Skip the drive-thru and turn to everyday pantry ingredients to make your very own plant-based, fast food-inspired burger. Vegans, vegetarians, and omnivores alike will find something to love at first bite, no matter how you top your patty. Swap the lab coat for an apron and cook up a batch of these crowd-pleasers tonight.
Per serving:
Preheat oven to 400 F (200 C). On large rimmed baking sheet, toss mushrooms, bread, sunflower seeds, beet, and garlic with oil, salt, and pepper. Spread mixture into even layer and roast for 30 to 35 minutes, until fragrant and mixture has browned. Cool to room temperature.
In food processor fitted with metal blade, blend black beans until smooth. Add cooled mushroom mixture to beans and pulse to incorporate. Add mayonnaise, water, tamari, vinegar, and flaxseed, and alternate between pulsing and blending, stopping to scrape down sides and bottom of food processor a couple of times, until mixture can be pressed between your palms and sticks together like raw ground meat. If mixture is too crumbly, add up to 2 Tbsp (30 mL) additional water, 1 Tbsp (15 mL) at a time until it sticks together easily.
Line clean, large rimmed baking sheet with parchment paper and scoop out burgers into approximately 1/2 cup (125 mL) portions. Form into burger patties about 1/2 in (1.25 cm) thick. Chill, uncovered, in refrigerator for 30 minutes.
Preheat oven to 350 F (180 C). After 30 minutes of chilling, transfer burgers to oven and bake for 15 to 20 minutes, until warmed through. Do not overbake, as they’re delicate and will crumble if left in the oven too long. Carefully slide burgers onto buns along with your favourite burger toppings and condiments, or enjoy a patty on top of a big green salad.
Tips:
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.