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 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. Embellish with your favorite fixings — lettuce, sliced tomatoes, hot sauce, ketchup, mustard, vegan mayo, etc. 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→
Everyone will love these tempeh-based Sloppy Janes — a gluten-free version of sloppy joes —even if you’re not gluten-free. They pack a punch that will have everyone wanting a second! Recipe from The Complete Idiot’s Guide® to Gluten-Free Vegan Cooking* by Julieanna Hever, M.S., R.D., CPT, and Beverly Lynn Bennett (Alpha Books, 2011).
These mildly curried vegan tofu burgers can be served on burger rolls with all of your favorite condiments. Or, serve them on their own as a side dish for grain, potato, or pasta dishes. Young children may enjoy eating these out of hand at room temperature. Ketchup, marinara sauce, or barbecue sauce are all welcome embellishments, as is Quick Tartar Sauce. more→