SPICY MASALA VEGGIE BURGERS RECIPE BY TASTY
Here's what you need: red potatoes, large carrots, bell pepper, corn, edamame, oats, ginger, turmeric, garam masala, mustard seed, cayenne pepper, garlic, olive oil, salt, oil
Provided by Tasty
Categories Dinner
Yield 6 servings
Number Of Ingredients 15
Steps:
- Finely chop two red potatoes, and two large carrots. Sauté in a little oil for a few minutes.
- Add the bell pepper, corn, and edamame. Continue to cook until the potatoes are soft.
- In a food processor, grind the oats until they are a grainy powder.
- Add the veggies, olive oil, and spices. Blend.
- Shape the mixture into patties, and fry, grill, bake, or freeze them for later!
- Serve with toppings of choice! (Topping in this video: Vegan mayo, mustard, ketchup, dill pickles, onion, lettuce, tomatoes, and avocado.)
- Enjoy!
Nutrition Facts : Calories 163 calories, Carbohydrate 23 grams, Fat 6 grams, Fiber 3 grams, Protein 4 grams, Sugar 2 grams
17 VEGAN BURGERS THAT'LL MAKE YOU DROOL
These vegan burger recipes are so good, they might become your new BBQ faves. One bite, and I bet you'll forget all about the beef and cheese.
Provided by insanelygood
Categories Dinner Recipe Roundup
Number Of Ingredients 17
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
SPICY VEGAN VEGGIE BURGERS
Make and share this Spicy Vegan Veggie Burgers recipe from Food.com.
Provided by Herb-Cat
Categories Lunch/Snacks
Time 15m
Yield 5 patties, 5 serving(s)
Number Of Ingredients 8
Steps:
- Cook beans as per the bag instructions.
- Blend with salsa in a food processor.
- Add the rest of the ingredients and mix well.
- Let sit for at least one hour.
- Use a 1/2 cup measuring cup to shape patties (I get five patties out of this recipe).
- Lightly fried them in veggie oil.
Nutrition Facts : Calories 211.3, Fat 1.8, SaturatedFat 0.3, Sodium 237.4, Carbohydrate 39.5, Fiber 8.3, Sugar 2.2, Protein 11.4
SPICY, LOW-FAT VEGGIE BURGERS (VEGAN, GLUTEN-FREE, SOY-FREE
These flavorful patties are baked instead of fried! I modified this recipe from The Great American Detox Diet by Alex Jamieson. These burgers freeze well if individually wrapped. Reheat them in the microwave or oven or on the grill.
Provided by Prose
Categories Lentil
Time 40m
Yield 6 patties, 6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F.
- Squeeze grated onion and bell pepper in a paper towel to remove excess moisture.
- Mash most of the lentils.
- Combine all of the ingredients. Your hands are the best tool.
- For best flavor, allow the ingredients to marry by letting the mixture sit, covered, at room temperature for an hour.
- Use a 1/3- or 1/2-cup measuring cup to scoop the mixture. Pack tightly into cup then invert onto greased baking sheet for a total of 6 scoops, leaving lots of room in between. Smash each scoop into a patty shape using your hands or other flat surface.
- Bake for 25 to 30 minutes, flipping halfway through. Be VERY CAREFUL when you flip them, as they are still rather delicate.
- Serve with whole-grain buns and all the condiments.
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SPICY VEGGIE BURGER (VEGAN + GF) | GARDEN IN THE KITCHEN
From gardeninthekitchen.com
5/5 (2)Estimated Reading Time 5 minsServings 4Total Time 1 hr 5 mins
- This recipe calls for 1 medium size sweet potato. Place the sweet potato chunks in a small pot with enough water to cover. Too much water will take longer. You do not need to peel the sweet potato as it is much easier to do so once its cooked, just be sure to wash thoroughly before cooking. Cook for approximately 15-18 minutes (see picture in post for reference)
- This method takes twice as long as method no.1. The benefit is that, this can be done ahead of time. Should you know you will be making this recipe, plan ahead and bake an extra sweet potato. Wrap a medium size sweet potato in foil and bake at 375F degrees for approximately 45 minutes.
- For this recipe you can either use canned or jarred chickpeas or cook your own. I own a pressure cooker so it is very easy to just cook my own, plus they taste better. Soak the chickpeas overnight in warm water. Rinse the chickpeas thoroughly and place in a pressure cooker with twice the amount of water. Add a pinch of salt and pepper and 1 bay leaf. Cover tightly and cook for about 20 minutes. Remove the bay leaf, drain and rinse. Store in mason jars and keep in the refrigerator (see picture in post for reference.
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