New American Veggie Cheeseburgers - Forks Over Knives

Ingredients

• 2 cups finely chopped onions
• 11 to 13 cloves garlic, minced
• 1 large carrot, cut into ½-inch pieces
• 2 stalks celery, cut into 1-inch pieces
• 1 bell pepper (any color), cut into 1-inch pieces
• 6 oz. green beans, cut into 1-inch pieces
• 6 oz. fresh trumpet mushrooms, cut into 1-inch pieces
• ¼ cup finely chopped fresh parsley
• 3 tablespoons vegan Worcestershire sauce
• 4 tablespoons + 1 teaspoon white wine vinegar
• 1 tablespoon finely chopped fresh thyme or ½ teaspoon dried thyme
• 1 tablespoon smoked paprika
• ½ teaspoon freshly ground black pepper
• 1 cup cooked quinoa or millet
• ½ cup whole wheat flour or brown rice flour
• ½ cup whole wheat bread crumbs
• ½ teaspoon sea salt
• 1 large red onion, cut into ¼-inch-thick slices
• 2 large green bell peppers, cut into ¼-inch-thick slices
• 2 medium Yukon gold potatoes
• 1½ cups unsweetened, unflavored plant-based milk
• ½ cup nutritional yeast
• 5 whole grain burger buns