Vegan Burger Food

THE BEST EVER VEGAN BURGER RECIPE BY TASTY

The Best Ever Vegan Burger Recipe by Tasty image

Here's what you need: walnuts, cremini mushroom, olive oil, low sodium soy sauce, cumin, yellow onion, garlic, salt, red bell pepper, tomato paste, black beans, beet, brown rice, vegan mayonnaise, vegan worcestershire, liquid smoke, vital wheat gluten, vegan bbq sauce, vegan cheese, burger buns, vegan mayonnaise, lettuce, sliced tomato, red onion

Provided by Rachel Gaewski

Categories Lunch

Yield 4 servings

Number Of Ingredients 24

Ingredients

1 cup walnuts
8 oz cremini mushroom
2 tablespoons olive oil, divided
2 tablespoons low sodium soy sauce
½ teaspoon cumin
1 yellow onion, diced
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon red bell pepper
1 tablespoon tomato paste
1 cup black beans, cooked
3 tablespoons beet, grated
1 cup brown rice, cooked
1 tablespoon vegan mayonnaise
1 teaspoon vegan worcestershire
1 teaspoon liquid smoke
½ cup vital wheat gluten
vegan bbq sauce, for basting
4 slices vegan cheese
4 burger buns
vegan mayonnaise, to serve
lettuce, to serve
sliced tomato, to serve
red onion, sliced, to serve

Steps:

Add walnuts to the bowl of a food processor and pulse until crumbly.
Add mushrooms and blend until finely chopped.
In a large skillet over medium heat, add 1 tablespoon olive oil and add the mushroom walnut mixture, cooking for 5-8 minutes or until all moisture has evaporated.
Add soy sauce and cumin and cook, stirring occasionally, until dry. Transfer mixture to a bowl.
Add 1 tablespoon of olive oil to skillet. Add the onion and cook, stirring occasionally, until semi-translucent, about 3 minutes.
Add garlic, salt, pepper, and tomato paste, and cook for for another 3-5 minutes until fragrant. Set aside.
Add black beans and onion mixture to food processor, and blend until mostly smooth.
Transfer mixture to bowl and add beets, rice, vegan mayo, worcestershire sauce, and liquid smoke, and stir until combined.
Add in vital wheat gluten and use hands to knead burger mixture together until all wheat gluten is fully incorporated.
Form burgers into 4 patties about 3-inches (7 cm) in diameter and 1-inch (2 cm) thick.
In large cast-iron pan, over medium-high heat cook patties about 5 minutes on each side.
Add on vegan cheese slices and melt.
Assemble burger with vegan mayo, lettuce, tomato, and red onion.
Enjoy!

Nutrition Facts : Calories 876 calories, Carbohydrate 110 grams, Fat 34 grams, Fiber 10 grams, Protein 35 grams, Sugar 12 grams

SWEET POTATO-BLACK BEAN BURGERS

Sweet Potato-Black Bean Burgers image

These vegan sweet potato-black bean burgers spiced with curry powder are easy to make. Blending the mixture with your hands gives you a soft, uniform texture then the outside gets crispy by cooking in a cast-iron pan. To make this recipe gluten-free too, use gluten-free oats and serve the patty in a lettuce wrap, omitting the bun.

Provided by Robin Bashinsky

Categories Healthy Vegetarian Burger Recipes

Time 45m

Number Of Ingredients 14

Ingredients

2 cups grated sweet potato
½ cup old-fashioned rolled oats
1 cup no-salt-added black beans, rinsed
½ cup chopped scallions
¼ cup vegan mayonnaise
1 tablespoon no-salt-added tomato paste
1 teaspoon curry powder
⅛ teaspoon salt
1/2 cup plain unsweetened almond milk yogurt
2 tablespoons chopped fresh dill
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
4 whole-wheat hamburger buns, toasted
1 cup thinly sliced cucumber

Steps:

Squeeze grated sweet potato with paper towels to remove excess moisture; place in a large bowl. Pulse oats in a food processor until finely ground; add to the bowl with the sweet potatoes. Add beans, scallions, mayonnaise, tomato paste, curry powder and salt to the bowl; mash the mixture together with your hands. Shape into four 1/2-inch-thick patties. Place the patties on a plate; refrigerate for 30 minutes.
Stir yogurt, dill and lemon juice together in a small bowl; set aside.
Heat oil in a large cast-iron skillet over medium-high heat. Add the patties; cook until golden brown, about 3 minutes per side.
Divide the yogurt sauce evenly among top and bottom bun halves. Top each bottom bun half with a burger and cucumber slices; replace top bun halves.

Nutrition Facts : Calories 453.6 calories, Carbohydrate 54.2 g, Fat 22.2 g, Fiber 8.9 g, Protein 11.5 g, SaturatedFat 2.7 g, Sodium 432.4 mg, Sugar 8.8 g

VEGAN LENTIL BURGERS

Vegan Lentil Burgers image

Got the recipe from theveggietable.com and wanted to post so I had it to hand and for others to share.

Provided by Bunny Erica

Categories Lentil

Time 1h10m

Yield 8-10 burgers

Number Of Ingredients 10

Ingredients

1 cup dry lentils, well rinsed
2 1/2 cups water
1/2 teaspoon salt
1 tablespoon olive oil
1/2 medium onion, diced
1 carrot, diced
1 teaspoon pepper
1 tablespoon soy sauce
3/4 cup rolled oats, finely ground
3/4 cup breadcrumbs

Steps:

Boil lentils in the water with the salt for around 45 minutes. Lentils will be soft and most of the water will be gone.
Fry the onions and carrot in the oil until soft, it will take about 5 minutes.
In a bowl mix the cooked ingredients with the pepper, soy sauce, oats and bread cumbs.
While still warm form the mixture into patties, it will make 8-10 burgers.
Burgers can then be shallow fried for 1-2 minutes on each side or baked at 200C for 15 minutes.

Nutrition Facts : Calories 176.4, Fat 3, SaturatedFat 0.5, Sodium 354.9, Carbohydrate 28.5, Fiber 9, Sugar 1.9, Protein 9

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