:
4 servings
Total:
25 min
Prep:
25 min
Yield:
4 servings

Ingredients

Directions

1. Lengthwise cut pea pods into slivers. In medium bowl toss together pea pods, carrots, tomatoes, green onions and basil. Set aside.

2. In small bowl whisk together coconut milk, lime juice, sesame oil and red pepper. Drizzle over vegetables. Toss to coat.

3. Cook vegan veggie burgers according to package directions.

4. Serve hot burgers in focaccia, topped with vegetable mixture.

Note: If your canned coconut milk has separated, place it in a mixing bowl. Whisk until combined before measuring.

ON THE GRILL:

Preheat grill

Use a food thermometer to be sure patties reach minimum internal temperature of 165 degrees F.

®, ™, ©, 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®.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Spicy Cranberry Chutney

Recipe courtesy of Claire Robinson

Vegan Pumpkin Pie

Recipe courtesy of Food Network Kitchen

Vegan Classic Cheesecake

Recipe courtesy of Food Network Kitchen

Spicy Cranberry Salsa

Recipe courtesy of Food Network Kitchen

Butter Burgers

Recipe courtesy of Food Network Kitchen

Spicy Brown Sugar Carrots

Recipe courtesy of Sandra Lee

Spicy Chicken Tenders with Honey-Mustard

Recipe courtesy of Giada De Laurentiis

Sweet Spicy Smokey Roasted Almonds

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword