Hey everyone! I’ve got another set of recipes for you today that I originally shared for a cooking contest on Steemit. My version of a summer holiday plate got some great feedback, so I wanted to make sure I shared it for all of you, as well!
These veggie burgers turned out really fantastic. I am always having a hard time finding the right consistency because it seems to be really challenging to keep them from either falling apart or totally drying out. The little bit of zucchini seemed to do the trick of keeping them moist without being too watered down.
The salad was a vegan spin on a traditional mayonnaise-laden broccoli salad. You could do the same dressing on raw vegetables if you don’t want to cook, but I do love some roasted cauliflower and eggplant. 😉 I also made some baked fries to go along with the final dish, so I had the oven going anyway. Most of the components could also be tossed on the grill if you really want to get into the summer vibe!
Pinkeye Pea Veggie Burgers
Makes 5 Patties
- 1 ½ cups cooked pinkeye peas (can sub blackeyed peas)
- ½ cup fresh herbs—I used fresh mostly fresh oregano and a bit of dill from the garden
- 1 tablespoon tahini
- 1 tablespoon light miso
- ½ teaspoon liquid smoke
- 1 tablespoon nutritional yeast
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground chili powder
- ½ teaspoon chipotle chili powder
- ¼ teaspoon cayenne (optional)
- ½ cup shredded raw zucchini
- ½ cup bread crumbs
Place all of the ingredients through the spices into the food processor. Pulse until the peas are broken down and everything is starting to mix together. Add in your zucchini and continue to pulse until the mixture is incorporated and the beans are completely broken down.
Scoop out into a bowl and mix in with the bread crumbs. Put into the refrigerator for 30 minutes to make the patties easier to form.
Preheat your oven to 400 degrees Fahrenheit. While the oven is heating up, scoop out half cup portions of the vegetable mixture and form into patties. Place onto a lined baking sheet and cook for 20 minutes. Flip carefully and cook for an additional 15 minutes on the opposite side.
Serve with your favorite toppings like fresh summer tomatoes (they are to die for here right now!) and avocado, hummus, or the traditional ketchup and mustard! Since I was making a big batch of delicious oven fries, we did our burgers without buns, but these held together well enough to stand up to a traditional burger presentation!
Creamy Roasted Cauliflower & Eggplant Salad
Makes about 8-10 side dish portions
- 1 medium eggplant, trimmed & chopped
- 1 large cauliflower, cut into florets*
- 1 tablespoon Italian seasoning blend
- ½ cup dried cranberries
- ½ cup walnut pieces
- 1 cup silken tofu
- ½ lemon, juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon light miso
- ½ teaspoon smoked paprika
- Pinch of cayenne
- ¼ cup chopped green onions or chives
Preheat your oven to 400 degrees Fahrenheit. Place your chopped eggplant onto one lined baking sheet and the cauliflower onto another. Sprinkle each with some of the Italian seasoning. Place in the oven and cook for approximately 30 minutes, stirring halfway. The eggplant may be done sooner than the cauliflower, so that is why I like to do two different sheets. That way I can pull it out sooner and let the cauliflower continue to cook through.
While your veggies cook, make your tofu dressing. Place the tofu through the cayenne in a small food processor. Blend together until combined. Taste and add in more of the vinegar for a tangy taste or extra spices if you want more of a kick.
Once cooked, let cool before adding to the walnuts and cranberries. Mix together, then pour on the tofu dressing and toss until combined. Serve with freshly chopped green onions or chives.
I hope you enjoy this meal!