I think we all love a good veggie burger, but they can be expensive and full of processed ingredients when purchased from the store. I have several staple recipes, but this is one of the most versatile. You can use any bean/legume, nut/seed and grain. The combinations are endless and will use what you have on hand! No running to the store for this baby. I used Psyllium Husk as a binder, but you can use ground flax, chia, besan flour, vital wheat gluten or commercial egg replacer.
1 small onion
1 c nuts/seeds
¼ c sun dried tomatoes
1 t liquid smoke
1 T Tony’s Cajun Spice
1 T psyllium husk
1 c cooked legumes
1 ¼ c hot (and somewhat moist) cooked grains
Method: In a food processor, process onion and nuts/seeds and tomato until it becomes a past. Place in bowl and add the rest of the ingredients. Mix well and let the mixture cool for 1 hour. Form into 6 patties and bake at 375 for 30 minutes.
I like to wrap my burgers in collard leaves. This one was dressed up with buffalo wing sauce and fermented nut cheese and served with coleslaw. You can also saute your burgers like veggie crumbles. I utilized cabbage again in this quick saute with caramelized onions.
Breakfast: Oatmeal, Raisins, Flax Meal and Chia Seeds and Apple
Lunch: Buffalo Collard Wraps with Coleslaw
Dinner: Lentil and Vegetable Soup over Brown rice and Spelt Berries
Snack: Pear Ginger Breakfast Bread
The lentil soup was made in 20 minutes by cooking up an onion, garlic, spices, cooked lentils, marinara and lots of collards. I had a batch of cooked brown rice/spelt berries in the fridge.
For those with heartier appetites, I serve the burgers on bread and add some toast with nutritional yeast cheese to the soup dinner. I also serve the breakfast bread with peanut butter.