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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 210.1
  • Total Fat: 3.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 468.6 mg
  • Total Carbs: 35.9 g
  • Dietary Fiber: 8.4 g
  • Protein: 9.7 g

View full nutritional breakdown of Vegan Chili Burgers calories by ingredient
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Vegan Chili Burgers

Submitted by: IDGURL

Introduction

modified from moosewood restaurant "low fat favorites"

Tex-mex seasonings add great flavor to this nicely textured burger. Beans and oats together create a perfect protein.
modified from moosewood restaurant "low fat favorites"

Tex-mex seasonings add great flavor to this nicely textured burger. Beans and oats together create a perfect protein.

Number of Servings: 9

Ingredients

    1 cup chopped onions
    4 garlic cloves, minced or pressed
    2 tsp olive oil
    1/2 cup peeled/grated carrots
    1 1/2 tsp chili powder
    1 tsp cumin
    3 cups cooked pinto or kidney beans (2 15-ounce cans, drained)
    2 tbsp dijon mustard
    2 tbsp soy sauce
    2 tbsp ketchup or 1 tbsp tomato paste
    1 1/2 cup rolled oats
    salt and blk pepper to taste

    these burgers tend to fall apart on the bbq so i recommend adding an egg replacer...
    i used 1 tbsp of panachia seeds in 3 tbsp water, set aside until gelled. you could also try ground flax seed, whisk 1 tbsp in 3 ttbsp water until thickened to paste.

Directions

saute onions and garlic in oil for 5 min, until onions begin to soften.
add carrots, chili powder, cumin and cook on low heat for 5 minutes.
set aside.
mash beans in a large bowl with potato masher or back of spoon.
add mustard, soy sauce, ketchup, flax or panachia seed mixture and sauteed veggies.
mix in oats
add salt and pepper to taste.
moisten your hands and form burger mixture into 9 - 3 inch patties. cook on bbq or in lightly oiled nonstick skillet for 5 to 8 minutes each side on med-low heat.

Number of Servings: 9

Recipe submitted by SparkPeople user IDGURL.






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