Great Day Kitchen, 5/22/18 - Vegan Burger, Mac & Cheese

Chef Ashley making Vegan Animal Style Burgers in the Great Day Kitchen

Chef Ashley Hankins, creator of the “Eat Figs, Not Pigs” blog, visited the Great Day Kitchen to prepare some delicious food.

Click here to learn more about Eat Figs, Not Pigs.

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Vegan Animal Style Burger


Caramelized Onions

  • 2 yellow onions, minced
  • 2 TBS canola oil
  • 1 tsp kosher salt

Animal Style Sauce

  • 1/2 cup vegan mayonnaise
  • 1/4 cup ketchup
  • 2 TBS sweet pickle relish
  • 1 TBS dill pickle juice
  • 1 tsp white vinegar


  • 2 - 1/4 pound vegan burger patties, such as Beyond Meat
  • 2 teaspoons yellow mustard
  • 2 buns, split
  • Shredded iceberg lettuce
  • Sliced tomatoes
  • Sliced white onion
  • Vegan American style cheese


  • Heat the canola oil in a large skillet over medium-low heat. Add the onions and 3/4 teaspoon salt, cover and cook, stirring occasionally, until golden and soft, about 30 minutes. (If the onions brown too quickly, reduce the heat to low.) Uncover, increase the heat to medium high and continue to cook, stirring often, until caramelized, about 8 more minutes. Add 1/2 cup water to the skillet, scraping up any browned bits from the bottom of the pan. Simmer, stirring, until the water evaporates, about 2 more minutes; transfer to a bowl and set aside.
  • Mix the mayonnaise, ketchup, relish, pickle juice and vinegar in a bowl; set aside.
  • Heat a pan on medium heat with about a teaspoon of canola oil. Season both sides of the patties with salt and pepper. Put the patties on the pan and cook 3 minutes. Spread 1 teaspoon of mustard on the uncooked side of each patty, then flip and top each with 1 slice cheese; continue cooking about 2 more minutes for medium doneness. Top the patties with caramelized onions, then cover with the remaining patties, cheese-side up. Enjoy!

Creamy Baked Mac and Cheese


  • 1 pound macaroni noodles
  • 3 cups almond milk
  • 2 tablespoons tapioca starch
  • 14 oz vegan cheddar shreds, such as Daiya
  • 7 oz vegan mozzarella shreds, such as Daiya
  • 4 tablespoons vegan butter
  • 2 tablespoons tapioca starch
  • 2 tsp paprika
  • 1/2 teaspoon turmeric
  • Salt and pepper to taste


  • 1 cup Panko bread crumbs
  • 2 tablespoons melted vegan butter
  • Vegan Parmesan cheese shreds


  • Preheat oven to 400 degrees F
  • Cook noodles 3-4 minutes less than package directions since they will continue to cook in the oven. Drain and set aside.
  • In a high speed blender, combine almond milk, cheeses, butters, paprika, turmeric, salt, pepper, and tapioca starch. Blend until smooth, using a spatula to scrape down the sides periodically if needed.
  • In a large bowl combine noodles and cheese sauce. Transfer to a 9x13 baking dish. In a separate bowl, combine melted vegan butter and bread crumbs. Top the macaroni and cheese with parmesan shreds and bread crumb mixture. Bake in the oven, uncovered, for 15 minutes. Broil for another 5, or until the the top is golden brown and bubbly.
  • Cool for 15 minutes before enjoying!
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