Nut & Bean Veggie Burger

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Last night my friend & I wanted to make a really yummy dinner. I had already put a bunch of black bean & garbanzo beans to soak in the crock pot… So I thought Veggie burgers would be really yummy. The last time I tried to make veggie burgers I tried a recipe using quinoa & black beans but it turned out really dry & crumbly, I was not please at all! So I started my search on Pinterest for a yummy, juicy veggie burger. I could not decide on a specific recipe so I used the base of these recipes to make my own creation…

Stupid Simple Bean Burgers With Paprika Garlic Burger Sauce [Vegan, Gluten-Free]

Black Bean Hemp Burgers [Vegan, Gluten-Free]

Veggie burger.JPG1

Nut & Bean Veggie Burger… one of the best burgers I have ever had!

I really liked the idea of using more nuts in the recipe & am glad because after making this recipe I think the nuts make the patties more “meat like” and the patties seem to hold together better.

Organic Ingredient:

  • 1 red bell pepper, diced
  • ½ red onion, diced
  • ½ c. Walnuts nuts
  • ¼ c. pumpkin seeds
  • ¼ c. hemp seeds
  • 4 cloves garlic
  • 2 tsp ancho chili powder
  • 2 tsp cumin
  • 1 tsp. Turmeric
  • 1 tsp. coriander powder
  • 2 tsp sea salt
  • 1 1/2 c cooked & drained beans; I used black & garbanzo
  • 1 cup cilantro, chopped
  • ½-1 c. rolled oats
  • Coconut oil

Toppings

  • 1 c. Homemade medicinal kimchi; click here for recipe
  • 1 avocado, sliced
  • 1 Tomato, sliced

Method:

Preheat oven to 350 degrees.

Place all ingredients into a bowl, mix with a handheld blender. The consistency should be thick, not runny if it is not add more oats until you reach the desired consistency.

Place dough onto wax paper and fork out. I used a large canning jar lid to cut the patties; making sure each patty fills the lid. Then place onto a lightly greased cookie sheet, bake for 20 minutes, pull out, flip and place back in for about 10-15 more minutes. Serve & enjoy.

Spicy Cheese Sauce

  • 1/2 c. Raw Cashew
  • 1/2 c. Nutritional yeast
  • Part of the red bell pepper, diced
  • Part of the tomato, diced
  • 2 Cloves garlic
  • 2 tbs Lemon Juice
  • 1 Tbs. Rice wine vinegar
  • 1 tsp. Curry
  • 1 tsp. coriander powder
  • 1 tsp. cumin
  • Himalayan Salt
  • Cracked Pepper

Method:

While the patties are cooking place all ingredients (except the diced tomatoes) into a blender or Nutribullet, blend until smooth & creamy. After the sauce pleases you add in the tomatoes, stir & slather on your veggie burger along with the other toppings.

Crispy Kale Chips

  • 1 bunch kale, diced into 1 inch squares
  • Several Tbs. Coconut oil
  • 1/4 c. Crushed nut mixture; I have been using a mixture of walnuts, cashew, pumpkin & hemp seeds in replace of bread crumbs, I used this.
  • Himalayan Salt
  • Cracked Pepper

Method:

Dice up kale, place all ingredients into a large ziplock bag, seal & rub all ingredients into one another. Let sit in bag until you flip the burgers. Once you do Place the kale mixture onto a cookie sheet & place into the oven to cook for remainder of cooking time. About 20 minutes seems to be perfect.

Nut & Bean Veggie burger with tomato, avocado & medicinal KimChi & Crispy Kale Chips.

Nut & Bean Veggie burger with tomato, avocado & medicinal KimChi & Crispy Kale Chips.

I served this dish with the toppings & Kale chips. We were very pleased with the entire meal. The patties were thick, juicy & easy to eat they was savory, tasty, filling & satisfying. There is no reason why vegetarian cooking should be boring, bland & tasteless. It can be fun, delicious and juicy!

Recipe-Organic Peanut stir fry with Garden Fresh Veggies

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“Let Food be thy medicine and medicine be thy food.”

=Hippocrates

As a single mother of a toddler I have to come up with quick vegetarian meals on the fly for the starving little ones. This recipe turned out pretty well for tossing a few ingredients together from the fridge & garden not to mention utilizing left overs :) My son is a picky eater & it worries me that he is not getting enough nutrition at home but he had no problems scarfing this meal down. Maybe it was the creamy, sweet peanut butter sauce, the fresh green tomatoes from his garden or the Love that was put into it… either way whatever it was that got him to eat every bite was definitely a home run for Mom!

Organic Peanut stir fry with Garden Fresh Veggies

Organic Peanut stir fry with Garden Fresh Veggies

Organic Peanut stir fry with Garden Fresh Veggies:

Ingredients: All Organic NO GMO’s

Stir fry:

Organic rice- Left-overs

Green tomatoes sliced (Garden fresh about 2 handfuls)

¼ Red cabbage sliced-left-overs

½ medium onion

3 Garlic cloves

Corn-2 handfuls

1 ½ c. chopped mixed Kale-Garden fresh winter & Tuscan

Toasted Chic Peas:

16oz Chic peas-marinated & baked at 400degrees for 40 minutes

2 tablespoons coconut oil

1 tbsp cumin

1 tbsp turmeric

Season with salt & pepper

Sauce:

2 tbsp peanut butter

Splash Coconut aminos

Dash red pepper

2-3tbsp coconut oil

Splash lemon vinegar

1tbsp coconut sugar

1-1½ c. almond milk-If you have coconut milk use it, but this is what I hand on hand

Method:

Organic Peanut stir fry with Garden Fresh Veggies2

Mix chi pea marinate together, bake in over for 40 minutes at 375-400degrees. Warm rice on stove. Add salt to taste during cooking process. Cook cabbage & onion for 3-4 minutes over medium heat. Add rest of veggies. Add sauce ingredients and stir gently until thickens. Top w/toasted chic peas (that melt in your mouth), serve & enjoy!

Super simple recipe, you could use whatever veggies you have on hand, substitute with coconut milk and add more spices if desired. Whole cooking time 40 minutes; actual prep/cooking time 15 minutes!