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:
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®.