I hope this finds you enjoying a wonderful holiday weekend.
I had planned on a relaxing and uneventful weekend, but as it turns out my weekend started out with a bit of drama. My husband and youngest son were almost done running errands on Friday when the brakes in the car failed.
Have I mentioned that we are in the mountains right now?
Luckily no one was hurt but its been hard not to get a little worked up about what COULD have happened. Thank goodness they weren’t going down a mountain at 45 miles an hour when it happened.
Kinda makes the repair expenses seem insignificant doesn’t it?
Well, hopefully YOUR weekend has been eventful in only the best of ways. If you are looking for a great veggie burger recipe to enjoy, I’ve got a new favorite for you. Though I’m not sure it would hold up on the grill, I’ll have to say that the flavor of this one makes cooking indoors worth it.
I really love a veggie burger that works on a bun with all the fixings and this one fit the bill. I enjoyed it on some homemade gluten free English Muffins and it was fantastic! We will be enjoying these again today with some baked sweet potato fries (and a yummy garlic lime dipping sauce for the fries).
Have a great remainder of your weekend and be safe!
Recipe inspired by The Vegan Table
- 1 1/2 flax eggs (1.5 Tablespoons Organic Golden Flaxseed Meal + 4 1/2 tablespoons warm water)
- ¼ cup Quinoa Flour(or flour of choice)
- ¼ cup cornmeal
- 1 yellow or white onion, diced
- 1 jalapeno pepper, seeded and minced
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 4 cloves garlic, minced (more or less to taste)
- 2 teaspoons natural liquid smoke (optional)
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon Pure Himalayan Salt
- 2 cups cooked or canned black beans drained and rinsed
- 1 cup cooked quinoa
- ½ cup bread crumbs (regular or gluten free)
- 2 tablespoons fresh parsley, minced
- Coconut oil - or oil of choice - for cooking
- Make flax eggs by combining ground flax seed (or flax meal) with warm water and mixing well. Set aside. Combine quinoa flour and cornmeal in a small dish and set aside.
- Heat a large skillet to medium heat and spray with olive oil. Add onion, jalapeno, red bell pepper and green bell pepper. Cook for 10 -12 minutes, until tender. Add garlic and cook for one minute more. Sprinkle with liquid smoke (if using), oregano, crushed red pepper, chili powder, smoked paprika, cumin, and salt and remove from heat.
- Place black beans and quinoa in a food processor and pulse a few times until the beans are mashed but not pureed. Alternatively, mash with a potato masher or large fork. Transfer to a bowl and combine with onion mixture, bread crumbs and parsley. Stir in flax egg.
- Form into 6 patties and dredge each patty in flour/cornmeal mixture to coat. Place in the freezer for 10 minutes to allow to set. (Or the refrigerator for a couple of hours.)
- Heat a large skillet to medium heat and coat with oil. Add patties and cook until brown, about 10 to 12 minutes per side.
Calories - 209, Fat - 4.4g, Carbohydrates 34g, Protein 10.6g, Cholesterol 0, Sodium 313, Fiber 10.7, Sugar 3.9g, Weight Watchers Points Plus - 5, Old Points 4
Nutritional Analysis Good points
Very low in saturated fat No cholesterol Very high in dietary fiber High in iron High in magnesium High in vitamin A Very high in vitamin C
Nutritional Information does not include oil for cooking. For an oil free version, try cooking in a Griddler or Foreman grill.