Veggie Burger Book

VEGGIE BURGER BOOK

Falafel Quinoa Burgers...... 3 Thai Sweet Potato Burgers………………………….5 Beer-Soaked Tempeh Burgers……………………...7 Tex-Mex Black Bean Burgers…………………...…..9 White Bean Broccoli Rabe Burgers……………….10 Cauliflower Chickpea Masala Burgers……………11 Maple Dijon Eggplant Burgers…………………….13 Balsamic Portobello Burgers……………………..14 Roasted Garlic Tempeh Burgers…………………..16

Copyright 2014-2020 Tofu Press LLC 3 Falafel Quinoa Burgers Burgers Toppings • ½ cup quinoa, rinsed • ½ cup hummus • ½ cup vegetable broth • ¼ cucumber, diced • 14 oz. can chickpeas, • ½ tomato, diced rinsed and drained • ¼ cup chopped fresh cilantro • 1 small onion, diced • 3 garlic cloves, minced • 1 tbsp. cumin • 1 tbsp. coriander • ¼ cup cilantro • Juice of 1 lemon • Salt, to taste • 1 tbsp. olive oil

1. Place quinoa and broth in small saucepan. Bring to a simmer, cover and cook 15 minutes. Allow to sit for 5 more minutes, covered. 2. Place all burger ingredients except oil and salt into food processor and pulse until well blended. Season with salt to taste. Transfer to bowl and chill for 1 hour. Shape into 4 patties. 3. Coat or spray a large skillet with oil. Cook patties 5 minutes on each side, until browned.

• 1 sweet potato • Juice of ½ lime • 2 garlic cloves, minced • 1 tsp. coriander • 2 tsp. cumin • 1 cup cooked cannellini beans • 1 cup panko breadcrumbs • 1 tbsp. soy sauce • Salt, to taste • ¼ cup fresh cilantro • 2 scallions, chopped Sriracha Lime Ketchup • ¼ cup ketchup • Juice of ½ lime • A few dashes sriracha, to taste

1. Preheat oven to 400°F. Puncture sweet potato a few times with a knife and bake until tender, about 1 hour OR microwave 5-10 minutes. Allow to cool a bit. 2. Scrape out the insides of sweet potato into food processor bowl. Add lime juice, garlic, coriander, cumin, cannellini beans, panko and soy sauce. Pulse to break up and blend everything. Season with salt to taste. Shape into patties. 3. Spray or coat large skillet with a bit of oil. Place over medium heat and add patties. Cook until browned on each side, about 5 minutes. 4. Whisk together Sriracha Lime Ketchup ingredients and use the mixture to top your burgers, along with cilantro and scallions.

• 1 cup white beer • 2 tbsp. olive oil • Juice of 1 lemon • 2 garlic cloves, minced • ½ tsp. salt • ½ tsp. pepper • 2 packages tempeh (8 oz. each) • Salt, to taste

1. Stir beer, oil, lemon juice, garlic, salt and pepper together in small bowl. 2. Cut each tempeh block in half widthwise, then cut each piece in half thickness-wise, so you have 4 squares. 3. Cover tempeh with beer marinade and soak for about an hour. 4. Spray or coat a large skillet with oil and place over medium heat. Place tempeh slabs into skillet and pour in any excess marinade. Cook about 5 minutes on each side, until browned and marinade is evaporated. Season the patties with salt to taste.

• 14 oz. can black beans, rinsed and drained • ½ red onion, diced • 2 garlic cloves, minced • 2 tsp. cumin • 1 tsp. coriander • ½ tsp. chipotle powder • 1 tsp. olive oil • ½ cup cooked corn kernels • ½ cup panko • Salt, to taste Toppings • ½ red onion, sliced • 1 avocado, sliced

1. Place all burger ingredients except salt in food processor and pulse until blended. Season with salt to taste. Shape 4 patties. 2. Spray or coat large skillet with oil. Place over medium heat and cook patties about 5 minutes on each side, until browned.

• ½ bunch broccoli rabe, coarsely chopped • 1 onion, chopped • 3 garlic cloves, minced • 14 oz. can cannellini beans, rinsed and drained • 1 cup panko • ½ tsp. Italian seasoning • ¼ tsp. salt, plus more to taste Topping • ¼ tsp pepper • ¾ cup marinara sauce

1. Steam broccoli rabe for 3 minutes, until tender. 2. Place all ingredients in food processor and pulse until blended. Season with additional salt to taste. Shape into 4 patties. 3. Oil large skillet and place over medium heat. Cook patties about 5 minutes on each side, until browned.

• 1 tbsp. ground flax seeds • 1 ½ tbsp. garam masala • 2 tbsp. vegetable oil, divided • ½ tbsp. turmeric • 1 small onion, diced • Juice of ½ lemon • 2 garlic cloves, minced • 1 ½ cups finely chopped • ¼ cup fresh cilantro cauliflower • 2 tbsp. tomato paste • 14 oz. can chickpeas, rinsed • ½ cup panko and drained • Salt, to taste Cilantro Mint Mayo • 2 tbsp. vegan mayo • 1 tsp. lemon juice • 1 tbsp. chopped cilantro • 1 tbsp. chopped mint 1. Whisk flax seeds together with 3 tbsp. water. Set aside and allow to sit for at least 10 minutes. 2. Heat 1 tbsp. oil in large skillet over medium heat. Add onion and sauté 5 minutes. Add garlic and cauliflower and sauté another 5 minutes, until cauliflower softens. 3. Transfer cauliflower mixture to food processor and add remaining ingredients, except salt. Pulse until well mixed. Season with salt to taste. Shape into 4 patties. 4. Coat skillet with remaining oil and cook patties about 5 minutes on each side, until browned. 5. Stir together mayo ingredients and use to top burgers.

• 1 medium or ½ large purple eggplant • Salt • 2 tbsp. Dijon mustard • 1 tbsp. maple syrup • ½ tsp. apple cider vinegar • About 2 tbsp. olive oil

1. Cut eggplant into ½ inch slabs. Sprinkle liberally with salt and allow to sit 30 minutes. 2. Rinse slices well and pat dry. 3. Whisk Dijon, maple and vinegar together. 4. Coat skillet with oil and heat to medium. 5. Cook eggplant slabs for about 3 minutes per side, until slightly softened. 6. Brush each side with Dijon-maple mixture and cook for about another 3 minutes per side, until tender. Add a bit more oil if needed. 7. Season with salt to taste. Copyright 2014-2020 Tofu Press LLC 13 Balsamic Portobello Burgers Serves: 2 Time: 45 minutes

• 2 tbsp. olive oil • 2 tbsp. balsamic vinegar • Salt and pepper to taste • 2 large Portobello caps • ½ cup arugula

1. Whisk olive oil and balsamic vinegar together in small bowl. 2. Optional step: Use a spoon to scrape the gills from your mushrooms. 3. Place mushrooms in shallow dish and cover with balsamic and oil mixture. Marinade for 30 minutes to 2 hours. 4. Place mushrooms in medium skillet over medium heat, along with any excess marinade. Cook about 5 minutes on each side, until tender. Sprinkle with salt and pepper to taste. Top each mushroom with arugula.

• 1 bulb garlic • 2-3 tbsp. olive oil, divided • 8 oz. package tempeh, crumbled • Juice of 1 lemon • ½ cup panko • ½ tsp. salt • ½ tsp. pepper • 2 tbsp. water

1. Heat oven to 400. Cut the top off of your garlic to expose the cloves. Drizzle liberally with about 2 tbsp. olive oil. Wrap in foil and roast for 45 minutes, until browned. Unwrap and allow to cool a bit. 2. Squeeze garlic cloves out from bulb and into food processor bowl. Add remaining ingredients, including an additional 2 tsp. oil and pulse until blended. Shape into 2-3 patties. 3. Coat skillet with a bit of oil and place over medium heat. Cook patties about 5 minutes on each side, until browned.