Prep Time Required: 45 minutes
Cook Time Required: 16 minutes in oven or 4 minutes on cooktop.
These burgers are so delicious. They are complex carbohydrate rich, and plant protein dense. When you prepare them yourself, you know exactly what to are eating. Cook up a batch and enjoy over several days, topped on salads, or eaten alone as a snack. Enjoy these burgers for lunch or dinner, delicious served with baked sweet potato fries, and red cabbage slaw, and topped with cashew cheese. Find the recipes for these additions in my book “Live Simply Plant Based”.
Roasted Vegetable Quinoa Burgers
1 ½ cups Roasted baby bello mushrooms, carrots, and onions (in a little olive oil and salt)
1 cup cooked quinoa
½ cup baked sweet potato
1 cup gluten-free ground rolled oats or quick-cooking oats
½ cup raw unsalted cashews
½ cup sweet onion, chopped
¼ cup ground golden flaxseed
¼ cup ketchup or tomato paste
2 cloves garlic, minced
1 tbsp. whole-grain Dijon mustard
1 tbsp. nutritional yeast
1 tsp. smoky turmeric
1 ½ tsp. chilli powder
¼ tsp. ground Himalayan pink salt
¼ tsp. ground black pepper
- Bake sweet potato at 425°F in oven for 35-40 minutes, and mushrooms (halved), carrots (sliced thick) and onions (roughly chopped) for 15-20 mins at the same temperature.
- While sweet potato and vegetables are cooking, cook quinoa, until tender but not mushy. For added flavor, use vegetable stock instead of water.
- Place cashews in a food processor and pulse until coarsely chopped.
- Once sweet potato is cooked, remove sweet potato from oven, scoop out 1/2 cup, discard skin, and reduce oven temperature to 350°F
- Add onions, mushrooms, carrots, garlic, and sweet potato, to the coarsely chopped cashews in food processor and pulse until mixed well.
- Add quinoa to mixture in food processor, and pulse until mixed well.
- Use a coffee grinder or mini food processor to grind oats and flax separately until they reach a rough flour-like consistency.
- Transfer mixture to from food processor to a bowl and add smoky turmeric, chilli powder, nutritional yeast, flax, ketchup/tomato paste, Dijon mustard, oats, salt and pepper, and mix well with your hands.
- Make into 12 burgers. The flatter you make the burgers, the quicker they will cook. Cover a baking sheet with unbleached parchment paper, and place burgers on sheet. Cook 8 minutes each side, or saute in a skillet over medium high heat with a little coconut or sesame oil, 2 minutes each side.
- Serve on whole-grain gluten-free buns and top with cashew cheese or ketchup, fresh tomato, red onion, and avocado. Serves 12