Moosey Lucy

Ingredients

• 2 tbsp Plant-based butter
• 2 tbsp Gluten-free all-purpose flour
• 0.5 tsp Garlic powder
• 0.5 tsp Onion powder
• 0.25 tsp Rubbed sage
• 1 No-chicken bouillon cube (For the gravy)
• 2 cup Water (For the gravy)
• 0.5 tsp Gravy Master (Optional; for color)
• 1 sprig Fresh rosemary
• Black pepper (To taste)
• Salt (To taste, divided between gravy and burgers)
• 1 pack Chickpea tofu (Cut or crumbled; amount varies by package)
• 2 cup Water (For the cheese-curd marinade)
• 1 No-chicken bouillon cube (For the cheese-curd marinade)
• 2 tsp Salt (For the cheese-curd marinade)
• 1 tsp Lactic acid (For the cheese-curd marinade)
• 1 tsp MSG (For the cheese-curd marinade)
• 1 tbsp Nutritional yeast (For the cheese-curd marinade)
• 4 slice Bacon (Use favorite store-bought bacon; plant-based bacon is appropriate for a fully vegan version)
• 12 oz Impossible Lite or regular meatless ground (Thawed if using from frozen)
• 1.5 tbsp Maple syrup (Stir into the meatless ground)
• 0.25 tsp Steak seasoning
• Oil (For cooking the stuffed patties; use enough to lightly spritz or drizzle the pan)
• 4 Gluten-free burger buns (Plant-based buns; Schär buns are suggested as an option)
• 24 oz Shoestring, skin-on fries (Cook according to package directions)

Steps

1. 1

   Make the gravy first. Melt the plant-based butter in a small saucepan over medium-high heat until melted and bubbling.

2. 2

   Add the gluten-free flour and whisk constantly while cooking until the mixture forms a roux and begins to brown lightly.

3. 3

   Add the garlic powder, onion powder, rubbed sage, and bouillon cube. Cook for about 1 minute, whisking, until fragrant.

4. 4

   Slowly whisk in the 2 cups of water, adding it a little at a time and whisking continuously to prevent lumps.

5. 5

   Whisk in the optional Gravy Master, then increase the heat and bring the gravy to a boil.

6. 6

   Once bubbling, add the rosemary sprig. Reduce the heat to low and cook, stirring frequently, until the gravy thickens. Season with salt and black pepper to taste, then keep warm.

7. 7

   Prepare the cheese-curd marinade. Heat the 2 cups of water in the microwave or on the stovetop for a few minutes until hot but not boiling.

8. 8

   Add the bouillon cube, salt, lactic acid, MSG, and nutritional yeast to the hot water. Whisk until everything is dissolved.

9. 9

   Cut or crumble the chickpea tofu into a container. Pour the marinade over it, ensuring the tofu is substantially covered. For burger filling, the tofu may be cut into thinner slabs and then broken into one large chunk.

10. 10

    Cover and refrigerate the tofu for at least 1 hour; marinating for 24 hours is ideal for the strongest flavor.

11. 11

    Cook the bacon according to its package directions, or prepare the chosen homemade bacon recipe. Keep it warm for assembly.

12. 12

    Add the thawed Impossible meat to a mixing bowl. Stir in the maple syrup and steak seasoning with a large spoon until evenly distributed.

13. 13

    Divide the mixture into four equal portions and roll each portion into a ball. Flatten each ball into a patty.

14. 14

    Using your fingers, press a small divot into the center of two patties. Place a chunk of marinated cheese-curd tofu in each divot.

15. 15

    Place one plain patty over each tofu-filled patty. Press the edges together firmly and smooth the seams with your fingers so the cheese curds are completely enclosed.

16. 16

    Heat a large skillet over medium-high heat and lightly spritz or drizzle it with oil.

17. 17

    Place the stuffed patties in the hot pan. Season the exposed tops with additional salt and pepper if desired.

18. 18

    Cook until the bottoms are browned and the patties are cooked about halfway up the sides. Flip carefully and cook the second side until browned and cooked through.

19. 19

    Cook the shoestring, skin-on fries according to the package directions until hot and crisp.

20. 20

    If desired, soften the buns by wrapping or covering them with a wet paper towel and microwaving for about 60–90 seconds.

21. 21

    Toast the softened buns in the burger pan until the outsides are lightly grilled while the centers remain soft and pillowy.

22. 22

    Assemble each burger with a toasted bun, stuffed patty, bacon, and fries as desired. Spoon or pour the hot gravy over the burger and fries, then serve immediately with a knife and fork if heavily sauced.

Notes

The source describes this as a plant-based, gluten-free preparation. Marinate the tofu for at least 1 hour, preferably 24 hours. The author recommends Schär buns as an alternative to buns from a local gluten-free, plant-based bakery. Assemble and sauce just before serving so the buns and fries do not become excessively soggy.

Nutrition per serving

• main
• burger
• plant-based
• vegan
• gluten-free
• poutine-inspired
• comfort food
• pan-fried