Carrotnutbeanburger Recipes

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CARROT/NUT/BEAN BURGER



Carrot/nut/bean burger image

My adaptation of one in Vegetarian Planet by Didi Emmons. I like the colour and hearty flavour of this. It's a really satisfying substitute for meat in a burger. You may use canned beans which cuts down on production time.

Provided by rangapeach

Categories     Rice

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

2 -4 tablespoons corn oil or 2 -4 tablespoons safflower oil
1 small onion, minced
2 -3 cloves garlic, minced
1 teaspoon coriander powder
1/2 teaspoon ground cumin
4 medium carrots, grated
1/4 cup pumpkin seeds or 1/4 cup your favourite nuts, chopped.
1 cup black beans or 1 cup adzuki beans
1 cup cooked brown rice or 1 cup wild rice
1 cup chopped button mushrooms or 1 cup small-diced firm tofu
1/2 teaspoon salt or 2 tablespoons miso
3 tablespoons flat leaf parsley, chopped
unbleached flour (for dredging)

Steps:

  • Saute onions and garlic in 1 tablespoon oil over medium heat until translucent.
  • Do not brown.
  • Add coriander and cumin and cook 2 more minutes.
  • If using mushrooms, add and saute 5 minutes more.
  • Put the onion, mushroom,spice mixture in a large bowl and add the grated carrots, nuts, parsley, salt (or miso) and pepper.
  • Process the rice and beans until pureed.
  • Add to the bowl.
  • If using tofu, add to the bowl now.
  • Mix the works gently with your hands (yes, your hands) to distribute the ingredients evenly.
  • Don't pound or mush.
  • Dust your hands well with flour and form the mix into six generous patties, squeezing firmly.
  • In a large iron skillet, heat the rest of the oil on medium.
  • Without crowding them, cook the patties for 4 minutes on each side or until deep golden brown.
  • Serve immediately.

BARBEQUE CARROTS



Barbeque Carrots image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 6

1 pound baby carrots
1 teaspoon dried thyme
2 teaspoons sweet orange marmalade
1/4 cup honey
1 cup BBQ sauce
1/4 cup butter, melted

Steps:

  • Preheat oven to 400 degrees F.
  • Mix all ingredients in a large bowl and toss until the carrots are well coated. Transfer mixture to large rimmed baking sheet, spreading carrots evenly. Bake until brown and tender, stirring occasionally,

HONEY-GLAZED CARROTS AND GREEN BEANS



Honey-Glazed Carrots and Green Beans image

Provided by Food Network Kitchen

Categories     side-dish

Number Of Ingredients 0

Steps:

  • Cook 2 cups each chopped carrots and green beans in a medium pot of boiling salted water until just tender, about 3 minutes. Drain, then return the vegetables to the pot with 2 tablespoons butter, 1 tablespoon honey and the zest of 1/2 lemon; season with salt. Cook, stirring, over medium heat, 1 minute.

CARROT RICE NUT BURGER



Carrot Rice Nut Burger image

This is a wonderful alternative to hamburgers. Use organic ingredients! There is a difference.

Provided by Allrecipes Member

Categories     Veggie Burgers

Time 2h30m

Yield 20

Number Of Ingredients 8

3 cups uncooked brown rice
6 cups water
1 cup toasted cashews
1 pound toasted unsalted sunflower seeds
1 sweet onion, chopped
6 carrots, chopped
1 tablespoon extra virgin olive oil
salt to taste

Steps:

  • In a large pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.
  • Preheat the grill for high heat.
  • Using a food processor, grind the toasted cashews and sunflower seeds to a fine meal. Transfer to a large bowl. Pulse the onion and carrots in the food processor until finely shredded, and mix with the ground nuts. Place the cooked rice and olive oil in the food processor, and pulse until smooth. Mix into the bowl. Season with salt. Form the mixture into patties.
  • Oil the grill grate. Grill the patties 6 to 8 minutes on each side, until nicely browned.

Nutrition Facts : Calories 269.8 calories, Carbohydrate 26.3 g, Fat 16.2 g, Fiber 4.2 g, Protein 7.7 g, SaturatedFat 1.9 g, Sodium 53.1 mg, Sugar 2.6 g

CARROT AND BEAN BURGER



Carrot and Bean Burger image

Flavourful, carrot and bean burgers whichvmake a great lunch dish and they are freezable.

Provided by kiixi

Time 40m

Yield Makes Pieces

Number Of Ingredients 0

Steps:

  • In a large pan, heat the oil and then add the onion. Saute for 2 mins. Add the garlic, carrots, cumin and coriander and stir for a further 1 minute. Pour in the stock, season well and bring to the boil. Cover and simmer for 10-15 mins or until the carrots are tender. Leave to cool.
  • Drain the carrots and mash them until lump free. Add the drained beans and mash again until a rough mash is formed. Stir in the breadcrumbs and coriander or mint. Mix well and season to taste and leave to cool.
  • Divide the mixture into six. Using wet hands, shape each piece into a burger approx 2.5cm/1in thick. The burgers can be chilled at this point if you are not serving them immediately. (Place the burgers on a paper lined baking tray and freeze until solid. Wrap in bags then freeze for up to 3 months. Thaw in a single layer on a baking tray before cooking.)
  • Preheat the oven to 220C/Fan200C and put a large baking sheet in to preheat.
  • Spray or brush a little oil on both sides of the burgers, place onto the hot baking sheet and bake in the preheated oven for 20-25 mins or until a pale golden colour.

CARROT RICE NUT BURGER



Carrot Rice Nut Burger image

This is a wonderful alternative to hamburgers. Use organic ingredients! There is a difference.

Provided by Allrecipes Member

Categories     Veggie Burgers

Time 2h30m

Yield 20

Number Of Ingredients 8

3 cups uncooked brown rice
6 cups water
1 cup toasted cashews
1 pound toasted unsalted sunflower seeds
1 sweet onion, chopped
6 carrots, chopped
1 tablespoon extra virgin olive oil
salt to taste

Steps:

  • In a large pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.
  • Preheat the grill for high heat.
  • Using a food processor, grind the toasted cashews and sunflower seeds to a fine meal. Transfer to a large bowl. Pulse the onion and carrots in the food processor until finely shredded, and mix with the ground nuts. Place the cooked rice and olive oil in the food processor, and pulse until smooth. Mix into the bowl. Season with salt. Form the mixture into patties.
  • Oil the grill grate. Grill the patties 6 to 8 minutes on each side, until nicely browned.

Nutrition Facts : Calories 269.8 calories, Carbohydrate 26.3 g, Fat 16.2 g, Fiber 4.2 g, Protein 7.7 g, SaturatedFat 1.9 g, Sodium 53.1 mg, Sugar 2.6 g

EASY BUTTERED GREEN BEANS AND CARROT STICKS



Easy Buttered Green Beans and Carrot Sticks image

This is easy to make and the perfect veggie side dish to compliment your holiday table, and the combination of colours is very pretty! This recipe will serve around 6-8 people but it can be doubled. The beans and carrot sticks can be boiled hours in advance, just leave them in the ice water in the fridge until ready to saute in butter. I most always sprinkle with sliced toasted almonds, or even peanuts when serving this at my table, but that is optional.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 27m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 lbs green beans, ends trimmed
10 ounces carrots, peeled (cut into matchstick strips)
3 -4 tablespoons butter
2 -3 tablespoons olive oil
salt and black pepper
chopped nuts (optional)

Steps:

  • Cook the green beans in a pot of boiling salted water until crisp-tender (about 5-6 minutes).
  • Transfer beans to a bowl of ice water using a slotted spoon (do not discard the water).
  • Boil the carrot sticks in the same water until crisp-tender (about 1 minute) then transfer to the same bowl of ice water with the beans.
  • Place the beans and carrots on a paper towel and pat them dry.
  • Up to this point you can refrigerate until ready to saute them.
  • In a large skillet or a medium pot melt the butter with oil.
  • Add in the beans and carrot sticks; toss until hot (about 2 minutes).
  • Season with salt and pepper.
  • Transfer to a large serving bowl and sprinkle with nuts if desired.
  • Delicious!

Nutrition Facts : Calories 156.9, Fat 10.7, SaturatedFat 4.4, Cholesterol 15.3, Sodium 92.5, Carbohydrate 15.1, Fiber 5.4, Sugar 7.2, Protein 3.3

GLAZED CARROTS AND GREEN BEANS



Glazed Carrots and Green Beans image

This simple dish is always a big hit, even with non-vegetable lovers. I've substituted frozen green beans for fresh, omitting the blanching process, and it still tastes great.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 7

6 cups water
1/2 pound fresh baby carrots
1/2 pound fresh green beans, trimmed
1/2 cup chicken broth
1 tablespoon butter
1 teaspoon sugar
Salt and pepper to taste

Steps:

  • In a large saucepan, bring water to a boil. Add carrots; cover and cook for 1 minute. Add beans; cover and cook 2 minutes longer. Drain and immediately place vegetables in ice water. Drain and pat dry. , Place the vegetables in a large skillet; add broth and butter. Bring to a boil; cook, uncovered, for 2-3 minutes or until liquid is reduced to about 2 teaspoons. Add the sugar, salt and pepper; cook and stir for 1 minute.

Nutrition Facts :

WHITE BEANS WITH CARROTS AND ROASTED GARLIC



White Beans With Carrots and Roasted Garlic image

Provided by Molly O'Neill

Categories     one pot, side dish

Time 1h25m

Yield Four servings

Number Of Ingredients 11

1 teaspoon olive oil
1 small onion, peeled and finely chopped
2 cloves garlic, peeled and minced
1 cup Great Northern beans, soaked overnight and drained
7 cups water
1 large sprig fresh rosemary
2 large sprigs fresh thyme
1 1/2 cups carrots, peeled and cut into 1/2-inch cubes
8 cloves roasted garlic, peeled
1 teaspoon salt, plus more to taste
Freshly ground pepper to taste

Steps:

  • Heat the oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Stir in the beans and water and bring to a boil. Reduce the heat so the liquid simmers. Add the rosemary and thyme. Simmer for 40 minutes.
  • Stir the carrots and roasted garlic cloves into the beans and continue cooking until the beans and the carrots are soft, about 30 minutes longer. Drain the beans and remove the herb stems. Season with the salt and pepper to taste. Divide among 4 plates and serve.

Nutrition Facts : @context http, Calories 130, UnsaturatedFat 1 gram, Carbohydrate 24 grams, Fat 2 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 875 milligrams, Sugar 4 grams

BEAN & CARROT PATTIES



Bean & Carrot Patties image

Preparation time: 15 mins + cooling time Cooking time: 35-40 mins Serves 6 Per serving: 169 calories, 4.1g fat, 0.5g saturates, 1.32g salt Counts as two of your 5-A-DAY For more delicious recipe check out www.britishcarrots.co.uk

Provided by mustardcomm

Time 35m

Yield Serves 6

Number Of Ingredients 20

1 onion, finely chopped
15ml/1 tbsp vegetable oil
2 cloves garlic, crushed
450g/1lb carrots, trimmed, washed and roughly chopped
5ml/1tsp ground cumin
5ml/1tsp ground coriander
200ml/7floz vegetable stock
salt and freshly ground black pepper
1 (400g) can mixed or red kidney beans, drained
75g/3oz fresh wholewheat breadcrumbs
45ml/3tbsp chopped fresh coriander
a little spray olive oil or olive oil to brush
rolls and salad leaves to serve
Guilt-free Slaw
225g/8oz white cabbage, stalk removed
225g/8oz carrots, washed
half a small onion, finely chopped
60ml/4tbsp virtually fat free mayonnaise
60ml/4tbsp low fat natural yogurt
10ml/2tsp Dijon mustard

Steps:

  • Heat the oil in a large pan, add the onion and saute for 2 mins. Add the garlic, carrots, cumin and coriander and stir for 1 minute. Pour in the stock, season well and bring to the boil. Cover and simmer for 10-15 mins or until the carrots are tender. Leave to cool.
  • Drain the liquid from the carrots. Then use a potato masher to mash them until lump free. Add the drained beans and mash again until a rough mash is formed. Stir in the breadcrumbs and coriander. Mix well and adjust the seasoning to taste.
  • When cold, divide the mixture into six then use wet hands to shape each piece into a round pattie about 2.5cm/1in thick. The patties can be chilled at this point if you’re not serving them straight away.
  • Preheat the oven to 220oC/Fan200oC/425oF/Gas Mark 7 and put a large baking sheet in to preheat. Spray or brush a little oil on both sides of the patties then place them on the hot baking sheet. Bake for 20-25 mins or until pale golden.
  • To make the coleslaw, finely shred the cabbage, coarsely grate the carrots and mix together in a large bowl with the onion. Add the mayonnaise, yogurt and mustard and mix thoroughly. Chill until required. If liked serve patties in a toasted bun with the coleslaw.

CARROT & CHICKPEA VEGGIE BURGER RECIPE BY TASTY



Carrot & Chickpea Veggie Burger Recipe by Tasty image

Here's what you need: chickpeas, oats, shredded carrot, red onion, egg, salt, pepper, garlic powder, olive oil, lemon, olive oil, whole wheat burger bun, tomato, butter lettuce, red onion, avocado, mustard

Provided by Claire Nolan

Categories     Dinner

Yield 6 burgers

Number Of Ingredients 17

15.5 oz chickpeas, drained & rinsed
1 ½ cups oats
½ cup shredded carrot
½ cup red onion, diced
1 egg
1 teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
1 teaspoon olive oil
½ lemon, juiced
1 tablespoon olive oil
whole wheat burger bun
tomato
1 head butter lettuce
red onion
avocado
mustard, to taste

Steps:

  • In a food processor, combine chickpeas, oats, carrots, red onion, egg, salt, pepper, garlic powder, and olive oil. Blend just until combined.
  • Add lemon juice and blend again until well-combined.
  • Scoop out a handful of the mixture and form into patties.
  • Heat a tablespoon of olive oil over medium-high heat.
  • Cook the patty 4-5 minutes on each side, or until golden brown.
  • Assemble with your favorite burger toppings.
  • Enjoy!

Nutrition Facts : Calories 271 calories, Carbohydrate 40 grams, Fat 7 grams, Fiber 9 grams, Protein 11 grams, Sugar 5 grams

SWEET-SOUR BEANS AND CARROTS



Sweet-Sour Beans and Carrots image

I love German food, so I tried out the recipe for this on my family and they really like it. I like to serve this side dish with German noodles and pork cutlets or a roast.-Sherry DeHaann, Hays, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 8

2 cups sliced carrots
4 cups frozen cut green beans
4 bacon strips, diced
2 medium onions, finely chopped
2 medium tart apples, peeled and diced
1/4 cup cider vinegar
2 tablespoons sugar
1 teaspoon salt

Steps:

  • Place carrots in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 4 minutes. Stir in beans. Return to a boil. Cook mixture 5-6 minutes longer or until the beans and carrots are tender. Drain., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Saute onions in drippings until tender. add the apples, vinegar, sugar and salt; mix well. Cover and cook until apples are tender, about 2 minutes. Stir in the bean mixture; heat through. Sprinkle with bacon.

Nutrition Facts :

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