This recipe is made with items I like to always keep in the pantry and refrigerator. It’s loaded with umami flavor from tamari, miso, tomato paste and smoked paprika. You can stir in minced greens or herbs if you’d like to add a little freshness, but either way it’s nice to know this vegan pantry burger recipe is always in your back pocket.
3 tablespoons tamari
2 tablespoons miso
3 tablespoons tomato paste
2 tablespoons + 1 teaspoon mustard
2 teaspoons garlic powder
1 teaspoon smoked paprika
1 teaspoon onion powder
½ teaspoon turmeric
6 cups of cooked quinoa
1 cup chickpea flour
Preheat oven to 350 degrees F on the convection setting.
Line a cookie sheet with parchment paper.
Mix all the ingredients together. Form into burgers and place on the cookie sheet.
Bake for 20 minutes. Flip and bake 20 minutes more.
This would be great topped with some sautéed greens and mushrooms. You can make them ahead and freeze them if you like.
Better than Rice with “Chicken”
Main Courses, Meat Alternatives
Servings: 4-6 Author: The Food Pharmacy
Vegan Rice with chicken! Yellow rice stewed with chicken is a classic Puerto Rican dish. This flavorful version swaps the chicken out for soy curls, and upgrades to brown rice for extra nutrition. This is one plant-based Puerto Rican rice recipe you will want to make over and over again!
½ cup dehydrated soy curls
2 cups vegetable broth
1 TBSP tamari
Herbamare or salt and pepper to taste
¼ cup onion, diced
¼ cup bell pepper, diced
3-4 “ajicitos” (sweet latin american peppers), diced (optional)
2 culantro leaves, chopped (optional)
1 TBSP tomato paste
1 cup white wine
6 garlic cloves, crushed
¼ tsp turmeric
1 Tbsp Grilling Chicken seasoning (Simply Organic)
2 cups medium or long grain brown rice
Cilantro to taste
Rehydrate the soy curls in the vegetable broth and tamari for 15 minutes.
Drain the soy curls and reserve the liquid to cook the rice.
Dice the soy curls small and season with salt and pepper or Herbamare to taste.
Sauté the onion, bell pepper, ajicitos, and culantro at medium heat for 5 minutes.
Add the tomato paste and soy curls to the pan and mix well with the vegetables.
Cook for 3 minutes.
Add the rest of the ingredients except the cilantro.
Bring to a low boil, lower to medium low, and cover.
Cook for 40 minutes.
Stir and add cilantro. Serve.
Speedy Mock Tuna Salad
Hummus and Pates, Main Courses, Meat Alternatives, Salads
Prep Time: 10 min Difficulty: Easy Author: Elisa Burgos
This easy vegan mock tuna salad is great in sandwiches, wraps, on salad, rolled like sushi in nori leaves, stuffed inside baked sweet potatoes, fresh tomatoes, cucumber boats or lettuce wraps.
3 cups (equivalent to 2 cans) of cooked and drained chickpeas
½ cup of Guilt-Free Tofu Mayo
2 tablespoons of Dijon mustard
2 diced plum tomatoes
2 finely chopped celery stalks
1 grated carrot
¼ cup of the fresh herbs of your choice
Mash the chickpeas lightly with a potato masher or fork. Stir in the vegan mayonnaise and mustard.
When they are well mixed, incorporate the other ingredients to taste, and adjust the seasoning if you wish. If it dries out a bit, you can stir in a splash of water.
You may also add some seaweed flakes into the mixture for an extra oceany taste. After all, seaweed is the original seafood!
Vary this recipe using garlic powder, curry powder, chopped onions, chives, red pepper (raw or roasted), capers, pickle relish, fresh or dried herbs, etc. according to what you have on hand.
Lentil Mushroom Barbecue Burgers
Main Courses, Meat Alternatives
Difficulty: Easy Servings: 8 Author: Elisa Burgos
These burgers combine the meatiness of mushrooms with the heartiness of lentils, and ties them together with savory sweet barbecue sauce. Serve them on a bun with all the fixings and enjoy a truly satisfying meal.
1 white onion, chopped
1½ cup button mushrooms, cleaned and chopped
3 cups cooked lentils
½ cup barbecue sauce + extra
1 tsp garlic powder
1 tsp smoked paprika
Salt to taste (optional)
1½ cup quick oats (approximately)
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
In a dry pan, saute the onions, stirring frequently. When translucent, add in the mushrooms and keep sauteing until cooked.
Mash the lentils with a fork or potato masher.
Stir in the barbecue sauce, garlic, smoked paprika and salt, then the onion and mushroom mixture.
Stir in the oats, adding extra if needed to bind the mixture. It should hold together loosely, enough to let you form burger patties.
Taste the mixture and adjust the seasoning accordingly.
Shape the mixture into veggieburgers and place on the baking sheet.
Bake for 20 minutes.
Remove the burgers from the oven so you can flip them over with a spatula. The burgers should lift easily onto the spatula when you attempt to flip them. If they do not, put them back in the oven for another few minutes and try again. The burgers will form a seal on the bottom that will allow you to easily slip the spatula underneath.
Once they have been flipped, brush the burgers with additional barbecue sauce to form a glaze and bake them an additional 15 to 20 minutes, until browned and firm to the touch.