This White Bean and Spinach Veggie Burgers recipe makes a mild, flavorful burger that is equally good in pita sandwiches, on English muffins, 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. Continue Reading…
This Chickpea and Sweet Potato Burger recipe is perfect for those times when you want to try stray from the traditional recipes you’re used to. For a quick meal, you can prepare the patties in advance and warm them up when you need them.
- 1 cup sweet potato meat (about a medium sweet potato, cooked and peeled)
- 1 can (540 ml) chickpeas, drained and well rinsed
- ¼ cup barbecue sauce, homemade or commercial
- ¼ tsp salt
- 1 tbsp chili seasoning
- ⅓ cup bread crumbs
- vegan mayonnaise
- 5 hamburger buns
- Cook your sweet potato in the oven at 400°F for 20 minutes. Once the sweet potato has been cooked and peeled, let it cool a little.
- Preheat the oven to 350°F.
- Place the sweet potato flesh, chickpeas, barbecue sauce, salt, chili seasoning, and bread crumbs in a food processor. Mix until a homogeneous paste forms. You will probably need to scrape the side with a rubber spatula several times during the process.
- When the preparation is homogeneous, separate into five equal parts and form patties with your hands. Freeze patties for at least 15 minutes to allow the mixture to firm up.
- Place the patties on a baking sheet covered with parchment paper.
- Cook in the oven for 30 minutes. Then let cool for about 5 minutes.
- Meanwhile, prepare the toppings (tomatoes, lettuce, mayonnaise, pickles) and toast your hamburger buns.
- Assemble the burgers by brushing the inside of each bun with mayonnaise, then stacking a cooked patty, lettuce leaf, pickles, and a tomato slice.
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. Continue Reading…
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.
Makes: About 8 burgers
- 1 tablespoon olive oil
- 1 medium onion, minced
- 2 medium carrots, thinly sliced
- 2 large celery stalks, strings removed and diced
- 2 cloves garlic, minced
- 1 1/2 cup cooked or one 15- to 16-ounce can chickpeas, drained and rinsed
- 1/2 cup wheat germ, quinoa flakes, hemp seeds,
or quick-cooking oats, or a combination
- 2 teaspoons salt-free seasoning blend (such as Frontier or Mrs. Dash)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Juice of 1/2 lemon (about 2 tablespoons)
- 2 tablespoons tahini (sesame paste)
- 1/4 cup fresh parsley or cilantro leaves
- Salt and freshly ground pepper to taste
Preheat the oven to 350 degrees F.
Heat the oil in a medium skillet. Add the onion and sauté over medium heat until translucent. Add the carrot, celery, and garlic, and sauté until all the vegetables are tender and golden.
Combine the vegetable mixture with the remaining ingredients in a food processor. Pulse on and off until the mixture is evenly and finely chopped, but don’t puree.
Drop by 1/3 cup portions onto an oiled nonstick baking sheet (or better yet, a baking sheet lined with baking parchment) and flatten gently.
Bake for 30 minutes, flipping each burger after 20 minutes. Serve on bread or rolls or on their own; either way, they’re made even more delicious with Quick Tartar Sauce, following.
Quick Tartar Sauce
Makes about 2/3 cup
- 1/2 cup vegan mayonnaise
- 1 tablespoon sweet pickle relish
- 1 to 2 teaspoons prepared mustard, or to taste
Combine all the ingredients in a small bowl and stir together until well blended.
If anyone thought that going vegan means no satisfying comfort food, look no further than this list. Here are 8 great vegan burger recipes you can whip up this summer for a day by the pool, dinner, or whenever! Each of these has its own unique ingredients so you don’t have to worry about getting bored with same old vegan burger recipes. Mix it up, try them all! Continue Reading…
In these tasty beet and brown rice burgers, red wine vinegar is the secret ingredient, bringing a slightly floral and acidic note to the burger. Searing this delicate burger on high heat at the beginning of the cooking process is important; the crust that forms is what helps the burger keep its shape. Recipe from Veggie Burgers Every Which Way: Fresh, Flavorful and Healthy Vegan and Vegetarian Burgers—Plus Toppings, Sides, Buns and More, copyright © Lukas Volger, 2010. Photo by Christina Heaston. Reprinted by permission of the publisher, The Experiment, LLC. Continue Reading…
Quinoa and red lentils cook up in the same amount of time, right in the same saucepan, making these nourishing veggie burgers super convenient to make. You can make the whole batch, and freeze half of them for later use once baked and cooled. While these bake, consider roasting some potato wedges or other vegetables at the same time. Add a green salad one of our easy slaws for a great meal. Recipe adapted from Plant Power by Nava Atlas. Photos by Hannah Kaminsky. Continue Reading…
An easy bean burger with a little crunch from sunflower seeds and a subtle smoky flavor, these work well with pink, pinto, or red beans. Make some potato oven fries or sweet potato oven fries at the same time, and serve with your favorite condiments in pita bread or on whole grain buns. Continue Reading…
Quinoa and wild rice make a tasty team in these vegan burgers. Serve on their own with a sauce or on whole-grain buns; they’re good in pita breads with leafy greens and/or sprouts as well. Since these two grains have very different cook times, it may be best to have the quinoa cooked and ready ahead of time. Having the wild rice cooked ahead of time as well will make preparing these a breeze. Continue Reading…
Tempeh is one obliviously of my favorite proteins to work with, and I’ve found it makes the best little sliders. These are great are because you get about 4 per standard package of tempeh. Since living in LA, these lil’ guys have become a staple in my catering arsenal. Here is a hint: you can replace the sriracha with BBQ sauce if it’s too hot you! (FromThe Lusty Vegan* © 2014 by Ayinde Howell and Zoe Eisenberg. Used by permission, Vegan Heritage Press.) Continue Reading…
Vegan beet burgers are all the rage in the plant-based 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 condiments. They’re so flavorful that I like to serve them on their own. If anything, I’d add a dollop of a quick vegan tartar sauce and serve them with salad.
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. Continue Reading…
The easiest route to a grilled vegan burger is to simply lavish portobello 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. Continue Reading…
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.
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. Continue Reading…