Vegetable Walnut Burgers w/Roasted Potatoes & Miso Frites Sauce

Vegetable Walnut Burgers ~ From Vegetate, Vegan Cooking & Food Blog

“Few of us are aware that the act of eating can be a powerful statement of commitment to our own well-being, and at the same time the creation of a healthier habitat. Your health, happiness, and the future of life on earth are rarely so much in your own hands as when you sit down to eat.”John Robbins

This savory, delectable burger recipe is from May All Be Fed by John Robbins, page 322. The burger patties are made from millet, celery, onions, walnuts, bread crumbs, herbs, and spices. They were simple to make and they are baked, not fried, which is always a plus. We served the burgers on toasted herb focaccia with lettuce, avocado, tomato, Daiya Provolone Slices, and a side of roasted potatoes with miso frites sauce.

Here’s how we make roasted potatoes with frites sauce at home…

Roasted Potatoes

Ingredients (Serves 4):

  • 6 Medium Potatoes
  • 2 Tablespoons Olive Oil
  • Salt – To Taste


  • Preheat oven to 400°
  • Lightly oil 2 baking sheets or line with Silpat mats
  • Slice potatoes into 1/4 inch rounds or into 1/2 inch strips
  • Dry sliced potatoes with a paper towel – this is an important step which keeps the potatoes from becoming soggy
  • Toss potatoes in oil in a bowl and place on baking sheets in a single layer
  • Bake for 40 minutes, flipping the potatoes halfway through
  • Remove from oven, toss with salt and enjoy plain or with ketchup, vinegar, or with Miso Frites Sauce…

Miso Frites Sauce

Ingredients (Serves 4):

  • 4 Tablespoons Vegan Mayonnaise
  • 1 Tablespoon Light Miso


  • Place the vegan mayonnaise and the light miso into a small bowl and mix
  • Serve with roasted potatoes

Hamburger Fact: If you put all the hamburgers Americans eat annually in a row, they would circle the earth more than 30 times.

Potato Corn Chowder


Potato Corn Chowder ~ From Vegetate, Vegan Cooking & Food Blog

“What’s a soup kitchen?” Paris Hilton

This creamy potato corn chowder was just the thing for this week’s lunches. There was something about the combination of corn, potatoes, onions, red bell pepper, celery, and spices in this soup that gave it a rich, smoky, almost bacon-like flavor. We used hemp milk instead of soy milk for a soy-free and omega-rich version. Don’t get me wrong – I love soy, but we vegans tend to eat a lot of it so I cut back where I can.

Another simple, wholesome, and absolutely delicious recipe from May All Be Fed by one of my greatest heroes, John Robbins, page 258.

Potato Fact: The average American eats about 124 pounds of potatoes per year while Germans eat about twice as much.

Ocean’s Blueberry Orange Muffins


Blueberry Orange Muffins ~ From Vegetate, Vegan Cooking & Food Blog

“Animals do not ‘give’ their life to us, as the sugar-coated lie would have it. No, we take their lives. They struggle and fight to the last breath, just as we would do if we were in their place.”John Robbins

The recipe for these bursting-with-pure-sunshine muffins is from the incredible book May All Be Fed, written by one of my greatest heroes and the reason I became vegan, Mr. John Robbins. This recipe is named after his son, Ocean.

If you like blueberries and oranges and oats then these are the muffins for you (and me!). We poured some of the batter into our Le Creuset heart ramekins and made giant lovey-dovey versions. We also substituted spelt flour for regular wheat flour for lower-gluten muffins. Keith enjoyed these with an espresso made using his coveted Alessi espresso maker.

Blueberry Facts: Blueberries contain significant quantities of both antibacterial and antiviral compounds, and have a reputation in northern Europe of fighting infections. They may also help protect against heart disease.