Fruit & Veg: This is a great opportunity to highlight the fruit and veg that are in season. Ensure you are choosing items that are varied in shape, texture, and colour. Dippable items are also something I look out for.
Plant-Based Cheese: There is a wonderful variety of dairy-free cheese now available at most supermarkets and specialty stores. Again, I like to choose a variety of textures and flavours. One neutral soft cheese is a must, but don't be afraid to also include some aged flavours, vegan cheddar cubes, or my favourite: a truffle spread. If you don't have access to vegan cheese, you can use spreads and dips. I like to include items like hummus, spinach dip, and patés along with my vegan cheese.
Plant-Based Protein: This is where a lot of folks go wrong. Your protein can be as simple as smoked tofu and sliced animal-free sausages, just ensure you're providing options. Again, choose an assortment of flavours and textures. Sriracha-smoked tofu, sliced vegan European bratwurst, thinly sliced seitan, and smoked carrot lox are just some of my favourite choices.
Carbs, Carbs, Carbs: The more variety, the better. Create the opportunity for a different experience with every bite! I always include bread, crackers, breadsticks, chips, and baguette crisps.
The Finishing Touches: Finish off your table with a variety of nuts, jellies, preserves, jams, and pickled items. This will also enhance your guests' experience, nothing rounds off your platter like some tiny gherkins and pickled onions.
Place Your Beautiful Ingredients in an Eye-Catching Way: Use a variety of bowls, stands and trays of various sizes on top of your board or table. I recommend placing your dips, bowls of garnish, or nuts down on the platter first and then lay down the rest, creating movement, getting rid of any white space. The goal is abundance. You can fill any gaps with nuts, edible flowers, or fresh herbs. Enjoy!
1/4 cup vegan mayo
The Big Mac is an unquestionable fast food icon, weaved into the fabric of our society like the mason jar, and the Kardashians. We couldn’t call ourselves the comfort food vegans if we didn’t include our version of the famous two non-beef patties, special sauce, lettuce, vegan cheese, pickles, and onions, on a sesame bun, now could we?
In a small mixing bowl, whisk together mayo, french dressing, relish, minced onion, vinegar, sugar and salt. Cover and refrigerate. (This is your Mack Daddy sauce).
Heat a grill pan over medium-high heat. Brush with oil and cook burgers for 3-4 mins on each side until heated through (or according to package instructions if different).
Cut the top off each bun, and discard one of the tops, so your bun has 3 parts. This will become the middle bun of the Big Mac.
Lightly toast all three buns, by tossing them on the heat grill pan, face down, for 1 min. To assemble the burger; spread 1/2 to 1 tbsp Mack Daddy sauce over the bottom piece of each bun.
Add about 1 tsp minced onion, half a handful lettuce, 1 cheese slice, 1 veggie burger and 3 pickle medallions.
Top with the middle portion of the bun and spread with another 1/2-1 tbsp of Mack Daddy sauce, 1 tsp onion, another 1/2 handful lettuce, 3 pickle medallions, second veggie burger and top with burger lid.
Serve with a side of fries, wait for an hour, and then go to a spin class...