Burgers based on beets are all the rage in the vegan world. The red color is absolutely gorgeous! Serve as you would any other kind of burger — on buns or in pita bread, with your favorite fixings. They’re so flavorful, though, that I like to serve them on their own. If anything, I’d add a dollop of a quick vegan tartar sauce and serve these on their own with salad.
Seriously—who needs fake meat when you can make hearty, beautifully textured dishes using grains and beans? This serves up deliciously on rolls, but if you’re not a bread person, you can serve the mixture in a lettuce-leaf cup or atop a corn tortilla. Serve with baked potatoes or sweet potatoes and any slaw-style salad. Fresh corn on the cob when in season is a great addition as well. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.
This quinoa burger is loaded with nutritious ingredients, making it a powerhouse meal that’s delicious, too. Recipe from Vegan Diner: Classic Comfort Food for the Body and Soul* by Julie Hasson, published by Running Press, © 2011, reprinted by permission. Photo by Steve Legato.
If anyone you know says that they could never go vegan because they’d miss hamburgers, just serve them these. Not that these are at all meat-like nor aspire to be. These burgers, with high-protein quinoa and lentils, plus flavorful mushrooms and plenty of seasonings, are hearty and satisfying. Serve them with your favorite fixings, or just on their own as a high-protein embellishment for the plate. more→
The easiest route to a grilled vegan burger is to simply lavish portabella mushroom caps in a good marinade and plunk them on the grill. To vary this, simply choose different marinades and accompaniments. This is good with or without buns, and works well on an indoor electric grill as well. If you don’t have either kind of grill, simply prepare in a skillet. Delicious with lightly cooked or grilled corn and a big salad or any kind of potato salad. Photos by Rachael Braun. more→
These patties are packed with premium protein, essential fatty acids, iron, calcium, fiber, and trace minerals, and won’t contribute one bit to heart disease or diabetes, like animal-derived burgers do. Perfectly aligned spices celebrate three plant-based protein sources: black beans, hemp seeds, and quinoa. Recipe and photo contributed by Julie Morris. Reprinted with permission from Superfood Kitchen: Cooking with Nature’s Most Amazing Foods.* © 2012 by Julie Morris, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.
A number of nourishing ingredients mingle in this baked vegan chickpea burger. Though it’s tasty enough to be eaten plain as a side dish, it’s makes a great sandwich as well. Either way, try it with Quick Tartar Sauce, whose recipe follows.
A mild yet flavorful vegan burger, this combination of white beans and spinach is equally good in pita sandwiches, on English muffins or rolls, or served without any bread at all. Kids who are open to green foods might enjoy eating these out of hand. Leftovers are delicious used in sandwiches for brown bag lunches. more→