HookedOnPlants

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Dinner

Tempeh Pinto Bean Grillable Vegan Burgers | Oil-Free & Gluten-Free

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That feeling when you can flip your veggie patty with one spatula flip!!! Well, these grillable vegan burgers provide those amazing feels.

Backyard BBQ here you come.

I’m always on a burger making binge, trying to find all kinds of different ways to cook veggie burgers on the BBQ.

All veggie burgers want to do is just fit in, ya know!? And to fit in… they have to be a few things:

  1. Grill-able
  2. Flip-able
  3. Flavourful
  4. Filled with whole food goodness

Try these ones out next time you fire up the Q.

They’re packed with plant protein (thanks to tempeh and beans), and ready for the grill.

By the way … pairing this with garlic cream sauce is a day maker!

…plus a melty vegan cheese like Gusta (used here), Violife, Sheese, Chao.

Tempeh Pinto Bean Grillable Vegan Burger
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Tempeh Pinto Bean Grillable Vegan Burger

Recipe by julia
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 1 flax egg (mix 1 tbsp ground flax + 3 tbsp water, let sit 5 minutes)


  • 3/4 tsp tamari

  • 1 package tempeh (about 230 grams or 8 oz)

  • 1 cup cooked pinto beans (black beans work too)

  • 1/2 tsp salt

  • 1/4 tsp pepper

  • 1 tsp paprika

  • 2 tsp onion powder

  • 2 tsp garlic powder

  • 1/2 tsp smoked paprika

  • 1 tsp cumin

Directions

  • Add all ingredients to your food processor and pulse until well combined, but not completely smooth
  • Form into 4 equal sized burger patties
  • Spray or spread coconut or avocado oil on BBQ grill and heat BBQ to 400F/medium heat
  • Grill burgers for 5-6 minutes per side, adding vegan cheese to the patty for the last 2 minutes!
  • Assemble your burger…. Bun or Lettuce wrap, dijon, vegan mayo, tomato, pickle, this AMAZING garlic cream sauce, guacamole, sprouts….

Creamy Carrot Shroomy Noods

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Before I go on about the how surprisingly creamy this recipe is… I invite you to say the title out loud. It’s just so satisfying. Thanks to @oliviarosepeltier over on instagram for naming this dish:) These Creamy Carrot Shroomy Noods are just that – creamyyyy!! It was a surprise to me, so maybe it will surprise you. Make it to find out.

Not only is this sauce perfect for that springtime ‘get ready for the bikini’ freak out (veggie heavy, low calorie, nutrient dense, high fibre)… but it actually brings that creamy pasta vibe, and an amazing colour.

Just steam some veggies. Sauté some things. Blend it up. Cook that pasta.

This sauce could be used for any kinda of saucy need.

A dip on a platter, a saucy addition to your burrito, a healthy nachos dish… or simply warmed up and eaten with a spoon!!

It’s a throw together kinda meal when you only have a few things to choose from. But remember, just add nooch + miso paste, and anything will taste YUM.

Creamy Carrot Shroomy Noods
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Creamy Carrot Shroomy Noods

Recipe by juliaCourse: Lunch, DinnerDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

3

minutes

Ingredients

  • 3 cups carrots, roughly chopped

  • 3/4 cup corn, frozen

  • 3/4 cup green peas, frozen

  • 2 cloves garlic, minced

  • 1/2 onion, diced

  • 2 tsp sage

  • 2 tsp thyme

  • 1 cup mushrooms (fresh cremini or dried oyster or lobster mushrooms, soaked for 15 minutes in water), chopped

  • 1/8 cup miso paste

  • 1/2 cup nutritional yeast

  • 1/8 cup tahini

  • Veggie bouillon cube

  • 400g brown rice or quinoa noodles

  • Fresh sage or basil for garnish

  • Water to blend (start with 3/4 cup)

Directions

  • Bring steamer water to a boil, and place steamer on top with carrots, peas and corn. Steam for 10 minutes
  • Meanwhile, heat another pan up to medium heat. Add the onions and sauté for 3-5 minutes. Add 1 tbsp of water to de-glaze the pan. Add garlic, sage, thyme and mushrooms. Let sauté on low for 5 more minutes
  • Boil water for pasta (you could use the same pot as the steamer – just throw the steamed veggies into your blender) and fill the steamer pot with water. Cook pasta according to directions.
  • Add all steamed veggies to a blender with the miso, nutritional yeast, tahini, boullion cube and 1/2 cup-3/4 cup water. Blend until silky smooth (add more water by the tablespoon if needed).
  • Pour the creamy carrot sauce into the pan with the onions and mushrooms, mix well.
  • Strain the pasta once it’s done cooking, and add the noodles to the pan with the sauce. Mix well.
  • Serve with a garnish of sage or basil, and this Smokey Vegan Parm!

Bangin’ Barley Black Bean Burgers + Cheezy Sunflower Sauce

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Hand-held food season is upon us and you need a burger fix… in the way of these meaty vegan burgers.

I feel ya.

With these BBBBB’s the flavours are tasty, the texture is meaty, and the creation is simple.

Slap on some vegan cheese for the last few minutes of cookin’ (I find the meltier ones are VioLife, Sheese Cheese, Chao or Gusta Americano all found at Vegan Supply), and you’re well on your way to burger town.

These work best on the frying pan with a smidgin’ of avo oil. They also survive on the barby – just make sure you oil up the grill before you throw them on.

What are you waiting for? Call up some buds, bring home some vegan buns and cook up some bangin’ burgs!

Bangin' Barley Black Bean Burgers
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Bangin’ Barley Black Bean Burgers

Recipe by Jules
Servings

4

servings
Prep time

10

minutes
Cooking time

10

minutes

Ingredients

  • 1 cup barley (pre-cooked)

  • 1 can black beans (rinsed)

  • 1 flax egg (mix 1 tbsp ground flax + 3 tbsp water, let sit 5 minutes)

  • 1 tbsp cumin

  • 2 tbsp Bragg’s liquid aminos

  • 1.5 tsp paprika

  • 1 tbsp onion powder

  • 1 tbsp miso paste

  • Cheezy Sunflower Sauce

  • 1 cup sunflower seeds, soaked (overnight or in hot water for 30 minutes)

  • 3/4 cup water

  • juice of 1/2 lemon

  • 1/8 cup nutritional yeast (nooch)

  • 1 clove garlic

  • pinch of salt

  • Burger Building Ingredients:

  • Bun or lettuce wrap

  • Red onion, sliced

  • Pickles, sliced

  • Dijon

  • Tomato

  • Vegan Cheese (like Violife, Chao, Gusta, Sheese… all found online at Vegan Supply)

Directions

  • Add all ingredients to your food processor and pulse until blended, but still with some chunky texture
  • Turn your pan onto medium heat, add 1 tsp of avocado or coconut oil (or crank your BBQ to medium, and oil the grill)
  • Grill or fry each burger 4 minutes per side. Add vegan cheese to the burger during the last couple of minutes with the lid on (melty goodness)
  • While burgers are cookin’, put all Cheezy Sunflower Sauce ingredients into a small food processor and blend until smooth.
  • Build your burger! Lettuce bun or bread bun + romaine + red onion + dijon + sunflower sauce (or this garlic cream sauce) + tomato + pickles.

Notes

  • Time does not include the cooking of the barley, or soaking the sunflower seeds.

Tag me if you make these! (@hookedonplants on instagram)

I love seeing your recipes.

For more inspiration and info on eating plant-based, sign up to my emails for bi-weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants!

Need a guide towards a plant-based lifestyle? Try the MostlyPlants program.

Try the #PlantsForAWeek challenge by grabbing my new E-Book

Vegan Pulled NO-Pork Nachos

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A plate of comfort-food deliciousness in the form of Vegan Pulled NO-Pork Nachos!

There’s a plethora of options for cheese in this nacho-libré momento… more proof that leaning towards vegan eating is actually an abundant move, not a restrictive one.

The more you explore the different options for your nostalgically yummy dishes, the wider your foodie mind will be opened!

Instead of dairy mozzarella, you can either choose from a ton of different vegan mozz alternatives (check out Vegan Supply and order online internationally), or make yourself one of these whole food cheeses: Cashew Cheese, Carrot Potato Cheese Sauce, Mind Blowing Multi-Purpose Cheese Sauce (nut-free), or even this Lentil Cheese Sauce.

There are so many different ways to cheese up your nachos!

And let’s not forget about jackfruit and the miracle that it is. If you’remissing that pulled texture of pork, jackfruit is your answer. Upton’s Naturals makes a great BBQ jackfruit, or the Jackfruit Company. Otherwise, buy it plain and sauté with some flava flave (as seen below).

No need to support the demand for this in this pulled pork situation.

Enjoy!

You nacho lover, you.


Vegan Pulled Pork Nachos | As simple as it gets
 
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A big plate o' nachos to share with your buds! This jackfruit pulled pork brings the 'meatiness' to this vegan fun time. Make it easy by using store bought vegan cheese, or go for it and make your own like this nacho cheese sauce or
Author:
Recipe type: nachos, party food
Serves: 4
Ingredients
Instructions
  1. Pre-heat oven to 250F
  2. If your jackfruit is plain, follow the above ingredients and sauté jackfruit
  3. Spread a layer of chips, top with a generous sprinkle of cheese, a few onions, olives and pieces of jackfruit.
  4. Do it again! It's all about the layering.
  5. Once the top layer is done, and topped off with cheese, bake for 10 minutes.
  6. Then broil for 2 minutes on low.
  7. Meanwhile, make your guacamole: Smash avocado with lime juice, garlic, red onion and salt n' pepper to taste.
  8. Serve it up with salsa and guac on the side.

Tag me if you make this! (@hookedonplants on instagram)

I love seeing your recipes.

For more inspiration and info on eating plant-based, sign up to my emails for bi-weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants!

Need a guide towards a plant-based lifestyle, try the MostlyPlants program.

Try the #PlantsForAWeek challenge by grabbing my new E-Book

Raw Eatery Carrot Sun Seed Taco Meat | Vegan

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Carrots. They’re good for snackin’, shreddin’, cakes n’ muffins… BUT, did you know, when paired with the sunflower seed, they can morph into a delicious, meat-y taco filling? That’s right. Welcome to my kitchen, carrot sunflower taco meat. I’ll be seeing you again and again and again.

Thanks to the amazing ladies and co-owners of the Raw Eatery and Market in Calgary, Megan and Ali, for allowing me to share their yummy recipe with all of you! If you’re in Calgary, I HIGHLY recommend checking out their beautiful vegan café in Kensington. These two girls are full of positivity and contagious passion for plant-based food. The space is beautiful, (equipped with a gratitude tree and Talk Vegan To Me apparel), and I simply can’t go to Calgary without lunching here at least once.

This is one of their most popular dishes, served on butter lettuce with cashew sour cream, hummus, sprouts and avo… and OH EM GEE, it was tasty. Check out Meg serving it up for the Calgary VegFest promo on Global TV last year:)

This stuff is perfect for taco night of course, but also works for loading up your potatoes, topping your salads, amping up your lunch wraps, or pumping up your pizzas.

It’s ridiculously simple, and packed with all the noots!

Carrots bring the vitamin A and beta-carotene, sunflower seeds bring the vitamin E, protein and a bunch of beneficial minerals.

Happy taco meat night!


4.0 from 1 reviews
Raw Eatery Carrot Sun Seed Taco Meat | Vegan
 
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A raw vegan taco meat to taco-about!
Author:
Recipe type: tacos, raw, dinner, lunch
Cuisine: raw vegan
Serves: 6
Ingredients
  • 3 cups carrots, chopped
  • 2 cups sunflower seeds
  • ¼ of a red onion
  • ¼-1/2 cup sun-dried tomatoes
  • 1 tbsp dijon mustard
  • 1 tbsp maple syrup
  • 2 tbsp apple cider vinegar
  • ¼ cup chili powder
Instructions
  1. Throw all ingredients into your food processor. Pulse a few times, then let it run. Turning off to scrape down the sides a few times.
  2. Done!
  3. Serve on lettuce wraps to keep it raw, or taco shells with cashew sour cream, salsa, avocado and sprouts!

Tag me if you make this! (@hookedonplants on instagram)

I love seeing your recipes.

For more inspiration and info on eating plant-based, sign up to my emails for bi-weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants!

Have me guide you towards a plant-based lifestyle, try the MostlyPlants program.

Try the #PlantsForAWeek challenge by grabbing my new E-Book