How To make Ovo: Veggie Burgers
1/2 Chopped Onion
1/2 c Cooked Green lentils
1/3 c Cooked peas
1 Grated Carrot
1 tb Chopped Fresh Parsely
1 ts Tamari
2 c Breadcrumbs
1/4 c Flour
1 Beaten Egg
Saute the onion until soft Mix all ingrediants except the flour and leave to cool Form the mixture into patties and brown in skillet This came from _New Recipes for Young Vegetarians_ by Sammy Green Lentils take about one hour to cook from dry, but they freeze well, so make a big bunch of them at once. This recipe came out kind of crumbly, but that might have been a fluke, as this was the first time I'd made it. :) For Vegan, the _Moosewood Cookbook_ by Mollie Katzen has a "Lentil-Walnut Burger" recipe on page 147 -----
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HOMEMADE VEGGIE BURGER RECIPE | DIY Veggie Burgers
Learn how to make a Homemade Veggie Burger with this simple and delicious DIY recipe.
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HOMEMADE VEGGIE BURGERS RECIPE
1 tablespoon avocado oil
1 onion, diced
4 cloves crushed garlic
1 cup baby spinach
2 teaspoons ground cumin
1 teaspoon dried oregano
1-15ounce can of kidney beans, drained and rinsed
8 ounces steamed beets
1.5 cups cooked quinoa
1 egg, beaten
2 tablespoons coconut flour
3/4 teaspoon salt
1/2 teaspoon black pepper
Pre-Heat oven to 350 Fº.
Heat a large non-stick skillet over a medium heat and add oil. Once the oil heats through, add in the onions along with a pinch of salt and cook for about 5 minutes, stirring occasionally, until the onions are translucent.
Add in the garlic, spinach, cumin, and oregano along with a mother pinch of salt and pepper. Stir and cook for a couple more minutes or until the garlic is fragrant and the spinach is wilted.
Shut off the heat and cool.
Transfer cooled ingredients into a food processor along with the kidney beans and pulse until everything is broken down. Be careful not to over-process the ingredients.
Grate beets using the large holes of a box growls to squeeze out any excess water and then transfer beets to a large bowl. Add in the ingredients from your food processor along with the quinoa, egg, coconut flour and some more salt and pepper.
Gently mix everything together and then using your hands, free-form 6 burger patties (each patty will be about 4 ounces) and place on a rimmed baking sheet that is coated with cooking spray.
Pop in to the oven and cook for 15 minutes on each side or until the patties have set up.
Remove from oven and grill for two minutes on each side or sauce in a non-stick skillet with a bit of avocado or coconut oil for a couple minutes on each side.
(If desires; you can also cover and refrigerate the patties once they are done baking and then grill when ready to eat.)
Store patties in the fridge for up to 5 days.
Makes 6 burgers.
Calories: 112; Total Fat: 3.5g; Saturated Fat: 0.9g; Cholesterol: 35mg; Sodium 509mg, Carbohydrate: 15.2g; Dietary Fiber: 5.6g; Sugars: 3.3g; Protein: 4.8g
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Whole Foods Haul + Plant Based Meal Ideas | Lacto Ovo Vegetarian
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Portobello Burger (ovo-lacto-vegetarian)
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INGREDIENTS:
2 Medium Zucchini (300 g) - Grated
1 Medium Carrot (200 g) - Grated
1 Medium Potato (150 g) - Grated
1 Small Onion (100 g) - Finely Chopped
1/2 Cup Parsley OR Cilantro Leaves - Finely Chopped
1/2 Teaspoon Salt
1/2 Cup Almond Flour/meal (50g) OR Roasted Ground Walnuts
1/4 Cup of Nutritional Yeast OR Cheese of choice
2 Tablespoon Ground Chia seeds OR Flax Seeds OR (1 Egg for non-vegans)
1/2 Teaspoon Cumin Powder
1/2 Teaspoon Garlic Powder OR Fresh Garlic (OPTIONAL)
1/2 Teaspoon Cayenne Pepper (OPTIONAL)
Salt to Taste
1/4 Cup of Extra Virgin Olive Oil (Organic Cold-Pressed) OR Oil of Choice
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Breakfast Bodybuilding Diet Burrito Lacto Ovo Vegetarian
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