Archive for the ‘Vegan Recipes’ Category

Week 2: Grocery List & Budget Shopping

Posted on: August 7th, 2012 by veggiebeauty 4 Comments

This week we ended up spending more money than we’d like at the grocery store, even with a trip to ALDI. I realize that we got food for more meals than our normal 6 meal limit, so I’m taking that into account. Also, the pantry was low on a quite a few items, so those grocery trips do tend to cost a bit more. I think I need to take account of my pantry a bit more and space out our staples so we don’t have to purchase them all in one week.

We scored on a few items on our list….ALDI is now carrying 100% Grade A Maple syrup for only $3.99!!!! Its from Canada too…I tasted a little bit and absolutely nothing is wrong with the quality. I hate that people stick their nose up about shopping at ALDI…that store is the reason we are able to eat such a wide variety of interesting meals and still be able to afford a few luxury items from time to time. I also found pine nuts there last week for super cheap, score!

ALDI doesn’t always carry almond milk, but when they do I enjoy getting some as it is my favorite non-dairy milk. Their almond milk tastes wonderful, I highly recommend it. Their soy milk is quite reasonable as well and is organic which is important to me regarding soybeans as many soybeans are gmo.

Also, while jams and jellies aren’t super healthy, we enjoy eating a PB & J sometimes. ALDI’s Strawberry preserves and Corcord Grape jelly do not have processed cane sugar in them. Yes they have corn syrup instead, but at least we know that is a vegan sweetener whether its healthy or not.

Onto the meal plan, to give you guys some ideas of what the heck we eat. Once you have a meal plan down, it makes life much easier and you also know that your food won’t go to waste in your fridge because you have a specific plan for each item.

This week, I decided to crack open a new cookbook (well, at least open up my Nook lol) called Color Me Vegan by Colleen Patrick-Goudreau. I have her book, The Vegan Table, but I enjoy the organization and theme of this book a bit more. I adore how the recipes are split up into different colors with information about why foods of a certain color are good for you and what they can provide for your body. There are many gluten-free and oil free options in the book for those looking to eat a bit healthier.

I ended up picking 3 recipes from this book this week:
Stuff Shells with Marinara: features a beautiful and healthy tofu ricotta recipe…a genius mix of soft and extra firm tofu with pine-nuts..mmmmm.

Beet Burgers: This sound very colorful and interesting…I was quite intrigued by the inclusion of sesame seeds and sunflower seeds as well. The picture was what really inspired me to make this and it sounds healthy and tasty. We splurged and got the new block version of Daiya, the Jack style one? I’ve heard that it tastes better than the shredded version!

Nori Wraps with Orange Cashew Cream: These look so colorful and tasty..a nice alternative to a tortilla wrap. Love the addition of avocado, makes them more like a California roll. We ended up using rice wraps instead of nori though, as the only Nori sheets we saw seemed too small to make a wrap. I think I’ll just add some dulse flakes to the Cashew Cream to give it the seafood flavor. Should work nicely. The rice wraps were gluten free, made of just rice and tapoica flour.

The rest of the recipes are just family favorites that we’ve made a million times before…but there is nothing wrong with that. I notice we do tend to eat more Mexican dishes when were are budgeting because it easy to pack in flavor with spicey ingredients like jalapenos and chili sauce. Also, while the dishes may seem humble, we are always satisfied by their comforting taste and delicious flavor. Simple can be wonderful if you use the right spices and flavor profiles.

Chili: We just take a large can of tomato juice, add in some onion, garlic, green pepper, frozen corn, 2 cans kidney beans, 1 can black beans, and a small can of tomato paste to help the food stretch a bit further and to thicken the soup. I also love adding in a lot of lime juice and chili powder…we also have some fresh jalapeños to use up from last week. May throw in some TVP if I think about it.

Garbanzo Tacos: This is the meal my husband is making this week. Its a very quick and simple meal to make and he feels comfortable with it, so that makes it easier to get him in the kitchen:) We are going to save part of the Daiya block of cheese and shred it up for the tacos to give them a bit more interest. He uses a can of diced tomato, onion, garlic, and basic taco seasonings (onion powder, chili powder, oregano, salt-pepper). The key to making garbanzos sit in taco shells is to smash them up a bit with a fork.

3-Pepper Fajitas: ALDI has super cheap tri-color peppers right now that look beautiful. We got a whole 3 pack for a $1.69! We are going to saute those with some mushrooms, spinach, onions, gralic and add some black beans, spices, and lots of ground pepper. And of course we will douse it with Tapatio hot sauce, but that’s a given:)

Spaghetti w/ Maranara: Cheap, cheap, cheap and easy…this a a recipe we make constantly. We are using organic pasta sauce and using up left-over green peppers, mushrooms, maybe a bit of textured vegetable protein to make it a bit heartier. I may even make some parmesan with walnuts and nutritional yeast that I have on hand, but we shall see.

Tofu with Stir-Fry Veggies w/ Jasmine Rice:  Jasmine rice  is a pantry staple of ours, its so fragrant and flavorful. We love this recipe as a way to use up veggies in our fridge and as a budget stretcher. I always make my own homemade sauces with cornstarch, soy sauce, turbinado sugar, and whatever spice blend I want that week or fruit (like pineapple) if I’m making a sweet and sour sauce.

Advice: Homemade Bread/Pizza Dough

Posted on: July 7th, 2011 by veggiebeauty 2 Comments

 It took me several tries to figure out how to bake bread, and find methods that work for me. You have to experiment and try out different techniques and recipes until you find something that works for you. They won’t all be successes, but don’t be so hard on yourself. Just because your recipe didn’t turn out how you wanted doesn’t mean it can’t be delicious or that you can’t learn from the experience.

Bread dough is essentially made of these ingredients with a few variations: wheat flour (or unbleached white flour; it is recommended to use bread flour if you can find it), salt, water, and active dry yeast. Sometimes sugar is added to feed the yeast and create a sweeter flavor to the bread. I use agave nectar and organic brown sugar usually, but I found most recipes work without adding sugar. If you are making pizza dough, you can add a bit of olive oil and herbs to the dough. Pizza dough only needs to rise once, so its easier than baking a loaf of bread.

Things to keep in mind:

  • When proofing your yeast, make sure the water you add is neither too hot or too cold (should be warm/tepid water). If the water is too hot, it will kill the yeast. If it is too cold, it won’t activate the yeast. You should see the water start to bubble after 5-10 minutes; this means the yeast is working its magic.
  • I wouldn’t get the fast acting yeast…a lot of the flavor and texture of bread comes from the slow rising process of active dry yeast.
  • Add water gradually; this will help you make sure the dough is neither too dry or to wet to knead.
  • Some recipes (like sandwich bread below) don’t call for kneading, but I personally like to hand knead my bread. It takes awhile for the dough to reach the proper elasticity, usually 5-8 minutes. Make sure to lightly flour your kneading surface; this will keep the dough from sticking to the surface.
  • Don’t be afraid to add herbs to your dough.
  • Experiment with different recipes and types of flour once you feel more comfortable.

There are two methods I use for rising my dough: 

1.) Place dough in an oiled bowl. Wrap plastic wrap on top (this helps keep the gases from the yeast trapped). Store in a warm, dry, dark place for an hour or until the dough has risen to  double the size.

2.) You can also make your dough the night before. Wrap in an oiled bowl and place in your fridge overnight. This method is good if you don’t have a lot of time to make dinner during the day.

Your dough needs to rise a second time after it has doubled. Place in a lightly oiled bread loaf pan, cover with plastic wrap in a warm, dark, dry place for 40-1 hour. The timing on this can vary, but you want to make sure its risen well above the loaf pan. It becomes very dense if it isn’t allowed to rise enough. Make sure to give yourself plenty of time, especially when baking bread. I like to rise my dough while I’m doing other housework, especially laundry.

These are great starter recipes if you are new to bread and dough making:
No Knead Whole Wheat Sandwich Bread
Whole Wheat Hamburger Buns
Easy, Yummy, Quick Pizza Dough (requires less rising time)
Pizza Crust (my favorite)

Recipe: Vegan Mushroom Stroganoff

Posted on: April 26th, 2011 by veggiebeauty No Comments


This is my husband’s FAVORITE meal. It was one of the first meals he learned to make when he cooked for his family at home. Its far from a health food, but I wanted to prove how easy it is to veganize foods if you are creative and experiment a little bit. Its my version of “Beef” Seitan & Mushroom Stroganoff and its vegan comfort food at its best!

The key ingredient of Stroganoff is sour cream. Tofutti makes a really great tasting vegan sour cream substitute. You can omit the seitan and keep this is a simple mushroom Stroganoff, but its more fancy if you take the time to make the “beef” stroganoff. This turned out so close to the original version, it was wonderful! My husband gave it the thumbs up approval and said its the best Stroganoff I’ve made, and that he couldn’t tell it was vegan. He had seconds, if that says anything!




“Beef” Seitan
1 cup vital wheat gluten
3 TB nutritional yeast
2 tsp Better than Bouillon Vegetarian No Beef Stock
1/2 cup boiling water (dissolve the Better than Boullion to make stock)
3 TB soy sauce
1 TB olive oil
1/4 tsp ground thyme
1/2 tsp garlic powder
1/4 tsp onion powder
salt/pepper to taste

Boil a large pot of water, adding soy sauce and No Beef Boullion into the water to flavor the seitan as it cooks. Mix together the dry ingreidents; in seperate bowl, combine stock, soy sauce, and olive oil. Mix quickly together to form a dough. Knead dough for about 3 minutes, then roll into a log shape. Cut thin strips. Place the seitan in pot and let cook for about 40 minutes on medium heat. Drain and set aside.

1 lb 100% semolina rotini noodles (I use the ALDI Priano brand)
12 oz. Tofutti Sour Supreme
1 cup Better Than Boullion No Beef Base Stock (1 tsp concentrate add to 1 cup water)
1 medium onion, diced
2 cloves garlic, minced
1 1/2 TB onion powder
1 tsp ground thyme
salt/pepper to taste (extra pepper!)
3 TB cornstarch dissolved into a 1/2 cup cold water
1/4 cup chopped fresh Italian parsley (add at the end)

1. Boil noodles, rinse, and set aside.
2. Saute onions in broth in a large skillet for 5 minutes on medium high heat.
3. Add the Tofutti Sour Supreme and reduce heat to medium.
4. Add thyme, onion powder, salt/pepper, and garlic and cook for another 5 minutes.
5. Add the dissolved cornstarch into the sauce when it starts to bubble.
6. Stir until the sauce thickens, then remove from heat.
7. Serve immediately over the rotini noodles.

Serves about 6.

Fresh green beans pairs perfectly with Stroganoff!


Frozen Banana Ice Cream!

Posted on: April 10th, 2011 by veggiebeauty 4 Comments

The weather is finally starting to get warmer out, and the ice cream parlors are starting to open again. With so many dairy filled temptations, how does a vegan resist the urge to eat ice cream? The great thing is we don’t have resist, we can make our own! You don’t need a fancy ice cream maker to make this ice cream, just frozen bananas!

When bananas start to turn, slice them up and freeze them in a resealable container. Whenever you want a cool frozen treat, stick some of these sliced frozen bananas in the blender with whatever ingredients you’d like to mix with it.


  • Sunspire Organic Dark Chocolate Chips (Can be found at Hy-Vee in the Heath Market)
  • Organic Cocoa Powder
  • Agave Nectar
  • Orange Juice
  • Strawberries
  • Raspberries
  • Walnuts
  • Cherries (de-pitted of course)
  • Peanut Butter
The sky is the limit as far as what you can put in your banana ice cream. This is a great option for those of you on a diet as well, because it has very little fat as opposed to normal dairy based ice cream. Also natural sugars are much healthier for your body than processed sugars.

Here’s one of my favorite simple frozen banana ice cream recipes:

  • 3/4 cup Orange Juice
  • 1 TB Agave nectar
  • 1 tsp vanilla extract
  • 1/2 cup soy milk (or any non-dairy milk of your choosing)
  • 1 1/2 cups frozen bananas

Simply blend all of these ingredients together in either a blender or food processor. It couldn’t be more simple or delicious and it tastes similar to an Orange Julius! The taste of the banana isn’t as overpowering as you’d think either. Depending on what you pair the bananas with, you can either emphasize their taste, or diminish it (using peanut butter pretty much eliminates the taste of the bananas).

Health Fact:
Bananas contain tryptophan, which is an amino acid that can convert to seratonin, which can lead to improved mood. Other health benefits: high in iron, high in fiber, and high in potassium which helps prevent heart problems,

Play around with different recipes, see what you like, and enjoy your guilt-free ice cream treat!


Cooking Show Ep. 2: Broccoli Cashew Alfredo

Posted on: March 1st, 2011 by veggiebeauty No Comments

Blog Post: Recipe the sauce is based on: I added olive oil, and I did use roasted cashews, I just soaked them for an hour prior to cooking and rinsed off the extra salt. 1 1b Penne pasta 1 1/2 cups cashews (soaked for an hour in hot water) 1 jar roasted red peppers 4 cloves garlic minced 1 sm. red onion 2 cups fresh broccoli 1 1/2 cups marinara sauce (optional) 1 1/2 tsp dried parsley 1 tsp italian seasoning (or oregano) 1 1/2 TB lemon juice 1 1/2 TB olive oil (to blend in sauce) some oil to saute red onion and roasted fresh ground pepper and salt to taste

Vegan Chocolate Goodness!

Posted on: February 2nd, 2011 by admin 1 Comment

I had a request to post up some chocolately vegan suggestions and recipes, and I think this is an area that trips up most people. A lot of chocolate chips, processed cookies, and chocolate candies have milk-fat in them. These recipes aren’t just for vegans though, they are also great for lactose-intolerant people (which are actually quite a large part of population).

Vegan chocolate ingredients:

Sunspire Chocolate Chips are vegan and can be found at most health food stores or you can order them online at a number of vegan stores.
Click here to order some and other vegan essentials!

If you can’t get a hold of sunspire, you may be able to find some dark chocolate chips that have no milk-fat in them, so just read through those ingredients. You can also break up a whole chocolate bar and use the chunks instead of chocolate chips. Just put it in a zip-lock bag and smash it up. I like ALDI brand 55%-85% Moser Roth chocolate bars, they are vegan imported chocolates! Yum!

Cocoa powder is already vegan, as long as its not a hot chocolate mix with dried milk.

Ah!laska chocolate syrup is also vegan:
Click here to get some vegan chocolate syrup! is a great, free vegan resource if you are trying to find a vegan recipe for your favorite desserts. Here are a few that look super delcious and were well reviewed on the site! I’ve tried out and personally love the Chewy Gooey Brownies!

Vegan Chocolate Cream Cheese Frosting
Classic Chocolate Chip Recipe
Easy Vegan Chocolate Cake
Chewy Gooey Brownies (My Fave!)

I also had a request to post up my Mexican Hot Chocolate Recipe. Its very easy and I think it tastes better than the store bought hot chocolate mixes.

1 TB Dutched Processed Baking Cocoa (or regular works fine too)
1 1/2 TB Organic Sugar
1 1/2 cups soy milk (or whatever non dairy milk you enjoy drinking)
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon cinnamon

Get a small saucepan. Heat the milk on medium, but don’t let it boil or it will get a weird skin on top. Whisk in the sugar and hot cocoa. Then, whisk in the rest of the ingredients. Simmer till is warmed through, but not boiling. Serve immediately!

Sweet Potato Black Bean Burritos

Posted on: January 28th, 2011 by admin No Comments

This is one of my favorite recipes for many, many reasons.

  1. It’s super healthy and low-fat. You don’t have to add any cooking oil to this for it to taste great…just a little canola oil spray to keep the burritos from burning the oven.
  2. Sweet potatoes are an excellent source of beta-carotene and vitamin A!
  3. Black beans are the super power of the bean world. They pack so much healthy protein and taste delectable.
  4. All of the ingredients are cheap. I buy organic black beans for about $1.50 (enough for at least 2 meals). I use the ALDI brand tortillas which are under $2 for 10. And the condiments are something you usually have on hand anyway.
  5. This recipe has a real comfort food feeling, without all of the guilt of a fast food burrito (*ahem* I’m talking about you Taco Hell
3 monster sized sweet potatoes or 4 smaller ones
1 can beans (or 1/2 cup dried black beans, cooked)
1 red onion (chopped)
1 1/2 tsp garlic powder
1 TB chili powder
3 TB spicy brown mustard
2 TB soy sauce
fresh ground pepper to taste
1/2 TB molasses
8-10 tortillas
canola spray
9″x13″ casserole dish
I’m a lazy cook, which is why the crockpot is my friend when it comes to beans. You can buy canned beans, but nothing tastes better than home-cooked beans, cooked low and slow in the crock pot. Also, they are a million times cheaper by the bag and create less waste.
As long as you do a bit of meal planning, crockpot cooking couldn’t be easier. You can either soak the beans or leave them on low heat overnight. Some beans take longer to cook than others, so just adjust your cooking time accordingly. I find that the “low and slow” method works best if you have at least 8 hours. So set the crockpot while you’re at work or while you’re sleeping, just don’t let the beans over cook or they can get mushy.
When your beans have about an hour left, then you can add salt to taste. Don’t add the salt at the beginning, or you will get tough tasting beans. This would be the time to throw your sweet potatoes in the oven. I set my oven at about 400 degree Fahrenheit, poke holes in the tops of the potatos, set them on a lidded pan, and go watch an episode of Desperate Housewives (I know, I’m pathetic:). Cooking time will depend on how big your sweet potatoes are. Sometimes they are skinny and long, and sometimes you get these huge, fat, monster potatoes as big as your head. If you don’t have a bunch of time to bake them, you can either choose smaller ones, or microwaving works too.
Now that your potatoes are done (you want them to be mushy, not hard), drain your beans. After this, everything is super quick and easy. Carefully scoop out the insides of the potatoes. I’ve burned myself many times doing this, but I’ve found the best way is to use one spoon to hold the potato and the other to grab out the orange stuff. Transfer this to a skillet; add the beans, soy sauce, chili powder, mustard, onion etc…Cook on medium heat until its warmed through.
Your oven should already be set to 400 degrees from cooking your potatoes. Start transferring your mixture into the tortillas. One tip, much sure not to over stuff the tortillas. Add the mixture to the bottom half, fold in the sides a bit, and then wrap it up tight. You should be able to fit 8 burritos into your 9″x13″ casserole dish. Make you lightly spray the bottom of the dish so that they don’t stick to it. Also, spray the tops of the burritos to keep them from burning. Bake uncovered in the over for about 20-30 minutes, or until they are slightly golden in color. I like to serve mine with hot sauce, but you can eat them as is or top with jalapenos and guacamole.
Now for the pictures!






What the heck is Seitan?

Posted on: January 24th, 2011 by admin 3 Comments

When most people hear the word seitan, instantly thoughts go to a demon with red horns. No, its not that…its actually a wheat mock meat that Buddhists have been eating in Asian for centuries. A lot of Asian supermarkets have it canned as “mock duck.” There are several different methods and ways you can prepare seitan. Even if you are an omnivore, I bet the taste of this will surprise and delight you. It even has the stringy, chewy texture of meat without the guilt, baggage, and dietary issues that come with eating it. A lot of people are steering away from wheat based foods because of the gluten-free craze that’s going around. Yes, its necessary for celiacs to maintain a gluten-free diet, but it won’t harm anyone else. Seitan actually contains a lot of healthy, low-fat protein and its way cheaper than buying meat if that’s what floats your boat.

One other ingredient you may not recognize is nutritional yeast. Its not the yeast you use to make your bread. Its a great source of vegetarian B12, and has a cheezy, nutty flavor. Its amazing in popcorn, sauces, and spreads. Red Star has a vegetarian support brand, I just use the nutritional yeast from my local health food store. Bob’s Red Mill also carries it, and most stores carry that brand (I live in Iowa and they have it here).

What you’ll need (I tweaked this recipe a bit from vegweb, here’s the main source: (
1 cup vital wheat gluten (I use bob’s red mill brand)
3 TB nutritional yeast
1 tsp fresh ground pepper
1 tsp thyme
1/2 tsp garlic powder
1/2 tsp paprika
1 TB canola oil or olive oil
1/2 cup vegetable broth
2 TB soy sauce

1. Mix the dry ingredients together.
2. In a separate bowl, combine the stock, oil, and soy sauce. Add to the dry ingredients and mix till you form dough
3. Knead the dough on a flat, clean surface (I like to use my cutting board).
4. Roll into a cylinder, and cut into whatever size pieces you’d like (thinner is better).
5. Bring a small saucepan to a boil, reduce heat to medium and simmer for about 15 minutes, stirring occasionally. You can serve the seitan like this, or you can saute in a bit of cooking oil to get the skins to crisp a bit. This will give you a meatier texture.

I used this seitan in my “steak” fajita recipe and worked really well. My husband said it was his favorite meal of the week. Fajitas are pretty versatile, but here’s a basic recipe if you want to try out the meal featured in the pictures.

Seitan pieces (recipe above)
3 peppers, chopped (you can use green, red, yellow)
2 jalapenos, diced
1 red onion, chopped
1 tsp garlic powder
1 TB chili powder
3/4 cup salsa
1 TB cayenne hot sauce
lots of course, fresh ground pepper (fine ground pepper doesn’t taste as good)
taco shells or tortillas

Saute the peppers, onions, jalapeno, red onion on medium heat for 5 minutes. Add in the spices: chili, garlic, and pepper. Pour in cayenne sauce and salsa. Mix in the seitan after they are golden. Serve on tortillas or slightly warmed taco shells (microwave about 15 seconds on high).

Who doesn’t love breakfast dinner, especially when its vegan!

Posted on: January 21st, 2011 by admin 1 Comment

Tonight we had breakfast dinner…don’t you guys just LOVE eating breakfast food, but who actually has energy to make it at the butt-crack of dawn? I made French Toast, using the recipe from The Vegan Brunch of Isa Chandra. You don’t need eggs to make french toast! The egg replacer for vegan french toast is cornstarch and it worked great! Its pretty much just soy milk, vanilla, cinnamon, ginger, and cornstarch whisked together and soaked into the bread. The trick is using stale bread or slightly toasting your bread at 300 degrees F. for 10 minutes. Also, take your time cooking on medium heat till each side is golden. Texas toast is vegan and works perfect for french toast! We topped with powdered sugar, frozen mixed berries, and maple syrup with a bit of Earth Balance margerine.

I also made tofu “scrambled eggs.” I chopped firm tofu into small cubes, then sauteed the tofu on medium heat with a bit of canola oil, nutritional yeast, curry powder, salt/pepper. They taste soo good, better and healthier than eggs in my humble opinion.

You can find this recipe and many more when you buy The Vegan Brunch!

How to make the PERFECT Veggie Burger!

Posted on: January 20th, 2011 by admin 6 Comments

I’ve experimented with MANY veggie burgers over the years…I’ve been a vegetarian for about 4 years, so I’m always on the quest to find a good one. While I enjoy Bocca and Morningstar burgers, they are just too expensive and over-processed to eat on a regular basis (and many contain eggs/dairy). I never had a problem letting go of meat when I went veg, but I would still get intense cravings for a cheeseburger every once in awhile.

I used to make black bean burgers with mashed potatoes, and while they were tasty, they would crumble and fall apart when I went to fry them, not to mention how they kept crumbling off of the hamburger bun. They also didn’t remind me at all of a burger. I’ve tried other recipes, but many recommend using an egg to bind ingredients, but that kinda defeats the whole idea of making a veggie burger in my opinion.

I ended up using the Black Bean Burger recipe from the Veganomicon cookbook, and it is by far my favorite! If you want to try out vegan food, Isa Chandra knows her stuff. She makes being vegan relatable, and she provides recipes for all of the comfort foods you enjoy. A lot of them taste better and have no saturated fats like animal based products do.

Rice Vegan Cheese melted well on the burgers and tastes great! Not 100% like cheese, but a nice alternative.

Most of the other ingredients are fairly typical of most recipes I’ve seen (black beans, onions, cumin, bread crumbs, chili powder, etc…) but the secret to why these burgers hold together is Vital Wheat Gluten. VWG is what vegans use to make mock meat otherwise known as seitan. It gets the stringy, chewy texture of meat when you prepare it as seitan by kneading it, and boiling it in vegetable broth. In this recipe, it makes an excellent binder along with bread crumbs. It holds together perfectly and makes the burger more chewy, which is the sensation I missed when I used to eat cheeseburgers.

As far as toppings go, the sky is the limit. You could grill up pineapple and make a tropical salsa chutney to put on top. Jalapenos are great when you want to add a spicy kick. You can even finely chop them and put them right in the burger mix. You can use creamy guacamole as a topping, my personal fave. I highly recommend checking out ALDI’s premade guacamole, its tasty and you get a lot for the price. Also, don’t forget the typical burger favorites: pickles, tomatoes, lettuce, and red onion.

Some basic tips for successful burger making:

  • Don’t over mash your beans. Just use a fork and its okay if there are few whole beans left. You want your burgers to have texture.
  • Finely dice any vegetables or herbs that you put in your burgers. If they aren’t chopped fine enough, your burgers won’t hold together.
  • Don’t put too many bread crumbs in…it will taste mushy and kinda blah if you put too many in.
  • Make sure to season your burgers well! You can even make asian, mexican, italian burgers depending on what you put into your mix.
  • Don’t cook on high heat…keep the heat on medium. Allow each side to cook 5 minutes and press down on the burgers with a spatula.
  • If you want to cut down on calories, put your olive oil in a spray bottle. Spray your patty, and when you flip spray the other side. This will reduce the amount of oil that the burger soaks up.
This is what the mixture looks like when its all kneaded up, before you make it into patties.
See how nicely they hold together? Make sure to cook them on medium heat for 5 minutes on each side!
Don’t forget to make fries to go with it!
This was epic on so many levels and its 100% vegan. Yay! Make sure to check ingredients on your buns to make sure they don’t contain any eggs or dairy. I used the grocery store brand of 100% whole wheat buns and they worked great.

Click here to see the actual recipe I used to make these burgers!