All week I have been craving veggie burgers. I have been finding it sort of challenging being back at work to come up with interesting meals nightly + lunch leftovers. While I love cooking, I’ve lost some inspiration these past few weeks but, I am slowly finding my groove. The grocery run is a whole separate challenge all together but the shop online – pick-up services have been a huge help.
This week I made two veggie burger recipes. The first was this one from Minimalist Baker (LOVE all of her recipes)! These simple veggie sliders turned out amazing and were so simple to put together! They also worked out great for leftover lunch for work with some collards.
The second recipe, which I am going to outline in this blog post is also super simple and super tasty and definitely packs a protein punch! I am a super hap-hazard cook so I tend to randomly make stuff up by getting inspo from recipes and then adding my own twist. So, today, I was inspired by Oh She Glows!
Here’s what I did!
A little of everything veggie burgers
1/4 cup walnuts
1 tbsp hemp seeds
1/2 cup oats
1/4 cup raw pumpkin seeds
1 carrot (chopped)
1/4 cup chopped mushrooms
1/2 – 1 cup sprouted lentils
1/4 cup quinoa
1/4 cup red onion chopped
1 tbsp nutritional yeast
1 tbsp pure maple syrup
Juice of one lemon
|| Directions ||
yields six large-sized veggie patties
preheat oven to 375 degrees
Combine all ingredients in a food processor until it is the consistency you want. I prefer my burgers with a bit of texture but not with large chunks of ingredients. After the ingredients are combined to your preference make patties and place on baking sheet. Cook at 375 for about 10 min or until they are ever so slightly crisp on the outside.
Make a traditional veggie burger with a bun and all of your favourite fixings or eat wrapped in collard greens, butter leaf lettuce or even swiss chard!
An alternative to the patties would be making a mini loaf with a muffin pan – this would go great with Oh She Glows mushroom gravy!