HookedOnPlants

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Dinner

Lentil Quinoa Burgers that don’t suck

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Sun’s out, buns out!

Lentil Quinoa Burger buns all the way.

It’s feeling pretty springy around here, which means, that BBQ needs some tender attention.

Time for another veggie burger recipe.

This time I was going for a flavourful patty that DOESN’T FALL A PART.

 

We’ve all heard it before… ‘vegan burgers always fall a part’. Just like that. Heard it a million times, and had it a million times.

Well, give this one a chance. It’s one that you can flip, and one that won’t squish outta that bun of yours.

It even fairs well on the ol’ barby.

OH and this avo dill sauce…

I say every sauce I make is an everything sauce… but seriously, this sauce is most def’ an everything sauce. Put it on anything, and BOOM, immediate chef-y points.


Vegan Lentil Quinoa Burgers
 
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A veggie burger to impress your friends with. Not all vegan burgers are super squishy, fall-a-part-y. This one is flavourful and the texture is on point!
Author:
Recipe type: burger, BBQ
Serves: 4-5
Ingredients
  • 1 cup quinoa, pre-cooked
  • 1½ cup green lentils, pre-cooked
  • 1 flax egg (mix 1 tbsp ground flax + 3 tbsp water and let sit for 3 minutes)
  • ½ cup white onion, finely diced
  • 1 clove garlic, minced
  • 1 tbsp cumin
  • 1 tbsp smoked paprika
  • ½ cup oats, blended to a flour (use gluten-free if needed)
  • 1 tbsp miso
  • 1 tbsp vegan BBQ sauce (sub with ½ tbsp mustard + ½ tbsp ketchup)
  • 2 tbsp nutritional yeast
  • ½ tsp salt
  • ½ tsp pepper

  • Avocado Dill Sauce:
  • 2 avocados
  • 2 tsp apple cider vinegar
  • 1 tbsp dill
  • 1 tbsp vegan mayo
  • 1 tbsp onion powder
  • 1 tsp garlic powder
  • ½ tsp salt
  • ¼ + ⅛ cup water

  • Extra Toppings:
  • Caramelized onions + mushrooms
  • Dijon
  • Tomato
  • Red onion
  • Sprouts
  • Pickles
  • Vegan Mayo
  • Vegan Cheese (add to the burger after the 2nd flip with just 2 minutes left to cook) ~ I used Gusta Cheese here, but you can find any cheese you want on Vegan Supply or Spud! (you can use code: CRVAN-MURJUB for 20$ off)
Instructions
  1. First of all, make sure your flax egg is soaking away for just a few minutes.
  2. Heat pan to medium, add onions and garlic, sauté for a few minutes. Add 1 tbsp of water or balsamic vinegar at a time to de-glaze the pan. Do this until the onions are translucent (about 5 minutes)
  3. In a small bowl, mix together the flax egg, miso paste, BBQ sauce, cumin, paprika, nutritional yeast, salt + pepper.
  4. In a large bowl, add that mixture plus the rest of the ingredients and wake up those arm muscles! Mash away with a potato masher. The mixture should be paste-y, stick together-y, but still have a few whole lentils in tact. If it's too wet, add a bit more nutritional yeast (Nooch). If it's too dry, add a little bit more BBQ sauce.
  5. Form the burgers into patties (about a ½ inch thick and 3 inches in diameter).
  6. Place the patties on a parchment-covered plate and store in the fridge for 10 minutes while you turn your pan to medium heat, or while your BBQ fires up.
  7. Either brush the grill surface with avocado or coconut oil, or add 1 tsp of oil to your pan.
  8. Cook 7 minutes per side, adding cheese for the last 2 minutes.
  9. Meanwhile, make your avocado dill sauce. Add all ingredients to your blender and blend until smooth!
  10. Pile up your masterpiece!!

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!

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Vegan Mac & Cheese (with Carrot Potato Cheese Sauce!)

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Time to get saucy! Carrot Potato Cheese Sauce-style.

This week is all about creating that decadent flavour and texture, amping up the nutrients, and ditching the high fat, high calorie ways of those usual culprits in your typical creamy or mac n’ cheese pasta sauce (I’m lookin’ at you butter, cheese and heavy cream).

This sauce is so healthy, that there’s no shame in drinking it from the blender.

Actually, it’s highly encouraged.

When you’re just dying for that creamy pasta experience…but you don’t want to dose yourself with a big ol’ bowl of heavy cream sauce, this is the pasta sauce for you.

Carrots and taters to the rescue.


Vegan Mac & Cheese (with Carrot Potato Cheese Sauce!)
 
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A super healthy version of your typical mac & cheese, but still so creamy, flavourful and more than satisfying!
Author:
Recipe type: dinner, lunch
Serves: 4
Ingredients
  • Pasta noodles of choice (around 450g)
  • 1 large head of broccoli florets, chopped (save stalks for your next hummus plate as dippers!)
  • 1 package vegan sausage (I used Field Roast from Spud. You can use code: 'CRVAN-MURJUB for 20$ off your first order)
  • Smokey Vegan Parmesan

  • Carrot Potato Cheese Sauce:
  • 3 medium-sized russet potatoes, chopped
  • 4 large carrots, chopped
  • 1 clove garlic
  • 1 tsp onion powder
  • ¼ cup miso paste
  • ⅛ cup dijon
  • ¾ cup nutritional yeast
  • Juice of 1 lemon
  • 1 tsp apple cider vinegar
  • ¾ cup unsweetened, unflavoured soy milk
  • pinch of salt and pepper
Instructions
  1. Steam potatoes and carrots for 10-15 minutes (until you can poke a fork through them)
  2. Add all the sauce ingredients to your blender, including the carrots and potatoes
  3. Bring your pasta pot to a boil.
  4. Place broccoli in the steamer (add more water if needed), and steam for 5 minutes.
  5. Back to the blender: blend sauce ingredients until smooth (you may need to use a tamper to help in the beginning, but it should blend on its own. Let it blend for a couple of minutes for optimal creaminess)
  6. Cook pasta of choice 1 minute less than what directions say.
  7. Meanwhile, heat a pan to medium, add 1 tsp of oil (avocado is best), then the vegan sausage. Cook for 5 minutes, flipping around every minute or so.
  8. *OPTION: to use 1 less pan, wait until the pasta is finished, and add the sausage to the bottom of the pasta pot while the pasta sits in sink in the strainer*
  9. Strain, pasta, then put back into the pot with the broccoli and sausage.
  10. Add the sauce to the pot and mix until each pasta noodle is super creamy delicious!
  11. Whip up some Smokey Vegan Parm to sprinkle on top!

 

Tag @hookedonplants if you make this! I love seeing your creations.

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

This week’s email is all about Colon Cancer Awareness month, and what doc’s to follow on instagram for the month of info!

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

Simple Caramelized Leek & Onion Side Dish | Oil-free

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Move over mashed potatoes, there’s a new kid on the block. This caramelized leek & onion side is now the side of all sides.

Paired with the easiest go-to ingredient combo of Bragg’s liquid aminos and Nooch.

Hack alert: add these two ingredients to any savoury dish, and BAM: you’re a chef pumping out incredibly flavourful dishes!!

It might not look like much, but the flavours are bursting and the simplicity is ridiculous.

Just a few chops, a bit of a sizzle, a yummy aroma, and you have yourself a fancy, melt in your mouth side!


Simple Caramelized Onion n' Leek Side Dish
 
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A simple, flavourful side dish to amp up any dinner menu!
Author:
Recipe type: side
Serves: 4
Ingredients
  • 2 leeks, with the dark green part chopped off (this is optional, but makes for a softer caramelization). White/light green part sliced in half lengthwise, rinsed well, then thinly sliced horizontally
  • 1 large yellow onion, sliced
  • 2 garlic cloves, minced
  • Kosher salt
  • ¼ cup Bragg's Liquid Aminos
  • ½ cup nutritional yeast
Instructions
  1. Heat pan to medium heat then add sliced onions. Let the pan brown, then add a bit of water (about an ⅛ of a cup) and mix to de-glaze the pan. Do this twice.
  2. Add the sliced leek to the pan. Continue the de-glazing method with water (baslamic vinegar works too!) for few times.
  3. Lower the heat, put the lid on, and allow to caramelize for at least 10 minutes.
  4. Add liquid aminos and nutritional yeast. Mix until combined.
  5. Serve it up!

Tag @hookedonplants if you make this! I love seeing your creations.

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

This week is all about Plant Proof’s podcast with Dr. Alan Desmond. He gives out so much amazing information about the gut microbiome!

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

Creamy Portobello Cauliflower Fettuccine Alfredo

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Even Mr. Alfredo himself would FOR SURE give this Cauliflower Fettuccine Alfredo a 10/10. Even without cream, butter or cheese at the party.

Cream-ified with cauli and cashews and simplified with just 8 ingredients, making it the perfect answer to your weeknight scramble-fest (just takes 20 minutes).

Kids will love it too.

Use this sauce for anything else you need to add flavourful creaminess to (lunch wraps, sandwiches, glory bowls…)

I’ve added in some portobellos, smoked tofu, and peas for extra Alfredo pasta pizzazz.

Double it up, so you don’t have to worry about dinner a few nights away (my tastebuds wouldn’t have any problem at all if this was on repeat multiple times a week).

Cauliflower for the win once again. Love you, you versatile bundle of cruciferous-ness.

Creamy Cauliflower Fettuccine Alfredo
 
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A creamy pasta minus the heaviness! Cauliflower is the star in this one, serving as the base for a deliciously decadent feeling Alfredo sauce. Throw in some smoked tofu for that bacon-y feel, and you have yourself a nostalgic favourite to trick any comfort food lover!
Author:
Recipe type: pasta
Serves: 4-6
Ingredients
  • 1 large cauliflower, chopped (5 heaping cups of cauliflower florets)
  • 1-2 tbsp tamari
  • 2 cloves garlic, minced
  • 2 portobellos, sliced
  • 1 sweet onion, diced
  • ¾ cup soaked cashews
  • ¾ cup veggie broth
  • ½ cup nutritional yeast
  • juice of ½ lemon (about 1 tablespoon), plus 2 wedges for serving
  • ½ tsp sea salt
  • ½ tsp pepper, to taste
  • 1 package (350 g) fettuccine or rotini pasta (gluten free if needed)
  • ½ cup smoked tofu, chopped
  • Fresh minced parsley, or sage for garnish

  • Optional:
  • Smoked Vegan Parmesan
  • ¾ cup green peas
Instructions
  1. Steam cauliflower florets in a steamer basket with the lid on for 10 to 15 minutes until fork tender.
  2. Meanwhile, heat a pan to medium heat and add the onions, garlic and mushrooms. Sauté for 10 minutes using splashes of tamari and water to de-glaze the pan if they’re sticking at all.
  3. Cook the pasta according to the package directions. Drain well, pour it back into the pot, then set aside.
  4. Make the sauce! Blend the steamed cauliflower, lemon, milk, nutritional yeast, salt, and pepper with HALF of the sautéed mushrooms, onion, garlic mix in a high-speed blender. Blend until smooth and creamy.
  5. Add the cauliflower sauce to the pasta pot and stir well.
  6. Add the green peas (if using)and heat over low-medium until everything is heated through. Taste and add more salt, lemon or pepper if needed.
  7. Serve it up! Divide the pasta into bowls, and add a sprinkle of fresh minced parsley. Add any other veggies you feel would be delicious with this creamy concoction!
  8. Optional: sprinkle with this Smoked Vegan Parmesan.

Tag me if you make this! LOVE seeing your creations.

@hookedonplants

Easy Cheezy Broccoli Potato Soup

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Bring back that nostalgic broccoli and cheese sauce side dish!

This Cheezy Broccoli Potato Soup does just that. It’s thick and flavourful with sooooo many nutrients.

If you’re timing tonight gives you anxiety when you even consider making dinner, this is tha soup fo’ you!!

It’s really yum with this smokey vegan parmesano, and a side of avocado toast (duh).

This is a super satiating, delicious, and incredibly nutritious soup for those times you just don’t have that time to spend alllllll hours in the kitchen.


Easy Cheezy Broccoli Potato Soup
 
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A simple, whole foods soup with that 'cheese & broccoli sauce' nostalgia!
Author:
Recipe type: dinner, lunch
Serves: 6
Ingredients
  • 1 sweet onion, diced
  • 2 cloves garlic, minced
  • 3 heads broccoli, roughly chopped
  • 2 russet potatoes, roughly chopped
  • ¾-1 cup nutritional yeast
  • 3 tbsp tamari
  • 3 cups mushroom or vegetable broth
  • Optional for thickening: 1 tbsp corn starch or arrowroot powder, mixed with ½ cup water
  • 2 green onion, chopped
Instructions
  1. Boil potatoes until soft (place potato in a large pot, cover with water, bring to a rolling boil and let boil for 15 minutes)
  2. Steam broccoli for 5 minutes (alternatively, place broccoli florets in the boiling water with the potatoes at the 10 minute mark ~ you will lose a bit of flavour, but save on cleaning a pot)
  3. Meanwhile, water sauté onion and garlic (heat a pan to medium heat, add onion, mix around as it browns for a few minutes, then add a bit of water to de-glaze. Let it cook until translucent, add a bit of water when if it's sticking).
  4. Blend in two batches: add half of everything (broccoli, potatoes, 1½ tbsp tamari, 1 - 1½ cups broth, ½ cup nutritional yeast) to the blender and blend until almost smooth. Pour into the pot you used for potato boiling, then repeat with the rest of the ingredients.
  5. Warm the soup up for a few minutes, then stir in the optional cornstarch mixture (mix for at least 30 seconds)
  6. Serve with avocado toast, green onion, and this Smokey Vegan Parm!

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