Spicy Vegan Veggie Burgers Recipes

SPICY MASALA VEGGIE BURGERS RECIPE BY TASTY

Spicy Masala Veggie Burgers Recipe by Tasty image

Here's what you need: red potatoes, large carrots, bell pepper, corn, edamame, oats, ginger, turmeric, garam masala, mustard seed, cayenne pepper, garlic, olive oil, salt, oil

Provided by Tasty

Categories Dinner

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 red potatoes, finely chopped
2 large carrots, finely chopped
½ bell pepper, finely chopped
½ cup corn
½ cup edamame
½ cup oats
½ teaspoon ginger
½ teaspoon turmeric
1 teaspoon garam masala
¼ teaspoon mustard seed
½ teaspoon cayenne pepper
2 cloves garlic
1 tablespoon olive oil
½ teaspoon salt
1 tablespoon oil

Steps:

Finely chop two red potatoes, and two large carrots. Sauté in a little oil for a few minutes.
Add the bell pepper, corn, and edamame. Continue to cook until the potatoes are soft.
In a food processor, grind the oats until they are a grainy powder.
Add the veggies, olive oil, and spices. Blend.
Shape the mixture into patties, and fry, grill, bake, or freeze them for later!
Serve with toppings of choice! (Topping in this video: Vegan mayo, mustard, ketchup, dill pickles, onion, lettuce, tomatoes, and avocado.)
Enjoy!

Nutrition Facts : Calories 163 calories, Carbohydrate 23 grams, Fat 6 grams, Fiber 3 grams, Protein 4 grams, Sugar 2 grams

SPICY (ALSO VEGAN VERSION) BLACK BEAN VEGGIE BURGERS

Spicy (Also Vegan Version) Black Bean Veggie Burgers image

I wanted to make my own to save money, to include Vegan version and to spice it up different ways. Can use Italian seasoning instead of spicy ingredients. Also, have made these burgers with pasta and spaghetti sauce.

Provided by June Marie

Categories One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 (15 ounce) can black beans, drained and rinsed
1/2 green pepper
1/2 onion
1 (1 lb) stir fry vegetables, can be used instead of green pepper and onion, thawed
3 garlic cloves, peeled
1 eggs or 1/4-3/8 cup Egg Beaters egg substitute
1 tablespoon ground flax seed (For Vegan egg substitute, simmered in 3 tablespoons water. Stir together until thick and gelatinous.)
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon hot sauce (can use chili pepper paste, Huy Fong Sambal Oelek)
1/2 cup breadcrumbs or 1/2 cup rolled oats
add additional 1/2 cup cooked brown rice, if needed

Steps:

Note:.
To keep them from falling apart. Use the food processor for the onion, garlic and pepper mixture and then strain juices through a fine strainer to remove any excess water. Put back in food processor. Rinse the black beans and dry them off before they go in the food processor.
Blend everything in the food processor, beginning with onions, peppers, and garlic, bread crumbs (or rolled oats), eggs (or flaxseed mixture) and spices and then the beans last. If mixture needs to be firmer, add cooked brown rice, mix by hand.
Note: put a little oil on your hands when shaping the patties to prevent sticking.
Divide mixture into four patties. (Can make them smaller, into 6 patties and serve them with a salsa dip or with a pasta dish.).
So patties are easier to handle: Freeze patties and grill them frozen.
For grilling: Preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. Place patties on foil, and grill about 8 minutes on each side.
For Oven Baking: Preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet. Place patties on cookie sheet, and bake about 10 minutes on each side.

Nutrition Facts : Calories 210.6, Fat 4.2, SaturatedFat 0.8, Cholesterol 52.9, Sodium 171.6, Carbohydrate 33.3, Fiber 9.3, Sugar 2.1, Protein 11.6

SPICY, LOW-FAT VEGGIE BURGERS (VEGAN, GLUTEN-FREE, SOY-FREE

Spicy, Low-Fat Veggie Burgers (Vegan, Gluten-Free, Soy-Free image

These flavorful patties are baked instead of fried! I modified this recipe from The Great American Detox Diet by Alex Jamieson. These burgers freeze well if individually wrapped. Reheat them in the microwave or oven or on the grill.

Provided by Prose

Categories Lentil

Time 40m

Yield 6 patties, 6 serving(s)

Number Of Ingredients 19

Ingredients

1/4 cup onion, grated
1/4 cup bell pepper, grated
1 1/2 cups cooked lentils (or 1 15-ounce can, drained)
1/2 cup flax seed, ground
1/2 cup almonds or 1/2 cup other nuts, crushed
2 tablespoons shredded carrots
2 tablespoons shredded celery (remove veins with a veggie peeler)
1 fresh jalapenos (optional) or 1 other hot pepper, finely minced (optional)
2 garlic cloves, crushed
2 tablespoons fresh parsley, chopped
1 teaspoon olive oil
1 teaspoon Braggs liquid aminos or 1 teaspoon soy sauce
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon chili powder
1/2 teaspoon curry powder
1/2 teaspoon fresh ground black pepper
1/4 teaspoon ground red pepper

Steps:

Preheat oven to 350 degrees F.
Squeeze grated onion and bell pepper in a paper towel to remove excess moisture.
Mash most of the lentils.
Combine all of the ingredients. Your hands are the best tool.
For best flavor, allow the ingredients to marry by letting the mixture sit, covered, at room temperature for an hour.
Use a 1/3- or 1/2-cup measuring cup to scoop the mixture. Pack tightly into cup then invert onto greased baking sheet for a total of 6 scoops, leaving lots of room in between. Smash each scoop into a patty shape using your hands or other flat surface.
Bake for 25 to 30 minutes, flipping halfway through. Be VERY CAREFUL when you flip them, as they are still rather delicate.
Serve with whole-grain buns and all the condiments.

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