Here’s a hearty and satisfying recipe for Vegan Burgers with Gravy & Pesto Mashed Potatoes. This comfort food classic combines flavorful plant-based patties, creamy herbaceous mashed potatoes, and a rich vegan gravy for a truly indulgent meal. 🍔✨

---

Vegan Burgers with Gravy & Pesto Mashed Potatoes

Serves: 4
Prep Time: 20 minutes
Cook Time: 40 minutes

---

Ingredients

For the Vegan Burgers:

• 1 can (15 oz) black beans or lentils, rinsed and drained
• ½ cup cooked quinoa or rice
• ½ cup breadcrumbs (use gluten-free if needed)
• 2 tbsp ground flaxseed + 6 tbsp water (flax egg)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp smoked paprika
• 1 tsp dried thyme
• ½ tsp ground cumin
• Salt and pepper, to taste
• 2 tbsp olive oil (for frying)

For the Vegan Gravy:

• 2 tbsp vegan butter or olive oil
• 2 tbsp all-purpose flour (or gluten-free flour)
• 1 ½ cups vegetable stock
• 1 tbsp soy sauce
• 1 tsp nutritional yeast (optional, for richness)
• ½ tsp onion powder
• ½ tsp garlic powder
• Salt and black pepper, to taste

For the Pesto Mashed Potatoes:

• 2 lbs potatoes (Yukon Gold or russets), peeled and chopped
• 3 tbsp vegan butter
• ½ cup unsweetened plant-based milk (soy, oat, or almond)
• 2 tbsp vegan pesto (store-bought or homemade)
• Salt and black pepper, to taste

For Garnish:

• Fresh parsley or basil leaves
• Cracked black pepper

---

Instructions

Step 1: Make the Vegan Burgers

1. In a large bowl, mash the black beans or lentils with a fork, leaving some texture.
2. Add the cooked quinoa or rice, breadcrumbs, onion, garlic, soy sauce, smoked paprika, thyme, cumin, salt, and pepper.
3. Mix the flaxseed and water in a small bowl; let sit for 5 minutes to thicken, then add to the burger mixture. Mix until well combined.
4. Form the mixture into 4 patties and refrigerate for 15–20 minutes to firm up.
5. Heat olive oil in a skillet over medium heat. Fry the patties for 4–5 minutes per side, until golden and crisp.

Step 2: Make the Vegan Gravy

1. In a saucepan, melt the vegan butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux.
2. Gradually whisk in the vegetable stock, soy sauce, nutritional yeast, onion powder, and garlic powder.
3. Simmer for 5–7 minutes, stirring often, until the gravy thickens. Season with salt and pepper to taste.

Step 3: Make the Pesto Mashed Potatoes

1. Bring a large pot of salted water to a boil. Add the potatoes and cook for 15–20 minutes, or until fork-tender. Drain and return to the pot.
2. Mash the potatoes with vegan butter, plant-based milk, and pesto until smooth and creamy. Adjust seasoning with salt and pepper.

Step 4: Assemble and Serve

1. Plate a generous scoop of pesto mashed potatoes alongside a vegan burger. Drizzle with vegan gravy and garnish with fresh parsley or basil.
2. Serve warm, with extra gravy on the side.

---

Tips & Variations:

• Make it gluten-free: Use gluten-free breadcrumbs and flour.
• Add veggies: Serve with steamed greens or roasted carrots for a complete meal.
• Storage: Refrigerate leftover patties and gravy separately for up to 3 days. Reheat gently on the stovetop.

---

This Vegan Burgers with Gravy & Pesto Mashed Potatoes is comfort food with a gourmet twist.