HookedOnPlants

When getting hooked is a good thing

Recipes

Bangin’ Barley Black Bean Burgers + Cheezy Sunflower Sauce

By

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!

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

The Easiest Blueberry Crisp | Vegan + Gluten Free

By

This really is the EASIEST Blueberry Crisp. That’s all I gotta say.

Actually, there’s more.

It’s really delicious

It packs lots of nutrients

It’s the perfect light dessert for a special occasion (enter: Mother’s Day).

 

At just 11 ingredients (a few of those being spices), this epic dessert will take you 10 minutes to prep, and no time to devour.

If you’re looking for a way to spread the love to your fave gal this Mother’s Day, HERE IT IS.

Top it off with super healthy, creamy banana ice cream!

I could eat this for breakfast. Let’s change that to I will… and you should too.

Ok, signing off, Happy Mother’s Day to all of you amazing Mama’s out there!!


The Easiest Blueberry Crisp | Vegan
 
Save Print
Prep time
Cook time
Total time
 
A light dessert for a special day. Simple, delicious and ready in 45!
Author:
Recipe type: dessert
Serves: 5
Ingredients

  • Filling:
  • 3 cups blueberries (frozen)
  • 2 tbsp fresh orange juice
  • ½ tsp orange zest
  • 1 tbsp maple syrup
  • 2 tbsp arrowroot powder (sub flour or cornstarch)
  • 1 tsp cinnamon

  • Topping:
  • 2 cups gluten free oats
  • 1 cup coconut ribbons or shreds
  • ½ tsp salt
  • ½ cup coconut sugar
  • 3 tbsp coconut oil

  • Banana Ice Cream:
  • 4-5 frozen bananas
Instructions
  1. Pre-heat oven to 375°F.
  2. Blend half the coconut (1/2 cup), half the oats (1 cup), coconut sugar and salt until a flour texture forms.
  3. Pour into a bowl. Mix in the rest of the oats, the coconut, and the coconut oil.
  4. Pick out your favourite 9 inch (in diameter) pie plate and mix all filling ingredients together.
  5. Pour the topping over top and spread out to the edges.
  6. Bake for 30-35 minutes
  7. Let cool 10 minutes while you make you banana ice cream
  8. For banana ice cream, put the frozen bananas in your food processor and let sit for 5 minutes to thaw a bit! Then blend until cream-ified.
  9. Head here for different 'nana ice cream flavour ideas
  10. Serve it up!

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

By

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
 
Save Print
Prep time
Total time
 
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

 

Lentil Quinoa Burgers that don’t suck

By

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
 
Save Print
Prep time
Cook time
Total time
 
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!

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

 

Creamy Vegan Chipotle Sauce aka Everything Sauce

By

Always, ALWAYS have a sauce in arms reach. It just makes life so much easier.

So many options… this chipotle sauce… or this Garlic Cream Sauce, or Hollandaise Sauce, or Orange Sesame Sauce, or Cashew Cheese Sauce, or Curry Tahini Sauce, or this Chickpea Tahini Drizzle.

SO SAUCEY.

Now, back to today’s chipotle sauce.

This stuff is great to drizzle all over anything savoury to take it up to the next level on the yum-o-meter.

I personally love it on loaded potatoes, roasted veggies, beans n’ greens n’ grains, or in tempeh lunch wraps. YUM.

Where ever or how ever you use it, there’s no doubt that you’re gonna feel totally chef-y with little to no effort. Perfect.

Chipotle Cream Sauce aka Everything Sauce
 
Save Print
Prep time
Total time
 
A spicy, creamy, tofu-based sauce that will add wow-factor to any savoury dish!
Author:
Recipe type: sauce, condiment
Serves: 6
Ingredients
  • 1 package firm tofu
  • 2 tsp chipotle (more if you like it even spicier)
  • ½ cup nutritional yeast
  • 1 clove garlic
  • juice of 1 lemon
  • ¾ cup of unsweetened almond or soy milk
  • pinch of salt
Instructions
  1. Add all ingredients to the blender, and blend until smooth!
  2. Drizzle on loaded potatoes, toona sandwiches, lunch wraps,pastas, roasted veggies, nachos, tacos...

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!

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