1 pkg. Yves Curry and Chickpea Patties
2 tsp. (10 mL) ground coriander
1 tbsp. (15 mL) maple syrup
Salt and pepper to taste
8 thinly sliced butternut squash rounds, ¼ inch thick and 2 inches rounds
4 slices of tomato, ¼ inch thick
¼ cup (60 mL) mint leaves
1 cup (250 mL) baby kale, divided
4 burger buns, toasted
½ cup (125 mL) avocado
¼ cup (60 mL) vegan mayonnaise
2 tbsp. (30 mL) lime juice
1 tbsp. (15 mL) apple cider vinegar
1 tbsp. (15 mL) lime zest
1tsp (5 mL) tamari
1 tsp (5 mL) canola oil
1 tsp (5 mL) maple syrup
1 tsp (5 mL) smoked paprika
½ cup (125 mL) coconut flakes
Pre-heat oven to 400°F. Line two baking trays with parchment paper; set aside.
In a large mixing bowl stir together olive oil, coriander, salt and pepper. Coat butternut slices in spiced oil and transfer to one prepared baking tray. Drizzle squash with honey and cook for 10 minutes until fork tender.
In a small food processor or using an immersion blender; whip together avocado, mayonnaise, lime juice, apple cider vinegar and lime zest; set aside.
Coconut Bacon: In a small bowl whisk together tamari soy, canola oil, maple syrup and smoked paprika. Stir in coconut flakes and coat with mixture. Reduce oven temperature to 325°F. Spread coated coconut flakes onto the second prepared baking tray. Bake for 10 minutes, stirring after 5 minutes. Remove from oven and allow to cool.
Cook Yves Curry Patties according to package instructions.
Assemble Burger: Place a small handful of baby kale on the bottom of the bun, top with one cooked patty, two slices of cooked butternut squash, one slice of tomato. Sprinkle a few mint leaves and toasted coconut shavings. Spread desired amount of avocado lime mayonnaise on the underside of the top bun and place on top of the mint and coconut. Repeat with remaining burgers.