1 pound veggie burgers
1 large onion, sliced
1 cup water
1 clove garlic, minced
2 tablespoons minced fresh ginger root ginger
1/2 cup shredded carrot
2 tablespoons mayonnaise
1 1/2 teaspoons salt
1/2 teaspoon dried oregano
1/4 teaspoon herb- and wine-flavored pepper seasoning blend
1/4 teaspoon salt
1/4 teaspoon dried rosemary
1/8 teaspoon dried thyme
1/8 teaspoon dried basil
Preheat the oven to 350 degrees F (175 degrees C). Grease 2 10 inch liners or 4 8 inch stalks. Remove fat and grease one and two (8 inch) round 2 quart casserole dish and place in the center of the prepared dish.
In the same skillet, heat water to cover the meat and vegetables. Place garlic and ginger in the pan. Dice carrots and stir them into the pan.
In the same skillet, heat 1/2 teaspoon garlic and ginger. Saute the carrots by putting them under the hot water, stirring constantly. Stir and then remove from heat.
In the same skillet, heat water to cover the meat in the pan. Place pasta in the pan.
Mix together the broth, mayonnaise, salt, oregano, herb- and wine-flavored pepper seasoning blend, rosemary, thyme, basil, onion and pepper flakes. Mix into the meat mixture.
Place the veggie burgers on the prepared baking sheet. Divide the meat amongst two tortillas. Fill each with 4 veggie burgers. Top each with 4 slices of lettuce, grapes, tomatoes, onions and pepper flakes. Sprinkle the cheese on top of the vegetables. Transfer veggie burgers to a platter. Arrange potatoes on top of the veggie burgers. Spread the mayonnaise and marinade mixture into another small dish and sprinkle with shredded cheese and mustard. Serve hot or at room temperature.
very good
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