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RECIPE CORNER



VeggieLand California Veggie Burger Veggie Wrap

Ingredients:

1 VeggieLand California Veggie Burger 4 oz Patty
1 10-inch tortilla wrap
4 oz shredded romaine lettuce
2 oz roasted peppers
1 oz red onion diced
1 oz diced cucumber
1 oz pesto sauce

Directions:

Bake California Veggie Burger in 450 degree oven for 12 minutes. Allow to cool. Slice California Veggie Burger into 1/2 inch strips. Layer all ingredients into flour tortilla, wrap, and serve.





Franklin Farms Original Veggie Tower (GLUTEN FREE)

Ingredients:

1 Franklin Farms Original Veggiburger 2.5 oz Patty
4 oz grilled eggplant
4 oz grilled zucchini
2 oz roasted peppers
6 leaves of fresh basil
2 oz grilled Spanish onion
3 oz cherry tomatoes
2 oz olive oil
2 oz balsamic vinegar
Salt and pepper to taste

Directions:

Bake Franklin Farms Original Veggiburger in 350 degree oven for 8 minutes. Mix in bowl sliced eggplant, zucchini, and Spanish onion with olive oil, salt, and pepper Grill the vegetables in bowl. On serving plate, place Veggiburger on bottom, layering vegetables alternating eggplant, zucchini, peppers, onion, and basil leaf Place sliced cherry tomatoes around the base of the tower. Drizzle balsamic vinegar on top.


Franklin Farms Chili-Bean Salad (GLUTEN FREE)

Ingredients:

1 Franklin Farms Chili-Bean Veggiburger 2.5 oz Patty
1/2 avocado diced
1/2 cup black beans
1/2 cup diced tomato
1/2 cup sweet corn kernels
1 sprig fresh cilantro
1/4 cup gluten-free chipotle dressing
2 cups mixed greens

Directions:

Place Franklin Farms Chili-Bean Veggiburger in a 350 degree oven for 8 minutes. Stir diced avocado, black beans, diced tomato, corn, chipotle dressing in bowl until evenly combined. Place mixed greens on base of plate and contents of bowl in middle of plate. Cut Franklin Farms Chili-Bean Veggiburger into quarters and place around edges of the plate.







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