Veggie Burger Archives - Strength and Sunshine

Spicy Vegan Celeriac Pinto Bean Burgers (Gluten-Free, Allergy-Free)

May 16, 2018 by Rebecca @ Strength and Sunshine 34 Comments

A hearty meatless burger that will please even the biggest meat-eater! Spicy Vegan Celeriac Pinto Bean Burgers that are gluten-free, top 8 allergy-free, freezable, and won’t fall apart! Loaded with smokey chipotle flavor, this healthy veggie burger recipe well be a star at the dinner table!

With Memorial Day and the impending summer just around the corner, it’s time to break out ALL the burger recipes! But veggie and bean burgers are not just a summer staple for the meatless vegan eaters, but an essential year-round in this Strength and Sunshine house. My freezer is never without a batch of individually wrapped veggie burgers that I can simply grab from the freezer, pop in the microwave for less than 2 minutes, and have my main dish ready to go!Read More

Pad Thai Broccoli Burgers

March 9, 2016 by Rebecca @ Strength and Sunshine 144 Comments

The flavors of Pad Thai packed into the ultimate bean and broccoli burger! Gluten-free, vegan, Pad Thai Broccoli Burgers are a perfect dinner recipe to satisfy even your carnivorous friends!

Who doesn’t love a veggie burger? And I’m talking BURGER. Not one of those sad, fall-apart messes and sad excuses for a meatless patty. None of that here. I want my veggie burgers veggie-packed, full of flavor and texture, hearty, but also “light”. I mean, how could you ever expect to convert a meat eater to eating and enjoying a veggie burger if it just does not live up to any type of standard? You won’t and then they’ll just become biased and assume all meatless patties are sad fails (which is far from the case)!

You won’t have to worry with these burgers. They will satisfy just about anyone. You know why? They are FLAVOR BOMBS! I don’ t think you could pack anymore explosive Thai flavor into these burgers. I’m talking the ultimate Pad Thai, but in an easy “portable” pattie package, if you will. Chickpeas, broccoli, lime, peanut flour, cilantro, lemongrass, and other spices. Pad Thai is all about the peanuts in my opinion and you get that here! By using peanut flour, you’re keeping these grain-free and lower in calories and fat as well so you get that “light” factor I was talking about.

When I think of Thai food, I think of ultra-fresh and light. Like a summer sunshine day! Maybe that’s just me? Apparently Thai food and East Asian cuisines are going to be a “2016 foodie trend”. I’m all for it! No complaints here! This trend mostly refers to “bowls” and noodles, but I’m thinking burgers will fit just fine as well! Burgers inspired by the iconic noodle dish, it just works!

Thailand is such a beautiful place, its cuisine deserves to be spread throughout the world. The land of coconut, rice noodles, and lemongrass? Heck yea! To bad I don’t see myself getting there anytime in the foreseeable future. I mean, I’ve never even left the East Coast, let alone have enough money to take a 20-something hour plane trip. When things like that happen, we just make the food of our destination, close our eyes, and pretend.

Maybe my next task should just be to find a Thai restaurant to eat at? Ha, I mean, I haven’t even made it that far! But that’s not really in my control. I don’t think there’s a Thai restaurant within a 50 mile radius of me (or an Asian market…I wish!). So this really is the best I can do with my isolated resources and opportunities…and money! If you ever happen to be taking a trip out to the Far East, let me know! I’m pretty small so I’m sure I could stow myself away in your suitcase! (After I wrote this post, my mom informed me she went to her first Thai restaurant last weekend…and ate duck!)

Pad Thai Broccoli Burgers

Pad Thai Broccoli Burgers

The flavors of Pad Thai packed into the ultimate bean and broccoli burger! Gluten-free, vegan, Pad Thai Broccoli Burgers are a perfect dinner recipe to satisfy even your carnivorous friends!

Author: Rebecca Pytell
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Yield: 4 1x
Category: Main
Cuisine: Thai

Scale

Ingredients

2 Cups Cooked Chickpeas (or 15.5 oz Can)
2 TB Aquafaba (liquid from cooked beans)
2 Cups Chopped Broccoli
1/2 Cup Peanut Flour
1 Shallot (chopped)
Zest of 1 Lime
Juice of 1/2 Lime
2 TB Chopped Cilantro
1 TB Coconut Aminos
1 Tsp Minced Garlic
1 Tsp Dried Lemongrass
1 Tsp Chili Paste
1/2 Tsp Coriander

Instructions

Preheat the oven to 425°F.
In a large food processor, combine all ingredients. Blend and pulse until you get a nice crumbly dough mixture.
Take the mixture and form 4 large patties with your hands. Place the patties on a Silpat or parchment paper liked baking sheet.
Bake the patties for 20 minutes, carefully flip them and bake for another 20 minutes. Remove and serve!

Nutrition

Serving Size: 1

These burgers are fresh and delicious! Veggie burgers are something I always make sure I have pre-made and on hand in the freezer for those days I just want a quick easy dinner to pop in the microwave! Meaning, these freeze well and reheat in a snap. Anytime you want a taste of Thai, you can have it on demand, no plane tickets to exotic destinations required!

So tell me:

+ Do you like Thai food? Favorite dish?

+ Have you ever been to a Thai restaurant? I wish!

———————————————-

Stay connected:

Facebook: Strength and Sunshine

Twitter: @RebeccaGF666

Instagram: rebeccagf666

Pinterest: RebeccaGF666

Bloglovin’: Strength and Sunshine

Google+: Rebecca Pytell

Power Monday #15 20 Minute Tabata

October 14, 2013 by Rebecca @ Strength and Sunshine 8 Comments

Happy Power Monday! How was you weekend? Mine got a little switched around and what I had planned on doing Saturday I had to do Sunday, but it all worked out. I was pretty tired Friday as I woke-up at like 3:45! But I got through school, had an awesome dinner (plus a really sad plantain death. I was planning on using the plantain I bought the previous weekend, but it was still dark green and a week! So I cut it open anyway and it was all brown and gross. I was so sad and had to throw away the poor monster plantain. Thus I made sweet potato fries instead).

I then just chilled out and trucked through variations of these two awesome workouts. O and I had a surprise email when I got home that day! I was accepted as an IDEA Fitness Inspired Blog Ambassador! I applied a few weeks ago and and so excited and thankful to be a part of the community now!

Then Saturday since I ended up having time, I was going to make my Pumpkin Pancake recipe into a Pumpkin Waffle recipe. I found the old waffle iron the night before and cleaned it out, but then when I woke-up I was hungry and to scared to have to deal with a major kitchen fail so I just made the pancakes instead! (I did make a new protein frosting to top it with. I did 1/2 TB of Peanut Flour and 1/2 TB of Vanilla Plant Fusion plus tons of cinnamon!) Maybe next time?Read More

The Incredible Veggie Burger

August 15, 2013 by Rebecca @ Strength and Sunshine 66 Comments

The heartiest & most incredible veggie burger! Without the meat, nuts, or grains, this chickpea based burger recipe, with kale and carrots, will get all meat-eaters on the plant-based train! Make these burgers for your next gluten-free & vegan family dinner!

***This post has been updated in July 2016. Original writing stands***

Have you ever eaten something that is just so amazing you have to stop mid-chew and contemplate what you just put in your mouth? Well, I can tell you these veggie burgers are the definition of that very moment. I’ve had many pre-made veggie burgers bought from the grocery. Most were gluten-free, vegan, good, quick, and easy, but once I discovered my soy-allergy they became a no-go. So what was a girl to do without her quick veggie burger option? Make her own!

The Incredible Veggie Burger

The Incredible Veggie Burger

Author: Rebecca Pytell
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 5-6 1x
Category: Main
Cuisine: American

Scale

Ingredients

2 Cups of Cooked Chickpeas
1/2 Cup of Chickpea Flour
2 TB of Ener-G Egg Replacer
1/2 Cup of Water
2 Cups of Chopped Kale
1 Cup of Shredded Carrots
1/2 Tsp Garlic Powder
1/2 Tsp Onion Powder
1/4 Tsp Black Pepper
1 Tsp Chili Powder (optional)

Instructions

Preheat the oven to 400°F.
Place the chickpeas, chickpea flour, egg replacer, water and spices into a large food processor. Then add your raw veggies on top.
Process and pulse the ingredients together. You may have to stop and scrape the sides about halfway through to make sure it is a well mixed and thick batter.
Now scoop out the mixture with your hands and make about 5 (or 6 smaller) palm-sized patties.
Place the patties on a Silpat or parchment paper lined baking sheet.
Cook the burgers for 10 minutes on one side, flip and cook for an additional 10 minutes on the other side. Take them out and devour or let them cool before wrapping in wax paper and freezing them in a plastic bag. (Simple reheat in the microwave or toaster oven!)

Nutrition

Serving Size: 1

Simple, easy, and one of my favorite lazy recipes to keep on hand in the freezer! These are so hearty and delicious; the chickpeas and chickpea flour really allow them to hold up in flavor and texture! These will always me my favorite and the most incredible veggie burger!

*Looking for more veggie burgers? Try my Garden Veggie Burgers or Pad Thai Broccoli Burgers!*

So tell me:

+ Have you ever made your own veggie burgers? Making your own is so easy, fun, healthy, and delicious!

+Do you have a favorite go-to recipe to keep stocked in the freezer?

———————————————-

Stay connected:

Facebook: Strength and Sunshine

Twitter: @RebeccaGF666

Instagram: rebeccagf666

Pinterest: RebeccaGF666

Bloglovin’: Strength and Sunshine

Google+: Rebecca Pytell