Vegan Burger Bowl

1. Bake the Potato Wedges:

Preheat your oven to 400°F (200°C). Toss the peeled and cut potato wedges in a bowl with 1–2 tbsp cooking oil, ½ tsp onion powder, ½ tsp garlic powder, ½ tsp paprika, 1 ½ tsp all-purpose seasoning, and a pinch of black pepper until completely coated. Spread the wedges evenly in a single layer on a parchment-lined baking sheet. Roast for 25–30 minutes, flipping halfway through, until they are golden brown and crispy.

2. Cook the Vegan Crumbles:

Heat 1 tablespoon of oil in a skillet over medium heat. Add the 1 package (approx. 12 oz) vegan meatless crumbles, breaking them up with your spatula. Sprinkle the crumbles with 1 tsp all-purpose seasoning, ½ tsp onion powder, ½ tsp garlic powder, ½ tsp paprika, and 1 tsp hamburger or steak seasoning. Pour 1 tbsp vegan Worcestershire sauce over the crumbles, stirring well to ensure all the spices coat the meat substitute evenly. Sauté for 6–8 minutes until the liquid is fully absorbed and the crumbles are beautifully browned and hot.

3. Mix the Quick Hamburger Sauce:

In a small bowl, whisk together ¼ cup vegan mayonnaise, 2 tbsp ketchup, and 1 tsp yellow mustard until smooth.

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