This meal is an incredible investment piece. Both the burgers and tomato jam freeze well, so you can heat and eat at a moment’s notice.
If packing this meal for lunch the next day, skip the bun and place two patties per person on a bed of arugula. Top with Roasted Tomato Jam and a little mayo on the side.
1 eggplant (about 1 1/2 lbs)
1 1/2 cups cooked short-grain brown rice, cold
1/3 cup tahini or almond butter
1 cup almond meal (almond flour)
2 garlic cloves, grated or minced
1/4 cup tamari almonds, chopped
2 Tbsp dried currants, chopped
1 Tbsp finely chopped fresh mint or 1 tsp dried mint
2 tsp lemon juice
28 oz can whole plum tomatoes
1 large sweet onion, peeled and sliced
2 garlic cloves, minced
2 Tbsp vegan butter or extra-virgin olive oil
1/4 cup balsamic vinegar
1/4 cup evaporated cane sugar
1/4 tsp salt
1/8 tsp ground cloves
8 whole grain or gluten-free buns, halved
1/4 cup vegan mayonnaise
2 cups baby arugula
In each delicious serving: 374 calories | 10 g protein | 20 g fat | 42 g carbs (15 g sugars, 7 g fiber) | 258 mg sodium
Preheat oven to 425 F.
On large rimmed baking sheet or glass or ceramic baking dish, place eggplant. Pierce in several spots with fork. Roast for 35 to 50 minutes, until eggplant has darkened and collapsed. When cool enough to handle, scrape out flesh into fine-mesh sieve (a touch of skin is fine), place over bowl and drain for 10 minutes. Discard eggplant juices or save for another use.
To large bowl, add drained eggplant and rice. Using your hands, squish together eggplant and rice until mixture is evenly blended. Switch to spatula or wooden spoon and mix in tahini or almond butter, almond meal and garlic, followed by almonds, currants, mint and lemon juice. Cover and refrigerate mixture to firm up a touch, at least 4 hours or up to 2 days.
Arrange oven racks to accommodate 2 trays. Preheat oven to 450 F. Line 2 large baking sheets with parchment paper and scoop out burger mixture (it will be slightly tacky and wet) to make 8 patties, evenly spacing on baking sheets. Bake for 10 minutes, remove baking sheets from oven and gently flip patties, being careful not to break them. Bake for 5 to 10 minutes longer, until both sides are golden brown and patties are firm. Cool if packing or storing in refrigerator for up to 4 days, or in freezer for up to 3 months.
Preheat oven to 400 F.
Drain as much liquid from canned tomatoes as possible and add whole tomatoes to large 13 x 9 x 2 inch baking pan or glass or ceramic casserole dish along with remaining jam ingredients. Put on an apron, then very slowly, using your hands, squish tomatoes until broken into small pieces (the slower the better, as the juices will go everywhere otherwise). Roast for 1 hour to 1 hour and 30 minutes, until mixture is thickened and bubbling. Cool and refrigerate airtight for up to 1 week, or freeze for up to 2 months.
Reheat burgers in oven on low heat until warmed through. Toast buns and spread bottoms and tops with mayonnaise. Add a burger patty to the bottom of each bun, followed by tomato jam and arugula. Top each bun with its top half.
This recipe is part of the Plant-based prep school collection.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.
Wait, isn’t mousse all about egg whites? Turns out, aquafaba––the viscous liquid left over after cooking chickpeas––fluffs up pretty well, too. And no, it doesn’t make the mousse taste like chickpeas. Plus, you don’t need to worry about using unpasteurized eggs, and it’s vegan-friendly. To reduce the sugar content, skip the praline and simply toast the pecans. Aquafaba FAQ Why is my aquafaba only whipping to soft peaks? Depending on your chickpeas, the aquafaba could whip to stiff peaks or quit at soft peaks with liquid below. If it doesn’t fully whip, scoop off the fluffiest foam on top and leave any liquid. The result will just be a more coconut-forward mousse. What do I do if my whipped coconut cream coagulates and bubbles when I add the aquafaba? Don’t worry! It’s not a bad thing. The cream will just be heavier and more textured (again, not bad), so make sure you use it as the base layer of the mousse so as not to weigh down the ethereal pear mixture on top. If you just want the light-as-air pear mousse layer, you can skip the coconut milk entirely and fold all the aquafaba into the pear purée.