Chickpea Oat Burgers

  • 1 T flax or chia meal plus 3T water
  • 1 T nutritional yeast
  • 2 tsp granulated garlic
  • 1 tsp granulated onion
  • 1/8 tsp cayenne
  • 1/2 cup old fashioned oats
  • 1/3 cup oat flour
  • 1/4 cup water
  • 1 cup mixed chopped veggies (carrots, celery, cauliflower, turnips, peppers, onion)
  • 1 can white beans or chickpeas, mashed

Combine flax meal and water in a small bowl, stir and set aside to thicken.

Combine spices, oats and flour in a large mixing bowl. Stir in the water and mix well.

Add the flax mixture. Stir well.

In a food processor or with a knife, finely chop the vegetables and add to the oat mixture.The vegetables can be anything you have on hand or need to use up.

Use a fork to mash the beans in a bowl and add the beans to the oat mixture.

Mix well pressing everything together to form a firm dough.

Use a half cup measure to scoop and make into patties.

*Flavor profiles:

For Buffalo burgers, substitute buffalo sauce for a portion of the water. For Mexican burgers, add 3 T of salsa and 1 t of cumin. For Smokey Mushroom, add 1 cup mushrooms sauteed until dry and add 1 tsp smoked paprika.

To cook:

Place skillet over medium heat, spray with a little oil if necessary, place burgers into pan and cover, cook for 5 minutes on each side.

Burgers should be light brown on each side, cook longer if needed.

To bake a larger amount, place burgers on a lightly oiled sheet pan and bake for 30 minutes, flipping half way through cooking time. This recipe can be made in larger quantities and patties frozen for quick and easy dinners.

Black Lentil Fajitas

These are rich in protein and fiber and tons of flavor…

  • 1 cup cooked black lentils (sub green or brown lentils)
  • 2 Tbs fajita seasoning
  • 1 onion, sliced
  • 2 cloves garlic
  • 2 bell peppers, sliced
  • 2 cups cabbage, shredded
  • 2 T vegan mayo
  • 1 lime, zest and juice
  • 1/2 bunch cilantro
  • 1 avocado
  • 6 organic corn tortillas
  • salt and pepper

Place a large skillet over med high heat, add a little water or oil and the onion, stir until onion is limp. Add garlic and peppers, continue stirring so that the garlic does not burn or stick to the pan. Add a little more water if needed. When the peppers have softened, add the cooked lentils and fajita spice blend and another 2 tablespoons of water. Stir to coat all the ingredients.  Turn heat to low, and cook while you combine the cabbage, cilantro, mayo and 2 Tbs of lime juice and 1/2 tsp zest and a 1/4 tsp salt in a mixing bowl. Stir well to coat the cabbage. Slice the avocado and warm the corn tortillas in a low temp oven or toaster oven. Once everything is prepared, scoop the lentil and pepper mixture over the corn tortillas, layer on the slaw and avocado. Dress with a little squeeze of lime and enjoy!