Darshana Thacker Wendel
Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.see more from this author
Can Worcestershire sauce be replaced by something else?
Wow. A LOT of work for a so/so meal. I liked the ‘cheese’ sauce but the burger was just weird tasting.
Can you tell me what I could substitute to the mushrooms? Thank you.
How do I make the bread crumbs? Just shred or also dry the oven?
Make bread crumbs by grating dried-out bread on a box grater or give the bread a spin in a food processor. Use the food processor if you have one.
Ok why are the amounts sooo much?! Can I cut this in half plus I’ll use gf bread crumbs instead of cornflakes ?
I am sure the burgers could be frozen but what about the onion-pepper mix & cheese sauce? This recipe sounds delicious but time consuming. I am a single household so if I go to the trouble of making this, I need to know how to preserve the onion-pepper mix & cheese sauce. Thank you!
Any recommendations for substitutions for breadcrumbs. I wanted a wheat-free recipe.
I would substitute with oats.
You can use the same quantity of gluten-free bread and make it into crumbs.
Can these be frozen and cooked later?
Delicious. Every bit. But wow, this was labor intensive!
These look so tasty—anything with cheese sauce and sauteed onions, and I’m there!