Deliciously vegan and gluten free…..just in time for your 4th of July celebration! Serve with a great salad and your favorite vegan toppings and condiments. Yum!
This recipe makes many burgers, so you can cook some today and freeze some for later this week.
Plus this is a very fun and entertaining video that shows us how to think outside the normal grilling box and making some healthy and delicious, homemade, vegan veggie burgers with Mr. Kate!
A Summer grilling tutorial from drab to fab! (Watch for part 2 tomorrow).
Happy 4th of July!
2 celery stalks (chopped)
1 onion chopped
2 carrots chopped
1 jalapeno chopped (optional)
½ cup pinto beans
½ cup black beans
½ cup kidney beans
1 ½ cup quick oats
10 oz. cooked rice (or 1 package of pre-cooked frozen rice from Trader Joe’s)
17 ounce cooked lentils (or 1 package of pre-cooked lentils from Trader Joe’s)
4 cloves garlic, minced
2 tbsp. olive oil
2 tbsp. soy sauce
2 tbsp. ketchup
2 tbsp. mustard
2 tbsp. Smokey seasoning
2 tbsp. black pepper
1 tbsp. cornstarch
Prep all ingredients. Cook the rice and lentils unless you are using pre-cooked. Chop the veggies.
Add the chopped veggies to a bowl.
Add the beans, rice, and the rest of the ingredients
Blend in the food processor; mince fine
Form into patties (whatever size you prefer)
Freeze any you are not using today, placing waxed paper between each patty
Grill or cook in the oven or skillet.
Want to print the recipe? Download here.
PS Watch for the recipe for the summer squash kabobs tomorrow (part 2).
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