Don’t Have a Cow! With these vegan Mexican burgers, you can have your burger and eat it, too. Bite into a savory stack of awesome, now!
When you’re switching to a vegetarian or vegan diet, burgers can be hard for some of us to give up. Luckily, you have options when you want to swap out that all-beef patty and you don’t have to sacrifice your taste buds or your commitment.
While “garden burgers” or veggie patties are a lot easier to find these days, you’ll also find that many of them have some rather disagreeable ingredients. From texturized vegetable protein to trans-fat, and additives like sodium phosphate, nitrates, and even ammonia. You’ll want to read the label before you make your selection.
An even better solution is to make your own burger. Many raw vegan burger recipes tend to be heavy on nuts, but I’ve created a method that uses pumpkin seeds. Among the benefits of pumpkin seeds—sometimes called pepitas—are a nice dose of heart-healthy magnesium and a whole lot of zinc. High in fiber, pumpkin seeds also offer anti-diabetic, postmenopausal, and restfulness support.
Notice in this recipe that we’re using oil-packed sundried tomatoes, and I’ve suggested you toss in a tablespoon or so of the oil itself. Do make sure any herbs or garlic added to the oil will agree with your burger mix spice blend; if no herbs have been added, that’s fine! Down the line, after you’ve used up all the tomatoes in your jar, be sure to save that oil! It doubles as a flavorful base for homemade salad dressing.
In addition to making a good burger, this mixture can also be used as a taco meat substitute: skip the dehydrating and use it loosely in a romaine leaf topped with a dollop of guacamole. Olé! You’ve got yourself a fast meal.