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This mouthwatering veggie burger recipe is slathered with barbecue sauce and doesn’t fall apart on the grill! One of the best vegetarian grill recipes you’ll find.
Prep: 30min
Total: 50min
Yield: 6
Servings: One Burger
Nutrition Facts : servingSize One Burger, calories 381 calories, Sugar 1.6 g, Sodium 718.3 mg, Fat 19.3 g, Saturated Fat 2.5 g, Trans Fat 0 g, Carbohydrate 45.7 g, Fiber 6.1 g, Protein 11.3 g, Cholesterol 31 mg
Ingredients:
- 2 cups cooked white rice (1 cup uncooked)
- 2 large garlic cloves
- 1 medium yellow onion
- 3 tablespoons olive oil, divided
- 1 cup walnuts
- 1 15-ounce can Simple Truth Organic Garbanzo Beans
- 3/4 cup whole wheat flour (or gluten free)
- 1 tablespoon cumin
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 egg white**
- Barbecue sauce
- Guacamole, Special Burger Sauce, or other creamy sauce
- 1 tomato
- Lettuce leaves
- 6 hamburger buns (gluten free if desired)
Instruction:
- Make the rice according to the package instructions or use our Instant Pot method. If making the rice directly before grilling, quickly cool it by spreading the rice into a single layer on a sheet pan and placing it in the freezer for 2 minutes until it cools. Otherwise, you can make the rice in advance and refrigerate until using.
- Preheat a grill to medium heat.*
- Mince the garlic and onion. In a large skillet, heat 1 tablespoon olive oil. Add the the onion and saute for 3 minutes, then add the garlic and saute for for 2 more minutes until golden and translucent. Remove from the heat.
- Roll over the walnuts with a rolling pin until they are fine and crumbly.
- Drain and rinse the garbanzo beans. Place them in the bottom of a large bowl and mash them with a fork. Mash until about 90% of the garbanzo beans are mashed; a few can remain whole.
- Measure out 2 cups of the rice and add it to the bowl with the garbanzo beans. Then add the onion and garlic mixture, 2 tablespoons olive oil, walnuts, flour, cumin, garlic powder, onion powder, kosher salt, black pepper. Mix together, smashing any rice clumps so that everything mixes evenly. Stir in 1 egg white, then mix until everything comes together into a sticky dough.
- Using your hands, form five or six 1-inch thick patties by firmly patting and squeezing the dough together (making 5 results in a very thick burger; making 6 makes moderate-sized burgers). Set the patties on a baking sheet or plate for grilling. Brush both sides of the burgers with olive oil.
- Place the burgers on a grill and grill for 10 to 12 minutes on one side, until firm and grill marks appear. Gently flip the burgers and brush them with barbecue sauce. Grill for an additional 10 to 12 minutes on the other side, then serve immediately.
- To serve, place the burgers on a bun, topped with guacamole or another creamy sauce, tomato and lettuce (or other burger toppings of your choosing).
Make your own delicious plant-based tofu wings in the comfort of home!
Prep: 20min
Total: 50min
Yield: 12 Wings
Servings:
Nutrition Facts :
Ingredients:
- 1 pound (454g) extra firm tofu (I used Azumaya), cut into 12 sticks
- ⅓ cup (40g) tapioca starch (could also use corn starch or arrowroot)
- ¼ cup (56g) almond milk
- ¾ cup (52g) nutritional yeast flakes (I used Bragg)
- 1 tsp onion salt
- ½ – ¾ cup (152g) of your favorite Buffalo sauce (heat levels vary – see Notes below) + optional mix-in: 2 Tbsp of vegan butter/butter
- for dipping: homemade ranch
Instruction:
- preheat oven to 425F
- Cut the tofu into 12 even’ish shaped sticks (i am horrible at cutting things evenly), place the tofu sticks in a kitchen towel, place another towel over top and gently squeeze out excess moisture without crushing the tofu.
- Place tapioca in a flat base bowl, milk in a separate flat bowl and nutritional yeast + onion salt mixture in a third — (try to use bowls that will accommodate wing span of tofu)
- Roll each tofu stick into tapioca starch (remembering to dip ends too) followed by milk and finally nutritional yeast, such that each stick is fully coated. Tip: I find it useful to rinse my fingers between each dredge.
- Place each coated stick on a greased baking sheet (I don’t use parchment) and bake for about 22 minutes. Remove from oven, flip the sticks and put back in oven for another 10 minutes.
- Meanwhile, place wing sauce (+ butter if using) in a bowl and when sticks are ready, roll each one in the Buffalo sauce to coat – or – if you prefer to go easy on the sauce, simply brush on to taste.
- These wings are best enjoyed straight from the oven — plate as desired and serve with celery sticks/ranch sauce, etc.
With an abundance of colorful grilled veggies like asparagus, bell peppers, broccolini, sweet potato, tomatoes, & zucchini (or any of your other seasonal favorites!), this Easy Grilled Vegetable Platter with Chimichurri is summer on a plate!
Serve the perfectly charred veggies with a bright + zippy homemade chimichurri sauce to add extra veggie-goodness to any summer meal. This grilled veg platter is an irresistible appetizer or side dish, perfect for summer entertaining! Naturally vegetarian, vegan, & dairy-free.
Prep: 25min
Total: 40min
Yield: 6
Servings:
Nutrition Facts : servingSize None, calories 184 calories, Sugar 7.6 g, Sodium 201 mg, Fat 11.2 g, Saturated Fat 1.5 g, Trans Fat 0 g, Carbohydrate 19.4 g, Fiber 5.8 g, Protein 4.5 g, Cholesterol 0 mg
Ingredients:
- 2-3 tablespoons avocado oil
- grilling vegetables of choice, such as:
1 bunch asparagus, woody ends trimmed
- 8-10 mini bell peppers (or 1 medium bell pepper, sliced into 4–5 flat planks)
- 1 bunch broccolini, ends trimmed
- 1 large red onion, peeled & quartered lengthwise with ends in tact
- 1 medium sweet potato, peeled as desired & sliced into ¼-inch rounds
- 1 medium zucchini, ends trimmed & quartered lengthwise
- 8 ounces grape or cherry tomatoes, skewered for grilling
- kosher salt & ground black pepper, to season
- for serving, as desired: chimichurri sauce (below), grilled bread, fresh basil, fresh oregano, fresh thyme, etc.
- 1/4 cup packed cilantro leaves & tender stems
- 1/4 cup packed parsley leaves & tender stems
- 1 heaping tablespoon packed fresh oregano leaves
- 1/2 lemon, zested & juiced
- 2 cloves garlic
- 1/4 cup extra virgin olive oil
- 1 1/2 tablespoons red wine vinegar
- 1/2 teaspoon crushed red pepper flake
Instruction:
- for medium-high direct heat grilling, about 450-500 degrees F.
- Prep asparagus, bell pepper, broccolini, red onion, sweet potato, tomatoes, & zucchini as described in the Ingredients List, above. Place vegetables on a large plate or small baking sheet. Drizzle avocado oil over top, tossing to coat evenly. Generously season with kosher salt & ground black pepper. (Be sure to check out this A-Z Grilled Veggie Guide for veggie-specific prep tips!)
- Place all listed ingredients in a food processor. Season with 3/4 teaspoon kosher salt & ground black pepper as desired. Pulse to combine. Taste and season with additional salt or ground black pepper, as desired. Set aside for serving, or store in an airtight container in the refrigerator for up to 1 week. (Learn more about this Chimichurri Sauce recipe!)
- Place the seasoned vegetables directly on the grill grates. For long, thin vegetables & skewers, like asparagus & zucchini, it’s best to place them on the grill such that they’re positioned perpendicular to the grill grates, which prevents them from slipping through as they grill or as you handle them. Grill vegetables until as softened & charred as desired. Tomatoes will grill in about 2 minutes per side. Asparagus, bell pepper, broccolini, & zucchini will grill in 3-4 minutes per side. Onions & sweet potatoes will grill in 4-5 minutes per side. (Be sure to check out this A-Z Grilled Veggie Guide for veggie-specific prep tips!)
- Arrange all the grilled veggies on your favorite serving platter or board with your prepared chimichurri sauce. Serve warm or at room temperature. Enjoy!
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