Tag Archives: vegetarian recipes

How to Always Make the Perfect Veggie Burger (Plus One Easy Recipe!)

Regardless if you’re vegetarian or not, veggie burgers are the perfect main to accompany any side dish (especially french fries!). They can usually be made with pantry staples you already have on hand and are filled with whole ingredients. But, there is an art — or rather a science — to making a good veggie burger. You’ve likely eaten or made a veggie burger before that was too mushy or fell apart immediately after taking a bite. Or maybe it was too dry or completely bland and flavourless (read: cardboard patty). Veggie burgers require more thought than typical beef burgers, because you need to consider texture and flavour that much more. So we’re offering up tips to crafting the perfect patty, as well as one of our favourite recipes: The Southwest Burger! We also adore the Crunchy Sunshine Burger and Cashew Mushroom Slider.

Veggie Burger Rules

1. You Need a “Binder” and a “Dry” Component
● If you want a veggie burger that holds together, use binding agents like cooked grains (rice, quinoa, millet), eggs, flax eggs, bread crumbs, oats, flour or nut/seed flours like almond flour.
● The amount of grains or flour will depend on the recipe, but it’s usually anywhere from ¼ to 1 cup.

2. Any Bean Will Do
● Truly any bean you use will be great, whether it’s chickpeas, black beans, kidney beans, white beans, mung beans, lentils or a melange of beans.

Related: Dinners That Start With Frozen Veggies (But Don’t Taste Like It)

3. Choose the “Right” Veggies
● Water and excess moisture will drown your burger in mushy sorrows, so choose veggies that have a low water content, like sweet potatoes, carrots, parsnips, beets, broccoli or cauliflower.
● If you choose veggies like zucchini, grate them first, then squeeze out the excess water. This is a must!
● Or if using mushrooms, cook them first to release the moisture.
● It’s always good to start a veggie burger with onion and garlic as the flavour-base.

4. Make it Flavourful
● It’s really easy to wind up with a bland veggie burger. Beans don’t have a high fat content, like ground beef, which is where most of the flavour comes from in a traditional burger.
● It’s important to rely on flavour-bombs like:
– Spices (cumin, coriander, garam masala, curry powder, chili powder, paprika, smoked paprika, cayenne pepper, turmeric).
– Fresh herbs (cilantro, parsley, mint, dill, thyme, rosemary, basil).
– Nut or seed butters (tahini, almond butter, pumpkin seed butter).
– Condiments (balsamic vinegar, tamari, hot sauce, mustard). Tip: use these sparingly if liquid so you don’t add more moisture.
– Others (sun-dried tomatoes, olives, feta, nutritional yeast, roasted red pepper).

Related: 10 Veggie-Forward Grilled Skewers and Kebabs to Try This Summer

5. Resting and Cooking
●  Once shaped into patties, let the burgers rest in the fridge, if only for a few minutes, this will help them stick together.
● Most veggie burgers are not grill-able, because their texture is fragile. They may fall through the grates, so we recommend baking or pan-frying. If you desperately want to grill, bake them first then finish them on the BBQ once they’re a bit more solid.

6. Toppings
● Of course, toppings only add more flavour, crunch and excitement.
● Obvious ones are pickles, tomatoes, onions, lettuce, mustard and ketchup.
● Not as obvious ones are avocado, guacamole, BBQ sauce, cashew mayo, salsa, sprouts, sauerkraut and caramelized onions.

Related: 20 High-Protein Vegan Meals That Are Beyond Tasty

The Southwest Burger

Prep Time: 15 minutes
Rest Time: 25 minutes
Cook Time: 35 minutes
Total Time: 75 minutes
Servings: 4 burgers

Ingredients:

1 Tbsp ground flax
2 Tbsp water
½ yellow or red onion, roughly sliced (about ½ cup)
1 garlic clove
1 small sweet potato (about 1 cup chopped)
½ tsp sea salt
½ tsp cumin
¼ tsp chili powder
¼ tsp smoked paprika
¼ tsp granulated garlic
1 x 19 oz can kidney beans, drained and rinsed (or 2 cups cooked beans)
½ cup cooked brown rice
3 Tbsp oat flour
Olive oil for brushing the burgers

Directions:

1. Combine the ground flax with water to make a vegan “egg.” Let it sit while you prepare the rest of the ingredients so it congeals.

2. Using the S-blade of a food processor, run the onion through. Then move it to one side or take it out and squeeze it to release excess liquid. If there is liquid pooled in the food processor, gently pour it out without losing any onion.

3. Turn the processor back on and run the garlic and sweet potato through. Pulse it a few times until the sweet potato resembles little rice kernels.

4. Next, add the spices, beans, rice, oat flour and flax egg. Pulse until everything is combined. If you like a more “textured” burger, then you can leave some of the beans unprocessed and whole.

5. Line a baking sheet with parchment paper. Take out 4 equal parts of the burger mixture and shape them into 4 patties.

6. Place the uncooked burgers in the fridge for a minimum of 15 minutes. During this time, preheat the oven to 375°F.

7. Brush the tops of the burgers with olive oil and bake for 20 minutes, then flip, brush the other side with oil and bake for another 15 minutes.

8. Let them sit for 5 to 10 minutes so they can harden. Top with your favourite toppings.

Want more summertime recipes? These vegan sloppy Joe sliders and strawberry chia frozen yogurt pops will surely be a hit.

Spaghetti Puttanesca with Cauliflower is the Vegetarian Pasta to Beat

Spaghetti alla puttanesca is a classic Italian pasta dish that’s packed with the salty, umami flavours of capers, olives, tomatoes, Parmesan cheese and fresh herbs. For this spin on a staple, we add dimension with golden, lightly crispy roasted cauliflower and the sweetness of roasted tomatoes, making for a filling, delicious vegetarian main that’s simple, hearty and healthy. Enjoy!

Cauliflower Puttanesca

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Serves: 4 to 6

Ingredients:

4 cups (2 pints) halved cherry tomatoes
1 small cauliflower, cut into florets (about 4 cups)
¼ cup olive oil, divided
1 Tbsp balsamic vinegar
½ tsp salt
½ tsp pepper, divided
450g long pasta, such as spaghetti, bucatini or linguini
1 small onion, diced
3 cloves garlic, minced
3 tbsp tomato paste
¼ cup kalamata olives, chopped
2 Tbsp capers, drained and rinsed
½ cup chopped parsley
½ cup torn basil
½ cup shaved Parmesan

Directions:

1. Preheat oven to 450°F.
2. Place tomatoes on one half of a rimmed baking sheet, and the cauliflower on the other.
3. Whisk together 3 Tbsp oil, vinegar, salt and ¼ tsp pepper in a small bowl. Drizzle over vegetables; stir to coat (keeping the veggies separate will allow the cauliflower to crisp up when cooking despite the juicy tomatoes). Roast until cauliflower is golden and tender, about 25 minutes.

4. Cook pasta according to package directions in a large pot of generously salted water. Reserve ½ cup pasta water. Drain and set aside.
5. Heat remaining oil in a large skillet over medium heat. Add onion and garlic and cook until tender, about 6 to 8 minutes.
6. Add tomato paste and cook for 1 minute. Add cauliflower, tomatoes (and any juice), olives, capers, parsley, remaining pepper, pasta and pasta water; toss to coat.
7. Serve sprinkled with fresh basil and parmesan.

Craving more veg-friendly dinner ideas?  We’ve culled our 50 all-time best vegetarian recipes and 20 satisfying vegetarian casseroles.

This Loaded Hummus is Changing the Dip Game for Good

Carrots and hummus are a classic snack, but why not turn everyone’s favourite Middle Eastern dip into a meal!  We’ve loaded up our creamy hummus with the works to bring you an inspired meal that is visually stunning and devour-worthy.  This is a party and crowd-pleasing kind of dish, but it can also double as a simple weeknight dinner.  We’ve kept it vegetarian, but feel free to get creative and top it with homemade chicken shawarma, if you fancy.  Serve with warmed pita and thoroughly enjoy every bite.

Loaded Hummus Recipe

Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 90 minutes
Servings: 4-6

Ingredients:

Hummus:
3 cups cooked chickpeas
3/4 cup tahini
2 garlic cloves
1/3 cup lemon juice
3/4 tsp sea salt
1/2 cup cold water

Hard Boiled Eggs:
4 eggs
Water

Tabouli Salad:
2 cups loosely packed parsley leaves, chopped finely
1 cup quartered cherry tomatoes
1 1/2 cups diced cucumber
2 stalks of green onions, sliced finely
1/2 lemon, juiced
Pinch of sea salt and pepper

Roasted Veggies:
1/2 cauliflower head, chopped into large florets
2 carrots, peeled and sliced in thick matchsticks, about 2 inches in length
2-3 Tbsp extra virgin olive oil
1/2 tsp granulated garlic powder
1/4 tsp sea salt and pinch of pepper

Steamy Beets:
3 beets, peeled and sliced into wedges
2 Tbsp apple cider vinegar
1/4 tsp sea salt and pinch of pepper

Additional Toppings:
1/2 cup Kalamata olives, pitted and halved
1/4 cup feta, crumbled
2 Tbsp pine nuts, toasted
1 Tbsp extra virgin olive oil, drizzled on top
1/2 tsp za’atar, sprinkled on top

Pita of choice to serve, warmed or toasted

Directions:

Hummus:
1. Place chickpeas, tahini, garlic, lemon juice, sea salt in the food processor and blitz until pureed.
2. While the food processor is still running, gradually add water, about 2 Tbsp at a time, until a really creamy consistency starts to form.
3. If you would like your hummus to be even creamier, add more water.

Hard Boiled Eggs:
1. Place the eggs in a small pot and cover them fully with water, bring to a boil and continue the rolling boil for 1 minute.
2. Remove from the heat, cover the pot and let sit for 12 minutes.
3. Run the eggs under cold water and let cool completely before peeling.
4. Once peeled, slice two eggs into wedges and the other two into thick one-inch circles.

Tabouli Salad:
1. Prep all of the veggies and mix together in a bowl, pour lemon juice over and season with sea salt and pepper. Stir to fully combine.

Roasted Veggies:
1. Preheat the oven to 400ºF . Prep the veggies, place them in a bowl, add in olive oil, granulated garlic powder, sea salt and pepper. Mix to combine.
2. Arrange the veggies on baking sheets lined with parchment paper. Don’t overcrowd the sheets, to ensure the veggies get nice and crisp.
3. Roast in the oven for 30 minutes until the veggies brown slightly.

*The world is your oyster here, so feel free to also roast up eggplant, zucchini, red pepper and mushrooms, if you desire.

Steamy Beets:
1. Prep the beets and place them into a pot, add enough water so the beets are slightly covered but not submerged, turn the heat to medium-low. Cover the pot and allow to steam for 15 minutes, until tender.
2. Pour apple cider vinegar over the beets and season with sea salt and pepper.

Assembly:
1. Once the hummus is ready, spoon it onto a platter or in a large bowl.
2. You can get as creative as you like here. You can assemble the toppings in layers, first with the roasted veggies, then the steamy beets, the tabouli on top of that, the hard-boiled eggs and then the additional toppings. You can also place each topping in little piles, rather than mixed together. We personally love getting a bite of all the ingredients, so we prefer to assemble in layers.
3. Serve with warmed pita and enjoy!

Craving more delicious good-for-you recipes? Here are 25 Healthy Weeknight Meals When You Have No Time.