Easy Double Bean Burgers

makes 6 burgers

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can cannellini beans, drained and rinsed

1 large egg + 1 large egg white, lightly beaten

1/2 cup panko bread crumbs

3 tablespoons olive oil

3 tablespoons fresh cilantro, chopped

4 garlic cloves, minced or pressed

1/2 teaspoon smoked paprika

1/2 teaspoon onion powder

1/4 teaspoon salt

1/4 teaspoon pepper

6 whole grain buns, toasted if desired

In a large bowl, mash beans with a potato masher or fork. Add in cilantro, garlic, paprika, onion
powder, salt and pepper, mixing to combine. In a smaller bowl, lightly beat eggs and add in 1
tablespoon olive oil and panko, stirring to mix. Add the egg mixture to the beans, and mix thoroughly
to combine, bringing it together with your hands if needed. Separate the beans into 6 equal sections
and form patties.

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil (or as much as you need).
Add burgers and cook on each side until golden, about 5 minutes. Remove and serve with avocado
cream on whole wheat buns!

Avocado Basil Cream

2/3 cup sour cream

1 avocado, chopped

10 medium basil leaves, chopped

pinch of pepper

Add basil and avocado to a food processor, blending to combine. Once somewhat smooth, add in
sour cream and blend again until combined. Add in salt and pepper, taste, and season more if desired.

BBQ Cheddar Chickpea Burgers

[adapted from thai veggie burgers from sarahs book!]

makes 4 burgers

1/4 cup chopped red onion

1/2 teaspoon olive oil + 1/2 tablespoon

1/2 cup broccoli

1 medium-sized peeled carrot, chopped

1 (15 ounce) can chickpeas, drained and rinsed

1/2 cup freshly grated cheddar cheese + more for topping

2 tablespoons barbeque sauce + more for topping

1 teaspoon honey

2 1/2-3 tablespoons whole wheat pastry flour

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon smoked paprika

1/8 teaspoon onion powder

Heat a small skillet over low heat and add 1/2 teaspoon olive oil. Throw in onions with a pinch of
salt, stir to coat, then let cook and caramelize for 5-6 minutes. This should happen fairly quickly
since they are chopped small. Remove from heat and set aside.

In the bowl of your food processor, add broccoli and carrot, pulsing until chopped very finely. Add
chickpeas, sauce, honey, flour, cheese, onions, salt, pepper, paprika and onion powder. Process and
pulse until completely combined but not pureed. Carefully remove from processor bowl and form
into 4 burgers. If you feel that your burgers and somewhat delicate, refrigerate for about 30 minutes.
Heat a large skillet over medium heat and add remaining olive oil. Once hot, add burgers to the
skillet and cook on each side until golden brown and crispy on the outsides, about 3-4 minutes. Be
gentle when flipping and removing burgers so they dont crack or fall apart. Serve on toasted buns
with additional cheddar, red onion and sauce.

Cheezy Broccoli Quinoa Burgers

Prep Time: 1 hour, 15 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 35 minutes

Yield: 10 burgers

Serving Size: 2 burgers

Ingredients

2 cups broccoli florets

1 cup broccoli stems (or more florets)

1 (15 oz.) can chickpeas, drained and rinsed

1 cup cooked quinoa

1 tablespoon whole grain mustard (dijon will also work)

1/2 cup nutritional yeast

4 - 6 tablespoons quinoa flour

2 teaspoons garlic powder

Salt & pepper to taste

Oil for cooking (optional, see notes below)

Instructions

1. Steam broccoli until tender, either using a steamer basket or just in a small pan with a little
water in the bottom. Drain and let cool until cool enough to handle.

2. Once cool, add broccoli to a food processor and pulse until chopped into very small pieces,
10 - 15 pulses. Add chickpeas, quinoa and mustard and pulse until a dough starts to form.
 3. Transfer mixture to a bowl, add in remaining ingredients (starting with 4 tablespoons quinoa
flour) and knead by hand until dough can be formed into patties, adding more quinoa flour as
needed.

4. Form dough into patties and place on a parchment lined sheet / plate. Chill in fridge for at
least 1 hour.

5. Cooking options:

6. 1) Heat oil over medium high heat. To test if it's ready, sprinkle a little water on the pan. If
water immediately sizzles, the pan is ready. Add burgers to pan, cooking until browned on
both sides, 2 - 3 minutes per side. Place on wire rack to cool while finish cooking.

7. 2) Preheat oven to 350 degrees F. Line a baking sheet with parchment, add patties and bake
on the center rack for 20 - 30 minutes, flipping halfway through, until burgers are crispy.

Hearty Chickpea stew Pesto

Ingredients
3 tablespoons olive oil

1 large sweet onion, thinly sliced

4 stalks celery, thinly sliced

Salt and pepper

5 sprigs oregano

3 tablespoons tomato paste

6 cups vegetable broth

2 cans (15.5 ounces each) chickpeas, rinsed and drained

3 thick slices stale rustic bread, crusts removed, torn into small pieces

1/4 cup basil pesto, for serving

Directions
1. In a large pot, heat oil over medium-high. Add onion and celery, season with salt and pepper,
and cook until golden, 10 minutes. Add oregano and tomato paste and cook, stirring, until
fragrant, 1 minute. Stir in broth and bring to a boil, then reduce to a simmer and cook until
onion is tender, 5 minutes.
 2. Add chickpeas and bread and simmer until thickened, 6 to 8 minutes. Season with salt and
pepper and serve topped with pesto.

Epic burger

Quinoa Burgers
2 cups cooked red quinoa
1 cup cannellini beans, mashed
1/2 cup panko bread crumbs
1 large egg, lightly beaten
1 clove garlic, grated
1 teaspoon chipotle chile powder
1/2 teaspoon salt
1/2 teaspoon peper
3/4 cup sharp cheddar cheese, shredded
3 tablespoons olive oil
4 of your favorite burger buns | http://www.halfbakedharvest.com/everything-bagel-slider-buns/]

4 eggs cooked to your liking, optional (but recommended)!

Cebolas, queijo e batata frita

Protein Powerhouse Veggie Burgers

Print
Prep time
1 hour 10 mins
Cook time
25 mins
Total time
1 hour 35 mins

Hearty and delicious veggie burgers made with beluga lentils, black beans, and quinoa. Vegan, gluten
free, and packed with 11 grams of protein in each patty!
Author: Katie of Veggie and the Beast
Recipe type: Veggie Burger, Sandwich
Cuisine: Vegan, Gluten Free
Serves: 11
Ingredients
Protein Powerhouse Burgers

800 g de feijo preto

1 xicara de lentilhas

1 xicara de quinoa cozida

xicara de agua morna com 3 colheres de linhaa

2-3 dentes de alho

cebola vermelha picada

1 pimenta vermelha, finininha picada

1 colher ch de cominho

colher ch pimenta caiena

1 colher ch Sriracha (ou outro molho picante)

1 colher ch sal

colher ch de pimenta preta

xicara nozes picadas

Roasted Red Pepper Crema*

10 ounce jar roasted red peppers, drained

cup Greek yogurt

cup sour cream

teaspoon cayenne

teaspoon kosher salt

1 tablespoon olive oil

Instructions

1. Preheat the oven to 375.

2. Bring 4 cups of water to a boil. Do not add any salt.

3. Add the beluga lentils to the boiling water, let cook for 5 minutes, and then simmer for 10-15
minutes. When the lentils are tender, drain the excess water and rinse the lentils until the
water runs clear. Set aside.

4. Combine the ground flax with the warm water and let sit for 10 minutes.
 5. Puree the lentils with 1 can of the black beans. Pour into a large bowl with the remaining
black beans, quinoa, oat flour, garlic, red onion, red pepper, walnuts, flax egg, and spices.
Taste the mixture and adjust the spices to your liking.

6. Refrigerate the mixture for 1 hour. This isn't necessary, but will make your life a lot easier as
you form the patties.

7. To form the patties, grab a handful of the patty mixture and form it into a ball. It will be a bit
sticky, but don't fret. Drop onto a parchment-lined sheet, and press down lightly with your
fingers to flatten. Repeat with remaining mixture, to form a total of 11 patties. Bake for 12
minutes on one side, flip carefully with a spatula, and bake on the other side for another 12
minutes.

8. Optional - pan fry each patty in a bit of oil to crispen the outside of the burger. I haven't tried
this yet, because they're pretty great the way they are.

9. While the patties are baking, combine the red peppers, sour cream, Greek yogurt, salt, and
cayenne in a food processor. Pulse until smooth, then pour in the oil with the processor
running. Set aside until the burgers are ready.

Vegan Fish Sticks

1 package firm or extra firm tofu (12oz.)

1/2 cup cornmeal

1/2 cup whole wheat flour (use rice flour for a gluten free option)

1 tablespoon dried basil

1 tablespoon garlic powder

1 tablespoon onion powder

2 tablespoons dulse flakes

1 tablespoon sea salt

10 turns fresh black pepper

1/4 cup unsweetened non-dairy milk

1 cup high heat oil for frying

Vegan Tartar Sauce

1/2 cup vegan mayo

1/2 teaspoon lemon juice

1/2 teaspoon sugar

5 turns fresh black pepper

Preparation
Vegan Fish Sticks

1. Drain and rinse the tofu and set it in a colander to drain. To make it drain even
better, place a plate on top of the tofu and set something heavy on it. Set aside
for now.

2. Make the breading by placing the cornmeal, flour, basil, garlic powder, onion
powder, dulse flakes, sea salt and pepper into a mixing bowl.

3. Whisk to combine ingredients and set aside.

4. Take tofu out of colander and set it on a cutting board.

5. Cut in in half and then into quarters (see pictures)

6. Take each of the quarters and slice them into thin pieces. You should be able to
get 7 or 8 slices out of one of the quarters (28 32 total).

7. At this point you want to heat your oil in a large cast iron skillet on medium / low.

8. Place the non-dairy milk in a small bowl.

9. Take each piece of tofu and dip it in the non-dairy milk and then dredge it in the
breading, making sure to coat the tofu well on all sides.

10.Place on a large plate and repeat until all of the tofu is covered in batter.

11.When the oil is hot and starting to splatter, add as much tofu as can fit in the
skillet. You will likely have to do this in a couple batches, depending on the size
of your pan.

12.Cook for 3 minutes or until golden brown on one side.

13.Flip over and cook for an additional 2 minutes on the other side or until golden
brown.

14.Take the tofu out of the pan and place on a brown paper bag so that the oil gets
soaked up by the bag.

15.Repeat with the rest of the tofu until all of it has been fried.

16.Allow to cool and serve it with tartar sauce

1. Add all ingredients into a bowl and mix until all ingredients are well combined.

Assemble

1. Assemble and devour, and be happy for all the fishies in the sea!

Mississippi Comeback Sauce

1/4 cup onion, chopped

2 cloves garlic, chopped

1/4 cup vegan mayonnaise

2 Tbsp. extra-virgin olive oil

2 Tbsp. ketchup

1 Tbs. Dijon mustard

1 Tbs. chili sauce, hot sauce or Sriracha, or more to taste

1 Tbsp. vegan, gluten-free Worcestershire sauce

1 Tbsp. fresh lemon juice

1 tsp prepared yellow mustard

Salt and pepper to taste

Sanduiche de Jaca

Ingredients

2 Tbs. extra-virgin olive oil, divided

1 large onion, sliced

2-20 oz. cans of jackfruit in brine, drained and rinsed

tsp. garlic powder plus extra for sprinkling

tsp. onion powder

tsp. paprika

tsp. celery seed

tsp. black pepper

A pinch of cayenne pepper

1 Tbs. chickpea flour

cup low-sodium vegetable broth

2 Tbs. gluten-free, vegan Worcestershire sauce

1 Tbs. balsamic vinegar

4 gluten-free rolls

cup vegan mayo

1 cup vegan cheddar cheese

Preparation

1. Preheat the oven to 400 degrees. In a skillet that has a lid, heat 1 Tbs. of oil over
medium heat. Add the sliced onions and cook for 3 minutes until they start to
soften. Lower the heat to medium-low and let the onions cook, stirring often,
until they are browned and caramelized. This should take about 20 minutes.
Transfer to a plate and set aside.

2. While the onion is cooking, prepare the jackfruit. After rinsing them in water to
get rid of the salty brine, dry the jackfruit pieces in a clean towel. Using a paring
knife, cut the triangular core out of each piece of jackfruit. Slice the cores into
small pieces. Place the jackfruit into a bowl. Add the garlic powder, onion
powder, paprika, celery seed, salt, black pepper and cayenne pepper to the bowl.
Mix well so that the jackfruit is completely coated with the spices. Put the
jackfruit into the dry skillet and toast them over medium-high heat for about 5
minutes. This will lock in the spices.

3. Add the remaining Tbs. of oil to the skillet. Stir the jackfruit so that it gets coated
with some oil. Add the caramelized onions to the pan and mix it with the
jackfruit. Add the flour and mix it well into the oil, onions and jackfruit. This will
help make the gravy. Add the vegetable broth, Worcestershire sauce and
balsamic vinegar. Mix well. Lower the heat to medium, cover the skillet and let
the jackfruit and onions simmer for about 15 minutes, until it is soft and tender.

4. When the jackfruit is soft, use two forks to pull the pieces apart and shred them.
Transfer the shredded jackfruit to a large baking sheet. Arrange it in a single
layer and bake for 15 minutes. This will make the jackfruit chewier.

5. Set the oven to broil. Slice open the rolls and spread a thin layer of mayo on each
bottom piece. Sprinkle with some garlic powder. Mound the jackfruit on 4
bottoms of the rolls. Top with the shredded cheese. Place the rolls on the baking
sheet, all face up. Broil for 2-3 minutes. Be sure to watch it so it doesnt burn.
Remove from the oven and place the tops of the rolls over the jackfruit. Serve
while hot.