My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free



Meatloaf Veggie Burger with Mashed Potatoes + Gravy

Oh my gaaarsh, I am so excited for today’s post! After many months of planning Jessica’s virtual baby shower with the lovely + hilarious Bev, the big day is finally here! And all of her invisible internet friends are invited! If you read Jess’s blog, you know all about her invisible internet friends.

I created this fun/obnoxious photo-graphic which you may see floating around the blogosphere today. My goal was to make it as bright + over the top as possible, in true Jessica fashion. I think it was a success. Also, Jess is waiting to find out whether it’s a boy or girl, which made the sprinkle color combo super fun.

Sorry if you’re now blind.

How Sweet's Invisible Internet Friends Baby Shower |


Welcome back to earth tones.

And the sandwich that is going to make your fall food dreams come true.

Meatloaf Veggie Burger with Mashed Potatoes + Gravy | #vegan #glutenfree #thanksgiving

The theme for Jessica’s virtual baby shower is “trashed up” recipes. Again, if you’re familiar with her blog then you definitely know this girl loves a good trashed up recipe.

Bev and I came up with a few of Jessica’s favorite recipe categories and invited a million of her friends to join in on the fun. Seriously, SIXTY-FIVE bloggers participated! Ah-mazing.

At the end of the post you’ll find the entire list of participants broken into recipe categories. Do not miss it!!

Meatloaf Veggie Burger with Mashed Potatoes + Gravy | #vegan #glutenfree #thanksgiving

I finally settled on the burger category and took forever and a day to figure out what I was going to create. I wanted it to have multiple components, tons of flavor, an over the top photo shoot, and a few of Jessica’s favorite things [ie: veggie burgers, fried sage, brussels sprouts].

So here is your warning that this recipe takes some time. Especially if you’re making the mashed potatoes and gravy all in one day. You could definitely make those 1-2 days ahead of time and then the burger making isn’t too bad.

I do, however, highly recommend making each + every component of this recipe. You will not be disappointed.

Meatloaf Veggie Burger with Mashed Potatoes + Gravy | #vegan #glutenfree #thanksgiving

The burgers took a little experimenting to get right. I really wanted them to be meatloaf-esque in texture + flavor and not just like a standard veggie burger. It ended up spot on! Nice and hearty but tender, just like traditional meatloaf.

I decided to bake these instead of pan-frying them which allowed the ketchup glaze to thicken up and keep the burgers moist.

Meatloaf Veggie Burger with Mashed Potatoes + Gravy | #vegan #glutenfree #thanksgiving

After finally settling on a recipe [the first attempt had the texture of paste! ugh!] I split the recipe in half to test some of the burgers with a real egg and some with a flax-egg. After forgetting which burgers I had on which side I taste-tested them and could not tell a difference at all. No flax taste or weird gummy texture.

I’m beyond excited that this recipe can easily be made gluten-free and vegan from start to finish without anyone ever knowing.

Meatloaf Veggie Burger with Mashed Potatoes + Gravy | #vegan #glutenfree #thanksgiving

And now for the best part.

The layering.




mashed potatoes.

Meatloaf Veggie Burger with Mashed Potatoes + Gravy | #vegan #glutenfree #thanksgiving

vegan mushroom gravy.

brussels sprouts.

fried sage.

Meatloaf Veggie Burger with Mashed Potatoes + Gravy | #vegan #glutenfree #thanksgiving

I’m pretty sure I’d be happy with just this for Thanksgiving dinner.

Meatloaf Veggie Burger with Mashed Potatoes + Gravy | #vegan #glutenfree #thanksgiving

Print this!

combine with: Easy Vegan Gravy + Mashed Potatoes

Meatloaf Veggie Burger with Mashed Potatoes + Gravy gluten-free, vegan option // yields 7, 3-inch patties

meatloaf patties:

  • 2-3 teaspoons oil
  • 3/4 cup diced onion
  • 2 teaspoons minced garlic
  • 1 cup diced mushrooms
  • 3/4 cup grated carrot
  • 3/4 cup chickpeas, rinsed + drained
  • 1/4 cup loosely packed fresh parsley
  • 1 teaspoon dried thyme
  • 1 tablespoon gluten-free worcestershire sauce, [vegan if needed]
  • 1 tablespoon gluten-free tamari
  • 3/4 cup green or brown lentils, rinsed + drained
  • 1 1/3 cups toasted gluten-free breadcrumbs*
  • 5 tablespoons finely ground cornmeal
  • 1/3 cup finely chopped toasted walnuts
  • 1 large egg, or 1 flax egg**

optional toppings:

  • 1/2 pound brussels sprouts, ends trimmed + thinly sliced
  • fried sage leaves


  • 1/2 cup ketchup
  • 1 1/2 tablespoons pure maple syrup
  • 2 teaspoons GF worcestershire sauce, [vegan if needed]

Heat a pan over medium heat with the oil. Once hot, add the onion and a generous pinch of salt. Cook until softened and translucent, stirring occasionally, 6-8 minutes. Add the garlic and stir for about 30 seconds – 1 minute. Add the mushrooms and cook for 4-5 minutes, until starting to cook down. Stir occasionally. Add the carrot and cook for 1 minute. Stir a few times. Remove from the heat and let cool for 5-10 minutes.

Place mixture in a large food processor along with the chickpeas, parsley, thyme, worcestershire sauce, and tamari. Pulse about 10-15 times, scraping the sides halfway through, until the mixture resembles the texture of egg/tuna salad. Add the lentils and pulse about 4 times. You want the lentils mostly in tact.

Empty mixture into a large bowl. Stir in the bread crumbs, cornmeal, and walnuts. Whisk the egg [or flax-egg] in a small bowl then stir into the mixture until thoroughly combined. Let sit for 10-15 minutes. Preheat your oven to 350° while resting.

Stir the glaze ingredients together in a bowl. Set aside.

Line or lightly grease a large baking sheet. Scoop about 1/2 cup of the mixture into your hands and pass back and forth multiple times packing into a ball. The mixture will be wet but should hold together. Gently flatten between your palms to about 3/4-inch thick [~3-inch diameter], keeping the sides tight. Place on the baking sheet and repeat until all patties are formed.

Bake for 15 minutes. Carefully flip burgers over then top with a spoonful of glaze over each burger. Bake for another 9-12 minutes. Let rest for 3-5 minutes..

During the last 10 minute bake, heat a large pan over medium with about 2 teaspoons of oil. Cook the brussels sprouts with a bit of salt for about 8 minutes, stirring frequently until tender and starting to brown. Serve burgers on a bun with mashed potatoes, gravy, brussels sprouts, and fried sage.



*To make toasted gluten-free breadcrumbs: Preheat oven to 350° F. Tear 4-5 slices of a gluten-free bread and place in your blender or food processor. Turn on until ground evenly into breadcrumbs. Spread breadcrumbs on an unlined baking sheet and bake for about 8-12 minutes until golden brown and crisp. Let cool. Start at the beginning of the recipe. Preheat your oven before chopping the onion.

**For the flax-egg: Whisk 1 tablespoon ground flax meal with 3 tablespoons warm water for 10 seconds. Set aside for 5 minutes. Incorporate into the mixture instead of a real egg at the same point in the recipe. When baking I make flax eggs with a bit less water but in this recipe you want the full 3T.

To make crispy fried sage: Heat a small sauté pan over medium-high and coat with about 2-3 tablespoons of oil or butter. Once fully preheated, place about 10 sage leaves in the pan and let crisp for about 20-30 seconds until the edges pull up and they just barely start to brown. Place on a paper towel lined plate and top with a sprinkle of salt. Repeat 2-3 more times.

Meatloaf Veggie Burger with Mashed Potatoes + Gravy | #vegan #glutenfree #thanksgiving

Kind of looks like a real burger, no?

And now I apologize if you get nothing done for the rest of the day.

I mean…


trashed up salads

  1. Gimme Some Oven - Asian Broccoli Salad with Peanut Sauce
  2. The Lemon Bowl - Brussels Slaw with Tahini Dressing and Za'atar Crostini
  3. With Style & Grace - Kale Salad with Apple, Hazelnuts & Bacon

trashed up cocktails

  1. Dine & Dish - Hot Buttered Rum Cocktail
  2. Food For My Family - Cranberry Orange Dark and Stormy Cocktail
  3. Minimalist Baker - Bourbon Pumpkin Milkshakes
  4. Stylish, Stealthy & (sometimes) Healthy - Apple Cider Shandy
  5. A Spicy Perspective - Preggy Punch Mocktail
  6. Girl vs. Dough - Boozy Maple Peanut Butter Cup Milkshake
  7. Honestly Yum - Maple Bacon Pisco Sour
  8. Cookin Canuck - Pink Grapefruit Margaritas
  9. A Thought For Food - Mezcal Citrico Cocktail
  10. A House in the Hills - Pomegranate Rosemary Spritzer
  11. The Novice Chef - Ginger Bourbon Apple Cider
  12. Bran Appetit - Citrus Cider Punch Floats

trashed up burgers

  1. Edible Perspective - Meatloaf Veggie Burgers with Mashed Potatoes + Gravy
  2. The Little Kitchen - Salmon BLT Sliders with an Avocado Aioli & Brie
  3. Daisy At Home - Balsamic Beef Burger with Mac and Cheese
  4. Cookies & Cups - Candied Bacon Maple Cheddar Burger
  5. Climbing Grier Mountain - Trashed-Up Steak Burger with Chicken Fried Bacon & Dijon Gravy
  6. Dessert For Two - Bleu Cheese Burgers + Sweet Potato Fries
  7. Country Clever - Fig Rosemary Roast Chicken Brie Brussels Sprout Panini
  8. Foodie Crush - The Best Cheeseburger Soup
  9. Lady and Pups - Spicy Sambal Chicken Meatball Sub with Eggs
  10. Two Peas & Their Pod - Sweet Potato and Kale Grilled Cheese
  11. Bake Your Day - Ultimate Breakfast Sandwich

trashed up tacos

  1. Spoon Fork Bacon - Crunchy Ground Beef and Cheesy Tacos
  2. The Fauxmartha - Boozy Beef and Butternut Tacos
  3. With Food + Love - Harvest Hash Breakfast Tacos
  4. Mountain Mama Cooks - Crispy Kale and Brussels Sprout Tacos with Bacon
  5. Heather Christo - Bahn Mi Tacos with Spicy Sriracha Honey Sauce
  6. A Couple Cooks - Loaded Huevos Rancheros Tacos
  7. Fitnessista - San Diego Lobster Street Tacos

trashed up desserts

  1. Table for Two - Salted Caramel, Dark Chocolate, and Brown Butter Shortbread Bars with Sprinkles
  2. My Name is Yeh - Mini Vanilla Loaf Cakes, All Trashed Up
  3. Picky Palate - Pumpkin Spice Butterscotch Sprinkle Cupcakes
  4. Sprinkle Bakes - Cake Batter Confetti Cupcakes
  5. Averie Cooks - Easy Homemade Funfetti Cake with Vanilla Buttercream
  6. Sweet Phi - Trashed Up Shortbread Cookie Bars
  7. Love & Olive Oil - Loaded Junk Food Brownies
  8. Lauren’s Latest - Bakery Sugar Cookies
  9. Cookie + Kate - Peanut Butter, Banana, Honey and Oat Chocolate Chip Cookies
  10. Flourishing Foodie - Triple Layer Chocolate Cake with Salted Caramel Buttercream Frosting
  11. The Sugar Hit - Salted Caramel Popcorn Ice Cream Cake
  12. Hummingbird High - Breakfast Cereal Cake Donuts
  13. Top With Cinnamon - Triple Chocolate Vanilla Swirl Crumb Cake
  14. Bake at 350 - Chocolate Chip Cookie Ice Cream Sundaes
  15. Simple Bites - Lemon Layer Cake
  16. Bakerella - Baby Block Cake Pops
  17. She Wears Many Hats -  Chocolate Covered Grapefruit

trashed up pizza

  1. Bev Cooks - Beer Battered Fried Calamari Pizza
  2. Rachel Cooks - Apple and Chicken Sausage Pizza with Macaroni and Cheese Stuffed Crust
  3. Foodie With Family - Trashed Up Barbecue Turkey Pizza
  4. Shutterbean - Pesto Potato Bacon Pizza
  5. i am a food blog - Grilled Cheese Pizza
  6. My Life as a Mrs - Chili Cheese Dog Pizza
  7. Simply Scratch - Steak + Blue Cheese Pizza with Crispy Fried Shallots and Honey Balsamic Drizzle
  8. The Beeroness - Beer Cheese Tater Tot Pizza
  9. Yes I Want Cake - Roasted Pumpkin Pizza
  10. Two Red Bowls - Bacon mashed potato pizza
  11. Dula Notes - Pork Bahn Mi Pizza
  12. Weelicious - Trashed Up Mexican Pizza Pockets
  13. Take a Megabite - Beet Peetza
  14. Hungry Girl Por Vida - Hard Cider Braised Pork with Sour Cherries and Cheesy Polenta
  15. Bakers Royale - Trash’d Street Tacos

Enjoy!! And happy virtual baby shower to Jess!! Love you, girl! xo



Soup’s On with Boulder Organic! {giveaway!}

I feel like soup season is here in full force. And ohhhh man, do I love me some soup.

Boulder Organic! Soup |

Today’s post is sponsored by Boulder Organic! Product opinions are always my own. If I didn’t love it, you wouldn’t hear about it.Thank you for supporting the occasional sponsored post that helps fund all the deliciousness + behind the scenes action you see here.

I haven’t really had the chance to make much soup yet this season, but I’ve definitely been eating my fair share. Boulder Organic! recently came to me asking if I’d like to try out there soups and share them with you on the blog through a giveaway. I’m extremely selective when working with companies and usually have an immediate feeling if it’s someone I want to support and tell you guys about. With Boulder Organic! I answered YES for these reasons:

  • the soups are ALL organic and ALL certified gluten-free
  • they are also all non-GMO
  • the plastic containers are BPA-free
  • most of the soups are vegetarian and a few are also vegan
  • they’re a Boulder company which is always super fun since I live nearby
  • they use fresh, high-quality ingredients and the soups definitely taste homemade
  • I love supporting companies who pay attention and care about ingredients and nutrition

You may have even heard of this soup company before, as it was formerly known as Boulder Soup Works. They’re currently undergoing re-branding and now have a whole new look! I’m kind of in love with the new packaging [above].

[butternut squash soup]

Butternut Squash Soup with Sage |

Do you know how much fun it is to have a fridge full of different flavored soups to try out? Here were my thoughts:

Butternut Squash Soup with Sage [vegetarian] – Creamy but not too heavy. Slightly sweet, mild flavor. Simple and delicious.

Roasted Tomato Basil [includes chicken] – Chris loved this one. The consistency looked great, not too creamy, not too thin [photographed in this post].

Green Chile Corn Chowder [includes chicken] – Chris also really enjoyed this one. It looked exactly how a corn chowder should!

Garden Minestrone [vegan] Possibly my favorite. The vegetable and fresh herb flavors were great. The tomato broth was thin as it should be and the vegetables were plentiful. Also, this minestrone uses potatoes instead of noodles to keep it GF. Loved that!

Potato Leek [vegetarian] Creamy and flavorful, without an overpowering leek flavor. This soup was filling while not being loaded down with cream.

Golden Quinoa and Kale Soup [vegan] The texture/consistency of this was fantastic. There was a lot of quinoa, so it was quite thick. It had a fabulous garden-herb fresh flavor.

Red Lentil Dahl [vegan] This is probably my second favorite. The dahl was thick and extremely hearty with the perfect amount of flavor. The whole cumin seeds were my favorite part and really made it seem homemade!

[butternut squash soup]

Butternut Squash Soup with Sage |

While I try to make all of our weekday breakfasts, lunches, and dinners as from-scratch as possible, sometimes it just doesn’t happen. You know, because, life. It happens to everyone. So it’s always nice to know that there are products out there you can feel good about buying and eating on those busy nights.

We love adding quick + simple things like you see below to round out the meal:

  • grilled cheese
  • avocado toast
  • broiled cheese on top [or ricotta with tomato soup]
  • bread croutons
  • fresh herbs
  • side salads
  • pan bread
  • nuts + seeds

[tomato soup]

Tomato Soup |

The other thing to note about Boulder Organic! is that all of their soups are fresh and don’t include any preservatives. You’ll find them in the refrigerated section of your store near the deli or prepared foods area. They are stable in the fridge for a few months and once open need to be eaten in about 3-4 days.

I can’t even tell you how much more flavorful these soups are than anything I’ve eaten from a can.

And now you’ll get to see for yourselves!! Boulder Organic! is hosting a sweet giveaway with three winners! Check out the details below.

[tomato soup]

Tomato Soup |

THREE winners!

Grand Prize:

2 Runner Ups:

  • 10 Tubs of Boulder Organic! soups

To enter: [US only – thank you!]

  • Leave a comment below telling me which of the Boulder Organic! Soups you’d try first and your favorite soup side dish. My favorite soup is their Garden Minestrone with a buttery grilled cheese on the side. The giveaway ends Friday, November 7th at 5pm EST.

[golden quinoa and kale soup]

Golden Quinoa and Kale Soup |

Hope this helps with your weekend hangover.

Also, despite my ranting of being terrible at Halloween, I think Chris and I finally pulled it off a successful costume idea. I pieced our outfits together an hour before a party with $6 kids t-shirts, $7 track pants Chris cut into shorts, $2 fabric for the capes + headbands, and bathing suit bottoms I had at home. Cheap, easy, and hilarious.


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