These are easy, tasty, protein-packed veggie burgers. Pre-cook your quinoa to save time and you’ll whip these up in less than a half-hour. Freeze your leftovers for a quick lunch or dinner option. Delicious topped with hummus or curry mayo.
3/4 c slow-cook rolled oats, divided
1 can 14 oz/398 mL) or 1.5 cups cooked black beans, rinsed and drained
2 tbsp low-sodium soy or tamari sauce
1 tbsp tahini
2 cloves garlic, crushed
2 tsp ground cumin
3/4 tsp chili powder
1/4 tsp cinnamon
1/4 tsp sea salt
1.5 c cooked quinoa
1 c mashed cooked sweet potato
2 green onions, chopped (white and green parts)
1/2 c packed fresh cilantro, chopped
1-2 tsp olive or coconut oil
Grind 1/2 c of the oats to a coarse flour in a food processor, transfer to a bowl and set aside.
Combine beans, egg, soy sauce, tahini, garlic, cumin, chili, cinnamon, and salt in a food processor or blender and pulse until just combined into a chunky mixture. (You should...
My kids go crazy for this one. It’s a veggie-packed, grain-free dish that can be used as a side with fish or chicken, or as a vegetarian main course with a side of greens.
2 medium heads of cauliflower, cut into florets, about 12 c
2 tbsp + 2 tsp olive oil
1 c diced yellow onion
3 cloves crushed garlic
2 c sugar-free jar of tomato pasta sauce
1-14 oz can white navy beans (1.5 cups, can substitute another type of white bean)
1- 370mL jar roasted sweet red peppers, drained
1/2+ tsp sea salt
1/4+ tsp pepper
1 tsp paprika
1/2 c packed fresh basil, finely chopped (and more for garnish)
1/2 c ricotta cheese
1/2 c grated parmesan or asiago cheese
1/2 c panko crumbs *optional
Preheat oven to 400F. In a large bowl, toss the cauliflower florets with 2 tbsp olive oil and a pinch of salt & pepper. Spread on a baking sheet and roast for about 20 minutes, turning florets once or twice during cooking time to avoid burning. Remove from oven, set aside,...