There is not much better than a made from scratch veggie burger and these Veggie Burgers with Tahini Vegenaise might be the best ones I’ve ever made. I used the equivalent of 4 eggs worth of egg replacer and substituted vegenaise for the mayo. There were no english muffins without milk, so I used a thin bun. You definitely do not want a thick bun for these burgers.
The Sweet Potato with Kale recipe calls for ricotta. I’ve made tofu ricottas before, which goes well in Italian foods, but I was unsure of the tofu/sweet potato combo. I also didn’t want to go back to the store because I didn’t buy any tofu yesterday. Instead, I used Tofutti Better than Sour Cream and it worked really well with the sweet potato.