Thaw the vegan ground meat, crumble it up and place it in a large bowl.
Meanwhile, heat a small saute pan over medium heat, add the olive oil, onion, garlic, and thyme with a pinch of salt, and saute for 4-5 minutes until onions become soft and translucent.
Transfer to the large bowl with the ground vegan meat and add in the remaining ingredients. Using your hands, combine the ingredients well.
Scoop out a small test ball and saute it in a pan to taste if it needs additional seasoning. Adjust accordingly.
Using a spoon, scoop out even size portions and shape them into balls, then gently flatten with your hands. I like to use a fork to make 2 or 3 marks on the patties to create extra texture.
Place the patties on a sheet tray and continue with the rest of the mixture.
Heat up a large saute pan or a cast-iron skillet over medium heat, add additional olive oil, and saute the karbonader a few at a time, about 3-4 minutes on each side until golden brown on both sides.
Place them back on the sheet tray and keep in the oven at about 200° Fahrenheit (100° Celsius) while you continue making the sides.
Prepare the Caramelized Onions
In a medium saute pan, heat the butter over medium heat, add in the sliced onions with the sugar and salt and saute for 1-2 minutes while stirring.
Reduce heat to medium-low and continue cooking the onions, stirring every once in a while until they are golden brown and appear caramelized, about 20 minutes. Set aside.
For the Mashed Peas
Gently simmer the peas in the broth or non-dairy milk for about 2 minutes, then add the butter, salt, and sugar, and puree using a stick blender. Adjust seasoning as you wish, and set aside.
For the Stewed Vegetables
Boil the sliced and cubed veggies lightly in plenty of salted water until al dente, drain and set aside, then make sauce/roux.
Heat 2 tablespoons of butter in a medium heavy-bottomed saucepan over medium-low heat, sprinkle in the flour while whisking for a minute or so to ‘cook the flour’. Don’t let the mixture get brown, this is a white sauce!
Pour in the non-dairy milk in a steady stream while constantly whisking, then season with salt and nutmeg.
When the mixture thickens, bring it to a boil, then add the cooked veggies and reduce to a simmer. Let it cook for about 10 minutes until vegetables are tender.
Taste and adjust for seasoning, keep warm until ready to serve.
For the Mushroom Gravy
*mushrooms are optional but I find they add a nice flavor and texture to the dish
Start by sauteing the mushrooms separately with a little butter or olive oil and a pinch of salt and pepper (throw in a sprig or two of thyme if you want some added flavor). Set aside.
In a separate saucepan, heat up the butter over medium heat, add in the onion with a pinch of salt and a crack of black pepper and saute for 1-2 minutes until onions start to soften.
Sprinkle in the all-purpose flour and whisk together well until all the lumps are gone and the flour is ‘cooked’. Add in the soy sauce, whisk well, before slowly pouring in the vegetable or mushroom stock.
The gravy will thicken as you go - keep cooking for about 5-10 minutes, add in the reserved mushrooms, and season with salt and pepper.
Keep warm until it’s time to serve. Add more water or stock if necessary to keep the desired consistency.
To assemble the dish:
Place 2-3 karbonader on the plate, top with a little of the caramelized onions and a serving each of the mashed peas and stewed vegetables. Drizzle the mushroom gravy over the karbonader and serve with boiled potatoes as well if you wish.
Karbonader with Caramelized Onions, Mashed Peas and Stewed Vegetables https://arcticgrub.com/nutella-swirl-buns-with-orange-glaze/