If you are somewhat meh about veggie burgers, these are sure to perk up your palate. Highly flavoured dark patties and a smoky pepper sauce offer a feast for the eyes, plus body benefits courtesy of sky-high fibre levels.
Chilling the burger mixture in the fridge for about 1 hour can make it easier to form the patties.
Preheat oven broiler. Slice orange peppers in half lengthwise and discard seeds and stem. Arrange slices cut side down on baking sheet and brush with 1 tsp (5 mL) oil. Broil about 5 to 6 in (13 to 15 cm) from heat until skins are well charred, about 10 to 12 minutes. Transfer peppers to bowl, cover tightly, and let stand for 20 minutes. When cool enough to handle, remove skins from peppers. Place peppers in blender container along with yogurt, garlic, shallot, lemon juice, smoked paprika, salt, and pepper. Blend until smooth.
Place quinoa and 1 1/3 cups (325 mL) water in medium saucepan. Bring to a boil, reduce heat, and simmer, covered, for 15 minutes, or until grains are tender and liquid is absorbed. Remove from heat, let stand for 5 minutes, and then fluff with fork.
Heat 2 tsp (10 mL) oil in skillet over medium heat. Add mushrooms, shallots, and garlic; heat until softened, about 5 minutes. Place mushroom mixture, 1 cup (250 mL) beans, flax, mustard, cumin, and black pepper in food processor container and blend into a paste. Pulse in remaining beans, quinoa, sun-dried tomatoes, parsley, and goat cheese. With damp hands, form into 8 patties.
Heat 1 Tbsp (15 mL) oil in large skillet over medium heat. Heat patties until crisp on both sides, about 5 to 7 minutes per side. Serve patties topped with Sweet Pepper Sauce.
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!