Recipe Courtesy of Hilary’sHilary’s Veggie Chili is a delicious twist on traditional chili. Adzuki Bean Burgers, sweet potato, onions, and maple syrup are combined with other ingredients to make this wonderful, hearty meal.
This is a hearty veggie burger with some southwest flair. Quinoa and black beans are full of delicious non-meat protein, and cayenne pepper lends some heat. Because the burgers are filled with so much good stuff, they’re best baked, not grilled.
What’s perfect for one person may not be for another, but trust me when I say you will think this veggie burger is as near to perfect as one can get. It’s hearty, mild in flavor, and rich — a fantastic mimic of a beef burger. I don’t care for spicy veggie burgers or overly flavorful ones, because I think the most important characteristic is a moist, meaty texture, which the mushrooms and grapeseed oil help achieve. I sometimes like to make my own bread crumbs using a local organic sourdough bread. I just let it sit on the counter to dry out a bit, and then pulse it into fine crumbs.These burgers are great served with the usual bun, lettuce, tomato, red onion, and condiments. I have also baked this in a bread pan for a homemade meat loaf, and served it with garlic and thyme mashed potatoes.In Pure Food: Eat Clean with Seasonal, Plant-Based Recipes Veronica Bosgraaf shares her easy vegetarian recipes — many of which are vegan and gluten-free, too — and tips for "cleaning" one's kitchen and lifestyle, from removing processed foods from the shopping cart at the supermarket to getting rid of chemical cleaners. Organized by month of the year, the recipes make use of whole grains, fresh produce, and other unprocessed ingredients, steering clear of refined sugar and grains and hydrogenated fats. Pure Food shows the simple steps busy home cooks can take to make their cooking more healthful—and delicious.
Looking for a healthier burger? Something fun for a Super Bowl party? Something for a meatless meal? Look no further! Filled with colorful veggies and black beans, you'll definitely get your fill of fiber, nutrients, crunch and flavor with these burgers. They're baked (but not dry!) to eliminate excess oil.
Prepping this meatless burger -- with all its veggies -- will have your workspace looking and smelling like springtime! The nice thing about this recipe is that you can substitute your favorite vegetables, beans and even spices, which I did.
I made Corn Salsa as a topping for the burgers (goes great with chips, too!), but top them with whatever is your favorite — cheese, avocado, lettuce, mustard… again, that’s the beauty of these burgers!
These burgers can be frozen (once cooled) for the week ahead or serve them up right away! I recommend making the Corn Salsa first, and refrigerating it for about an hour to let the flavors mix together before serving it.
While all veggie burgers are great alternatives as far as cows are concerned, some pack tons of fat and calories. These barbecue-ready picks, however, boast the protein of beef burgers without the fat, plus a boost of fiber, if you don't have the time to make your own.
1. Morningstar Spicy Black Bean Burgers
Nutrition: 120 calories, 11 g protein, 4 g fat
Have water on hand for these fiery burgers.
2. Amy’s All-American Veggie Burger (vegan)
Nutrition: 140 calories, 13 g protein, 3.5 g fat
Redefine the "all-American" meaty barbeque.
3. Gardein Ultimate Beefless Burger
Nutrition: 130 calories, 17 g protein, 5 g fat
This burger is "beefed up" with textured vegetable protein.
4. Boca Cheeseburger
Nutrition: 100 calories, 13 g protein, 4.5 g fat
Cheesy goodness without all the fat.
5. Dr. Praeger’s Meatless All-American Burger
Nutrition: 130 calories, 15 g protein, 4 g fat
This burger holds up great on the grill.
— Nancy Ryerson, HellaWella
Burgers don't always have to be about meat, and this recipe from Feed Me Phoebe proves that zucchini, lentils, and a few spices can make a delicious — and vegetarian — burger.
Click here to see 10 Great Zucchini Recipes to Make with Your Bounty.