Veggie Burgers (Vegan, Oil-free, Sugar-free, Whole Foods)

Whole Food Vegan Burger

     I was never a big fan of veggie burger when I was a vegetarian. To me, they were bland, chunky, and didn't pair well with the toppings I loved so much. To be fair, plant-based burgers have improved SO MUCH in the past few years. It's mind blowing. Some of them have even tricked non-vegans into thinking they're eating meat. 

     This, however, is a recipe for a veggie burger, not a mock meat burger. So for those of you who love veggies, or perhaps need to eat more of them and need to sneak them in somehow, this recipe is for you. It's likely the healthiest burger you will ever consume in your lifetime. 

     This recipe is both delicious and extremely healthy. It's made with almost all whole food, plant based ingredients. There's no oil, sugar, or wheat flour. Just healthy plant foods! 

(Double decker with mashed avocado, spinach, daiya cheddar, and tomato sauce)

Ingredients:

2 cups of chopped mushrooms

1 can of red kidney beans 

1/2 of a green bell pepper

1/2 of a red onion

1/2 of a carrot, finely chopped or shredded

2 cloves of garlic 

4 tbsp of nutritional yeast

3 tbsp of coconut aminos or soy sauce

2 tbsp of tahini

2 large handfuls of kale or spinach

1 tsp of paprika

A dash of cloves

A dash of cumin 

2 cups of oats, blended into a flour

(Vegetable mixture in the pan)

Instructions:

1. Blend the oats in a blender or food processor to make a flour. Place ~3/4 of the flour into a medium sized mixing bowl. 

2. Place all other ingredients into a pan on medium-high heat and cook until the veggies are soft. This takes ~8 minutes. 

3. Let the mixture cool and then place into the blender or food processor to make a "paste" or pulse to combine if you want your burgers with chunks of vegetables in them. 

4. Combine the vegetable mix and oat flour and mix well. Add the reserved flour slowly until you get a mouldable consistency. 

5. Line a baking sheet with parchment paper, and make 6-8 patties. Bake for 15-20 minutes at 375 degrees F. 

(Vegetable mixture partially combined in the food processor)

These burgers pair well with almost anything. You can pop a slice of daiya cheese (provolone is my fscourite) on top while they're baking, or cover them in A1, barbecue sauce, vegan bacon, vegan mayo or ranch. 

If you're a health nut like me though, the best combo is avocado slices or guacamole, some tomato slices, fresh greens, a bit of tomato paste, and hummus. Yes, hummus. Trust me. 

(Layered with kale, roasted cherry tomatoes, daiya cheddar, and ketchup)

(Layered with kale, daiya provolone, sliced tomatoes, and homemade tempeh bacon)

I prefer to put them on a whole wheat bun, but they're also amazing in tortilla or lettuce wraps. 

Go crazy!

******************************************************

If you make this recipe, make sure to tag me on instagram at @ThatPiperGirll

I believe that healthy, plant-based recipes should be available to ALL people, and that's why I started a blog instead of releasing a recipe book, which was highly requested among my Facebook friends and Instagram followers. If you do want to support me, you can make monthly or one time donations on my Patreon account. I thank you in advance for your support!