The Ultimate Garbage Plate

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33 INGREDIENTS • 14 STEPS • 2HRS 33MINS

The Ultimate Garbage Plate

This vegan version of the rochester inspired garbage plate is 2 vegan cheeseburgers, served on top of home fries, and vegan macaroni salad; and topped with vegan meat sauce and mustard.

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This vegan version of the rochester inspired garbage plate is 2 vegan cheeseburgers, served on top of home fries, and vegan macaroni salad; and topped with vegan meat sauce and mustard.

The Edgy Veg

Hi I'm Candice, the face of The Edgy Veg and I'm on a journey to revolutionize the food we define as “vegan”.

http://theedgyveg.com/

2HRS 33MINS

Total Time

Ingredients

Servings

4

us / metric

1 bag
(32 oz)

Frozen French Fries

1

Vegan Burger Patty

cut into 2 thin patties

2 slices

Vegan Cheese

1/2

White Onion, diced

to taste

Yellow Mustard

to taste

Ketchup

2 slices

White Bread

Vegan Macaroni Salad

1 1/2 cups

Elbow Macaroni

2/3 cup

Vegan Mayonnaise

1 Tbsp

Unsweetened Soy Milk

plus extra as needed

or Almond Milk

3 Tbsp

Chopped Fresh Parsley

3 Tbsp

Minced Fresh Dill

1 Tbsp

Apple Cider Vinegar

1 Tbsp

Dijon Mustard

4 Tbsp

Frozen Green Peas, thawed

1/2

Red Bell Pepper

small dice

4 Tbsp

Chopped Kalamata Olives

4 Tbsp

Finely Chopped Red Onions

1 stalk

Finely Chopped Celery

1/3 cup

Shredded Vegan Cheddar Cheese

1/2 block

Smoked Tofu, diced

to taste

Sea Salt

to taste

Ground Black Pepper

Meat Sauce

2 Tbsp

Olive Oil

1

Onion, minced

3 cloves

Garlic, minced

1.5 lb

Vegan Ground Beef

1 3/4 cups

Vegetable Broth

1 can
(14 oz)

Crushed Tomatoes

1 Tbsp

Chili Powder

2 tsp

Paprika

1/2 tsp

Sea Salt

1/4 tsp

Cayenne Pepper

Nutrition Per Serving

VIEW ALL

Calories

1345

Fat

64.3 g

Protein

67.4 g

Carbs

143.3 g

Love This Recipe?

The Edgy Veg

Hi I'm Candice, the face of The Edgy Veg and I'm on a journey to revolutionize the food we define as “vegan”.

http://theedgyveg.com/

Cooking Instructions

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step 1

Bring a large pot of salted water to a boil and cook Elbow Macaroni (1 1/2 cups) according to the package instructions. Drain and rinse the pasta well with cold water and allow it to sit in the colander and drain of water completely.

step 2

Meanwhile, in a large bowl, whisk together a quick sauce by combining; Vegan Mayonnaise (2/3 cup), Unsweetened Soy Milk (1 Tbsp), Fresh Parsley (3 Tbsp), Fresh Dill (3 Tbsp), Apple Cider Vinegar (1 Tbsp), and Dijon Mustard (1 Tbsp). You want the sauce to be thick but slightly runny. It will thicken slightly as it sits in the salad mixture.

step 2 Meanwhile, in a large bowl, whisk together a quick sauce by combining; Vegan Mayonnaise (2/3 cup), Unsweetened Soy Milk (1 Tbsp), Fresh Parsley (3 Tbsp), Fresh Dill (3 Tbsp), Apple Cider Vinegar (1 Tbsp), and Dijon Mustard (1 Tbsp). You want the sauce to be thick but slightly runny. It will thicken slightly as it sits in the salad mixture.

step 3

Stir in the cooked pasta, Frozen Green Peas (4 Tbsp), Red Bell Pepper (1/2), Kalamata Olives (4 Tbsp), Red Onions (4 Tbsp), Celery (1 stalk), Vegan Cheddar Cheese (1/3 cup), Smoked Tofu (1/2 block), and season with Sea Salt (to taste) and Ground Black Pepper (to taste).

step 3 Stir in the cooked pasta, Frozen Green Peas (4 Tbsp), Red Bell Pepper (1/2), Kalamata Olives (4 Tbsp), Red Onions (4 Tbsp), Celery (1 stalk), Vegan Cheddar Cheese (1/3 cup), Smoked Tofu (1/2 block), and season with Sea Salt (to taste) and Ground Black Pepper (to taste).

step 4

Cover and place into the fridge overnight.

step 4 Cover and place into the fridge overnight.

step 5

To make the meat sauce, heat the Olive Oil (2 Tbsp) in a large saucepan over medium-high heat.

step 6

Add Onion (1) and Garlic (3 cloves) and cook for 3-5 minutes, until fragrant and translucent.

step 6 Add Onion (1) and Garlic (3 cloves) and cook for 3-5 minutes, until fragrant and translucent.

step 7

Add Vegan Ground Beef (1.5 lb) and cook, stirring constantly until heated through.

step 7 Add Vegan Ground Beef (1.5 lb) and cook, stirring constantly until heated through.

step 8

Add Vegetable Broth (1 3/4 cups), Crushed Tomatoes (1 can), Chili Powder (1 Tbsp), Paprika (2 tsp), Sea Salt (1/2 tsp), and Cayenne Pepper (1/4 tsp). Bring to a boil.

step 8 Add Vegetable Broth (1 3/4 cups), Crushed Tomatoes (1 can), Chili Powder (1 Tbsp), Paprika (2 tsp), Sea Salt (1/2 tsp), and Cayenne Pepper (1/4 tsp). Bring to a boil.

step 9

Reduce heat and let simmer, cook 30 minutes to 1 hour until liquid is slightly reduced and the mixture is very thick, stirring occasionally. Set aside.

step 10

Cook French Fries (1 bag) and Vegan Burger Patty (1) according to package directions, melting a slice of Vegan Cheese (2 slices) over each of the burger patties at the end of their cook time.

step 10 Cook French Fries (1 bag) and Vegan Burger Patty (1) according to package directions, melting a slice of Vegan Cheese (2 slices) over each of the burger patties at the end of their cook time.

step 11

To assemble, lay out the home fries and macaroni salad on either half of the plate, covering the surface of the plate.

step 11 To assemble, lay out the home fries and macaroni salad on either half of the plate, covering the surface of the plate.

step 12

Place the burger patties side by side on top of the base. Top with a generous pour-over of the 'meat' sauce.

step 12 Place the burger patties side by side on top of the base. Top with a generous pour-over of the 'meat' sauce.

step 13

Sprinkle White Onion (1/2), drizzle Yellow Mustard (to taste), and Ketchup (to taste) in opposite directions over the entire plate.

step 13 Sprinkle White Onion (1/2), drizzle Yellow Mustard (to taste), and Ketchup (to taste) in opposite directions over the entire plate.

step 14

Add White Bread (2 slices) to the side of the plate, to soak up any excess liquid as you eat.

step 14 Add White Bread (2 slices) to the side of the plate, to soak up any excess liquid as you eat.

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Tags

Sandwiches & Wraps

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