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Vegan Cheeseburger Bowl

A delightful fusion of crispy potato wedges, seasoned plant protein, and creamy burger sauce, perfect for a warm and comforting meal any night of the week.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Plant-Based, Vegan
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Potato Wedges
  • 4 medium Russet potatoes, cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt To taste
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper To taste
  • 1/4 teaspoon crushed red pepper flakes Adjust to taste
  • 2 tablespoons cornstarch For coating
For the Seasoned Plant Protein
  • 1 cup textured vegetable protein (TVP), rehydrated
  • 1 tablespoon liquid smoke
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1/2 tablespoon olive oil
For the Burger Sauce
  • 1/2 cup Greek vegan yogurt Creamy base for the sauce
  • 2 tablespoons ketchup
  • 1 tablespoon yellow mustard
  • 1 tablespoon sweet pickle relish
  • 1 teaspoon white vinegar
  • 1 teaspoon nutritional yeast
For Garnishing
  • 1 cup shredded vegan cheese Melts beautifully
  • 1 cup lettuce, chopped Adds freshness
  • 1 cup spinach, chopped Nutrient-packed addition
  • 1/2 cup dill pickles, sliced Classic burger topping
  • 1 cup sliced tomatoes or red onions Optional

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, coat the potato wedges with olive oil, kosher salt, garlic powder, black pepper, crushed red pepper flakes, and cornstarch.
Cooking
  1. Spread the seasoned potato wedges in a single layer on a baking sheet and bake for 25-30 minutes, flipping halfway, until crispy and golden brown.
  2. In another bowl, combine the textured vegetable protein with warm vegetable broth until fully rehydrated and fluffy.
  3. Mix in liquid smoke, paprika, garlic powder, onion powder, and half a tablespoon of oil to the rehydrated TVP.
  4. Heat a non-stick skillet over medium heat and sauté the seasoned TVP for 5-7 minutes until browned.
Assembly
  1. In a separate bowl, whisk together Greek vegan yogurt, ketchup, yellow mustard, sweet pickle relish, white vinegar, garlic powder, onion powder, and nutritional yeast for the burger sauce.
  2. Assemble the bowl by placing a base of crispy potato wedges, topped with the seasoned plant protein, shredded vegan cheese, fresh greens, and dill pickles. Drizzle with the burger sauce and add optional toppings such as tomatoes or onions.

Notes

For extra crispy wedges, soak them in water for 30 minutes before seasoning. Store components separately when meal prepping to maintain crispness. Feel free to customize toppings as desired.