Buffalo Chic Pea Quesadilla

I made this teice today because I loved it so much & it's so EASY!! I think this is my new "I need something quick" meal. 

This recipe is so easy, even a kid could make it (with supervision, of course). 

Looking for more great vegan Mexican style recipes? Try my Black Beans over Crispy Polenta, Vegan Taco Tuesday, Baked & Loaded Burritos, Baked Enchiladas, White Bean "Queso" Dip, Buffalo Jackfruit Quesadillias, Caribbean Burrito, Cheezy Stuffed Jalepenos, Enchilada Pasta, Jalapeno Popper Dip, Protein Power Burrito & Mexican Lasagna

Recipe:

2 (15 oz.) Cans of chic peas, drained  **(keep that liquid! You can freeze aquafaba  (chic pea brine) to use as a vegan egg replacer later. 3 Tbsp = 1 egg)**

Buffalo sauce 

Vegan butter

Flour Tortillas 

Vegan cheddar style shreds 

Vegan ranch

Method:

1. Smash your chic peas in a bowl and add buffalo sauce. Mix well.

2. Butter one side of your flour tortilla. 

3. On the opposite side of the butter, cover 1/2 your flour tortilla with your smashed chic peas. 

4. Top chic peas with vegan cheddar style shreddedcheese and a drizzle of vegan ranch. 

5. Fold tortilla in half.

6. Place your quesadilla in a skillet over medium heat.

7. Cover skillet while your quesadilla is cooking to make sure your cheese throughly melts & your chic pea filling is warmed completely. 

8. Brown quesadilla on both sides

9. Remove from skillet and use a pizza cutter to quarter your quesadilla. 

10. Serve with additional vegan ranch for dipping. 

Makes 4 quesadillas. 

Enchilada Pasta

It's a COLD and icy night here in North Carolina. It was so cold today that I was late this morning because my garage door was frozen closed (the first time that's ever happened to me). It's cold, icy, dark, kids are out of school and I'm tired of looking at my house. Time to add a little warmth and excitement to our night. After a long day at work, the last thing I want to do is spend over an hour cooking enchiladas, but that was the request from my family tonight. It's time to compromise. This dish is my quick and easy compromise... 

Looking for more easy Vegan pasta ideas? Try my Hearty Spaghetti, Mac-n-cheese with Chipotle Lentils, Butternut Macaroni, Lemon & Garlic Pasta with Tempeh & Broccoli, Baked Spinach & Artichoke Pasta, 3 Cheeze Baked Ziti, & Kale & Almond Pesto Pasta

Recipe:

2 cups frozen beefless crumbles*

1 (7 oz.) bag frozen peppers and onions 

1 cup chopped fresh kale 

1 packet taco seasoning**

Salt and Pepper to taste 

Chili powder to taste

1 (10 oz.) can tomatoes with green chilies, drained

1 (15 oz.) can of black beans, drained and rinsed 

1 (10 oz.) can enchilada sauce 

1 (1 lb.) box of pasta

2 cups 5 minute vegan cheese sauce

Method:

Cook pasta according to package directions. Drain well.

While pasta is cooking, cook beefless crumbles*, frozen peppers and onions, and kale over medium heat until tender. ( no need to add oil).

Add taco seasoning**, chili powder, tomatoes and black beans. Cook an additional 5 minutes. 

Stir in 1/2 can of enchilada sauce.

Toss pasta, beefless crumbles mixture and vegan cheese sauce together.

Before serving, garnish each bowl of pasta with remaining enchilada sauce. 

Makes 4 - 5 servings. 

* you can substitute diced mushrooms or TVP for beefless crumbles.

** to make your own taco seasoning, use 1 tsp. Cumin, 1 tsp. Paprika, 1/2 tsp. Garlic powder, & 1/2 tsp. Onion powder.

Mexican Lasagna

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Today was one of those days. I couldn't figure out what to cook for dinner & I, honestly,  didn't want to cook dinner. I have been busy this week because my oldest son is getting married this weekend. Cooking has been low on my list, to say the least. This dish helps me to keep my sanity for a few reasons. First, it was easy. Second, used up some left over rice, peppers and onions  I had from earlier this week, along with a container of my white bean queso I had in my freezer. The best part is probably the fact that I can eat off this dish several times and not worry about cooking until after the wedding festivities! I love a good casserole for a busy week! 

Looking for more Vegan Latin Style Dishes? Try my

 Buffalo Jackfruit Quesadilla, Cheezy Cuban Black Bean & Plantians Bowl  Vegan Tacos ,  Vegan Caribbean Burrito, Chick'n & Bac'n stuffed Jalapenos, Chipotle Mac-N-Cheeze & Smokey Lentils

                            

Recipe:

2 cups of prepared Rice 

1 (13 oz. )Gardein beefless crumbles *

1 small red onion, diced 

1 small red pepper, diced 

1 small orange pepper, diced 

5 oz. Fresh spinach, chopped 

1/4 cup Spanish olives, chopped 

1 (15oz ) can of black beans, drained and rinsed 

1 cup of corn 

1 tsp. Cumin 

1 tsp. Paprika 

1/2 tsp. Garlic powder 

Salt and Pepper to taste 

2 cups White Bean Queso sauce **

1 (10 oz) can of tomatoes with green chilies 

8 flour Tortillas 

Vegan sour cream to garnish, optional 

Method :

Preheat oven to 350°

Over medium high heat, brown Gardein beefless crumbles *, peppers, onions, &  corn.

Add paprika, cumin, garlic powder, salt and pepper  to Gardein beefless crumbles &cook an additional 2 minutes. 

In a large mixing bowl, combine Gardein beefless crumbles,  rice, spinach, olives, and black beans. Mix well.

In another mixing bowl, mix White Bean Queso sauce with tomatoes with green chilies. 

Spray your casserole dish with non stick spray. Layer 4 tortillas to cover bottom of dish.

Top tortillas with 1/2 Gardein beefless crumbles & rice mixture. Spread evenly.

Top Gardein beefless crumbles and rice with 1/2 of the White Bean Queso sauce and tomatoes. 

Repeat thelse layers twice.

Bake 25 minutes. 

Serve topped with vegan sour cream. 

Makes 8 servings. 

* If you can't find Gardein, any vegan beefless crumbles or 8 oz. of chopped mushrooms will work just fine.

** If you don't have time to make my amazing White Bean Queso sauce, substitute any vegan cheese sauce you like or shredded vegan pepper jack cheese.

Vegan Cabbage Rolls with homemade spicy, smokey tomato sauce

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Cabbage rolls are such a simple meal. They are easy to make & a common dinner  in most homes. These are a little different than the cabbage rolls your mother used to make. I top these cabbage rolls in my homemade tomato sauce that's a bit spicy and smokey thanks to the paprika in my recipe. There are a few ways to customize this recipe. If you don't like it spicy, use plain diced tomatoes. Make it your own! 

Looking for Vegan Family Style Meals? Try my Family Style Dinner, Kale Stuffed Eggplant Parm, Vegan Family Breakfast, Baked Spinach & Artichoke Pasta, Cheezy Butternut Pasta, Vegan Chick'n Casserole, 3 Cheeze Ziti Al Forno, & Summer Berry Cobbler

Recipe :

Tomato Sauce-

Olive oil 

3 Tbsp. diced onion

1/2 cup veggie broth 

1 tsp. smoked paprika 

1 (14 oz.) Can of diced tomatoes with green chilies (use plain if you don't want it spicy)

1/4 cup tomato paste 

Salt & pepper to taste 

Cabbage Rolls -

8 cabbage leaves

8 oz. Mushrooms 

1 small red pepper, diced

1 small purple onion, diced 

2 cups cooked quinoa (or rice)

1 tsp. Italian seasoning 

Salt & pepper to taste 

Method :

Preheat oven to 350°

1. Prepare the cabbage leaves:

Remove tough stem from cabbage leaves with a sharp knife and steam for about 6-8 minutes until softened, but not mushy. Don't over cook the cabbage. It will cook some more in the oven. You just want it soft enough to work with when stuffing & rolling the cabbage. 

Set cabbage leaves aside to cool.

2. Make the sauce:

 In a skillet over medium heat, sautée 3 Tbsp. of onion in a bit of olive oil until soft and translucent.

Add diced tomatoes, tomato paste, veggie broth, paprika, salt and pepper. Heat through. 

Add warm tomatoes to blender and puree until smooth. 

3. Prepare the filling:

Cook mushrooms, onions and peppers in a skillet over medium heat with Italian seasoning.

Remove from heat and add quinoa (or rice) & 1/2 cup of tomato sauce to mushrooms . Mix well. 

4. Assemble:

Place 1/8 of mushroom & quinoa on each cabbage leaf.

Fold both ends of the cabbage over the filling. Roll tightly, like a burrito, sealing off the filling. 

Place cabbage rolls into a greased casserole dish and top with sauce.

5. Bake:

Bake 20 minutes. 

Makes 4 servings. 

Cheezy Chick'n &Bac'n Stuffed Jalapeños

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Wow!!! Just wow!! This is the appetizer recipe you NEED for your Super Bowl Party, Next gathering or just because you love spicy, cheezy, smokey, jackfruit stuffed into jalapeños. I impressed myself and probably ate far to many tonight, but I have NO REGRETS! Please, stop reading this blog and go make these for yourself NOW!! Then spread the vegan goodness everywhere!

Looking for more great Jackfruit recipes? Try my Buffalo Jackfruit Quesadillas, or my AMAZING Creamy Jackfruit & Poppyseed Casserole ( Vegan Chick'n Casserole)

Recipe :

2 (17oz ) cans of young green jackfruit
1 dozen jalapeños, steamed, seeded and cut in half
2 Tbsp vegan butter
2 Tbsp flour
1 tsp. Salt
1/2 tsp garlic powder
1/2 tsp  onion powder
1/2 tsp paprika
1 cup unsweetened plant milk
1/4 cup Nutritional yeast
3 Tbsp. Bac-os  (or other vegan bacon bits)

Topping:

1/2 sleeve Ritz crackers
1 tsp parsley
1 Tbsp vegan butter
Salt and Pepper to taste

Assembly :

Preheat oven to 400°

Sautée jackfruit over high heat about 8 mins until browned.

Over medium heat, heat butter until melted. Add flour, salt, garlic powder, onion powder, & paprika. Whisk continously.

Add milk, bacos and nutritional yeast. Whisk continously until smooth and bubbly.

Mix jackfruit and Bac'n cheeze sauce in a mixing bowl.

Stuff jackfruit into jalapeños.

Crush Ritz. Add to a bowl with parsley, salt and pepper & butter.

Microwave Ritz 30 seconds. Mix well.

Top jalapeños with Ritz.

Spray cookie sheet with non stick spray.

Place jalapeños on cookie sheet and cook 20 minutes.

Allow to cool 5 minutes  before serving.

Makes 24 jalapeño poppers!

Hot Chili Ramen with Veggies & Tofu

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This recipeis is simple, inexpensive, and comes together in under 30 minutes!  We all eat Ramen at some point. Why not make it a real meal? My kids love this dish! You can easily adjust the heat in this dish by reducing, or omitting the hot chili crisp. You can also use any left over veggies up by throwing them in with the Ramen. 

Looking for more great Asian inspired recipes? Try my Spicy Peanut Curry with Asian Veggies,  Szechuan Beefless Stir Fry, Thai Stylr Panang & Tempeh, Veggies and Red Curry Noodles & Sriracha Roasted Tofu with Rainbow Veggies

Recipe :

2 (32 oz.) Veggie broth ( or use water and the flavor packs, if desired)

1 (14 oz.) Tofu, pressed well &cubed 

1 (24 oz.) Bag fresh Asian Veggies 

1/2 cup chopped green beans 

1 cup chopped mushrooms 

6 packs Oriental Ramen noodles (do not use the included  flavor packages! )

1-2 Tbsp. Hot Chili crisp *

Sriracha  (optional)

Soy sauce  (optional)

Method :

Add veggie broth, tofu, Asian veggies, green beans, mushrooms, & hot chili crisp to a large stock pot. Bring to a boil over medium heat. 

Add Ramen to pot. Boil an additional 3 minutes. 

Serve with soy sauce and sriracha if desired.

Makes 6 servings.  

BBQ Tempeh & SouthWestern Cauliflower "Rice"

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This recipe is fun to get the kids involved in cooking. My kids enjoyed pushing the pulse button on my food processor and watching the cauliflower become "rice". They liked dipping the tempeh in BBQ sauce because it was messy. They liked helping me mix everything together and layering up their plated full of food they created. It was a very quite dinner table tonight, which is rare. My kids cleaned their plates and didn't even stop to speak! My husband was in a "food trance" too, completely quite. ( Which is weird because he usually eats the tempeh, but he doesn't like it). After we were finished eating, everyone asked me to please make this again and post it on the blog! so, here it is, for you all to enjoy in silence! 

Looking for more great Vegan recipes for your family?  Try my Cheezy Butternut Macaroni , Cabbage and Bean Soup, Kale Stuffed Eggplant Parm, "Beefless" Hand Pies, & Mediterranean Hummus Pizza *don't for get desert!! Try Orange Creamsicle Cupcakes

Recipe :

1 large head of cauliflower, cut into florets 
2 Tbsp vegan butter (or veggie broth if you don't use oils)

1 /2 tsp turmeric (optional, but it makes your "rice" a beautiful yellow color & adds nutrition )
1/2 tsp of paprika 
1/2 tsp. Cumin 
1 (15 oz )can of black beans, drained and rinsed
1/2 cup of corn 
1 fresh jalapeno, diced (optional )
1 medium onion, diced 

1 mediumred pepper, diced
1 bunch of kale, steamed & chopped  (or spinach )

Salt and Pepper to taste
2 (8 oz) packs of tempeh, sliced into 1/4" pieces 
BBQ sauce of your choice 

Directions:

Preheat oven to 400°

Grease a large baking sheet  

Dip tempeh in BBQ sauce and place on baking sheet. 

Bake 10 - 12 minutes.

Place cauliflower into a food processor. Pulse until cauliflower is rice consistency. 

Cook cauliflower in a deep skillet over medium heat with butter, turmeric, paprika, cumin ,salt and pepper for about 6 minutes (until tender ).

Pour hot rice into a mixing bowl.

You can use the same pan you used for the rice to char your veggies. Just turn your heat to high.

Add jalapeño, red pepper, onion, and corn to your pan. Cook about 4 minutes, until charred slightly.

Add hot veggie mixture and black beans to the mixing bowl with the "rice".  Stir to mix well.

Remove browned tempeh from oven.

Layer tempeh on top of cauliflower "rice" before serving. Top with extra BBQ sauce if needed.

Serves 4-6.

Chili & Cornbread Casserole (Vegan potluck)

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I have been making this recipe for over 20 years for my family. It started out as a cheap meal for us right after we got married. I was a server and my husband delivered pizzas back then, so, money was tight. We always had rice, cans of chili, and the cheap (2 for $1) boxes of cornbread muffin mix. I used to make this with hamburger, eggs and milk, but I have adapted it easily to a vegan recipe. 

I decided this Sunday that I would be brave and go to the once a month potluck at my church. I always skip it because I figure there is nothing for us to eat. (We are the the rural country area of North Carolina where everything is cooked in ham or covered in gravy). This time we decided to take a meal for our family and just enjoy seeing everyone and the program that followed the meal. I decided to make this recipe because it had always been a hit in the past. People had ate it many times as a omni dish and even as a vegetarian dish and never knew the difference ( I just used veggie chili). I also made my delicious Banana Pudding Pie topped with coconut whipped topping. If there was nothing else there, we could have a good meal still.

 Turns out, there was a hummus and veggie tray there that no one else really touched, but we loved it. That dish stood out here in this town...looked far too healthy to taste good I guess. Funny part was, the actual healthy dish (mine) was cleaned out. People went back for seconds! My dish was a hit. I kept hearing the cornbread topping was amazing and the dish was delicious. My pie was all gone except 2 slices, but that was a surprise too on a desert table full of southern classics like coconut custard pie and homemade chocolate cake. Definitely a success! No one even knew it was vegan!

I'm sharing this EASY vegan casserole with you all in hopes you will take it to a potluck or just share it with your family. It's a meal that won't seem "too healthy" or "odd" to share with everyone.

Looking for more great Vegan family recipes? Try my Buffalo Tempeh over Cauliflower "rice", Creamy Baked Spinach and Artichoke Pasta, Cheezy Butternut Macaroni , Vegan chick'n ( Jackfruit) Casserole & "Beefless" Pies . Don't forget desert! Try..Vegan S'mores Pie

Chili & Cornbread Casserole: 

2 (8.5 oz.) packages of cornbread muffin mix 
2/3 cup unsweetened plant milk
6 Tbsp. aquafaba (chic pea juice )*
1 (15 oz ) can of corn, drained
2 (13 oz )cans vegan chili
1 package frozen veggie crumbles**
1 package frozen onions and peppers
3 cups cooked rice
1 tsp. Paprika
1 tsp. Cumin
1 fresh chopped jalapeño (optional )
Salt& Pepper

Preheat oven to 400°.

Cook veggie crumbles ,onions& peppers with cumin, paprika, salt and pepper over medium heat.

Mix cornbread muffin mix, plant milk, aquafaba, and 1/2 cup of corn together in a mixing bowl.

In a large mixing bowl, combine chili, rice, remaining corn, and veggie crumbles mixture. Mix well.

Spray a 13x9 casserole dish with non stick spray.

Pour chili mixture into casserole dish and top with Cornbread. Spread cornbread out evenly across chili.

Cook for 25 minutes, until cornbread is golden brown.

Serves 8

*If you don't have aquafaba, use same amount of applesauce.

**If you don't like to use "fake meats", just add 1 (15 oz.)can of drained and rinsed chic peas 

Chipotle Mac-n-Cheese & Smokey Lentils

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This is a recipe that I started and had no idea where it would end up... You probably have those moments too. I needed to go to the grocery store, but it was too late. I had to work with what I had on hand for dinner tonight. I pulled out the usual suspects - pasta, spaghetti sauce, veggies, lentils,left over veggie broth and my last pobalno pepper to figure out what would make sense out of this group of random ingredients ( which is how most of my cooking always starts). 

At first, I though I would make an American chop suey with lentils, but I needed to use up my last pobalno pepper from my garden before it went bad. Strike the chop suey. I decided to just start cooking the pasta, because I knew that was going to be the base of my meal. While the pasta cooked, I started the lentils (which my husband does not like any other way than "smokey" with lots of cumin and paprika in veggie broth). My basic recipe was started, but where was it headed?

As my pasta and lentils cooked, I looked around for a flavor idea. In the freezer I found some of my potato and carrot cheese I keep on hand. *Recipe can be found here -vegan cheese sauce * I always make a double batch of this and freeze it in 1/2 cup portions to have on hand for quick meals. I had a mac-n-cheese idea working! In the refrigerator I found a little vegan sour cream and the last of my jar of chipotle peppers. That was the inspiration I needed. Smokey, cheesy, creamy, spicy...yes, I love all those flavors! That is how I ended up here tonight. Vegan "hamburger helper" is what this reminded me of, so, I served it with just a few slices of bread in a big bowl. 

My husband raved, which is huge with a lentil dish! He loved it so much I added it to this blog just for him to remember later. It is not a "pretty" or "gourmet" meal, but a real meal that a busy Vegan mom can throw together after a hard day of work and make her family happy. That is what my cooking is all about, Family. If they won't eat it, there's no point in me making it. Dinner came together in under 30 minutes, from cheap, on hand, ingredients and everyone was happy. That's a successful night around here. 

Looking for other great Vegan dinner ideas? Try my BBQ tempeh over Southwestern Cauliflower "rice", Kale Stuffed Eggplant Parm, Cheezy Baked Enchiladas, or Sriracha Roasted Tofu over Rainbow veggies & Don't forget the desert - Banana Pudding Pie

Recipe:

1 lb. Cooked pasta, drained

1 cup dried lentils
2 cups veggie broth 
2 tsp. Cumin 
1 tsp. garlic powder 
1 tsp. smokey Paprika 
Salt & Pepper 
1 medium onion, chopped fine
1 poblano pepper, chopped fine 
1/2 cup of corn
Oil
3 cups Vegan cheese sauce
3-4 Tbsp. Vegan sour cream of choice 
1 Tbsp. of jarred Chipotle peppers in their sauce

Cook lentils with veggie broth, cumin, garlic powder, paprika and salt and pepper over medium heat until tender (about 15 minutes).

Drain any excess liquid from lentils. 

Sautée onions, poblano peppers and corn over high heat with a little oil until slightly charred.

Toss pasta, lentils, sautéed veggies, Sour cream, Chipotle peppers and Cheeze together. Serve with a little extra sour cream or Sriracha if you want it hotter.

Makes 4-6 servings

Easy Red Beans & Rice

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"From scratch" is nice, but convenience is a wonderful thing on a busy week night.

Throw it all together and let simmer while you help the kids with homework. If they're old enough, maybe let the kids make it for you while you relax after work.

Being vegan isn't complicated. You can easily find these ingredients, even in this small town. I hope this will become a quick "go to" meal for your family. Keep it simple and spend your time with your family, not in the kitchen.

Looking for more simple vegan meals?  Try my Mediterranean Hummus Pizza, Lemon & Garlic Pasta, Red Curry Veggies & ramen, Cabbage and Bean Soup, & Deconstructed Cabbage Rolls with a Vegan "Cheddar Bay" Biscuit

Short Cut Red Beans and Rice with Andouille:

2 (8 oz.) Zatarain's NOLA Style Red Beans & Rice
6 cups water
Oil of choice
14 oz. Tofurky Artisan Andouille, sliced into 1/4" slices (If you can't find this brand, any spicy vegan sausage or sliced baby potobella mushrooms will work)
1 medium green pepper, chopped
1 medium yellow onion, chopped
1 (15 oz.) can red beans, rinsed and drained
Cajun seasoning to taste (optional)
fresh chopped chives to garnish ( optional)

In a deep sauce pan over medium high heat, brown andouille, onions and peppers in a little oil.

Add Zatarain's, water, beans and Cajun seasoning to the pan.

Bring to a boil while stirring.

Cover and reduce heat to a smimmer for 25 minutes.

Makes 4 - 6 servings

Christmas Eve Cowboy "Caviar"

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We call this "Christmas Eve Caviar" because I am required to make it for our family Christmas Eve party every year ( Even before I was vegan!). Everyone Loves this dish at parties because it's good for everyone..vegan, vegetarian, gluten-free, whatever..you can eat it. This is also a versatile recipe. It's good cold, as a salsa, served with chips to dip. It's good room temperature as a easy pack and carry lunch for work or school. It's good heated up and topped with your favorite vegan protein.. I like Indian spice red lentil patties with this salad. It's so easy, you will keep it on hand for easy weekday meals. If you don't like it too spicy, just leave out or use less jalapeño. If you like the heat, add more jalapeño or a tsp of chili powder to the olive oil. You can also change up the black eyed peas for black beans... The possibilities are endless.

Looking for more easy lunch recipes? Try my Scrambled Tofu , Grilled Hummus & Veggie Wrap, Buffalo Tempeh over Cheesy Grits, Tofu Banana Berry Smoothie &Roasted Red Pepper Dip

Christmas Eve "Caviar":

3 (15 oz) cans black eyed peas, drained and rinsed well

3 cloves of garlic, pressed or chopped fine

1/2 cup chopped fresh parsley

1 large jalapeño, seeded & diced fine

1/2 cup chopped green onions

1 orange bell pepper, diced fine

1 small red onion, diced fine

1 (10 oz) can of Rotel tomatoes with green chilies - do not drain!

Juice of 1 fresh lime

1/4 cup olive oil

Salt & Pepper to taste
Corn chips or pita chips to serve.

Mix all ingredients together in a mixing bowl. Cover tightly and allow to marinate over night.

Serve with chips.

White Bean "Queso" Dip

Looking for a simple vegan spicy queso? I made one today in under 5 mins, no cooking, peeling, or difficult to find ingredients. Simply good sauce ready to dip your sweet chili Doritos in..lol.

White Bean "Queso" Dip:

1 (15oz) can white beans, DO NOT DRAIN.
1/4 cup nutritional yeast
1/4 cup olive oil
1 Tbsp lemon juice
1/4 cup green salsa
Salt & pepper to taste
Optional - sliced jalapeños

Pour all ingredients into your blender and blend on high until smooth and creamy.

Heat up, or eat as is - its up to you.

Makes about 3 cups.

Sriracha Black Bean Burger

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My husband just asked for a Veggie Burger, but we were out of the premade, frozen, ones in the freezer. It looks like it's time I make my first veggie burger as a Vegan. I have to admit, this was a little intimidating. I had never even read a recipe for veggie burgers, because the frozen ones were so convenient. Time to search the pantry and refrigerator for ideas.

I have black beans, oats, some random veggies, nutritional yeast, avocados, & my husbands favorite ingredient, sriracha. Let the games begin! I just started by slicing my veggies, smashing my beans, tasting, adjusting and experimenting. A few beers later, we had a black bean burger that was so much better than the frozen ones I had been living off lately!!

Looking for more Vegan recipes? Try my  Cuban Black Bean & Plantain Bowl,  Kale Stuffed Eggplant Parm,  Chipolte Mac-N-Cheeze with Smokey Lentils,  Vegan Cabbage Rolls,  Creamy Jackfruit Casserole & Vegan Philly & Cheeze

Sriracha Black Bean Burgers:

1/2 cup of corn
1/2 cup finely diced onion
1/2 cup finely diced red pepper
1/2 cup finely diced poblano pepper
2 cups spinach, finely chopped
1 tsp. Cumin
1 tsp. Paprika
3 cloves garlic, crushed
1 Tbsp. soy sauce
Oil
Salt and Pepper to taste
2 (15 oz) cans of black beans, drained and rinsed.
2 Tbsp. ground Flax seed
2-3 Tbsp sriracha
2 Tbsp nutritional yeast
1/2 cup Quaker oats
6 burger buns
Avocado, vegan cheese, Sriracha or your other favorite toppings  (optional)

METHOD :

Sautée corn, pobalano pepper, onion, red pepper, & spinach, over medium high heat until slightly charred.

Add cumin, paprika, garlic, & soy sauce and cook for an additional minute.

Remove from heat.

In a mixing bowl, smash black beans until smooth.

Add  cooked veggies, nutritional yeast, oats, flax seed, salt and pepper to black beans and mix well.

Form black bean mixture into patties.

To prepare: ( 2 methods)

1. Fried 

Place patties on a plate lined with wax paper. Freeze for 30 minutes.

Fry burgers in a little oil over medium heat until a crispy crust forms, about 10 minutes on each side.

2. To bake

Preheat over to 425.

Place burgers on a non stick baking sheet.

Bake about 30 minutes, turning once around 20 mins ( top with cheese at this point, if you are using it).


Makes 6 -8 burgers.