Prep Time::5 mins
Cook Time::15 mins
Total Time::20 mins
Servings::4
Yield::4 sandwiches
Ingredients
1 tablespoon oil
½ medium onion, chopped
1 pound vegan meatless grounds (such as Smart Ground® or Yves®)
1 cup ketchup
3 tablespoons brown sugar, or more to taste
1 tablespoon apple cider vinegar
2 teaspoons ground mustard
1 teaspoon dried dill weed, or to taste
freshly ground black pepper to taste
4 hamburger buns, split
Directions
Heat oil in a large skillet over medium-high heat. Add onion and cook until soft and translucent, about 5 minutes. Add meatless grounds and break up the clumps with a spoon until crumbly. Cook until browned and heated through, about 5 minutes.
Reduce heat to low. Add ketchup, brown sugar, apple cider vinegar, ground mustard, dill, and pepper. Mix well, cover, and let simmer until heated through, 3 to 4 minutes. Adjust seasonings if necessary.
Serve on hamburger buns.
Cook's Notes:
You can use 1 pound steamed lentils (such as Melissa's(R) from the produce aisle at Trader Joe's(R)) in place of meatless grounds, if you like. Just add some vegan beef-flavored bouillon base (not stock, you wouldn't want to add extra liquid) and a pinch of garlic powder to give it a beefy flavor. This is a healthy and tasty soy-free alternative to grounds.
Sometimes I steam the hamburger buns on top of the filling mixture until it's finished cooking.