Mastering the Art of Vegan Cooking by Annie Shannon and Dan Shannon


I received tis book for review from the publisher for an honest review. I was looking through it for my first must make recipe and found this ! I am drooling already and I haven’t even started. I saw that had it posted as their choice recipe too. Anyway I am sharing this since it is already all over the web, seems safe.

The book is beautiful I’ll have a great time reviewing this one 😀  Stay tuned for more updates. I will make this this week and a dessert not yet picked

Simple Korean Kimchi BBQ Burgers [Vegan]
Annie and Dan Shannon


Dairy FreeNut FreeSugar Free / Low SugarVegan


2 cups vegan ground “beef”
1 green onion, diced
1 tablespoon blackstrap molasses
½ teaspoon ginger paste
1 tablespoon soy sauce or Bragg’s Liquid Aminos
Dash of vegan liquid smoke
½ teaspoon onion powder
1 clove garlic, minced
BBQ Sauce:

1 (6-ounce) can tomato paste
2 tablespoons soy sauce or Bragg’s Liquid Aminos
Dash of vegan liquid smoke
1 tablespoon Sriracha or Thai chili sauce
¼ cup applesauce
2 teaspoons agave nectar
2 teaspoons sesame seeds
¼ teaspoon ginger paste
1 clove garlic, minced
To Assemble:

2 tablespoons sesame oil
4 whole wheat hamburger buns
1 cup vegan kimchi (read labels to make sure yours is vegan; some contain fish sauce)
Make the burger: In a large bowl, use your hands to mix together the vegan beef, green onion, molasses, ginger paste, soy sauce, vegan liquid smoke, onion powder, and garlic until blended. The molasses is really sticky, so this is kind of messy and weird, but it’s totally worth it. Promise.
Form the mixture into 4 patties about the size of your hand. Place them on a plate, cover with plastic wrap, and refrigerate for 5 minutes.
Meanwhile, make the BBQ sauce: In a small bowl, whisk together all the BBQ sauce ingredients. Set aside.
In a cast-iron skillet or frying pan, heat
1 tablespoon of the sesame oil over medium heat. Working in batches, fry the burgers until lightly crispy around the edges, then reduce the heat to low and brush the burgers with
BBQ sauce. Flip and coat the burgers a few times to get a nice saucy patty, but watch out for the hot oil. Repeat with the remaining burgers, adding the remaining oil after the first batch.
Toast the burger buns while the burger patties are cooking.
Serve each burger in a toasted bun with lots of kimchi on top.


Though the cooking project that inspired this book began as a sad story, these days Annie and Dan Shannon are living happily ever after in Brooklyn, NY with their new daughter and their spoiled cats. Annie and Dan met in 2006 while advocating for animals at People for the Ethical Treatment of Animals but have since expanded on their activism to include several environmental and human rights issues as well. They’ve appeared on the Today Show,, the Kitchn, in BUST magazine and numerous other media outlets, publications and food festivals promoting compassionate living. Their first book Betty Goes Vegan won VegNews magazine’s Cookbook of the Year award in 2013. These days Annie gets to focus full time on veganizing everything, writing and fighting crime Angela Lansbury style. She has worked at a number of animal advocacy organizations, including the Humane Society of the United States. Dan is Senior Strategy Director at Purpose, where he helps non-profit organizations build more engaged communities of supporters. This solar system’s yellow sun gives him a wide range of super powers.
Mastering the Art of Vegan Cooking: Over 200 Delicious Recipes and Tips to Save You Money and Stock Your Pantry


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s