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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How to Be a Lacto Ovo Vegetarian - Expanding your Menu Options - Part 3 of 3
How to Be a Lacto Ovo Vegetarian.
Part 3: Expanding your Menu Options.
Make an attempt to step out of your comfort zone. Switching to a lacto-ovo vegetarian diet can be a major change, and sticking to it can feel difficult if you only focus on what you can’t eat. However, your diet can also be a way of opening up to new and exciting possibilities. Trying new things helps ensure that you are eating a varied diet and getting all of the nutrients you need.
Try a variety of cuisines. Many cuisines are rich in options for lacto-ovo vegetarians. Dining out at a variety of restaurants can be a great way to try new foods and get ideas for dishes.
Asian cuisines (including Chinese, Japanese, Thai, and Vietnamese) often have meatless options, based on vegetables and/or tofu. Some of these dishes are prepared using fish sauces, so ask if you are unsure.
South Asian cuisines (Indian, Pakistani, Nepali, etc.) often offer meatless dishes based on lentils, rice, curried vegetables, yogurts, and other foods that are permissible in a lacto-ovo vegetarian diet.
It is not too difficult to find meatless options in Mediterranean cuisines (Italian, Greek, Middle Eastern). Look for dishes incorporating falafel (chicken peas balls), couscous, eggplant, tabbouleh, feta, and other foods. Many specific dishes and sauces are explicitly meatless, such as pasta primavera (with veggies) and pesto (marinara contains fish).
Options for lacto-ovo vegetarians in Mexican cuisine include bean-based burritos, vegetable fajitas and nachos, cheese or bean enchiladas, quesadillas, tamales, rice dishes, huevos rancheros, guacamole, salsas, refried beans, and more. Ask if you want to make sure that any of these dishes are not made with lard or other animal products.
Look for substitutions. If you have a recipe or dish that traditionally requires meat, there are ways to substitute it with lacto-ovo vegetarian approved options. Meat substitutes include:
Tempeh is made from fermented soybeans. It can be sliced or processed like meat to be fried, baked, roasted, etc.
Seitan is processed from wheat gluten. It has a mild flavor and a texture similar to meat. It can be used in strips, chunks, etc. in many recipes instead of meat.
Tofu is coagulated soy milk that has been pressed into blocks. Soft tofu can range from creamy to crumbly, while firm tofu can be sliced into strips or pieces to be grilled, marinated, baked, etc.
Textured vegetable protein is produced from soy, and comes in a variety of forms (flakes, chunks, etc.). These can be added to dishes to increase their protein content, or can be used as a ground meat substitute in chili, spaghetti, burgers, and practically any other dish.
Beans are rich and protein and can be used as a meat substitute. For example, vegetarian chili can be made by substituting more beans instead of beef.
Vegetarian or vegan alternatives have been developed for many animal products. Many supermarkets carry now items such as bean-based “hamburgers,” soy “hot dogs,” and tofu “turkey,” and “bacon” made from ingredients like tempeh and seitan.
Although cheese is permissible in a lacto-ovo vegetarian diet, you can also choose vegan soy “cheese” as an option.
Quorn is a good substitute
Use cookbooks and recipe sites to find ideas. You can easily research lacto-ovo vegetarian recipes. These will give you lots of ideas for dishes to try, and new or different foods to incorporate into your diet.
The USDA and other organizations maintain lists of resources, and internet search engines will also reveal lots of possibilities.
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Healthy Black Bean Veggie BURGERS ???? DAY 22 | HONEYSUCKLE
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Black Bean Veggie Burgers Recipe (serves 4)
In a mixing bowl, add and toss
1/4 cup olive oil
2 sliced sweet potatoes
1 tsp garlic powder
2 tsp chili powder
1 tsp kosher salt
Place on a pan lined with aluminum foil, skin-side down, bake at 375º F for 20-25 minutes until crispy.
in a pan saute
1-2 tbsp olive oil
1/2 finely chopped onion, saute 1 min, then add
1/2 cup grated carrots
1/4 cup grated zucchini
2 cloves minced garlic
pinch of salt
saute together, set aside.
In a large mixing bowl add 1 can of black beans (non rinsed), mash until a paste forms, add 1 more can of beans, mash lightly to preserve texture and color.
Add the cooked vegetable
2 tsp chili powder
1 tsp cumin
1 egg
1/2 cup oat flower
1 tbsp chopped cilantro
1 tsp kosher salt
mix until the batter forms. Mold into patties, fry in a hot cast iron pan, 5 minutes each side.
Serve on favorite bun with condiments.
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