Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (2)

Vegan Cheeseburger Bowl

Name: Vegan Cheeseburger Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1, 1 bowl
Cuisine: american
Ingredients: ½ medium Russet potato (cut into ½-inch wedges, 100g); 2 teaspoons olive oil (10mL); ¼ teaspoon kosher salt (1.5g); ⅛ teaspoon garlic powder (0.4g); ⅛ teaspoon freshly ground black pepper (0.3g); ⅛ teaspoon crushed red pepper flakes ( to taste, 0.1g); 1 teaspoon cornstarch (since we aren't soaking in ice cold water for 30 minutes, 3g); ¼ cup textured vegetable protein ((TVP) rehydrated in vegetable broth, 25g (dry)); 1 teaspoon each of liquid smoke, paprika, garlic powder, onion powder; ½ tablespoon oil (7.5mL); 2 tablespoons chopped red onion (20g); 1 teaspoon browning (optional, for deeper flavor & color, 5mL); ¼ cup Greek vegan yogurt (60mL); 1 ½ tablespoons ketchup (22.5mL); ¾ teaspoon yellow mustard (~3.75mL); ½ tablespoon sweet pickle relish (7.5mL); ½ teaspoon white vinegar (2.5mL); ⅛ teaspoon garlic powder (~0.25g); ⅛ teaspoon onion powder (~0.25g); small pinch smoked paprika (optional); 1 tablespoon nutritional yeast; Salt and black pepper (to taste); Seasoned plant protein (from above); Crispy potato wedges (from above); Shredded vegan cheese; Handful of lettuce and spinach; A few dill pickles (sliced); Optional: sliced tomatoes or red onions

NUTRITION · PER SERVING40M COOK

CAL 100%·PRO 100%

CARBS 260G46% OF CAL

61G FIBER154G OTHER45G TOTAL SUGAR

FAT 59G24% OF CAL

5G SAT53G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Satisfying vegan bowl with crispy potatoes, plant-based protein, and cheeseburger-inspired toppings and sauce. 30 grams of protein per serving.

mainamericanbowltofudairy freegluten freeveganvegetarian

View the full recipe on Jessica in the Kitchen →

We index the facts; the cooking instructions live with the creator.

Ingredients

serves 1

½ medium Russet potato (cut into ½-inch wedges, 100g)
2 teaspoons olive oil (10mL)
¼ teaspoon kosher salt (1.5g)
⅛ teaspoon garlic powder (0.4g)
⅛ teaspoon freshly ground black pepper (0.3g)
⅛ teaspoon crushed red pepper flakes ( to taste, 0.1g)
1 teaspoon cornstarch (since we aren't soaking in ice cold water for 30 minutes, 3g)
¼ cup textured vegetable protein ((TVP) rehydrated in vegetable broth, 25g (dry))
1 teaspoon each of liquid smoke, paprika, garlic powder, onion powder
½ tablespoon oil (7.5mL)
2 tablespoons chopped red onion (20g)
1 teaspoon browning (optional, for deeper flavor & color, 5mL)
¼ cup Greek vegan yogurt (60mL)
1 ½ tablespoons ketchup (22.5mL)
¾ teaspoon yellow mustard (~3.75mL)
½ tablespoon sweet pickle relish (7.5mL)
½ teaspoon white vinegar (2.5mL)
⅛ teaspoon garlic powder (~0.25g)
⅛ teaspoon onion powder (~0.25g)
small pinch smoked paprika (optional)
1 tablespoon nutritional yeast
Salt and black pepper (to taste)
Seasoned plant protein (from above)
Crispy potato wedges (from above)
Shredded vegan cheese
Handful of lettuce and spinach
A few dill pickles (sliced)
Optional: sliced tomatoes or red onions

At a glance

PER SERVING · TIME 40M

CAL 100%·PRO 100%

CARBS 260G46% OF CAL

61G FIBER154G OTHER45G TOTAL SUGAR

FAT 59G24% OF CAL

5G SAT53G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Complete estimate · 100% of estimated mass resolved

All countable ingredients resolved. Figures are per serving.

Prep: 15m
Cook: 25m
Sodium: 2726mg
Total sugar: 45g

Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.

Nutrition estimated from ingredients, per serving.

Vitamins & minerals

Potassium: 7071mg
Calcium: 1784mg
Iron: 29mg

Estimated from ingredients; USDA coverage varies by food.

PREP: 15M
SODIUM: 2726MG
ESTIMATE: COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.

Vegan Cheeseburger Bowl

Nutrition & ingredients

Ingredients

At a glance