Veggie Burgers

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I’ve been meaning to make veggie burgers for years now. I’m not sure how I’ve been meatless for over 10 years and I’ve still never made my own veggie burger! Well, this recipe was 10 years in the making, and it was well worth the wait. These patties are flavorful, filling, and not overly dry or crumbly. The process seems complicated, but really the whole thing takes less than 30 minutes, once your rice is cooked. See for yourself! (I used this recipe for inspiration.)

VEGGIE BURGERS

yields 5-8 burger patties 

Ingredient

  • 1 cup cooked brown rice
  • 1 cup raw walnuts (I used chopped baking walnuts)
  • Oil (avocado, olive, canola, etc.) for cooking
  • 1/2 white onion, finely chopped
  • 1 Tbsp each curry powder, cumin powder, and paprika
  • Salt and pepper, to taste
  • 1 Tbsp brown sugar
  • 1 15oz can black beans, well rinsed, drained and patted dry
  • 1/3 cup panko bread crumbs
  • 3-4 Tbsp BBQ sauce
  • Buns, condiments, and toppings, as desired

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Directions

1) Toast walnuts in a large skillet over medium heat for approx 5 mins, until they begin to brown and become fragrant. Pour into a food processor or blender to cool, and set aside.

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2) In the same skillet, heat appox 2 tsp oil; once oil is heated, add diced onion and a bit of salt and pepper for flavor. Sauté until onion begins to yellow and become translucent (about 3-4 mins). Remove from heat and set aside.

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3) Return to your (now cooled) walnuts: add curry powder, paprika, cumin, sugar, and a dash of salt and pepper, and process/blend until a fine meal is formed.

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4) In a large mixing bowl, mash drained black beans with a fork, leaving a few whole beans. Add onions, walnut mix, bread crumbs, and BBQ sauce. Mix and mash thoroughly with a wooden spoon until it forms a kind of dough that you can shape. Add extra bread crumbs if it’s too wet/mushy or extra BBQ sauce if it’s too dry/crumbly.

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5) Form “dough” into desired size/shape (approx 1/4-1/2 cups of dough, 3/4 inch thick is ideal). In a lightly oiled skillet, heat patties for 3-4 minutes on each side, until each side is browned.

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6) Put the cooked patty on a bun with desired toppings, and eat! I used vegan mayo, sriracha, tomato, and avocado.

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I really can’t believe I made these myself. Despite the seemingly complicated recipe, they’re really quite easy to make, and so worth it. Happy eating!

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Coconut Kale and Sriracha Honey Baked Tofu

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I first tried this coconut kale–inspired by this recipe–at my wonderful friend Meghan’s home. (Meghan also happens to be a fantastic cook and you should 100% check out her blog.) As soon as I tasted it, I knew: I was a kale convert. I mean, I would eat kale before, but it was never something I craved…until this recipe changed me. It’s crispy, it’s a little salty and a little sweet, and it’s mad healthy. And, it goes perfectly with some tasty tofu. I suggest serving it over rice, which I did, but you can’t see the rice in these pictures…trust me though, it’s there.

COCONUT KALE

(yields 2-3 servings)

Ingredients

  • 2 cups kale, stems removed and torn into bite-sized pieces (I used Trader Joe’s bagged kale, which comes pre-torn for you!)
  • 1/2 cup unsweetened coconut flakes (be sure it’s flakes and not shredded coconut)
  • 1/2 tsp sesame oil
  • 1 Tbsp soy sauce
  • 1/2 tsp sriracha
  • 1/4 cup olive oil

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Directions

1) Preheat oven to 350°F

2) Spread kale and coconut flakes evenly on a baking sheet lined with parchment paper

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3) In a small bowl, whisk together remaining ingredients (soy sauce, olive oil, sesame oil, sriracha)

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4) Drizzle sauce over kale/coconut, and toss to coat

5) Bake for 15 minutes

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That’s it, easy peasy! While your kale cools, move on to the next recipe…

SRIRACHA HONEY BAKED TOFU

(yields 2-3 servings)

Ingredients

  • One 14oz package firm tofu, drained and cut into 1 inch thick slices
  • Scant 1/2 cup canola (or vegetable) oil
  • 1 Tbsp sriracha
  • 1 Tbsp soy sauce
  • 1/2 tsp honey
  • sesame seeds, if desired

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Directions

1) Preheat oven to 400°F

2) Lay tofu strips out on a greased baking sheet

3) In a small bowl, whisk together oil, honey, sriracha, and soy sauce; drizzle the sauce over the tofu

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4) Bake for 30-35 minutes or until browned, flipping the tofu over (and sprinkling with sesame seeds, if desired) halfway through

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BAM. You just made yourself a super healthy meal with minimal effort. Great job!! For an extra burst of flavor, drizzle it with some hoisin sauce.

Now go post that dish on instagram!

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Vegan Roasted Broccoli

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This has been my favorite way to eat broccoli ever since I first vegan-ified this recipe from my friend Meghan’s blog about four years ago.  I served it up with Thanksgiving dinner this year, and it was a major hit!  What really makes it, I think, is the sprinkle of lemon juice at the end.  It takes less than a half hour to make (including bake time), and boy is it worth it.  Go on, see for yourself!

VEGAN ROASTED BROCCOLI

(makes 6 servings)

Ingredients

  • 6 cups raw broccoli florets, all of approximately the same size (I used 2 Trader Joes bags from the produce section)
  •  2-3 tsp minced garlic (depending on how much you like garlic)
  • 1/4 cup nutritional yeast
  • 3-4 Tbsp olive oil
  • salt and pepper, to taste
  • 1 Tbsp lemon juice

Directions

1) Preheat oven to 400 degrees.

2) Line 2 baking sheets with foil, and spread the broccoli evenly across the sheets.

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3) Sprinkle roasted garlic, nutritional yeast, salt, and pepper, then drizzle with olive oil until all florets are coated.  Use your hands to toss it all together.

4) Bake for 10 minutes, stir (so it all roasts evenly), then bake for another 10 minutes.

5) Allow to cool for a no more than 5 minutes, sprinkle with lemon juice, use a spoon to toss it lightly, and serve.

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That’s it!  Easy peasy.

Vegetti! (aka Squoodles)

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My mom bought me this little tool called a “vegetti,” which basically shreds vegetables like squash or potatoes into thin strands, like spaghetti.  (Get it: vegetable + spaghetti = vegetti!) There are other brands too, I think.  I was skeptical at first, but it actually tastes really good.  I try not to eat a lot of pasta so this is a really great alternative for me.

There are lots of ways to prepare it.  You can steam it, sautee it, or not cook it at all.  My sister likes to make a lot at once and then put it in little freezer bags with some other chopped veggies.  I usually just make it fresh, sauteed with a little olive oil, some salt and pepper, and whatever vegetables I have laying around.  So I’ll give you my recipe, but feel free to make it your own!

VEGETTI

(makes one serving)

Ingredients

  • 1/2 large zucchini, or one small zucchini
  • olive oil
  • salt and pepper, to taste
  • 1/4 cup tempeh, cut in small pieces
  • 1/2 cup diced veggies (I used mushrooms, red bell pepper, onion, and spinach)

Directions

1) Chop your veggies and tempeh, and saute them in olive oil on medium heat.  If you have any leafy greens, wait until you add the squash to add them, as they cook quickly.

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2) While your veggies are cooking, shred your zucchini.  You should end up with about 3/4-1 cup of vegetti.

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I recommend chopping the strands a couple of times so they’re shorter and easier to work with.

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3) Add the vegetti and spinach to the pan along with another drizzle of olive oil, plus some salt and pepper, to taste.  Cook until the squash reaches your desired level of firmness.

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4) Serve plain or with your favorite sauce!  I also added a sprinkle of nutritional yeast.

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