1.In a large pot of boiling salted water, bring potatoes and garlic cloves to boil; reduce heat and simmer for 15 to 20 minutes or until potatoes are tender. Drain well; mash together with vegan butter and 1 tsp salt until smooth. Fold in vegan sour cream and chives.
2. Meanwhile, heat 1 tbsp olive oil in large skillet set over medium-high heat; sauté sliced onions for 6 to 8 minutes or until softened and starting to brown. Add mushrooms; cook, stirring occasionally, for 8 to 10 minutes or until mushrooms are tender. Stir in tamari and Worcestershire sauce; cook for about 1 minute or until evaporated. Season with pepper and paprika
3. Stir in tomato paste and cornstarch; cook for 1 minute. Add vegetable broth; bring to boil. Reduce heat; add patties. Simmer for about 5 minutes or until patties are heated through and sauce is thickened.
4. Meanwhile, heat remaining olive oil in separate large skillet; cook asparagus for 5 to 7 minutes or until tender-crisp.
5. Serve patties on mashed potatoes; spoon mushroom sauce over top. Serve with cooked asparagus.
Tip: Also delicious with sautéed green beans or roasted Brussels sprouts.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
1 box Sol Cuisine Extreme Griller Burger (4 patties)
1 1/2 lb Yukon Gold potatoes, peeled and chopped
4 cloves garlic
2 tbsp vegan butter
1 1/2 tsp salt, divided
1/2 cup vegan sour cream
2 tbsp chopped fresh chives
2 tbsp olive oil, divided
1 onion, thinly sliced
6 cups thinly sliced mixed mushrooms
2 tbsp tamari sauce
1 tbsp vegan Worcestershire sauce
1/2 tsp cracked pepper
1/4 tsp smoked paprika
1 tbsp tomato paste
2 tsp cornstarch
2 cups vegetable broth
1 bunch asparagus, trimmed