Chickenless Chicken Banh Mi

French baguette layered with Sriracha mayo, marinated Chickenless Breast and pickled veggie slaw garnished with thin-sliced cucumber, jalapenos and fresh cilantro.

Ingredients

  • 1 French baguette, 7-inch, heated, hinge-sliced
  • 2 tbsp. Sriracha mayonnaise
  • ½ cup (loose packed) Pickled Veggies (see recipe)
  • 1 Sesame Soy Marinated Chickenless Breast (see recipe)
  • 2 thin slices (ribbons) English cucumber
  • 3 jalapeno slices
  • 2 sprigs fresh cilantro

Directions

  1. Drizzle Sriracha mayonnaise over top and bottom halves of open-hinged French baguette. Top evenly with Pickled Veggies.
  2. Diagonally-slice Sesame Soy Marinated Chickenless Breast. Arrange over bottom half of baguette. Top with cucumber ribbons, jalapeno slices and cilantro sprigs. Serve with additional Sriracha mayonnaise.

Pickled Veggies: Yield: 6 cups (12 servings)

Ingredients

  • ¾ cup rice vinegar
  • 1 ½ tsp. sugar
  • 1 ½ cups shredded carrots
  • 1 ½ cups thin-sliced red onion
  • 3 cups shredded red cabbage

Directions

  1. Combine rice vinegar and sugar in bowl and whisk to blend. Add carrots and red onions.
  2. Let stand at room temperature for 30 minutes, tossing occasionally.
  3. Drain veggies. Add shredded cabbage and toss to blend. Cover and refrigerate to hold.

Sesame-Soy Marinated Breasts: Yield: 12 servings

Ingredients

  • 12 Dr. Praeger’s Chickenless Breasts, frozen
  • 2 tbsp. soy sauce
  • ½ tbsp. sesame oil

Directions

  1. Place Chickenless Breasts on a sheet pan. Bake in a preheated convection oven at 450°F for 10 minutes.
  2. Combine soy sauce and sesame oil. Brush evenly over breasts. Return sheet pan to oven and heat an additional 3 to 4 minutes, or until fully heated and golden brown. Keep warm for service.

Buffalo Burger

Zesty Chipotle Black Bean Burger topped with blue cheese crumbles, crispy fried onions and tangy buffalo sauce.

Ingredients

  • 1 Dr. Praeger’s Premium Chipotle Black Bean Burger
  • 1 brioche buns
  • 2 Tbsp. mayonnaise
  • 1 piece green leaf lettuce
  • ½ tomato, cut into thin slices
  • 4 bread and butter pickle slices
  • 2 Tbsp. crispy fried onions
  • 2 Tbsp. crumbled blue cheese
  • 2 Tbsp. buffalo sauce

Directions

  1. Pre-heat the oven to 450 degrees. Place burger on an unlined sheet pan and bake for 9 minutes, flip and bake for 8 more minutes or until crispy.
  2. To assemble, spread the mayonnaise on the cut side of the bottom bun. Top with lettuce, tomato and pickle, then place a burger on each. Top the burger with crispy onion, blue cheese and a drizzle of buffalo sauce before adding the top bun.

Mexican Breakfast Torta

Mexican-inspired vegetarian breakfast sandwich features a smoky grilled Chipotle Black Bean Burger layered in a crusty bolillo roll topped with a fried egg, melted Jack cheese, smashed avocado and roasted salsa.

Ingredients

  • 1 Dr. Praeger’s Chipotle Black Bean Burger, 4.25 oz., frozen
  • 1 large egg
  • 1 oz. shredded Cheddar Jack cheese
  • 1 bolillo roll, toasted
  • ½ ripe avocado, smashed, seasoned with salt and black pepper
  • 1 tbsp. roasted red chili salsa

Directions

  1. Grill-mark Chipotle Black Bean Burger on an oiled grill.
  2. Transfer to oiled flat top grill at 425°F, season and cook for 7 minutes, or until fully heated, flipping as necessary.
  3. Cook egg to-order on oiled flat top grill.
  4. Top with shredded cheese and heat briefly to melt.
  5. Layer Chipotle Black Bean Burger on bottom half of bolillo roll.
  6. Top with egg, cheese, smashed avocado and red chili salsa. Close with top half of roll.

Southern Kitchen Veggie Burger

Sizzling-hot grilled California Veggie Burger topped with crispy fried green tomatoes, a drizzle of buttermilk ranch dressing and sliced Vidalia onion.

Ingredients

  • 1 Dr. Praeger’s California Veggie Burger, 4 oz., frozen
  • Kosher salt and black pepper, as needed
  • 1 burger bun, toasted
  • 1 leaf of green leaf lettuce
  • 2 tomato slices
  • 1 slice Vidalia onion, ¼-inch thick
  • 2 fried green tomatoes, frozen, deep-fried
  • 2 tbsp. buttermilk ranch dressing

Directions

  1. Grill-mark California Veggie Burger on an oiled grill
  2. Transfer to oiled flat top grill at 425°F, season and cook for 7 to 10 minutes, or until fully heated, flipping as necessary.
  3. Layer lettuce, tomato, Vidalia onion and California Veggie Burger on bottom half of bun.
  4. Top with fried green tomatoes and ranch dressing. Close with top half of sandwich.

Veggie Meatball Gyro with Tzatziki

Warm pita bread wrapped around sizzling-hot Mediterranean Soy Meatballs with Greek tzatziki sauce, crisp shredded lettuce, red onion, cucumber, tomato and crumbled feta cheese.

Ingredients

  • 1 pita flatbread, 6-inch, grill-marked
  • ¼ cup Greek tzatziki sauce, prepared
  • ¼ cup shredded iceberg lettuce
  • 1 tbsp. diced cucumber
  • 1 tbsp. diced tomato
  • 1 tbsp. thin-sliced red onion
  • 4 Mediterranean Seasoned Soy Meatballs, warm (see recipe)
  • 1 tbsp. crumbled feta cheese

Directions

  1. Spread 2 tablespoons tzatziki sauce evenly over inside of pita bread.
  2. Layer lettuce, cucumber, tomato, red onion, Mediterranean Seasoned Soy Meatballs and feta cheese on bottom half of pita flatbread.
  3. Fold closed and serve warm plated with a ramekin of tzatziki sauce.

Mediterrean Seasoned Soy Meatballs: Yield: 48 Soy Meatballs (12 servings)

Ingredients

  • 48 Dr. Praeger’s Meatless Soy Balls, frozen
  • 2 tbsp. olive oil
  • 1 tsp. Greek seasoning blend

Directions

  1. Place meatless soy balls on a sheet pan. Bake in a preheated convection oven at 450°F for 10 to 15 minutes, turning once. Transfer meatless soy balls to a half-size steam table pan.
  2. Add olive oil and Greek seasoning and toss to evenly coat. Keep warm for service.

Italian Burger

Melty cheese-topped California Veggie burger with fresh tomatoes, baby arugula and pesto between two brioche buns.

Ingredients

  • 1 California Veggie Burger
  • 1 slices provolone or mozzarella cheese
  • 2 Tbsp. pesto
  • 2 Tbsp. mayonnaise
  • 1 brioche bun
  • ¼ cup baby arugula
  • ½ tomato thinly sliced

Directions

Pre-heat the oven to 450 degrees. Place the burger on an unlined sheet pan and bake for 9 minutes, flip and bake for 8 more minutes or until crispy.
Make the sauce by whisking together the pesto and mayonnaise. Set aside.
To assemble, place the baby arugula on the cut side of the bottom buns. Top with burger, sliced tomatoes and a drizzle of pesto mayonnaise before adding the top bun.

Nashville Hot Chickenless Chicken Sandwich

Crispy Chickenless Patty doused in spicy Cayenne Pepper Glaze, crisp shredded slaw and dill pickle.

Ingredients

  • 1 Dr. Praeger’s Chickenless Patty, frozen
  • ½ tbsp. Spicy Cayenne Pepper Glaze (see recipe)
  • 1 sandwich bun, toasted
  • ½ cup (loose packed) creamy coleslaw, prepared
  • 3 dill pickle chips, drained

Directions

  1. Deep fry Chickenless Patty at 350°F for 3 minutes, or until fully heated and golden brown. Drain. Brush glaze over both sides of patty.
  2. Layer slaw on bottom bun half. Top with glazed Chickenless Patty and dill pickle chips. Close with top half of bun.

Spicy Cayenne Pepper Glaze: Yield: ¾ cup (24 servings)

Ingredients

  • 2 tbsp. cayenne pepper, ground
  • 2 tbsp. paprika, ground
  • 2 tsp. brown sugar
  • 1 tsp. granulated garlic
  • ½ cup vegetable oil, hot

Directions

  1. Combine cayenne, paprika, brown sugar and garlic in bowl. Slowly add hot oil
    and whisk to blend.
  2. Cover and chill. Hold at room temperature for service. Whisk to blend glaze for use.

Crispy Buffalo Chickenless Flatbread

Rustic flatbread featuring Crispy Chickenless Tenders with hot-and-spicy Buffalo wing sauce. Finished with a choice of ranch or blue cheese dressing.

Ingredients

  • 6 Dr. Praeger’s Chickenless Tenders, frozen
  • ¼ cup Buffalo wing sauce
  • 1 flatbread, 10 x 6″, par-baked
  • 1½ oz. shredded white cheddar cheese
  • ½ oz. crumbled blue cheese
  • 3 grape tomatoes, halved
  • 1 tbsp. chopped green onions
  • ¼ cup ranch or blue cheese dressing

Directions

  1. Deep fry Tenders at 350° for 1½ to 2 minutes, or until fully heated and golden brown. Drain.
  2. Combine Chickenless Tenders and 2 tablespoons Buffalo wing sauce in bowl and toss to coat.
  3. Top flatbread evenly with shredded cheese, Buffalo sauce tossed Chickenless Tenders and crumbled blue cheese. Bake at 400°F for 10 to 12 minutes, or until cheese melts and crust is golden.
  4. Top flatbread with grape tomatoes, drizzle 2 tablespoons Buffalo wing sauce and green onions.
  5. Slice flatbread into rustic cut pieces. Serve accompanied with a ramekin of dressing.

BBQ Burger

Western-style Chipotle Black Bean Burger on a brioche bun fully loaded with pepper jack cheese, onion rings, smoky BBQ sauce and more.

Ingredients

  • 1 Dr. Praeger’s Premium Chipotle Black Bean Burger
  • 3 frozen onion rings
  • 1 slices pepper jack cheese
  • 1 brioche bun
  • 1-piece green leaf lettuce
  • 4 bread and butter pickle slices
  • ¼ purple onion, thinly sliced
  • 2 Tbsp. bbq sauce

Directions

Pre-heat the oven to 450 degrees. Place the burger and the onion rings on an unlined sheet pan and bake for 9 minutes, flip and bake for 8 more minutes or until crispy. Top burger with cheese and return to oven until melted, about 1 minute.
To assemble, place the lettuce on the cut side of the bottom buns. Top with the burger, pickle slices, red onions and onion rings, then add a drizzle of bbq sauce before adding the top bun.