Spicy Vegan Veggie Burgers Food

SPICY, LOW-FAT VEGGIE BURGERS (VEGAN, GLUTEN-FREE, SOY-FREE

Steps:

• Preheat oven to 350 degrees F.
• Squeeze grated onion and bell pepper in a paper towel to remove excess moisture.
• Mash most of the lentils.
• Combine all of the ingredients. Your hands are the best tool.
• For best flavor, allow the ingredients to marry by letting the mixture sit, covered, at room temperature for an hour.
• Use a 1/3- or 1/2-cup measuring cup to scoop the mixture. Pack tightly into cup then invert onto greased baking sheet for a total of 6 scoops, leaving lots of room in between. Smash each scoop into a patty shape using your hands or other flat surface.
• Bake for 25 to 30 minutes, flipping halfway through. Be VERY CAREFUL when you flip them, as they are still rather delicate.
• Serve with whole-grain buns and all the condiments.

SPICY VEGAN BLACK BEAN BURGER RECIPE

Steps:

• Gather the ingredients.
• Mash the beans in a large bowl and add onion, hot sauce, bell pepper, if using, cayenne pepper, egg substitute, and breadcrumbs. Mix until well combined.
• Press firmly to form into 4 patties.
• If pan-frying, heat a tablespoon or so of oil in a skillet and lightly fry until a nice outer crust forms. Or, fire up the grill and barbecue your black bean veggie burgers over medium heat.

SPICY MASALA VEGGIE BURGERS RECIPE BY TASTY

Steps:

• Finely chop two red potatoes, and two large carrots. Sauté in a little oil for a few minutes.
• Add the bell pepper, corn, and edamame. Continue to cook until the potatoes are soft.
• In a food processor, grind the oats until they are a grainy powder.
• Add the veggies, olive oil, and spices. Blend.
• Shape the mixture into patties, and fry, grill, bake, or freeze them for later!
• Serve with toppings of choice! (Topping in this video: Vegan mayo, mustard, ketchup, dill pickles, onion, lettuce, tomatoes, and avocado.)
• Enjoy!

VEGAN VEGGIE BURGERS

Steps:

• Bring water/broth to a boil then add rice.
• Clean Veggies and chop (I used my food processor. Easier for me!).
• Sautee veggies in oil (I used grapeseed oil) until slightly crispy.
• Pre-heat oven to 350 degrees.
• When rice has absorbed the water add all ingredients to a large mixing bowl. Mix thoroughly. May need more salt depending on your taste.
• Grease a cookie sheet. (again I used grapeseed oil).
• Shape into patties.
• Bake for about 30min if you like them crispy and ENJOY!

SPICY VEGAN BEAN BURGERS

Steps:

• Put half) of the breadcrumbs in a large mixing bowl.
• Finely chop the onion and grate the carrot.
• Fry the onion gently in a tablespoons of oil until softened.
• Add the grated carrot and fry for another 2 or 3 minutes, then add the onions and carrot to the breadcrumbs in the mixing bowl.
• Rinse the kidney and cannellini beans thoroughly and drain.
• Mash them roughly with a fork and stir into the carrot mixture with the chillies, salt and pepper.
• Put the remaining half of breadcrumbs in a shallow bowl with the flour, herbs, salt and pepper.
• Shape the bean mixture into 6 burgers.
• Thoroughly coat each burger in the flour and breadcrumb mixture.
• Heat 3 tbsps. oil in a frying pan, and carefully add 3 burgers.
• Fry each side for about 5 minutes until golden brown.
• Repeat with the other 3 burgers.

SPICY VEGAN VEGGIE BURGERS

Steps:

• Cook beans as per the bag instructions.
• Blend with salsa in a food processor.
• Add the rest of the ingredients and mix well.
• Let sit for at least one hour.
• Use a 1/2 cup measuring cup to shape patties (I get five patties out of this recipe).
• Lightly fried them in veggie oil.