Photo Credit: Aaron Colussi

Veggie-Flax Burgers

$0.00

This meatless, dairy-free recipe has protein, fiber and the benefits of healthy fats. Try it with lettuce, diced tomato and avocado.   

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Description

More than 500 readers submitted entries for the debut Live Naturally/Vegan Fusion vegan-recipe contest. This delicious, plant-based creation was among the 21 that rose to the top.

Recipe Type: Entree
Author: Cynthia Bellini

Serves: 4

Ingredients

  • 1 (6.5-ounce) jar artichoke hearts, drained and quartered
  • 1 teaspoon garlic, chopped
  • ¼ cup green onions, chopped
  • 3 tablespoons fresh parsley, chopped, or 2 teaspoons dried
  • ¾ cup Simple Truth garbanzo beans, drained and rinsed
  • ¾ cup Simple Truth kidney or black beans, drained and rinsed
  • 3 tablespoons ground flaxseed, regular or golden
  • 2 tablespoons roasted tahini, or other nut butter
  • 4 generous twists of freshly ground black pepper
  • ½ cup cooked brown rice or millet

Instructions

  1. Place all ingredients except rice or millet in a food processor; pulse about eight times, until blended. Scrape down sides, and pulse another six times. Do not overprocess. Transfer to a bowl, and gently stir in cooked rice or millet.
  2. Divide mixture into four portions, and form into ½-inch-thick patties.
  3. Heat a large, nonstick frying pan over medium heat, and coat with cooking spray. Fry burgers until bottoms are brown, about 5 minutes. Spray tops of burgers with cooking spray, and flip. Cook until brown, about 5 minutes. Serve on buns, with lettuce, diced tomato and sliced avocado, if desired.

 

PER SERVING: 214 CAL; 9G PROTEIN; 7G FAT; 32G CARB (1G SUGARS); 317MG SODIUM; 10G FIBER (NUTRITIONAL VALUES CALCULATED AT NUTRITIONDATA.SELF.COM)

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