Vegan Chickpea Brown Rice Burgers Dump And Go Dinner Food

CHICKPEA-BROWN RICE VEGGIE BURGER

Chickpea-Brown Rice Veggie Burger image

This veggie burger is dense and tasty on a lettuce wrap with mustard.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes

Number Of Ingredients 12

Ingredients

2 cups cooked and drained chickpeas
1 cup cooked brown rice
1 shallot, minced
1 clove garlic, minced
2 tablespoons chopped fresh parsley
Coarse salt and pepper
1 large egg, whisked
2 tablespoons olive oil
Whole-grain mustard
Red onion, sliced, for garnish
Roasted red pepper, sliced, for garnish
Green-leaf lettuce, for wrapping

Steps:

Mash chickpeas and brown rice until thick paste forms. Stir in shallot, garlic, and parsley. Season with salt and pepper. Stir in egg. Form into four 1/2-inch-thick patties.
Heat olive oil in a large skillet over medium-high heat. Add patties and cook until golden brown, about 4 minutes per side. Spread with mustard, top with red onion and roasted red pepper, and wrap in lettuce.

Nutrition Facts : Calories 250 g, Fat 5 g, Fiber 6 g, Protein 9 g, SaturatedFat 1 g

VEGAN CHICKPEA BROWN RICE BURGERS - DUMP AND GO DINNER

Vegan Chickpea Brown Rice Burgers - Dump and Go Dinner image

My family loves homemade veggie burgers, and we're always looking for new ways to create the patties. This version includes chickpeas, brown rice, broccoli, and onion.

Provided by Kristi, Once A Month Meals

Categories Dinner

Time 26m

Yield 4

Number Of Ingredients 0

Ingredients

Steps:

Mash chickpeas and rice in a large bowl (or pulse briefly in the food processor). Mix in remaining ingredients. Form mixture into patties. Heat olive oil in skillet over medium heat. Fry patties for 3-5 minutes per side.

MUSHROOM AND BROWN RICE VEGGIE BURGER

Mushroom and Brown Rice Veggie Burger image

Sandwich this burger between English muffin halves or serve with lots of arugula.

Categories Sandwich Brunch Low Fat Kid-Friendly High Fiber Dinner Lunch Fall Spring Summer Winter Healthy Vegan Sandwich Theory Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher Small Plates

Yield Makes 6

Number Of Ingredients 22

Ingredients

2 tablespoons unsalted butter
5 cups stemmed and finely chopped cremini mushrooms (about 1 pound)
5 garlic cloves, chopped
Sea salt
1/4 cup ground flaxseed (flax meal)
1/2 cup freshly grated Parmesan
1 cup cooked chickpeas, drained well
3 Medjool dates, pitted
1/4 cup fresh flat-leaf parsley leaves
1 egg
1 teaspoon fennel seeds
2 1/2 tablespoons tahini
3 tablespoons tamari or soy sauce
Freshly ground pepper
2 cups cooked and cooled brown rice
1 to 2 tablespoons rolled oats, as needed
1 teaspoon extra-virgin olive oil or coconut oil
4 large shallots, thinly sliced
6 whole grain English muffins
3/4 cup hummus
2 avocados, peeled and sliced
2 cups arugula

Steps:

Melt butter in a large pan. Add mushrooms, garlic, and a pinch of salt and sauté until mushrooms are softened and excess water has cooked off, 8-10 minutes. Remove from heat.
Combine ground flaxseed, Parmesan, chickpeas, dates, parsley, egg, fennel seeds, tahini, tamari, 1/2 teaspoon salt, and 1 teaspoon pepper in a food processor. Pulse to combine well and transfer to a large mixing bowl. Once mushrooms are at room temperature, add them, along with pan juices, to the bowl along with rice and stir to combine. Cover and refrigerate for about 30 minutes or up to 1 day. If the mixture seems too wet to form into a patty, stir in 1-2 tablespoons oats.
Preheat oven to 475° with rack in upper third.
Form the mixture into 6 patties, each 1" thick. Line a baking sheet with parchment paper and arrange the patties with space in between. Bake until toasted, 14-18 minutes.
Warm oil in a sauté pan over medium heat. Add shallots and a pinch of salt and sauté until edges begin to brown, 5-7 minutes. Set aside.
After removing the patties from the oven, toast the English muffins. Put a swipe of hummus on each muffin half and assemble by layering patty, avocado, arugula, and shallots.

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