We’re taking it back to the plant-based basics with this dish! Our housemade veggie burger is packed with lentils, cremini mushrooms, cashews, and a touch of sorghum. We then serve it alongside crispy potatoes, grilled red peppers, and caramelized onions. Of course, we finish it off with a side of our creamy and smoky roasted red pepper mayo for a meal that’s as easy as ABC!
Russet Potato, Red Bell Pepper, Cremini Mushrooms, Kale, Sweet Onion, Avocado Oil, Red Onion, Cashews, Sorghum, French Lentils, Leek, Flax Meal, Italian Parsley, Celery, Water, White Wine Vinegar, Fresh Garlic, Dijon, Eggs, Kosher Salt, Smoked Paprika, Extra Virgin Olive Oil, Lemon Juice, Ground Black Pepper, Mustard Seed
All ingredients are gluten-free | dairy-free | corn-free | soy-free | peanut-free | refined sugar-free
Microwave: Remove film and sauce cup from tray. Microwave on high for 1 minute. Stir, then heat for 30-second intervals until hot. Enjoy with sauce!
Oven: Preheat oven to 350 degrees. Remove film and sauce cup from tray. Heat for 7-10 minutes. To ensure even heating, rotate and stir the contents of your meal halfway through the process. Enjoy with sauce!
From Frozen: 4 to 8 hours prior to consuming, remove baked goods from the freezer and place, covered, on the counter. If possible, overnight is best. Then, enjoy at room temperature.