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Vegan Chili Burgers

May 28, 2017

Tex-Mex seasonings add awesome flavor to this vegan burger. The beans and oats together create a perfect protein. Serve this delicious burger at your next outdoor picnic, even the non-vegetarians will love this entree.

1 C onions, chopped

4 cloves garlic, minced

2 tsp olive oil

1/2 C carrots, shredded

1 1/2 tsp chili powder

1 tsp gr cumin

2 – 15-oz cans kidney beans, drained

2 TBSP Dijon mustard

2 TBSP soy sauce

1 TBSP tomato paste

1 1/2 C rolled oats

1/2 tsp salt

1/2 tsp pepper

Preheat the oven to 350. Saute the onions and garlic in the olive oil for about 5 minutes, then add the carrots, chili powder and cumin. Cook on low heat for another 5 minutes and then set aside.

Mash the beans in a large bowl and add the mustard, soy sauce, tomato paste, salt, pepper and the cooked vegetables. Blend and then add in the oats mixing well.

Make six patties, place on parchment paper and bake for 8-10 minutes (the bottom should be browned, then turn and bake for an additional 8-10 minutes, browning the bottom.

Serve with my Perfect Corn On The Cob and Crunchy Coleslaw.

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