Vegan fast food has become a thing, so as a vegan blogger,it was only right that I try out the Impossible Whopper from Burger King and report back to you.
As a fast food option for when you’re on the go, The Impossible Burger proved to be an excellent choice. However if you grew up on fast food like I did and you’re looking for that flame broiled,juicy burger with the signature creamy sauce,this buger had none of that. It was bland and under perfromed.
Burger King was my favorite fast food place.I have to say that I ate a lot of whoppers growing up as a child. Creating a recipe that had the flavor and signiture tangy sauce that I remember was something that came easy to me. I even made the buns from scratch which made this recipe even more special . I used cauliflower steaks as the meat and breaded them in a flavorful seasoning that cut’s through the bread. You will absolutly love it,give it a try.
Shernell’s Plant Based Impossible Whopper
This sandwich gives life. It’s that good.
- 2 heads cauliflower
- 1 cup all-purpose flour
- 4 teaspoons Old Bay Seasoning
- 3 tablespoons nutritional yeast
- ½ tablespoon,plus 2 teaspoons, salt divided
- 8 tablespoons chia seeds
- 4 cups water
- Oil for frying
- Trim most of the bottom off of the heads of cauliflower. Then cut then into 1 inch steaks. You should have about 5 steaks in total.
- Pour enough water to cover the cauliflower into a medium saucepan,add in the ½ tablespoon of salt and cook the cauliflower steaks for 15 minutes or until just tender. Then drain and set aside.
- In a large bowl, mix together the flour, Old Bay seasoning,nutritional yeast and 2 teaspoons salt.
- In a separate large bowl, combine the chia seeds and water and let sit to gel up, about 6 minutes.
- Dip the cauliflower steaks into the chia seed mixture and then into the flour.
- Pour enough oil to fry with into a large frying pan over medium heat.
- When the oil is shimmering, fry the cauliflower in batches until golden brown on both sides. Set aside.
- 1 (¼-ounce) packet active dried yeast
- 2 cups freshly made cashew milk
- 1 tablespoon sugar
- 4 cups flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 tablespoons melted vegan butter, plus room-temperature butter for greasing and topping dough
- 1 tablespoon sesame seeds
- In a small bowl combine the yeast, milk and sugar. Set aside until it gets foamy 5-10 minutes
- In a large bowl, combine the flour, sugar, yeast, salt, butter and yeasted-milk and mix until it comes together.
- Knead for 11 minutes and form into a ball.
- Grease a medium bowl with butter and place the dough ball inside. Cover the bowl with a damp cloth and let sit for 1 hour.
- Preheat the oven to 350°F.
- Flour a surface, roll the dough into a circle 2 inches thick,cut the circle in half and then cut into 7 equal pieces.
- Form each piece into a ball,flatten it out into a disc and place each disc onto a large baking sheet.
- Butter the tops with room temperature butter and top them with sesame seeds.
- Let them rise for 30 minutes.
- Repeat with the remaining dough circles. You should end up with 7 pieces of coco bread.
- Place the rolls on a baking sheet and butter the tops with some melted butter.
- Cover with a damp cloth and let sit for 10 minutes.
- Bake for 30 minutes. Then brush with butter again. Serve.
Burger King Signature Sauce
- 1 cup vegan mayonnaise
- 1/2 cup ketchup
- 1/4 cup prepared yellow mustard
- 1 tablespoon maple syrup
- 3 teaspoons minced onion
- 1/4 teaspoon minced garlic
- 1/8 teaspoon apple cider vinegar
- 2 ¼ teaspoons cayenne pepper
- Pinch salt
- Lettuce for topping
- Tomato for topping
Mix the mayo,ketchup,mustard,maple syrup,onion,garlic and vinegar in a medium bowl and set aside.
Build your burger and serve.