Wholesome Veggie Burgers

Veggie burgers are a staple in my home. Some of the best veggie burgers I've ever had were at local restaurants in Asheville, NC. Ever since, I've been determined to find the best way to make my own delicious, homemade veggie burgers.

This recipe offers wholesome ingredients and is a healthier, tastier version than the frozen ones found at the grocery too. 

Ingredients:

1 (14 oz.) can of black beans; rinsed and drained

1/2 cup shredded carrot

1/2 cup shredded sweet raw potato 

1/4 cup of chopped red onion 

1/3 cup cilantro; finely chopped

1/2 cup of bread crumbs

1/2 cup of whole oats

1/4 cup of sunflower seeds

5 tbsp vital wheat gluten

2 tbsp extra virgin olive oil 

2 tsp. cumin

2 tsp. oregano

2 tsp. chili powder

Sea salt

Fresh ground pepper 

Directions:

First mash your black beans in a bowl with a fork. Using a cheese grater, grate your peeled carrot and sweet potato into shreds. Add both to black bean mixture in addition to the onion. Add bread crumbs, oats, and sunflower seeds. Add spices finally. Throw ingredients in food processor and pulse several times until blended more.

Transfer mixture back to bowl and add vital wheat gluten with olive oil and a couple tablespoons of water. Mix until all ingredients come together blended and form a sticky and thicker consistency.

Roll into patties about 3/4 and inch thick. Should make 8. 

Place plates of veggie patties in the refrigerator for 30 minutes to chill.

Take patties and place in a sprayed pan on the stove top. Cook each patty side for about 5-7 minutes before flipping. 

The great thing about these veggie burgers is that they're tasty and lack all of the "unknown" ingredients that can often get sketchy when buying premade "burgers". These were flavorful and soft yet firm and pulled together into a great veggie burger. I topped mine with fresh avocado slices and some lettuce. Also served these up with homemade vegan potato salad. This made for the perfect pair and the perfect dinner. Delish! 

Dig in, 

~Crago 

Tempeh Sloppy Joes

Tempeh Sloppy Joes

Go ahead and put the extra napkins away. These not too sloppy, tempeh joes are so simple and quick. They are NOT lacking in taste either. The recipe is from the cookbook "The Happy Herbivore" by Lindsay S. Nixon. I threw these together in possibly 30 minutes max with just a few key ingredients. Here they are...

Ingredients:

1 pack of tempeh (8 oz.)

1 tbsp soy sauce (and a little extra for after)

1 cup of brown rice 

1 yellow onion; diced

1/4 of ketchup (a little extra for after)

2 1/4 tsp of chili powder

1 1-4 tsp of smoked paprika

2 tsp of yellow mustard (a little extra for after)

Salt and pepper

Sandwich Thins

Directions: 

First take your block of tempeh and cut into two squares. Put these in a pot of boiling water and 1 tbsp of soy sauce for 10 minutes. While the tempeh is boiling cook your rice and dice your onion. Sauté the onion in a little olive oil and salt and pepper until onion is translucent and soft. Remove tempeh from heat and drain while rinsing in cold water. Using a cheese grater, grate the tempeh into a fine texture. Finally mix the tempeh crumbles, rice, onion, ketchup, mustard and seasonings. I added a little more of the seasonings just to suite my personal taste preferences. I also added another TB of soy sauce but of course that's up to your personal taste. Taste and then decide! I did heat the tempeh sloppy joe mixture in a pan for about 5 minutes while stirring to prevent sticking. This made the mixture nice and warm, ready to serve! 

This mixture could also be enjoyed in lettuce wraps or on a bed of rice or quinoa. I simply could eat this stuff by the spoonful it's so scrumptious so anyway you serve it, it won't disappoint! 

My summertime Shocktop Lemon Shandy topped off this terrific, quick meal. I will be making these this summer for sure! Possibly will pair with a summer vegan potato salad? We shall have to wait and see...

Enjoy!

~Crago