No-Fuss, No Recipe Veggie Burgers

The main ingredients are beans, oatmeal, onion, and ketchup.  Substitute beans with other vegetables or a combination of beans and veggies.  Substitute the oatmeal for another bread, cracker, or filler.  Substitute ketchup for tomato sauce, spaghetti sauce, or even plant-based milk.  Add any flavorings you like!

Here are a couple of my favorite combinations:

Using Black Beans:

Picture of ingredients for Black Bean Burgers

Black Beans, oatmeal, dried onions, Liquid Aminos, Ketchup, Nutritional Yeast, Liquid Smoke, and Cilantro, and Hemp Seeds go into making these Black Bean Burgers.

 

 

 

 

 

 

 

 

 

Picture of black bean mix in food processor

Mixed ingredients before cooking

 

Picture of Black Bean Burgers in Skillet

Black Bean Burgers w/Cilantro and Hemp Seeds

Using Pinto Beans:

Ingredients for Pinto Bean Burgers

Pinto Beans, Oatmeal, Walnuts, Shiracha, Garam Masala, Ketchup, Liquid Aminos, Nutritional Yeast

 

Picture showing burger mix in 1/3 c measuring cup

Use a 1/3 measuring cup to form perfect patties.

 

Pinto Bean Burgers cooking in skillet

Pinto Bean Burgers w/Garam Masala

No-Fuss, No Recipe Veggie Burgers
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4 burgers
 
Burgers take on a new look by taking out the meat. Add flavorings of your choosing, and substitute on the grains, veggies, nuts...to find your own signature taste!
Ingredients
  • 1 can (1½ c) beans, rinsed and drained
  • 1 c oatmeal
  • 1 handful dried onions
  • Big squirt of ketchup - probably around ¾ c
  • Nutritional yeast - 1-2T
  • Squirt of Liquid Aminos - probably around 1t
  • Liquid Smoke - probably around ½/t
  • Dried Cilantro - probably around 1t
  • Hemp Seeds - probably around 2T
Instructions
  1. Place all ingredients in a food processor and pulse until blended.
  2. Pack mixture into ⅓ c measuring cup.
  3. Remove from ⅓ c and make into patties.
  4. Cook in an electric skillet , coated with a light spray of oil (omit if oil-free, but use veggie broth and a good non-stick skillet) at 350 degrees until golden brown, turn and cook on other the side.

 

I Can’t Believe I’m Eating Parsnips

Parsnips look like white carrots, but the flavor is much different. A friend of mine told me to parboil them and then pan-roast with some spices. When I took one parsnip out of the bag, it smelled sweet to me. I immediately thought coriander.  But, deferred to the Internet and chose Lemon Pepper, Dill, and salt – about 1/2 t each.  I skipped the parboil, and started with a little Earth Balance and water to do the pan-roasting. The result was delicious!

With a few more parsnips in the bag, I think I’ll try coriander next. Stay tuned!

Friday Night Cabbage

I had some packaged “cole slaw” mix and some leftover rice for tonight. I started with a little oil in a pan and added about 1/2 t ground cumin and about 1″ grated fresh ginger. I added the package of cole slaw mix, about 1t smoked paprika and 1T ground coriander followed by about 1 t salt. After adding 1/4, I let it simmer for about 7 minutes. Then, I added another 1/4 c water and the leftover rice. Let it simmer about 3 minutes more until the rice was warmed. I served with wrapped in spinach and tomato basil tortilla wraps.

Wintery Mix with Cannellini Beans and Shawarma Spice

I miss the smell of Shawarma filling the house.  I thought I would try the Shawarma Spice Blend from the Minimalist Baker in a bean and veggie mix.

Wintery Mix with Cannellini Beans and Shawarma Spice
Author: 
Recipe type: Main
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1-2 cups rice
  • 1 15oz (425g) can Cannellini Beans, rinsed and drained
  • 1lb (454g) Wintry Mix frozen vegetables (cauliflower and broccoli)
  • 3 c water
  • 3t Better Than Bullion
  • 1t onion powder
  • 1t garlic powder
  • 1t Shawarma Spice Blend
  • 1 bay leaf
  • salt and pepper to taste
Instructions
  1. Cook rice by your favorite method. Using a 1:2 ration of rice:water.
  2. Combine all ingredients and bring to boil.
  3. Reduce heat to low, cover with lid, and simmer until rice is done.
  4. Remove bay leaf.
  5. Serve over rice or noodles in a bowl, or strain some of the liquid and serve in a pita or tortilla wrap.

 

New Year’s Eve Bean and Veggies with Rice

Since everyone had different plans for New Year’s Eve, I needed something that would be filling enough if that was all we ate, or it could be a starter for more food to be consumed at a New Year’s Eve  party.  This dish was a quick and easy hit.  I started rice in the Electric Pressure Cooker while I was preparing the other ingredients.

New Year's Eve Bean and Veggies with Rice
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Any beans and veggies can be substituted in this quick and easy dish. If you have a secret spice you like to use, give it a try!
Ingredients
  • 1-2 cups rice
  • 1 15oz (425g) can Pinto Beans, rinsed and drained
  • 1 14½ oz(411g) can Diced Bruschetta Tomatoes
  • ½ lb (227g) frozen vegetables (corn, peas, green beans, carrots)
  • 2 c water
  • 2t Better Than Bullion
  • 1t onion powder
  • 1t garlic powder
  • 1t curry powder
  • 1t pizza or italian seasoning
  • 1 bay leaf
  • salt and pepper to taste
Instructions
  1. Cook rice by your favorite method. Using a 1:2 ration of rice:water.
  2. Combine all ingredients and bring to boil.
  3. Reduce heat to low, cover with lid, and simmer until rice is done.
  4. Remove bay leaf.
  5. Serve over rice in a bowl.
Notes
I cooked the tomato/bean mixture as long as it took the rice to get done.