Lemon Herb Veggie Burger Sliders makes 6-7 large patties or 12-14 sliders  1 can garbanzo beans, drained 1 can cannellini beans, drained 2-3 Tbsp hemp seeds 2 Tbsp raw sunflower seeds 1/4 cup dried parsley 1/2 cup nutritional yeast flakes 2 Tbsp salt-free 21-spice blend (like Mrs Dash) 1 Tbsp garlic granules 1/4 tsp black pepper 1/2 cup lemon juice 1/4 cup olive oil 2 Tbsp flour fold in: 1/2 - 1 cup chopped frozen spinach (moist maker!)

Lemon Herb Veggie Burger Sliders makes 6-7 large patties or 12-14 sliders 1 can garbanzo beans, drained 1 can cannellini beans, drained 2-3 Tbsp hemp seeds 2 Tbsp raw sunflower seeds 1/4 cup dried parsley 1/2 cup nutritional yeast flakes 2 Tbsp salt-free 21-spice blend (like Mrs Dash) 1 Tbsp garlic granules 1/4 tsp black pepper 1/2 cup lemon juice 1/4 cup olive oil 2 Tbsp flour fold in: 1/2 - 1 cup chopped frozen spinach (moist maker!)

---Vegan split pea soup---  2c split peas, dried 8c veg broth 2 bay leaves 1 small onion, diced (or .5c diced fennel) 1 large carrot, sliced 1 t black pepper (or to taste) 3/4 - 1c nutritional yeast 1 Tbsp garlic powder 2 Tbsp vegan liquid smoke 1/4 tsp cayenne 1 cup shiitake mushrooms, sliced 1/2 cup dehydrated potato flakes (or a diced white potato) 2 Tbsp vegan buttery spread (optional) 2-3 Tbsp extra virgin olive oil salt to taste (at least 1/2 tsp) 1/4 cup apple cider vinegar

---Vegan split pea soup--- 2c split peas, dried 8c veg broth 2 bay leaves 1 small onion, diced (or .5c diced fennel) 1 large carrot, sliced 1 t black pepper (or to taste) 3/4 - 1c nutritional yeast 1 Tbsp garlic powder 2 Tbsp vegan liquid smoke 1/4 tsp cayenne 1 cup shiitake mushrooms, sliced 1/2 cup dehydrated potato flakes (or a diced white potato) 2 Tbsp vegan buttery spread (optional) 2-3 Tbsp extra virgin olive oil salt to taste (at least 1/2 tsp) 1/4 cup apple cider vinegar

1 lb. green beans 1 cup cherry tomatoes 1/2 small red onion Feta cheese  {For the dressing} 2 Tbsp. balsamic vinegar 2 Tbsp. lemon juice 2 Tbsp. olive oil 1-2 cloves garlic, minced Salt/pepper

1 lb. green beans 1 cup cherry tomatoes 1/2 small red onion Feta cheese {For the dressing} 2 Tbsp. balsamic vinegar 2 Tbsp. lemon juice 2 Tbsp. olive oil 1-2 cloves garlic, minced Salt/pepper

Light Chicken Salad:  1 lb. chicken breast (chopped); 1/2 c. diced red onion; 1/2 c. diced apple; 2/3 c. grapes, halved; 1/3 c. dried cranberries; 1/4 c. sliced almonds; 1/2 c. Greek yogurt; 1.5 T. lemon juice; 1/2 tsp. garlic powder; salt & pepper.

Light Chicken Salad: 1 lb. chicken breast (chopped); 1/2 c. diced red onion; 1/2 c. diced apple; 2/3 c. grapes, halved; 1/3 c. dried cranberries; 1/4 c. sliced almonds; 1/2 c. Greek yogurt; 1.5 T. lemon juice; 1/2 tsp. garlic powder; salt & pepper.

---Black Bean Burger with Balsamic Onion Jam--- 1 1/2 cups canned no-salt-added black beans, rinsed and drained 1/2 yellow bell pepper, sliced 1/3 cup roughly chopped red onion 3/4 cup shredded carrot 1/3 cup dry quick-cooking oats 2 1/2 tsp canola oil 1/2 tsp cumin :::   1 large red onion, cut into eighths 1 Tbsp canola oil 1/4 tsp kosher salt 1 pinch ground black pepper 2 Tbsp balsamic vinegar 1 tsp fresh thyme leaves 1/2 tsp sugar

---Black Bean Burger with Balsamic Onion Jam--- 1 1/2 cups canned no-salt-added black beans, rinsed and drained 1/2 yellow bell pepper, sliced 1/3 cup roughly chopped red onion 3/4 cup shredded carrot 1/3 cup dry quick-cooking oats 2 1/2 tsp canola oil 1/2 tsp cumin ::: 1 large red onion, cut into eighths 1 Tbsp canola oil 1/4 tsp kosher salt 1 pinch ground black pepper 2 Tbsp balsamic vinegar 1 tsp fresh thyme leaves 1/2 tsp sugar

---Madonna's Favorite Vegan Burrito--- 1/2 cup cooked green lentils 1 teaspoon sesame oil 1/2 cup carrot, cut into matchsticks 8 cooked green beans Pinch of sea salt 2 tortillas 1/4 cup tofu mayonnaise (such as Vegenaise) 1 cup mixed salad greens, loosely packed 1/4 cup naturally fermented store-bought sauerkraut 1/2 avocado, sliced

---Madonna's Favorite Vegan Burrito--- 1/2 cup cooked green lentils 1 teaspoon sesame oil 1/2 cup carrot, cut into matchsticks 8 cooked green beans Pinch of sea salt 2 tortillas 1/4 cup tofu mayonnaise (such as Vegenaise) 1 cup mixed salad greens, loosely packed 1/4 cup naturally fermented store-bought sauerkraut 1/2 avocado, sliced

---Mexican Quinoa Salad--- 1 cup uncooked quinoa 1 1/2 cups black beans (or a 15 oz. can) 1 1/2 cups corn (I used frozen, thawed) 1 1/2 cups cherry tomatoes, quartered 1 red bell pepper, diced 5 green onions, diced 1/2 cup chopped fresh cilantro (more to taste)  {For the dressing} 1/3 cup olive oil 1 tsp. cumin 1 garlic clove, minced Juice from 1 lime 1/4 tsp salf

---Mexican Quinoa Salad--- 1 cup uncooked quinoa 1 1/2 cups black beans (or a 15 oz. can) 1 1/2 cups corn (I used frozen, thawed) 1 1/2 cups cherry tomatoes, quartered 1 red bell pepper, diced 5 green onions, diced 1/2 cup chopped fresh cilantro (more to taste) {For the dressing} 1/3 cup olive oil 1 tsp. cumin 1 garlic clove, minced Juice from 1 lime 1/4 tsp salf

1 lb (1 1/2 cups) red lentils   1 c minced onion (1 med)   1/2 c minced carrot (1 lg)   2 cloves minced garlic  Olive oil for the skillet   2 c chopped crimini mushrooms   1 T chop fresh oregano   1/2 t salt   1/8 t freshly ground black pepper   3/4 c panko bread crumbs  4 1/2 t lemon juice   10 oz firm tofu, pureed

1 lb (1 1/2 cups) red lentils 1 c minced onion (1 med) 1/2 c minced carrot (1 lg) 2 cloves minced garlic Olive oil for the skillet 2 c chopped crimini mushrooms 1 T chop fresh oregano 1/2 t salt 1/8 t freshly ground black pepper 3/4 c panko bread crumbs 4 1/2 t lemon juice 10 oz firm tofu, pureed

Greek dressing: 1/2 cup fresh squeezed lemon juice 1/4 cup red wine vinegar 1 cup olive oil 2-3 cloves pressed or minced garlic 1 1/2 tsp dried oregano pinch of dried thyme big pinch of salt and fresh ground pepper

Greek dressing: 1/2 cup fresh squeezed lemon juice 1/4 cup red wine vinegar 1 cup olive oil 2-3 cloves pressed or minced garlic 1 1/2 tsp dried oregano pinch of dried thyme big pinch of salt and fresh ground pepper

Veggie “Meatballs” 2 tablespoons olive oil 1 yellow onion, diced 2 medium russet potatoes, shredded 2 large carrots, shredded 1 clove garlic, minced 1 can (14-ounces) sweet peas, rinsed and drained salt and pepper to taste 1/2 teaspoon chili powder 2 tablespoons fresh lemon juice 2 teaspoons corn flour 1/4 cup bread crumbs breadcrumbs for coating the veggie balls oil for frying

Veggie “Meatballs” 2 tablespoons olive oil 1 yellow onion, diced 2 medium russet potatoes, shredded 2 large carrots, shredded 1 clove garlic, minced 1 can (14-ounces) sweet peas, rinsed and drained salt and pepper to taste 1/2 teaspoon chili powder 2 tablespoons fresh lemon juice 2 teaspoons corn flour 1/4 cup bread crumbs breadcrumbs for coating the veggie balls oil for frying

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