VEGAN SLOW-COOKER PINTO BEANS
I made these when the kids asked for Mexican food. They were delicious - served with Veggie Fajitas. I think this recipe would work well with almost any kind of beans.
Provided by Ex-Pat Mama
Categories Beans
Time 7h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Spray the slow-cooker with cooking spray. Rinse and sort the beans, add to the prepared slow-cooker.
- Add all the spices and the olive oil to the beans. Stir until every bean is coated with the spice mixture.
- Add the onion, tomato, garlic and cilantro to the beans. Mix thoroughly.
- Pour the water over all. Cook on high for 5-7 hours - stirring occasionally.
VEGAN BEAN BURGERS
This versatile burger can be made with almost any beans you have around. It stands up well to condiments and is a healthy alternative for those seeking to cut down on meat. Add pepper to taste if you like.
Provided by ChrissyintheKitchen
Categories Main Dish Recipes Burger Recipes Veggie
Time 1h5m
Yield 8
Number Of Ingredients 14
Steps:
- Bring 1 1/2 cup water to a boil in a saucepan; add oats. Reduce heat to low and simmer, stirring constantly, until oats have absorbed water, 1 to 3 minutes.
- Heat 2 tablespoons olive oil in a skillet over medium heat; cook and stir onion, carrots, celery, and garlic in the hot oil until tender, about 10 minutes. Mix 2 tablespoons water, basil, and salt into the onion mixture. Cover skillet and cook, stirring occasionally until water is absorbed, 5 to 10 minutes.
- Transfer onion mixture and oat mixture to a food processor; add adzuki beans and parsley. Puree until mixture is fully blended. Stir brown rice flour slowly into mixture until fully incorporated. Form mixture into 8 patties.
- Heat 2 tablespoon olive oil in a skillet over medium heat; fry patties in the heated oil until lightly browned, about 5 minutes per side.
Nutrition Facts : Calories 239.2 calories, Carbohydrate 35.7 g, Fat 7.9 g, Fiber 6.9 g, Protein 7.2 g, SaturatedFat 1.2 g, Sodium 450.1 mg, Sugar 2.2 g
VEGETARIAN BEAN AND LENTIL TACOS
I am really trying to eat less meat these days. I was looking for something quick to make but without bouncing back to cooking meat. I looked around at what I had in my cupboards and fridge and came up with these. We enjoyed the way they turned out and will for sure have them again. I suspect this would make a nice tortilla filling too.
Provided by Sarah_Jayne
Categories Lunch/Snacks
Time 20m
Yield 8 tacos
Number Of Ingredients 15
Steps:
- Heat oil in a large pan over a medium heat.
- Add in the shredded carrots, zucchini, chopped onions and the garlic powder.
- Stir for a minute two before reducing the heat and letting them sweat for about 5 minutes, stirring occasionally.
- Add the lentils, mushrooms and fajitas seasoning and cooking, stirring often, over medium heat for another five minutes.
- Meanwhile, put the taco shells in the oven to cook through. The ones that I buy take about 5 minutes so this can be done while the lentils and mushrooms are cooking down.
- Stir the refried beans into the vegetable and lentil mixture until everything is combined and the beans are just warmed through.
- Spoon the lentil and bean mixture into the taco shells and top with shredded cheese.
- Add any of the other toppings you may enjoy and eat as you would a 'normal' taco.
Nutrition Facts : Calories 148.2, Fat 4.4, SaturatedFat 0.6, Sodium 61.7, Carbohydrate 22.5, Fiber 5.8, Sugar 2.8, Protein 6.1
VEGETARIAN BEANS AND RICE
This is actually a recipe my dad makes for dinner, and it's one of my favorites. He comes up with wonderful recipes off the top of his head, and this Mexican-inspired one is one of the best.
Provided by Mmmm Tasty
Categories One Dish Meal
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a cast iron or other heavy pot with a cover that can go from stovetop to oven, saute onion, green pepper and cilantro stems on high, stirring constantly, until onion becomes translucent.
- Add oregano, cumin, chili powder and bay leaves and saute another minute.
- Add garlic and salt, saute briefly.
- Add a couple of tablespoons of water to stop garlic from cooking.
- Immediately add beans and salsa, lime juice and hot sauce, and lower heat to medium, stirring frequently.
- When mixture begins bubbling, lower heat again, until just simmering. Stir occasionally and simmer for about ½ hour.
- You may have to add a little water from time to time if mixture begins to dry out.
- Preheat oven to 350 degrees.
- Chop reserved cilantro leaves.
- Add ½ of the cilantro leaves, the cooked rice and the sour cream. Stir to mix evenly throughout the beans.
- Cover and bake for 35 to 45 minutes.
- Remove from oven and stir in the other ½ of the reserved cilantro leaves.
- Serve.
Nutrition Facts : Calories 448.9, Fat 8.9, SaturatedFat 2.6, Cholesterol 5.6, Sodium 288.5, Carbohydrate 78, Fiber 12.3, Sugar 4.2, Protein 16.3
ALAN'S VEGETARIAN VEGAN BEAN AND RICE BURGER MASHUP
Black beans, Pinto Beans and Brown Rice mixed with breadcrumbs, picante sauce and seasoned with chili powder, cumin, garlic, oregano, cayenne pepper, salt, pepper. I use this in BULK. Roll up your sleeves, and when you wash your hands, you might want to wash up to your elbows because you might be elbow deep in this when mixing it. I like to freeze this in 2-servings sizes in the freezer. This is very filling, so a little bit goes a long way. I used dry beans and dry brown rice. The measurements were all measured dry, so this ends up being quite a large amount of food. Feel free to divide for smaller portions. This started as an experiment for vegan burgers, but I could never get the centers to a burger-like consistency. Feel free to try it as a vegan burger recipe or in a wrap. Once I put it in a wrap, I was blown away and have been using this for over a year now. I finally figured I should put the recipe somewhere so I could stop trying to remember everything. ;-) The breadcrumbs are technically not vegan, so if you know of a substitute for breadcrumbs, or know of a brand that does not use any animal product in their bread or breadcrumbs, go with that to make it vegan. Give it a try and let me know what you think, or any changed you made!
Provided by Alan J.
Categories Brown Rice
Time 3h
Yield 40 serving(s)
Number Of Ingredients 12
Steps:
- 1) Soak beans in a large pot, covered (quick soak method: bring to boil, then turn off the heat, leave covered for 1 1/2 hours).
- 2) Drain beans and refill pot with fresh water, cover, bring to a boil again, simmer for 1 1/2 hours. Drain again and let cool at room temperature for at least 5-10 minutes (don't worry about using warm water, we aren't worried about keeping the beans in tact).
- 3) About halfway through the cook time for the beans, start cooking the brown rice. Add 4 cups of water and 2 cups rice to a pot, covered. Bring to a boil, then simmer for 30-40 minutes (or as directed on package).
- 4) Combine all seasonings and breadcrumbs in a large bowl (I combined the seasoning in one bowl to mix it, then divided it between 3 large bowls to prepare for the large amount of food this makes).
- 5) Once both the rice and beans have cooled enough to be able to mix by hand, combine the beans and rice (I found that the large pot I used for the beans had enough room to add and mix up the rice).
- 6) Combine all of the dry seasoning with the beans and rice mixture (or if you split the seasoning up between multiple bowls, split up equal amounts of the bean and rice mixture into each bowl).
- 7) Start mashing! I start off using a potato masher, but always end up using my hands to get the beans and rice mashed up enough. Slowly add the picante sauce until you get the right texture for you (I prefer at least 2 pounds in this recipe, use less for a tougher/dryer mix).
VEGAN CHEESY BEANS AND GRAINS
The cheese sauce is from vegancoach.com. I added the beans and grains to it for a surprisingly good dinner. I'm not vegan, but this looked good--and it was. It's not just like regular cheese because it isn't regular cheese...but it's creamy, flavorful, delicious and sure has a lot of nutrition. If you're using canned beans, you can omit the salt in the sauce. Of course, you can swap out the grains for others (such as brown rice), or use all of one. Just keep the proportions the same. This can be a main dish or a side.
Provided by Jujubegirl
Categories Grains
Time 40m
Yield 2/3 cup, 7 serving(s)
Number Of Ingredients 13
Steps:
- Rinse and toast your quinoa. Add 2 cups of water to the skillet where the quinoa is toasting, and add the barley and bulgar. Cover and simmer on low approximately 30 minutes, or until grains are done to desired texture (I like mine just a touch al dente for this recipe).
- While grains are cooking, puree cheese ingredients until smooth.
- Add cheese to skillet of grains, add beans, mix well. Serve!
Nutrition Facts : Calories 273.3, Fat 4.3, SaturatedFat 0.7, Sodium 305.3, Carbohydrate 44.5, Fiber 13.9, Sugar 1.2, Protein 18.5
VEGAN BLACK BEAN VEGGIE BURGERS RECIPE
Steps:
- Gather the ingredients.
- In a large bowl, mash the beans until almost smooth with the help of a potato masher or fork. Stir well with a wooden spoon until the desired texture is achieved.
- Heat 1/2 tablespoon of the oil in a small skillet. Add the onions and sauté them until they are soft and translucent, 3 to 5 minutes.
- Mix the sautéed onions into the mashed black beans . Add the crumbled bread slices, garlic powder, onion powder, seasoned salt, and salt and pepper to taste. Mix well with a wooden spoon.
- Once the mixture is combined, add the flour a few tablespoons at a time. Your veggie burger mixture will be very thick, so use your hands to work the flour in well to obtain a firm mixture, 2 to 3 minutes.
- Divide the black bean mixture into 4 individual patties, approximately 1/2-inch thick. Roll a patty into a ball, then gently flatten it.
- Use the remaining 1 1/2 tablespoons of olive oil to pan-fry the burgers in a stovetop grill pan or large skillet over medium-low heat. Allow the patties to slightly firm-up and brown on each side, 3 to 5 minutes. If your pan is too hot, the burgers will brown too quickly and not be heated through and cooked in the middle, so adjust the heat as needed.
- Place each veggie burger on a hamburger bun and dress with onion, tomatoes, and lettuce, and your favorite vegan condiments .
Nutrition Facts : Calories 727 kcal, Carbohydrate 124 g, Cholesterol 0 mg, Fiber 32 g, Protein 35 g, SaturatedFat 2 g, Sodium 2269 mg, Sugar 8 g, Fat 11 g, ServingSize serves 6, UnsaturatedFat 0 g
RICE AND BEAN BURGER
This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 13
Steps:
- Saute onion and garlic in olive oil over medium heat until soft. Stir in cumin, cook 1 minute. Stir in tomato paste, cook 30 seconds. Coarsely puree with beans and rice. Season with salt, pepper, and hot sauce. Stir in breadcrumbs. Form into patties. Heat oil in a nonstick skillet overmedium. Add patties, cook until heated through and browned. Serve with yogurt seasoned withsalt, pepper, lemon juice, and shredded mint.
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- In a food processor, pulse together the beans and rice until well mixed. You don't need the mixture to be completely blended, there can still be pieces of beans and rice visible. You just want the mixture to partially blended so it will all stick together well.
- In a large mixing bowl, combine the bean mixture with TVP, pea protein powder, well chopped celery, soy sauce, and the spices. Stir together. Then add the ghee or coconut oil and mix well, I like to use my (clean) hands at this stage, sort of like you're making meatballs. Form either 4 or 5 patties and coat in almond flour.
- You can cook the burgers right away in a hot pan with a little ghee or oil, or bake in the oven. Any patties you don't use you can wrap in plastic wrap and either store in the refrigerator for a couple days or freeze if you want to save them for longer.
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