Veggie Burgers Ii Recipes
BEST EVER VEGGIE BURGER
Steps:
- Preheat oven to 325°. Spread beans evenly on a parchment-lined rimmed baking pan. Bake until beans start to split open, 6-8 minutes. , Meanwhile, in a large dry nonstick skillet over medium heat, cook and stir walnuts, cumin, fennel and smoked paprika until fragrant, 2-3 minutes. Remove from pan and cool. In the same skillet skillet, heat oil from sun-dried tomatoes over medium heat. Add carrot, shallot and sun-dried tomatoes; cook and stir until tender, about 5 minutes. Add garlic; cook 1 minute longer. Remove from the heat; cool slightly. , Transfer carrot mixture to a food processor. Add beans, walnut mixture, oats, chia seeds, soy sauce and garlic salt. Pulse until combined. Shape into four 4-in. patties., In the same skillet over medium heat, cook patties in olive oil until browned, 3-4 minutes on each side. If desired, baste with barbecue sauce and serve on buns with toppings of your choice.
Nutrition Facts : Calories 357 calories, Fat 28g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 479mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 7g fiber), Protein 9g protein.
VEGGIE BURGERS II
Make and share this Veggie Burgers II recipe from Food.com.
Provided by Wendys Kitchen
Categories Vegan
Time 20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Add lentils to pan of boiling water and cook uncovered for 10 minutes or until just tender; drain.
- Heat the oil in a pan and cook onion and garlic until softened. Add zucchini and carrot and cook for 2-3 minutes.
- Combine remaining ingredients except cubed breadcrumbs with cooked ingredients.
- Shape into patties and toss in cubed breadcrumbs.
- Heat oil in a frying pan and cook the lentil patties for approximately 1 to 2 minutes on both sides or until crisp and golden.
Nutrition Facts : Calories 275.3, Fat 9.7, SaturatedFat 1.5, Sodium 276, Carbohydrate 38.5, Fiber 5.9, Sugar 4.9, Protein 9.7
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