1/2 cup butter, melted
2 tablespoons minced onion
3 cloves garlic, minced
1/2 cup dried bread crumbs
1 tablespoon cornstarch
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon dried parsley
2 (14 ounce) cans sliced mushrooms, drained
1 cup chopped celery
1 cup mushrooms, sliced
1 cup chopped onion
1 teaspoon vegetable oil
1 tablespoon soy sauce
1 tablespoon cider vinegar
2 teaspoons lemon juice
1 clove garlic, finely chopped
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon dried basil
2 teaspoons dried oregano
1/4 teaspoon garlic powder
3 tablespoons distilled white vinegar
2 tomatoes, diced
3 green onions, diced
1 (8 ounce) package veggie burgers, sliced
Melt 1/2 cup butter in the bottom of a large skillet. Saute onion and garlic in butter mixture for about 10 minutes, stirring well.
Stir in bread crumbs, cornstarch, salt, black pepper, basil, oregano, parsley, mushrooms, celery, mushrooms, onion, oil, soy sauce, vinegar, lemon juice, garlic, salt, pepper and basil. Cook over medium heat for 1 minute.
Stir in tomato, mushrooms, onion, veggie burgers, tomatoes, and green onions. Cook for about 10 minutes. Strain sauce from skillet into saucepan. Stir. Bring to a boil. Simmer, stirring, for 5 minutes. Remove from heat and stir in garlic powder, vinegar, lemon juice, garlic powder, bacon and mushrooms. Season with salt, pepper and basil.
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