Easy Veggie Patties for Plant-Based Burgers

Yuki Matsumura — Fri, 02 Dec 2016 18:06:08 +0000

Mixed with a lot of nutritious grains, veggies, and spices, this veggie patty recipe is great for veggie burgers. It’s also fantastic as a vegan veggie crumble (in place of ground meat) for burritos, wraps, and food pies! I used it for gyoza dumplings the other day, adding some garlic and Japanese “nira” (garlic chives), and it was so good! We’ve rounded up even more easy veggie burger recipes for you to enjoy!

Adapted from Yukitchen

Yield: Makes 6 to 8 patties

¼ cup dry wild rice
⅓ cup dry brown rice
⅓ cup dry quinoa
3 cups cooked or canned black beans, rinsed and drained
1 small onion, chopped
1 cup mushrooms, chopped
3 to 4 cloves garlic, chopped
½ cup rolled oats
3 tablespoons reduced-sodium soy sauce
2 teaspoons ground cumin
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon ground coriander
1 pinch salt

Instructions

In a large saucepan, combine the wild rice, brown rice, quinoa, and 2 cups water. Bring to a boil, reduce heat, cover and simmer for 35 to 40 minutes.
Meanwhile, in a large bowl, thoroughly mash the beans. Add the chopped onion, mushrooms, and garlic. Mix well.
When grains are done, add them to the mashed beans mixture along with the oats, soy sauce, cumin, black pepper, cayenne, coriander, and salt. Mash again.
Use your hands to mix the veggie “meat” and shape it into 6 to 8 patties. If the mixture is too wet and doesn’t stick together, add more oats little by little until the mixture sticks together.
Grill the patties over medium-high heat until they turns a little bit brown and crunchy outside. Note: You can wrap any unused portion and store it in the fridge for 5 to 6 days.

The post Easy Veggie Patties for Plant-Based Burgers appeared first on Forks Over Knives.

Jabba the Hutt Shepherd’s Pie

Yuki Matsumura — Tue, 14 Jun 2016 20:26:43 +0000

This delicious vegan shepherd’s pie is going to leave you in awe! And if you’re a Star Wars fan or live with one, then finish it with a potato Jabba the Hutt on top!

Yield: Makes 1 (9-inch) pie

Ingredients

For the mashed potatoes:

5 large potatoes, peeled and cut into 1-inch dice
1 teaspoon sea salt
½ cup unsweetened, unflavored plant milk
3–4 tablespoons vegetable broth

For the pie filling:

1 ½ cups uncooked lentils
2 garlic cloves, chopped
1 small onion, cut into ¼-inch dice
1 carrot, cut into ¼-inch dice
6 mushrooms, cut into ¼-inch dice
Sea salt
Freshly ground black pepper
3 medium tomatoes, cut into ¼-inch dice
3 pieces okra, cut into ¼-inch dice (optional)
1 cup vegetable broth
½ cup vegan red wine
½ cup tomato puree
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 tablespoons whole-wheat flour

For decoration & garnish:

1 sheet nori seaweed
1 teaspoon matcha powder (see note)
1–2 green onions, finely chopped
Freshly ground black pepper

Instructions

Boil the potatoes: Combine several cups of water and the potatoes in a saucepan. Cover and bring to a boil over high heat. Reduce the heat to medium-low and simmer gently for 10 to 15 minutes, until very tender when pierced with the tip of a sharp knife. Remove from the heat and drain.
Boil the lentils: Combine the lentils and 3 cups of water in a saucepan. Cover and bring to a boil over high heat. Reduce the heat to medium-low and simmer gently for about 15 minutes, until soft. Remove from the heat and drain the lentils.
Make the pie filling: While the potatoes and lentils are boiling, heat 1 tablespoon of water in a large nonstick frying pan over medium-high heat. When the water starts to sputter, add the chopped garlic and cook, stirring frequently, for 1 to 2 minutes, until the garlic turns yellow. Add water 1 to 2 tablespoons at a time as needed, to keep it from sticking to the pan.
Add the onions, carrots, and mushrooms, and season with salt and pepper to taste. Cook stirring frequently, for about 10 minutes more, until the onions begin to turn brown and translucent and the carrots become tender.
Add the boiled lentils, tomatoes, and okra (if using), and mix well. Then add the flour, to achieve a gravy-like consistency. I added around 2 tablespoons, but you can add more if you like a thicker mixture.
Add the vegetable broth, red wine, tomato puree, thyme, and rosemary. Mix well and simmer for a couple of minutes (your kitchen will smell wonderful!). Taste and adjust the seasoning. Remove from the heat and set aside.
Make the mashed potatoes: Add salt to taste and 2 to 3 tablespoons of the plant milk to the drained potatoes, then mash them with a potato masher. Don’t add too much moisture, because you don’t want a runny Jabba!
Form your Jabba (optional): Scoop out about 1 cup of the mashed potatoes onto a piece of plastic wrap on a flat surface. Pull up an online photo of Jabba to use as a guide for shaping his body. Have lots of fun with this, and don’t try to be perfect! (Skip this step if you’re not making a Jabba the Hutt on top.)
Moisten the mashed potatoes for topping: Add the plant milk and vegetable stock to the mashed potatoes remaining in the pot, and use your potato masher to incorporate. This will make the potatoes easier to spread on top of the pie.
Assemble and bake your pie: First, preheat your oven to 400°F. Then pour the lentil mixture into a 9-inch pie plate and spread the mashed potatoes evenly on top. Slowly lift your Jabba from the plastic wrap with a long spatula, and place him atop the mashed potatoes. Bake for 20 minutes, until the Jabba turns a gorgeous golden color.
Decorate your Jabba: If you made the Jabba top, cut a few very thin strips from your nori sheet. Moisten them with a little water (so they will stick), and use them to craft a face on your Jabba. For Jabba’s green parts, I used matcha powder. Dip the back of a wet spoon into the powder, then gently paint Jabba’s surface with it.
Garnish and serve: Sprinkle with the chopped green onions and black pepper, and voila! You have made a vegan Jabba the Hutt shepherd’s pie! NOTE: You can buy matcha (green tea) powder online.

The post Jabba the Hutt Shepherd’s Pie appeared first on Forks Over Knives.

Yuki Matsumura Archives - Forks Over Knives

Easy Veggie Patties for Plant-Based Burgers

Instructions

Jabba the Hutt Shepherd’s Pie

Ingredients

For the mashed potatoes:

For the pie filling:

For decoration & garnish:

Instructions