By Kim-Julie Hansen
Who doesn’t love a good veggie bowl? Amy’s Organic Sonoma Veggie Burger patty enhances every vegetable-based meal while keeping it completely gluten free without sacrificing taste.
Place the root vegetables on a baking tray lined with parchment paper and season with a little olive oil, salt, and pepper as well as herbs of your choice (rosemary works very well). Roast in the oven at 425°F for 20-30 minutes or until tender.
Sauté the asparagus in a little olive oil in a non-stick pan over medium heat for 5-7 minutes. Add salt and pepper to taste. Optional: Add a little lemon juice and/or zest for some extra flavor.
For the crispy shiitake mushrooms, you can sauté 1 cup of sliced shiitake mushrooms with 1 tbsp olive oil, 1 tsp maple syrup, 1 tsp liquid smoke, and sea salt in a pan for 7-8 minutes. Or, to make them a little crispier, mix the same ingredients until the mushrooms are well coated and then bake them in the oven on a baking tray lined with parchment paper at 425°F for about 25-30 min.
Toast the pine nuts in a small pan over medium heat for 2-4 minutes and cook the burger patty according to package instructions (1 minute in the microwave).
Serve all ingredients in a bowl and enjoy with some store-bought or homemade miso ginger dressing.
To save time, instead of using roasted root vegetables, you can either increase the amount of greens and/or use two Sonoma Veggie Burger patties.