I spent the first 10 years of my vegetarian life living off of frozen, store-bought vegetarian burgers. As I started making more of my own food, that included making my own vegetarian, plant-based burgers. Most of the tastiest vegetable burgers are complicated to make. The easiest burger I had found so far is the 5-ingredient black bean burger from Happy Herbivore. This weekend, I tried and loved this Mediterranean Lentil Burger from Peas and Thank You. Easy and delicious.
Last year Matt and I had a veggie burger bake-off. We tested out four different types of plant-based burgers, and this beet burger was the winner. The recipe is from Color Me Vegan by Colleen Patrick-Goudreau.
Ingredients include grated beets, booked bulgur, sunflower seeds, sesame seeds, onion, bread crumbs, oil flour, parsley, garlic, soy sauce and cayenne pepper. The recipe makes about 12 patties, perfect for freezing and eating later.
I like to top my burgers with hummus, arugula, relish, a tomato slice and onion.
My blogging was disrupted a month ago when I left for a 2+ week trip to India for work. Every time I travel for that length of period, it takes me almost just as long to catch up on life again when I get back.
Before I try to get back on a more regular blogging schedule, I’ll share a few shots of some of our meals from the last few weeks.
I’ll start with the best items first… Happy Herbivore’s super easy, 6-ingredient black bean burgers. These are about 110 calories per burger (w/o the bun and condiments), soy-free and oil-free. Top them with your favorite toppings (I use hummus, green salsa and sundried tomatoes).
As a side to that meal, we ate Happy Herbivore’s carrot fries. Again, super easy and healthy. I got this recipe when I purchased one of her $5 meal plans, which I highly recommend for quick, easy, healthy meals. It comes with a shopping list, which is so convenient. I prefer the family plan because recipes are four servings, and instead of making all the lunches, we make the full dinners and eat the leftovers for lunch.
Next, was our Easter brunch: tofu scramble, blueberry crisp, and chocolate zucchini muffins.
- The tofu scramble is our own creation that we throw together in a saute: tofu, green onion, pepper, other vegetables on hand, a bit of oil, nutritional yeast, turmeric, cumin, hot sauce, salt, pepper, occasionally tomatoes, etc.
- Blueberry crisp was also from the Happy Herbivore meal plan. Easy, soy-free, oil-free, sweet and delicious.
- Fat-free chocolate zucchini muffins, another recipe from Happy Herbivore! Soy-free if you use another type of non-dairy milk, and oil-free too. Great for chocolate lovers.
And for a close-up of the Blueberry Crisp:
One dinner was Japanese Curry with Edamame from Vegetarian Times:
And finally, as a result of cleaning out the fridge/pantry (and my husband’s creativity): a cold salad mix of orzo, red quinoa, chickpeas, kale, red pepper, dried cranberries, red onion and a sauce of probably olive oil, vinegar, lemon mix (but honestly I don’t remember, he just threw it together and this was weeks ago).
Coming up (if I can stick with this blogging thing…): spring and summer meals using fresh fruits and vegetables. This is favorite time of year to cook!
In the winter, our dinners tend to consist of an entree only. Rarely is there time to pull together side dishes, and since we often eat hearty soups and stews in the winter, there is a wide variety of food sources in that entree. But tonight, we pulled out of the freezer home-made black bean and portobello mushroom burgers that Matt made earlier this year. These are the best plant-based burgers I’ve ever had, with the exception of the Beet Burgers in Color Me Vegan.
We ate the burgers topped with some home-made hummus, sweet pepper relish from a country store in West Virginia, onions and peppers, alongside a hearty serving of Apricot Lentil Stew.