• Thee Burger Dude

Vegan Garbage Plate


This is probably in my top 10 favorite meals of all time, and it's quite simply one of the most over the top delicious and ridiculous dishes ever invented, so naturally I had to make it BUT VEGAN!


Okay, if you know what this is, then it needs no introduction. However for the unintiated, the Garbage Plate hails from Rochestery, NY in a placed called Nick Tahou's Hots. It's been around since 1918 but it used to be called Hot's n' Po-tots. But one day a customer came in and said, "Give me one of those plates with all the garbage on it" and thus the famous moniker was born.


It's essentially a big pile of delicious food. We're doing this with fries, macaroni salad, cheeseburgers, some chili sauce and some ketchup and mustard. You can use beans, vegan hot dogs or sausages, home fries, whatever you like!



I was originally gonna use home fries but they take a while to cook and I was getting hungry so I opted for the quicker and easier crinkle cut fries and I don't regret it! Obviously, if you want to make home fries be my guest!


The Macaroni Salad and Chili Sauce are pretty straight forward. And for the burgers, I just cooked up two (2 oz) Impossible patties and then covered them with some Daiya cheese, but do whatever you like!


This recipe will make a bunch of leftovers or about 4 - 6 Garbage Plates depending on your portions!

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RECIPE

  • Potatoes of Choice (I just used some frozen crinkle cut fries for time and ease)

  • 2 Vegan Burger Patties

  • 2 Slices Vegan Cheese

  • Mustard

  • Ketchup

Macaroni Salad

  • 8 oz macaroni

  • 1/2 red bell pepper (diced)

  • 2 stalks celery (diced)

  • 1 jalapeño (diced)

Dressing

  • 3/4 cup vegan mayo

  • 1/4 cup vegan sour cream

  • 2 Tbsp sweet relish

  • 1 Tbsp red wine vinegar (white vinegar is fine)

  • 1 Tbsp dijon mustard

  • 1/8 tsp smoked paprika

  • Salt & pepper to taste

Chili Sauce

  • 1 diced onion (you will have leftover grilled onions)

  • 1 cup TVP (or use 12 - 16 oz of your favorite Vegan Ground Beef)

  • 1 cup Beefless Broth

Vegan Meat Sauce

  • 3/4 cup Beefless Broth

  • 1 Tbsp Tomato Paste

  • 1 tsp Garlic Powder

  • 1/4 tsp Ground Cloves

  • 1/4 tsp Cinnamon

  • 1/4 tsp Cumin

  • 1 tsp Smoked Paprika


INSTRUCTIONS


  1. Cook your pasta according to package instructions.

  2. Once cooked, drain your pasta, then run it under cool water in the strainer until it's room temperature. Add it to a bowl, then add a tsp olive oil and gently stir. The oil will help it from getting sticky. Set aside.

  3. Combine the ingredients for the dressing. Whisk thoroughly and then adjust to taste.

  4. Add chopped peppers and celery, then add your cooked macaroni.

  5. Adjust seasoning if needed and set aside in the fridge.

  6. Bring a cup of the Beefless Broth to a boil and add it to a bowl with 1 cup of the TVP to rehydrate. Let it sit for 10 - 15 minutes.

  7. While the TVP is rehydrating, sautee your diced Onion until it's at a point that you like, I did mine for about 15-20 minutes. Set aside.

  8. Combine all ingredients for the Vegan Meat Sauce in a bowl.

  9. Once TVP is rehydrated, add to a pan over medium heat in a bit of oil and cook until all the liquid has been steamed off, about 5-7 minutes.

  10. Add in the Vegan Meat Sauce and as much diced onion as you'd like. Reduce to desired consistency. Keep warm on low.

  11. You can either go the quick and easy route with frozen fries, or make your own home fries up to you, but do that now!

  12. While fries are cooking, grill up a couple of burger patties, or hot dogs or whatever you want!

  13. Assemble a plate by filling it half way with macaroni salad, half fries, then add your burger or hot dogs, top with the chili sauce, then ketchup, mustard, whatever you like!

  14. ENJOY!

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