Back to School Burgers: Vegan Style!
Article Published on Aug 24, 2017
These easy vegan gluten free bean burgers make for a great lunch or even a dinner for when you’re in a hurry juggling life and school. Because dinner should be tasty, not stressful!
Now that is time for back to school, it's always a good idea to stock up on as many healthy lunch ideas as possible for busy school or work days! This delicious recipe takes about 30 minutes to prep and cook and will leave you with left overs for the following day! Food prep is key when sticking to your healthy meal plan is a goal even during hectic days. Not only is this recipe tasty, cruelty-free, low fat, and full of vitamins and minerals, it is also super simple! Enjoy!
Back to School Burgers: Vegan style!
- 6 large portabella mushrooms (or 6 gluten free buns)
- ¼ cup canned organic corn
- 1 cup organic gluten free oats
- 1 cup brown rice
- 1 can kidney beans
- 1 tablespoon paprika
- 1 dash of sea salt
- 1 tablespoon onion powder
- 1 dash of pepper
- 1 can Engine 2 classic tomato basil pasta sauce
- ketchup, mustard, or vegan cheese of choice for topping (if desired)
- In a large bowl, mix the following: oats, brown rice, kidney beans, paprika, sea salt, onion powder, pepper, Engine 2 Classic Tomato Basil Pasta Sauce, ketchup, and organic corn.
- Mash together until the mixture resembles ground beef and has a hamburger "meaty" like texture.
- Divide the mixture into 6 patties.
- Roll into 6 medium size balls with your hand.
- Place the burger balls onto foil or a nonstick cooking sheet and smash down gently to flatten.
- Grill for 25 minutes
- Once the burgers are cooked, take the Portabella mushrooms and cut to use as a "bun" You may use gluten-free, organic, whole grain buns if desired.
- Top with mustard, ketchup, or vegan cheese if desired!
- *Store extra patties in the fridge for other lunches or dinners!
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