Showing posts with label burger. Show all posts
Showing posts with label burger. Show all posts

Jun 6, 2020

mac-n-cheeseburger pasta



Overview

Time: 40 minutes
Dishes: large, oven-safe skillet and lid, medium pot


Hello, hello Dear Readers!

Ever wondered how to make a meatless, vegetarian, and vegan burger into a pasta dish? I have, too! Wonder no more. This pasta dish does indeed, surprisingly, tastes like a cheeseburger but it is so much easier to prepare and eat than one.

This dish is really versatile, since you can use beans instead of vegan grounds, and it still comes out fabulous. I used Beyond Beaf grounds in this one, but even homemade ground seitan would be great.

It is also very quick to prepare, and clean up is easy too, if you have an oven-safe skillet; if not, then use a 9x9 baking pan. Put your water for the pasta on right away since the rest of the dish comes together quite fast!

This one is complete with pickles and mustard - but, of course, make it your own. Add some ground bacon-type bits or Smart Bacon, Tofu Bacon or Tempeh Bacon for a great twist. If you wind up with leftovers, reheat in the microwave with a splash of water, to offset any dryness.

Serve with a green salad to act as the lettuce on your "burger."

Enjoy! 



Speedy Cooking Tips:

  • Get all the ingredients out and the pots and pans prepared.
  • Put the pasta water on first.
  • Remember to reserve the cooking water.
  • Remember to reserve the onion for the topping.
  • Use a lid while cooking the onion for faster cooking.
 



Mac-n-Cheeseburger Pasta

Makes 4 servings 


Serve with: Green Salad

Preheat oven to 400-F


1. Pasta: Cook the pasta in a medium pot of salted boiling water, 2 minutes shy of al dente. Drain but reserve 1/2 cup of cooking water:

12 ounces elbow pasta

2. Grounds: Heat a large oven-safe skillet over medium-high heat. Add the oil, onions, garlic and grounds. Cook, covered, until golden, about 5 minutes. If using beans, add beans after onions have cooked 3 minutes:

1 tablespoon olive oil

1 medium onion, chopped (reserve 2 tablespoons)

2 garlic cloves, minced

1-pound vegan grounds or 2 cans black beans

3. Sauce: Add the Reserved Cooking Water, tomato sauce, pickles, Worcestershire, mustard and salt and pepper. Mix well, bring to boil and add the cooked Pasta.

1 (15-ounce) can tomato sauce

1/2 cup chopped dill pickles

1 tablespoon vegan Worcestershire sauce

1 tablespoon mustard

 4. Bake: Cover the pan with an oven-safe lid (or foil) and bake for 15 minutes. Remove the lid, add the cheese, cover again and bake until cheese melts, about 3 minutes: 

8 slices vegan yellow cheese

5. Serve: Top with the optional tomatoes and Reserved Chopped Onions:

2 tablespoons chopped tomatoes (optional)

 





© 2020 Copyright Zsu Dever. All rights reserved.





Jun 22, 2017

mediterranean burger

Happy Thursday! A bit of recap: if you haven't yet entered to win The Vegan Air Fryer cookbook by JL Fields, why not enter now? Contest ends June 26, 2017, and is open to US residents. Enter HERE.

This week's sandwich is another burger, but this one features a homemade patty. I was in the mood for something Greek or Mediterranean and something with olives and sun-dried tomatoes. And speaking of air fryers, you can pan fry these or air fry them.


This version of Mediterranean Burger (as I am sure there are quite a few!) features a tzaziki type of sauce, meaning it is yogurt and cucumber based.

The patty is made with white beans, kalamata olives, garlic, sun-dried tomatoes, parsley and oregano. It features a lot of those familiar flavors from the region. It's actually a simple burger to put together.


The binding is dried bread crumbs and I was pushing the envelope in this case because I wanted to see how much is too much crumbs. It turns out the limit lies between a half cup and three-quarters cup, depending on the moisture of your beans. If you add too much the burger goes from being too soft to being so dry that it crumbles.

The burger has some delightful pops of flavor because of the minced sun-dried tomatoes and olives and it gets a hefty kick because of the garlic in the sauce. Enjoy!





Mediterranean Burger
Makes 4 burgers 

Tzaziki Sauce:
1/2 cup shredded cucumbers
1/2 cup vegan unsweetened yogurt
2 tablespoons tahini
2 tablespoons minced fresh mint or 1 tablespoon minced fresh oregano
1 tablespoon fresh lemon juice
Sea salt and black pepper

Patty:
1 3/4 cups cannellini beans
6 garlic cloves, minced
1/4 cup parsley
1/4 cup kalamata olives
4 halves sun-dried tomatoes, minced
1 tablespoon fresh oregano
Sea salt and black pepper
1/2 cup dried bread crumbs (not panko)

Other:
4 burger buns, toasted
Sliced tomatoes
Slices red onions
Baby spinach

1. Sauce: Squeeze the moisture from the shredded cucumber using your hands. Combine the cucumber, yogurt, tahini, herb, lemon juice and salt and pepper, to taste, a small bowl. Mix well and set aside. 
2. Patty: Add the beans, garlic, parsley, olives, tomatoes, oregano and salt and pepper to a food processor. Pulse until only a few beans are left discernible. Remove to a bowl and add the breadcrumbs. Set aside for 5 minutes and check if you need to add more crumbs. Don’t add more than a few tablespoons more. Season to taste. Form the mixture into 4 patties that fit your bun and air fry or pan fry. 
3. Assemble the burgers: bottom bun, spinach, onion, tomato, burger, sauce and top bun. Serve immediately. 


© 2017 Copyright Zsu Dever. All rights reserved.


Jun 1, 2017

reuben burger

Burgers are sandwiches, and if anyone has followed this blog, knows that I am a huge burger fan. Check out my five top picks from MoFo 2014, starting with this Schnitzel Burger:


For me, typically, burger making is from scratch - meaning that at least the patty is homemade. This time, though, I wanted to make a burger that was fast - and that meant using a prepared veggie patty. On this occasion, the bun is homemade but not the patty.

In our house, this also means that five different people will have five different favorite veggie patties: Boca, Quorn, Engine 2, Beyond Meat or Field Roast (this one is the family's pick, if they had a choice). I am more of a vegetable veggie patty person, but the rest of the fam leans more toward vegan meats, like the Field Roast, Beyond Meat or Quorn.


Having chosen our favorite patties, I thawed them and seasoned them with onion and garlic granules before cooking them. Then I added homemade Spicy Thousand Island sauce and fresh shredded cabbage, as well as sauerkraut.

Really couldn't be much simpler. You can, of course, add some cheese while cooking the burger (use a lid to cover the burger to melt the cheese because vegan cheese needs moisture to melt - otherwise it looks like plastic melted on your sandwich).

Have at it! Enjoy!







Reuben Burger
Makes 4 burgers 

Spicy Thousand Island Sauce:
1/2 cup vegan mayonnaise
2 tablespoons ketchup
2 tablespoons dill relish
1/4 teaspoon cayenne

Other:
4 vegan burger patties (of choice), thawed
Onion powder
Garlic powder
Sea salt
Oil spray or olive oil
4 burger buns, toasted
1 cup sauerkraut 
1/2 cup shredded cabbage


1. Sauce: Combine the mayonnaise, ketchup, relish and cayenne in a small bowl. Mix wel and set aside. 
2. Season the burger patties with onion and garlic powder and salt. Heat a medium skillet over medium heat. Add the oil or spray with oil. Cook the patties until golden. 
3. Assemble the burgers: bottom bun, sauce, burger, sauerkraut, cabbage and top bun. Serve immediately. 


© 2017 Copyright Zsu Dever. All rights reserved.



Oct 29, 2016

umami burger

After making Wednesday's Chipotle Firm Vegan Cheese, I wanted to have something to put it on, so I came up with this Umami Burger. Umami is our other taste, besides salty, sweet, bitter and sour, and roughly translates to mean meaty or savory. It is the same depth of flavor that is in greens, tomatoes, soy sauce and miso.



This is a simple burger, but it is packed with chard (or kale), beans, miso and garlic and is then topped with the Chipotle Firm Vegan Cheese, jalapenos, a grilled tomato and soy curls bacon bits. My husband thought that a few pickle slices and some vegan mayo couldn't hurt, either. 



First thing to do is make the bacon bits - or you can use any bacon you like: barley, tempeh, tofu, seitan, mushroom, etc. If you need some good bacon recipes, Baconish has you covered. 

If, however, you have the dregs from the bottom of your soy curls bag (or you have some TVP or whole soy curls, which you can grind into bits), then make the bacon first. It's pretty easy.



Then make the burger by pulsing the ingredients in your food processor and then giving it a few minutes' knead to develop the gluten. If you'd rather not use the gluten, then use quick oats. Bake the patties and cool about 30 minutes before using. 



Then, grill the thick tomato slices, grill the patties and top with the cheese and bacon bits. Add jalapenos and pickles and serve right away. Enjoy!






Umami Burger
Makes 5 patties

Burger patties:
1 (15-ounce) can cannellini beans
1/2 cup packed chopped steamed greens (squeeze excess water from greens before measuring)
1/2 cup vital wheat gluten or 1/2 cup quick cooking oats
1 tablespoon chopped garlic
2 teaspoons dark miso (not mellow white miso)
Sea salt


For serving:
Thick cut grilled tomatoes
Bacon Bits (recipe below) or other vegan bacon
Burger buns, toasted
Jalapeno slices
Pickle slices


1. Preheat the oven to 300-degrees F. Add the beans, greens, gluten, garlic and miso to a food processor. Pulse twenty times to break up the beans and miso. Transfer to a large bowl and knead until gluten threads form. Add salt to taste. Divide the mixture into 5 portions and form each portion into a 2-inch in diameter patty. 
2. Place the burgers on a baking sheet and add 1/4 cup of water to the pan. Cover tightly with foil and bake for 30 minutes. Uncover and continue to bake for 15 minutes. Flip and continue to bake for another 15 minutes. Remove from the oven and allow to cool to firm up, about 30 minutes.
3. Heat a medium grill pan over medium heat. First grill the tomatoes, about 3 minutes per side and keep warm. Spray the patties with oil and grill them for 5 minutes. Warm the cheese slices in a separate skillet to begin melting them. 
4. Flip the burgers and add the warmed cheese and then add the grilled tomatoes. Cover the pan and continue to grill for another 5 minutes or until the burger is marked and the cheese melts. 
5. Make the burgers by adding them to the bottom of a toasted bun. Top with bacon bits and jalapeno slices, and pickles, if using. Top with the burger buns and serve. 

Bacon Bits:

1/2 cup water
1/4 cup reduced-sodium tamari
2 tablespoons vegan Worcestershire sauce
2 teaspoons liquid smoke
2 tablespoons nutritional yeast
1/4 teaspoon sea salt
1 cup soy curl grounds (from the bottom of a bag or ground soy curls)
1 teaspoon to 1 tablespoon neutral oil (optional)

1. Combine the water, tamari, Worcestershire, smoke, yeast, and salt in a medium saucepan. Bring to boil and add the soy curls. Mix well, remove from heat and set aside for 10 minutes.
2. Preheat the oven to 350-degrees F. Add the hydrated curls to a baking sheet and bake for 25 to 30 minutes, or until almost crisp. Add the oil and stir about 20 minutes into the baking time.It is important to stir every 5 minutes to avoid burning the curls. 
2. The bits will become more crisp as they cool. Store in airtight container as soon as cooled. 




© 2016 Copyright Zsu Dever. All rights reserved.


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Sep 16, 2016

pantry + late summer burger salad

Yes, it is nearing that time of year in the Northern Hemisphere; it is almost the end of summer. I figured that it is a good time to make a Late Summer Burger Salad, using some of the produce that is still available.

The dressing is creamy and gingery to complement the Japanese togarashi seasoning. The mini burgers are packed with veggies and legumes and provide a ton of energy to fuel your day.


For the purpose of keeping this recipe within the confines of Pantry+, I've limited the salad ingredients to just romaine lettuce, but you should add anything that you have on hand: grated carrot, purple or green cabbage, napa cabbage, radishes, other types of lettuce - basically, go wild!

This recipe uses 5 pantry ingredients (get the Pantry+ list HERE) and 6 fresh ingredients.

Late Summer Burger Salad:

Equipment:
small blender [such as a Magic Bullet]
food processor
cast iron pan

Pantry ingredients:
Cashews
Rice wine vinegar
Chickpeas
Togarashi
Panko

Fresh ingredients:
Ginger
Summer squash
Green onions
Green peas
Lettuce


After preparing the dressing, you grate the squash using the food processor. Because the food processor will be used again, there is no reason not to use it multiple times in this recipe to make things go faster.

Cooking the squash down,


...it is processed again in the machine with the rest of the burger ingredients. After forming them into mini burgers, cook them in the same skillet or use an air-fryer.


Simple and easy! In just a few steps you will have a delicious salad to munch on as you ponder what wonderful produce you will be procuring in the coming months.




Late Summer Burger Salad (a Pantry+ recipe)
Makes 3 to 4 servings
Pantry list is HERE.

1 cup raw cashew pieces
7 to 8 tablespoons water
3 tablespoons seasoned rice wine vinegar, divided
1 (2-inch) piece fresh ginger, peeled and chopped
1/4 teaspoon sea salt
2 medium-large yellow squash
2 garlic cloves
1 cup cooked chickpeas
5 green onions, divided
1/2 cup green peas (thawed, if frozen)
1 to 2 teaspoons togarashi
3/4 cup panko bread crumbs
All-purpose flour, as needed
Oil for pan-frying, optional
6 cups lettuce, chopped

1. Add the cashews, water, 2 tablespoons vinegar, ginger and salt to a small blender. Blend well and set aside for 10 minutes to rehydrate. Blend again until smooth. Taste and add more salt if needed. Set aside. 
2. Grate the squash using a food processor. Add the squash to a large dry cast-iron pan and cook over medium heat for 5 minutes, or until the moisture has reduced considerably. Add the garlic to the processor and pulse to chop. Add the chickpeas and 4 green onions and process until ground. Add the peas and pulse to break up. Add this mixture to the skillet and cook for 2 minutes to meld the flavors. Remove from the heat, add the panko and mix well. Set aside to rehydrate for 5 minutes.
3. Wipe the pan out, add a few teaspoons of oil and heat over medium heat. Form the squash mixture into 2 tablespoon patties (add a tablespoon of flour if the mixture isn’t holding together) and flatten the patties into 1/2-inch thickness. Cook the patties until golden brown, about 3 minutes per side.
4. Chop the remaining green onion and add it to a bowl. Add the lettuce and the remaining tablespoon of vinegar and toss. Divide the lettuce among four bowls, add 4 patties to each bowl and top with the ginger dressing. Serve. 


© 2016 Copyright Zsu Dever. All rights reserved.


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Jan 2, 2016

dinner to bento: caramelized onion and kale sautee

Before I get into today's post, I have to announce the winner of The Taco Cleanse (AmazonB&N)! The winner is: CHARJ! Congratulations! Contact me at zsusveganpantry dot com so I can get your mailing address.






With one of my girls in college and the other with a job and school, I have been finding the need to pack them lunchboxes. That adds another level of work to my day and I've been wondering how best to tackle that. With a potential new book in the works, I really don't have the luxury any more to make lunch in the middle of the day and then dinner at night.

What to do?

How about making dinner and then using some of those ingredients or components to make lunch for the following day (or the day after)? Sounded good to me! If all goes well, this will become regular blog posts that I can share with you.

I'm calling these Dinner To Bento.

My first offering is Caramelized Onion and Kale Saute with Brown Rice and Beans. After you cook the dinner, set aside some of the saute and rice and make them into Chipotle Burgers. The burgers can be served in wraps, on buns or on a bed of greens.

The easiest ways to cook brown rice fast is to use my method or a pressure cooker.


The ingredients are pretty simple: onions, garlic, sage, kale, broth, rice, beans and jalapenos. Slicing the onions as thin as you can (without taking forever) makes the onions cook faster. Get the rice on first and then start slicing the onions.


After cooking the onions about 8 minutes (keeping the pan covered and adding splashes of broth about every 4 minutes), add the sage and garlic. Another 10 more minutes and you will have caramelized onions.


Add the broth, beans and kale and continue to simmer until the kale is tender - about 10 minutes. By now the rice should be cooked and steaming under a kitchen towel (this goes for either method - once cooked, drape a kitchen towel over the pot).


Before you serve the saute with the rice and chile, set aside 1 cup of the saute (drained) and 1 cup of the rice.





Transfer the saute, mustard, chipotle puree (simply blend a can of chipotle en adobo until smooth and store in the fridge in a covered container where it will keep for months) and quick-cooking oatmeal to a food processor and pulse to chop.


Mix the processed mixture with the rice, form into patties and cook in a skillet until browned. Pack in lunchboxes the next day (in a microwave-safe container if you are planning to reheat it) with a bun or tortilla, a container of chipotle mayo and lettuce and tomato.


That's it! Two meals in one, yet different enough to transcend "leftovers."








Caramelized Onion and Kale Saute/Chipotle Burgers
Prep and cook time: 45 minutes  
Serves 3 to 4 

Saute:
2 cups medium or short-grain brown rice
3 medium onions, thinly sliced
2 cups vegetable broth, divided
2 sprigs fresh sage or 1 teaspoon dried sage
6 garlic cloves, sliced
8 ounces kale, tough stems removed and chopped
2 cups cannellini beans
1 jalapeno, thinly sliced
Sea salt and black pepper

Burger:
1 cup drained saute
3/4 cup quick-cooking oats**
1 teaspoon chipotle puree*
1 teaspoon Dijon mustard
1 cup cooked medium or short-grain brown rice
1 teaspoon olive oil

Mayo:
1/3 cup vegan mayonnaise
1 teaspoon chipotle puree*


1. Cook the brown rice. 
2. Heat a large skillet over medium heat and add the onions (use a little oil if you like, but it is not necessary). Cover the skillet and cook for 5 minutes. Stir, add a splash of broth, cover and continue to cook for another 3 minutes. Add 1/2 teaspoon salt, sage, garlic, cover, and cook for 3 minutes. Repeat with a splash of broth, stir and continue to cook until the onions are caramelized, about 10 more minutes. 
3. Add the kale, beans and remaining broth to the skillet. Season with salt and pepper and stir well. Cook until the kale is tender, about 10 more minutes. Mash some of the beans using a potato masher or large spoon and cook for another minute. Before serving, remove 1 cup of the sautee (drained) and 1 cup of the rice. Serve with the brown rice and slivers of jalapeno. 
4. For the burgers: Add the saute, oats, chipotle and mustard to a food processor. Pulse until combined but not pureed. Transfer to a bowl and add the rice. Mix well and adjust seasoning. Divide the mixture into 4 portions and form into patties about 1/2 an inch thick.
5. Heat the oil in a large skillet over medium heat. Add the patties and cook until golden, about 1 to 2 minutes per side. Serve on buns with the chipotle mayo.
6. For the mayo: Mix the mayonnaise and chipotle in a small bowl until well combined. 

** If you don’t have quick-cooking oats, process rolled oats in the food processor before adding the saute, mustard and chipotle. 

* Blend a can of chipotle en adobo until smooth and store in the fridge in a covered container where it will keep for months.

 © 2016 Copyright Zsu Dever. All rights reserved.


Oct 1, 2015

"vegan-ease" + giveaway

It is the first official day after mofo and to fill the gaping hole that the end of the blogging month brings, I am so excited to be taking part in Laura Theodore's blog tour for her brand-new cookbook, Vegan-ease (Amazon, B&N).




For those that are not familiar with Laura, she is the Jazzy Vegetarian on Public Television, which is currently in its fifth season of bringing easy, delicious vegan cooking to tv-land. Laura is not only a chef, an author, a television personality, a fabulous singer (more goodies on that one below!), but she also hosts a radio show!

I can hardly keep up with the little I do, it is a wonder how Laura manages all that and has any time left over! Well, maybe it's because she makes easy vegan meals! This is her third cookbook, and if you have her other two, you will know that all her recipes are easy and delicious. So, what makes this one different?

Besides the new recipes, new menu plans and new tips, Laura has broken the book into three ease factors, simply denoted as 1, 2, or 3. The lower the number, the easier it is to make and less time it takes in the kitchen.

Although I had heard Laura on radio and got to see her show, I first officially "met" her when she interviewed me (a complete unknown) on her radio show. While I stumbled and stepped all over her words, she was simply graceful and gracious, putting me at ease.

Laura is just as caring and thoughtful with the recipes she creates for the home cook, as her book is full of easy to prepare, healthy and utterly delicious meals, treats and sips.

Besides being gorgeous, full-colored, hardcover, the book is bursting with photos, even some from Annie Oliverio. This book is broken into three parts with the bulk of the book in the second part, The Recipes.

The recipes are further categorized into Appetizers and Beverages, Breakfasts, Quick Breads, Soups, Salads, Pizzas, Mains, Sides, Desserts, Fancy Desserts and Holiday Recipes. So, yeah, you've got everything in this book.

Plus there are the menus! And I love menus! Laura provides 12 different menus.




Since I am such a sucker for menus, I decided to forge right on ahead and see just how easy Laura's recipes are. I chose to follow the Merry Breakfast Buffet, since that is a season we will be falling into very soon.

I did change the option up a bit, because I wanted to try the Spinach-Tomato Vegan Omelet (page 47). Laura promised that this is the definitive vegan omelet. I'm game, I thought. Bring on the magical vegan omelet.

Other than that switch and that we skipped the Easy Rich Hot Chocolate, for reasons having nothing to do with the recipe (it is actually very easy and looks exactly as described - rich), I made the entire menu (almost) as written.




Starting with baked goods, I made the Cranberry Christmas Coffee Cake, but I could not for the life of me find cranberries - fresh or frozen, so I decided on blueberries, thawed and lightly drained. This cake is made with whole wheat flour (as Laura keeps close to whole foods and healthy cooking) and I tell you honestly, it was completely delicious!

Moist and sweet - but not overtly sweet - it hit the spot at the end of our "buffet." It was done about 15 minutes before the recipe indicated, but honestly, once you start swapping things in a recipe, you have to be a bit more careful with timing and results. It just goes to show that these recipes are flexible - even the baked goods (although you should take much more care when messing with baked things as they are more chemistry than cooking.)








On the top, going clockwise is Tempeh Sticks, Spicy Baked Home Fries, Spinach and Tomato Vegan Omelet and Sunshine Salad. for up close inspection, the bottom photos are Sunshine Salad and Tempeh Sticks.

Everything was delicious! And,as the book claims, EASY! Even this complete menu, with 5 dishes (6 with the hot chocolate, which would have taken me another 5 to 8 minutes to make), was a snap to prepare.

Let's discuss that omelet.

She kept it 100. The woman spoke true and this here is the Vegan Omelet that I have been waiting for;  Ms. Theodore has broken the code and she brings to us this really, truly, amazing omelet. I have been making my Fried Vegan Omelet for years (which is more of an ode to my husband's childhood fried egg sandwiches), but this is light and fluffy and, with the addition of black salt, is completely to die for!



I've prattled on enough about the dishes I made; it's your turn. Laura is sharing a recipe for you to make. This is the Hungry Guy Burger and it looks as though it will even feed a hungry girl!

Before you dive into the kitchen, Laura has also graciously allowed me to giveaway an autographed copy of Vegan-ease AND one of Laura's Jazzy CD's. The contest is open to US residents and will end Monday, October 12, midnight.

To be eligible to win you must be following this blog via email or RSS feed (link).



Photo by Annie Oliverio






“Hungry Guy” Burgers
Makes 6 burgers / Ease Factor 1      

My husband always complained that I did not make our veggie burgers BIG enough! So the “Hungry Guy” Burger was born. Packed with hearty black beans, spicy salsa and rolled oats, these five-ingredient wonders are filling and super-quick to prepare. Now everyone’s happy!

1 can (15 ounces) black beans, drained and rinsed
2⁄3 cup plus 2 heaping tablespoons prepared salsa, plus more as needed (see note)
3 slices whole-grain bread, torn into chunks
¼ teaspoon ground cumin
2⁄3 cup rolled oats

      Preheat the oven to 375 degrees F. Line a large, rimmed baking pan with unbleached parchment paper.
Put the black beans and salsa in a medium-sized bowl and mash using a potato masher or large fork until well combined. Put the bread chunks and cumin in a blender and process into coarse crumbs. Add the bread crumbs to the black bean mixture and stir to combine. Stir in the rolled oats and mix to combine. If the mixture seems dry, stir in another heaping tablespoon of salsa and mix to combine.
Scoop up a generous 1⁄2 cup of the black bean mixture and put it on the prepared pan. Form it into a burger, shaping it with clean hands, then flattening it slightly. Continue in this manner to make five more burgers (see note). Bake for 20 minutes. Flip the burgers and bake for 8 to 12 minutes, or until golden.

Chef’s Notes
- You may use mild, medium or hot salsa in this recipe.
-  Once formed, the burgers may be covered and refrigerated for 2 to 6 hours before cooking. Add 5 to 7 minutes to the baking time.

Recipe from Laura Theodore's Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet © Laura Theodore (Jazzy Vegetarian, LLC 2015), reprinted by permission. Photo courtesy of Annie Oliverio.

Amount per serving, based on 6 servings/burgers:  170 Calories; 2g Fat; 0g Saturated fat; 10g Protein; 241mg Sodium; 30g Total Carbohydrate; 1g Sugars; 8g Fiber 


To be eligible to win you must be following this blog via email or RSS feed (link).

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