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Last updated on May 17th, 2020
Today I had a total case of the Mondays, which left me craving something salty and naughty. Rather than binging on something completely awful for me, I decided to go with a veggie burger and some kale chips. The burger gave me that filling, meatiness I was looking for, and the kale provided the salty, crispy, chip-like crunch I was craving. The meal was vegan, low fat, and took only minutes to throw together. Exactly what I needed on this manic, meat free Monday!
Low fat, dairy free wheat hamburger bun
1 vegan veggie pattie (I used Amy’s Kitchen Texas Veggie Burger)
a sprinkle of your favorite dairy free cheese (I used Daiya shredded cheddar)
lettuce, tomato, pickles, ketchup, mustard, and vegan french dressing for garnish
Cook your veggie pattie per packaging instructions, melting the cheese on the burger during the last few minutes of cooking. Assemble your burger by placing lettuce on bottom of bun, followed by tomato, burger pattie, pickles, ketchup, mustard and french dressing. Top, and take a big delicious bite!
1 bunch kale
Preheat oven to 350°F. Rinse and dry your kale in a salad spinner. This step is VERY important, because if you don’t dry the kale it won’t crisp up. Tear the kale leaves into bite sized pieces, and spread out on a rimmed baking sheet. Drizzle with oil and salt, and bake for about 15 minutes, until crisp. I like mine cooked a bit more than usual, so mine go for about 20 minutes and start to turn a little brown. I like to sprinkle mine with nutritional yeast and red pepper flakes.