Peanut Butter Chili

 

Recipe by: EuroGirl6 

"Who would have thought beans and peanut butter could go together in harmony? They do, in this satisfying vegetarian chili."

1 (14.5 ounce) can diced tomatoes

1/2 cup water

3 cloves garlic, minced

2 bay leaves

1/2 teaspoon cayenne pepper, or to taste

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can kidney beans, rinsed and drained

1/3 cup creamy peanut butter

salt and pepper to taste

1 cup shredded Cheddar cheese (optional)

2 cups tortilla chips (optional)

To Make

Place the diced tomatoes, water, garlic, and bay leaves into a saucepan, and bring to a simmer over high heat. Reduce heat to medium-low, and season with the cayenne pepper, chili powder, garlic powder, and Italian seasoning. Cover, and simmer 15 minutes.

After 15 minutes, pour in the black beans and kidney beans; return to a simmer, and cook for 5 minutes. Stir in the peanut butter until dissolved, then remove and discard the bay leaves, and season the chili with salt and pepper to taste. Enjoy with a sprinkle of Cheddar cheese, tortilla chips and smile!

Quinoa Burger with Feta and Black Olives

06

Courtesy of Kristen Eppich

A complete vegetarian protein-packed patty with quinoa, feta and egg. Made with brown rice flour, it’s suitable for gluten-free diners too, as long as you make sure to use a wheat-free bun.

• ¾ cup (180 mL) uncooked quinoa
• 100 g (3 oz) oyster mushrooms, torn
• ½ cup (125 mL) carrot, coarsely chopped
• ¼ cup (60 mL) red onion, coarsely chopped
• 1 clove garlic, quartered
• 2 tsp chili oil
• ½ tsp (2 mL) salt
• ¾ cup (180 mL) feta cheese, crumbled
• 1 egg
• 2 Tbsp (30 mL) rice flour
• ½ tsp (2 mL) salt
• 1 Tbsp (15 mL) vegetable oil
• 6 burger buns
• ½ cup (125 mL) black olives, pitted and chopped

To Make

1. Rinse quinoa then add to a pot with 1 1/2 cups water. Bring to a boil then reduce heat and simmer, covered, until tender, 8 to 10 minutes. Drain if needed then transfer to a large bowl to cool.

2. Combine mushrooms with carrots, onion and garlic in a food processor or mini chop. Pulse until finely chopped.

3. Heat a large skillet over medium-high. Add chili oil, then vegetable mixture. Cook for 5 minutes, or until vegetables are tender.

4. Stir into quinoa with ½ cup feta, egg, rice flour and salt. Season with pepper.

5. Refrigerate for 30 minutes or until chilled though.

6. Heat a skillet over medium heat. Add vegetable oil. Working in batches, spoon ½ cup portions of quinoa mixture into pan and shape into a patty. Cook for 3 minutes per side, or until golden and heated though. Repeat with remaining mixture.

7. Place burgers on toasted buns. Top with remaining feta and black olives.

Vegetarian Burgers

46

Bal Arneson

 Spice Goddess

This is no regular veggie burger! Filled with refried beans and chickpea flour, this burger is bursting with flavour.

Vegetarian Burgers
¾ cup chopped red onion
½ Tbsp chopped ginger
1 14 oz can of refired beans
¼ cup chick pea flour
1 tsp salt
2 Tbsp chana masala (recipe follows)
2 Tbsp grape seed oil
a few slices of avocado, for garnish
fresh garden sprouts, for garnish
a few slices of tomato, for garnish

Chana Masala
2 Tbsp garam masala
2 tsp pomegranate powder
2 tsp mango powder
1 tsp turmeric
½ tsp ground red chili pepper
2 Tbsp dried fenugreek leaves, crushed with hands

pinch of salt

To Make:

Vegetarian Burgers

1. Put the onion into a large bowl along with the ginger, refried beans, chickpea flour, salt and chana masala and mix well with hands.

2. Heat a non-stick skillet over medium-high heat and add oil. Form bean mixture into 4 patties and when oil is hot, fry them until they are golden brown on all sides, about 4 to 5 minutes.

3. Serve on whole wheat buns with sliced avocado, sprouts and tomatoes.

Chana Masala

1. Place spices in a jar with a lid and shake well.

Tofu Patties with Chili Lime Pineapple

45
Add some tropical zest to your burger with a slice of grilled pineapple!
Courtesy of Alison Kent.

3 Tbsp (45 mL) olive oil
1 onion, chopped
¾ cup (175 mL) carrot, grated
2 clove garlic, minced
½ cup (125 mL) almonds, sliced or slivered
1 pkg (350 g) extra-firm tofu, drained
⅓ cup (75 mL) dry bread crumbs
¼ cup (60 mL) fresh cilantro or parsley, chopped
1 Tbsp (15 mL) each fresh lemon juice and sodium-reduced soy sauce
¼ tsp (1 mL) each salt and pepper
½ tsp (2 mL) Sriracha or Sambal Oelek (or othr hot sauce)
½ tsp (2 mL) fresh lime zest
4 1/2-inch-thick (1 cm) slices fresh pineapple, peeled and cored
4 deli-thin slices Swiss of Gouda cheese (optional)
4 burger buns, split and toasted
lettuce leaves
red onion slices
tomato slices

To Make;

1. In large non-stick skillet, heat 1 tablespoon (15 mL) of the oil over medium-high heat; fry onion, carrot and garlic, stirring often for 2 minutes. Stir in almonds; cook, stirring for 3 minutes or until vegetables are softened.

2. Transfer mixture to food processor. Add tofu; purée until smooth. Add bread crumbs, cilantro, lemon juice, soy sauce, salt and pepper; pulse to combine. Form into four, 1-inch (2.5 cm) thick patties. Wipe out skillet and return to stovetop.

3. Meanwhile, in small bowl, stir 1 tablespoon (15 mL) of the remaining olive oil with sriracha sauce and lime zest; brush all over pineapple slices.

4. In same skillet over medium heat, cook pineapple, turning once, until tender and lightly charred, 5 to 7 minutes. Set aside. Wipe pan and return to stovetop.

5. Heat remaining 1 tablespoon (15 mL) of oil in same skillet over medium heat; fry patties, turning once, and topping with cheese after turned, cooking until patty is golden brown and crusty, 8 to 10 minutes.

6. Top patties with pineapple, lettuce, onion and tomatoes.

FALAFEL BURGERS

ACTIVE: 20 min l TOTAL: 30 min l SERVES: 4

2 14.5-ounce cans chickpeas, drained and rinsed
2 cloves garlic, finely grated
4 scallions (white and light green parts only), chopped
½ cup chopped fresh cilantro
⅓ cup pickled cherry or jalapeño peppers, chopped,
plus 2 tablespoons brine from the jar
¾ cup panko breadcrumbs
1 teaspoon ground cumin
3 tablespoons vegetable oil
¾ cup plain 2% Greek yogurt
Kosher salt
1 6-ounce bag mixed salad greens
2 tomatoes (1 chopped, 1 sliced)
4 whole-wheat sandwich thins, lightly toasted


To Make:
1. Pulse the chickpeas, garlic, half each of the scallions, cilantro
and pickled peppers, the panko and cumin in a food processor until
smooth, about 3 minutes. Form into 4 thin 3-inch patties.
2. Heat the vegetable oil in a large nonstick skillet over mediumhigh
heat. Add the patties and cook until a golden crust forms,
3 to 4 minutes per side.
3. Meanwhile, whisk the yogurt with the pickled pepper brine in a
medium bowl and season with salt. Toss the salad greens, chopped
tomato and the remaining scallions and cilantro with half of the
yogurt dressing in a large bowl.
4. Put the falafel patties on the sandwich thins; top with the sliced
tomato and the remaining yogurt dressing and pickled peppers.
Serve with the salad.

Per serving: Calories 481; Fat 15 g (Saturated 2 g); Cholesterol 3 mg;
Sodium 453 mg; Carbohydrate 66 g; Fiber 13 g; Protein 21 g

Black Bean Burgers

By ratherbeswimmin'

My vegetarian friend made these and I got to try them. I thought they were delicious and am posting so I can make them for my family. Thanks Claire. Recipe adapted from Southern Living.

• 3 (16 ounce) cans black beans, rinsed and drained
• 1 ¹⁄₂ cups uncooked oats
• 1 medium onion, diced
• 2 jalapeno peppers, seeded and diced
• ¹⁄₂ cup chopped fresh cilantro
• 2 large eggs, beaten
• 1 teaspoon salt
• ¹⁄₄ cup all-purpose flour
• ¹⁄₄ cup cornmeal
• 1 tablespoon vegetable oil
• 8 hamburger buns

To Make:

1. Coarsely mash the beans with a fork or potato masher.
2. Mix together the mashed beans, oats, and next 5 ingredients.
3. Shape mixture into 8 patties.
4. Mix together the flour and cornmeal; dredge patties in flour mixture.
5. Let the oil get hot in a large non-stick skillet over medium-high heat; cook the patties for 5 minutes on each side or until lightly browned; drain on paper towels.
6. Serve on buns ( toasted buns work well).

Grilled Eggplant and Fresh Mozzarella on Ciabatta

By Sharon123

Easy and delicious! The flavors will explode in your mouth. You can add other grilled vegetables with it, such as portobello mushrooms or onions. You could even do this in a grill pan if necessary! From Bobby Flay and his show Grill It! with Bobby Flay, Episode: Grilled Sandwich Showdown.

• ¹⁄₂ cup mayonnaise
• 2 -4 garlic cloves, smashed to a paste
• salt
• fresh ground black pepper
• 1 medium eggplant, sliced crosswise
• canola oil
• 2 red bell peppers
• 1 loaf ciabatta, sliced lengthwise in 1/2 (or you can use French bread)
• ¹⁄₂ lb fresh mozzarella cheese, thinly sliced
• fresh basil leaf
• baby arugula (or spinach or lettuce)

To Make:

1. Combine the mayonnaise and garlic in a small bowl and season with salt and pepper, to taste. Refrigerate for at least 30 minutes before serving.
2. Heat a grill to high(or broiler).
3. Brush the eggplant on both sides with oil and season with salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 4 minutes per side.
4. Brush the peppers with oil and season with salt and pepper, to taste. Grill until charred on all sides, remove, place in a bowl, cover and let steam for 10 minutes. Remove the skin and the seeds.
5. Put bread on the grill, cut side down, and grill for 1-2 minutes to warm through and crisp slightly.
6. Spread the bread with the mayonnaise mixture and top the bottom half with eggplant, peppers, cheese, basil and arugula. Cover with the top of the bread and serve.

 

Black Bean Burgers

By ratherbeswimmin'

My vegetarian friend made these and I got to try them. I thought they were delicious and am posting so I can make them for my family. Thanks Claire. Recipe adapted from Southern Living. 

• 3 (16 ounce) cans black beans, rinsed and drained
• 1 ¹⁄₂ cups uncooked oats
• 1 medium onion, diced
• 2 jalapeno peppers, seeded and diced
• ¹⁄₂ cup chopped fresh cilantro
• 2 large eggs, beaten
• 1 teaspoon salt
• ¹⁄₄ cup all-purpose flour
• ¹⁄₄ cup cornmeal
• 1 tablespoon vegetable oil
• 8 hamburger buns

To Make:

1. Coarsely mash the beans with a fork or potato masher.
2. Mix together the mashed beans, oats, and next 5 ingredients.
3. Shape mixture into 8 patties.
4. Mix together the flour and cornmeal; dredge patties in flour mixture.
5. Let the oil get hot in a large non-stick skillet over medium-high heat; cook the patties for 5 minutes on each side or until lightly browned; drain on paper towels.
6. Serve on buns ( toasted buns work well).

 

Portabella Mushroom Burgers

By PaulaG

 Where's the beef? No one will miss it with these delictable burgers. Serve on lightly toasted whole wheat rolls with grilled onions for a healthy lunch or dinner meal.

• 4 large portabella mushrooms
• ¹⁄₄ cup balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 -4 cloves garlic, finely minced
• salt and pepper
• 4 ounces sliced provolone cheese
• 4 whole wheat rolls
• sliced tomatoes (optional)
• romaine lettuce leaf (optional)
• sliced grilled onion (optional)
• Dijon mustard (optional)

 To Make:

1. Cut stems off of mushrooms and place smooth side up in a shallow dish.
2. Sprinkle lightly with salt and pepper.
3. Prepare the marinade by whisking together the vinegar, oil, basil, oregano, and garlic.
4. Pour the marinade over the mushrooms and allow to stand at room temperature for 10 to 15 minutes, turning once or twice.
5. Preheat grill to medium-high heat.
6. Place the mushrooms on the preheated grill, reserving the marinade for basting
7. Grill mushrooms for 5 to 8 minutes per side, basting frequently with marinade.
8. During the last 2 minutes of grilling, top with cheese.
9. Serve with the whole wheat rolls and condiments of your choice.

Portobello Burger Stack

 Matt Dunigan( Road Grill)

• 12 large Portobello mushroom caps, stemmed and cleaned
• 2 Tbsp balsamic vinegar
• 2 Tbsp olive oil
• 2 tsp minced garlic
• 1 Tbsp fresh basil
• 2 large slices of feta cheese
• 1 cup grated provolone
• 2 slices of Cambozola cheese
• 6 whole-wheat buns
• ½ cup olive tapenade
• Jarred roasted peppers drained
• Sprouts arugula or your favourite greens
• Tomato slices
• Red onion slices

To Make:

1. Trim the stem and clean mushrooms*. Note it’s not necessary to remove the gills, as this is a dark marinade.

2. Place the mushrooms gills up on a clean baking tray.

3. Mix oil, garlic, balsamic vinegar and basil together in a bowl.

4. Pour this mixture over the caps and leave for 15-20 minutes to allow the flavours to infuse in the meat of the mushrooms.

5. Preheat grill to 350°F-400°F (175°-200°C), medium high heat.

6. Oil the grill well to prevent sticking.

7. Place the mushroom caps gill side up on the bbq. Cook for 3-4 minutes or until nice char marks are achieved. Flip and cook 2 more minutes.

8. Place the buns on the warming rack to heat through.

9. Top two caps with the feta, top the next two caps with the Cambozola cheese and finish with remaining grated provolone. Close the lid and cook until cheese has melted.

10. Remove the mushrooms and buns from grill.

11. Spread olive tapenade on the toasted buns, top with two cheesy mushroom caps, roasted peppers, sprouts, and red onion.

12. Serve and enjoy!


 

Houston's Restaurant Copycat Veggie Burgers

By Claire #3

This is a recipe I am slowly trying to clone. So far, this is the closest I've come. I'm not so sure Houston's uses an egg white, but I added one to help bind the mixture together. Also, the cheese is optional. Houston's definitely grills their buns in butter, so that's probably another reason why their burgers are so good. If you try this and have any tips for me, please let me know. Thanks!! P.S. Thanks for the reviews. I don't have premium (yet) and can't email you all thank yous, but I'm reading the reviews and appreciate the input.

• 4 tablespoons hickory barbecue sauce
• 1 tablespoon molasses
• 1 (15 ounce) can black beans, drained
• 2 cups cooked brown rice
• 1 tablespoon oat bran
• 2 tablespoons onions, finely chopped
• 1 tablespoon finely chopped canned beets
• 1 teaspoon beet juice
• 1 teaspoon chili powder
• ¹⁄₄ teaspoon ground cumin
• ¹⁄₄ teaspoon black pepper
• 1 teaspoon kosher salt
• 1 tablespoon pickled jalapeno pepper, chopped
• 1 egg white, add more if needed (to bind)
• 2 teaspoons olive oil
• 4 slices monterey jack cheese (optional)

To Make:

1. Stir together barbecue sauce and molasses. Set aside.
2. In a large bowl, mash beans. Stir in 3 tablespoons of the barbecue mixture (reserving remaining for brushing) and remaining ingredients -- rice through egg white. Form into four 6 oz patties.
3. Heat olive oil in a cast iron or non-stick skillet over medium. Grill burgers for 2 minutes on one side. Turn and brush with remaining barbecue/molasses mixture. Top with Monterey Jack and grill for another 2 minutes or until cheese is melted.
4. Serve with lettuce, tomatoes, pickles, onions and mustard on a bun which has been grilled in butter.

Vegetarian Burgers with Chana Masala

Credit Bal Arneson Spice Goddess

This is no regular veggie burger! Filled with refried beans and chickpea flour, this burger is bursting with flavour.

Vegetarian Burgers

• ¾ cup chopped red onion
• ½ Tbsp chopped ginger
• 1 14 oz can of refired beans
• ¼ cup chick pea flour
• 1 tsp salt
• 2 Tbsp chana masala (recipe follows)
• 2 Tbsp grape seed oil
• a few slices of avocado, for garnish
• fresh garden sprouts, for garnish
• a few slices of tomato, for garnish

Chana Masala

• 2 Tbsp garam masala
• 2 tsp pomegranate powder
• 2 tsp mango powder
• 1 tsp turmeric
• ½ tsp ground red chili pepper
• 2 Tbsp dried fenugreek leaves, crushed with hands
• pinch of salt

To Make:

Vegetarian Burgers

1. Put the onion into a large bowl along with the ginger, refried beans, chickpea flour, salt and chana masala and mix well with hands.

2. Heat a non-stick skillet over medium-high heat and add oil. Form bean mixture into 4 patties and when oil is hot, fry them until they are golden brown on all sides, about 4 to 5 minutes.

3. Serve on whole wheat buns with sliced avocado, sprouts and tomatoes.
 
Chana Masala

1. Place spices in a jar with a lid and shake well.
 

Quinoa Burgers

Recipe by: uspblu
 

"The perfect size to fit the new sandwich rounds that are sprouting up on the market. Also great to add chopped mushrooms or a handful of grated carrots." 

 

• 2 1/2 cups cooked quinoa (at room temperature)
• 4 eggs, beaten
• 1 sweet yellow onion, finely chopped
• 1/3 cup freshly grated Parmesan cheese
• 3 cloves garlic, finely chopped
• 1/2 teaspoon fine sea salt
• 1 cup whole-grain bread crumbs
• 1 teaspoon butter, or as needed

 

To Make:

 

1. Mix quinoa, eggs, yellow onion, Parmesan cheese, garlic, and sea salt in a bowl; add bread crumbs and stir. Form into 9 small patties. 

 

2. Melt butter in a flat skillet over-medium high heat. Cook the patties in the hot butter until crispy, 8 to 10 minutes per side.

 

Grilled Portobello Mushrooms

Makes 4 mushrooms

• 45ml vegetable oil
• 4 Portobello mushrooms, peeled, stems removed
• Salt and freshly ground black pepper

To Make:

Heat pan or chargrill until hot. Brush with the vegetable oil and cook the mushrooms for 6-8 minutes flipping once. Season to taste.

Vegetarian Feta Club Burger with coriander-avocado pesto, slow dried tomatoes, olive Mayo

• 1 onion, firmly chopped
• 120g feta cheese, crumbled
• 1 tbsp fresh mint, chopped
• 125g fresh white bread crumbs
• 3 tbsp chickpea flour (gram flour)
• 1 large egg
• Salt and freshly ground black pepper
• Vegetable or sunflower oil for cooking

Toppings:

• 12 thin slices of sour dough bread
• 50g Iceberg lettuce leaves
• 50g rocket leaves
• SlowDried Tomatoes 
• 2 hard boiled eggs, peeled, sliced 
• OliveMayonnaise  
• Coriander-AvocadoPesto

To Make:

1. Place the onion in a bowl; add the crumbled feta, mint, breadcrumbs, and chickpea flour. Add the egg, season to taste and bind together with wet hands. Chill the mix for 30 minutes, then shape into 8 small, fairly flat burgers.

2. Heat a film of oil in a non-stick frying pan, add the burgers and fry gently for 3-4 minutes on each side, remove and keep them warm.

3. Take 4 slices of the sour dough bread, and spread liberally with the Olive Mayonnaise.  Top each with some iceberg and lettuce leaves, followed by a burger.

4. Top with Slow Dried Tomatoes, a layer of sliced egg, then a good dollop of the Coriander-Avocado Pesto

5. Top with a second slice of bread and repeat the layers again.

6. Finish with the last slice of bread, then press gently down to compress the filling within. Cut into 2 halves diagonally.