soy/tempeh/lentil/veggie burgers

candramukhidasi21

Anyone have any recipes?

Tolamarie

I'm interested too. I tried making some with lentils that got good reviews, but I didn't think they tasted very good at all.

isyvanek

I've got a few that might interest you. I'll post each separately. Hope you like them.

Lentils with Vegetables

1 onion, chopped
1 pepper, chopped
½ cup carrots, chopped
½ cup celery, chopped
1 teaspoon olive oil (to coat pan)
3 cups bone stock
1 tablespoon Braggs liquid aminos
1 cup dry lentil
1 cup dry split peas
4 cups water

1 – Sauté onion, pepper, carrots, and celery in olive oil until beginning to soften and onions are translucent.

2 – Move to slow cooker or crock pot. Add bone stock, liquid aminos, lentils, split peas and water. Turn onto high heat and cook for 4 hours.

Makes 10, 1 cup servings. Per serving:



Look at those stats! With ten minutes and a little planning, it is possible to love the foods that love you back.~

isyvanek

Sorry, stats didn't post on the last recipe. Don't know why and can't figure out how to edit posts on here any longer.

Red Bean and Lentil Casserole

This fiber-filled casserole is simple to make, contains many vital nutrients and delivers a wonderful flavor that only gets better when enjoyed the next day for lunch. It’s a fantastic way to learn how to make and enjoy sprouted lentils – which are highly nutritious. Enjoy!
Courtesy of RealHealthyRecipes.com
Servings: 8

Here’s what you need
• 1 teaspoon olive oil
• 1 large onion, peeled and finely chopped
• 1 teaspoon garlic, peeled and finely chopped
• 1 red or green bell pepper, seeded and chopped
• ½ to 1 cup dry sprouted lentils, such as Puy or green
• 2 ½ cups low-sodium, organic vegetable broth
• 1 large cooking apple such as Granny Smith or Macintosh, peeled, cored, and chopped
• 2 teaspoons dried basil
• 2 – 3 celery stalks
• 1 (14oz) can chopped tomatoes
• 1 (15oz) can kidney beans, drained and rinsed
• ½ cup shaved Parmesan cheese or shredded pepper jack
• Salt and pepper to taste
• Taco seasoning (optional)
• Crushed tortilla chips on top (optional)

Instructions
1. Preheat the oven to 350ºF. Lightly grease a 9x13 casserole pan with olive oil.
2. Heat the olive oil gently in a large saucepan, add onion and garlic, and cook for five minutes until the onions are translucent.
3. Add lentils and stir, then add vegetable stock. Bring to a boil, then reduce heat and simmer for 25 minutes. Add kidney beans.
4. Add the peppers, basil, apple, white-wine, shaved Parmesan cheese, and canned tomatoes and mix well.
5. Transfer the mixture to the casserole pan and sprinkle grated Parmesan cheese on top. Bake for 30 minutes.
6. Serve immediately, or freeze remaining portions in individual servings.

Nutritional Analysis
260 calories, 3g fat, 335mg sodium, 42g carbohydrate, 10g fiber, and 18g protein.

isyvanek

Spicy Black Bean Burgers with Chipotle Mayonnaise

adapted from All Recipes
Skinnytaste.com
Servings: 4 • Size: 1 burger w/ mayo bun + avocado • Old Points: 8 pts • Points+: 9 pts
Calories: 362.6 • Fat: 14.0 g • Protein: 18.1 g • Carb: 50 g • Fiber: 15.1 g • Sugar: 7.1 g
Sodium: 786.4 mg (without salt)
Patty alone, no bun, no avocado, no mayo: 4 pts plus


Ingredients:

For the Spicy Chipotle Mayo:
• 3 1/2 tbsp light mayonnaise (Hellman's)
• 1 tbsp canned chipotle in adobo sauce

For the Black Bean Burgers:
• 16 oz can black beans, rinsed and drained
• 1/2 red bell pepper, cut into 2 inch pieces
• 1/2 cup chopped scallions
• 3 tbsp chopped cilantro
• 3 cloves garlic, peeled
• 1 jumbo egg
• 1 tbsp cumin
• 1/4 to 1/2 tsp kosher salt
• 1 tsp hot sauce
• 1/2 cup quick oats (use gf oats for gluten free)
• 4 whole wheat 100 calorie buns (Martin's)*
• 1 small hass avocado, sliced thin

Directions:
Combine mayonnaise and chipotle, set aside.
Dry the beans well after washing, extra moisture keep the burgers from sticking. In a medium bowl, mash beans with a fork until thick and pasty.
In a food processor, finely chop bell pepper, cilantro, onion, and garlic, then add oats, then eggs and spices. Then stir into mashed beans.

Divide mixture into four patties (using slightly oiled hands helps) and place them onto a flat surface covered with wax paper. (If it's too wet, chill the mixture 30 minutes in the refrigerator or add another tablespoon of oats)
Freeze at least 2 hours before cooking or keep frozen until ready to cook.

Heat a lightly sprayed skillet to medium heat and cook frozen burgers about 7 minutes on each side.

If grilling, preheat grill over medium heat, and lightly oil a sheet of aluminum foil; grill 7-8 minutes on each side or you can bake in the oven at 375° on a lightly oiled baking sheet.

isyvanek

Creamy Curried Lentils


INGREDIENTS:

1 ½ cups green lentils
1- teaspoons kosher salt
1 large tomato
1 large red bell pepper
1 tablespoon good quality extra virgin olive oil
1 tablespoon regular, cultured soure cream (not low fat)
1/4 cup pistachios, roasted (I used salted)
1 tablespoon curry powder
1 teaspoon turmeric
ground black pepper to taste
20 leaves fresh basil


1 - In 2 qt saucepan, combine lentils, salt and 4 cups of water. Bring water to a boil and reduce heat to simmer. Cook for 20 minutes or until soft. Drain any excess water and set lentils aside to cool

2 - Place bell pepper under broiler until skin has blackened, rotating several times. Pull out and place on cutting board and cover with a dutch oven lid or some plastic wrap for 2-3 minutes to allow steam to loosen skin. Remove lid and rince under cool water to peel off skin; discard. Remove seeds, chop pepper and add to lentils.

3 - Finely chop tomato and add to lentils. Combine remainin ingredients (except for basil) and stir well.

4 - Stack basil leaves on top of each other and roll, lenthwise, like a cigar, Using kitchen shears, cut
¼ off of the end of roll. Continue to do this until all basil is cut into long, thin strips known as chiffonade. Stir into salad, reserving some for to sprinkle on top.

5 - Cool in fridge for at least one hour. Serve alone or on a bed of bright, crisp leafy greens such as an arugula mix. It tastes even better by day two so plan on packing some for lunch!

Recipe makes 6, ¾ servings.

Emmapatterson1729

Tempeh salad wraps:

Original Tempeh cubed
2 to 3 tbsp olive oil mayo
1/2 finely diced onion (or green onions)
1/2 cup of finely sliced celery (or cucumber)
1/2 cup shredded carrots
1 or 2 diced heirloom tomatoes
1 to 2 tsp of soy sauce
1 to 2 tsp of dill weed
Salt and pepper to taste
Mix all together and put in tortilla shells of choice.

Nutritional values based off 365 organic tortilla shells.

Makes 4-6 servings, depends on size of tortilla shells used.
Serving size 1 wrap.
Calories: 290
Protein: 15
Carbohydrates: 37
Fibers: 7
Sugars: 5
Fat: 10
Saturated: 1
Polyunsaturated: 3
Monounsaturated: 2
Trans Fat: 0
Sodium: 540
Potassium: 400
Vitamin A: 95
Vitamin C: 16
Calcium: 19
Iron: 17

Can make lower carb version with lettuce wrap.

Emmapatterson1729

Emmapatterson1729 wrote: »

Tempeh salad wraps:

Original Tempeh cubed
2 to 3 tbsp olive oil mayo
1/2 finely diced onion (or green onions)
1/2 cup of finely sliced celery (or cucumber)
1/2 cup shredded carrots
1 or 2 diced heirloom tomatoes
1 to 2 tsp of soy sauce
1 to 2 tsp of dill weed
Salt and pepper to taste
Mix all together and put in tortilla shells of choice.

Nutritional values based off 365 organic tortilla shells.

Makes 4-6 servings, depends on size of tortilla shells used.
Serving size 1 wrap.
Calories: 290
Protein: 15
Carbohydrates: 37
Fibers: 7
Sugars: 5
Fat: 10
Saturated: 1
Polyunsaturated: 3
Monounsaturated: 2
Trans Fat: 0
Sodium: 540
Potassium: 400
Vitamin A: 95
Vitamin C: 16
Calcium: 19
Iron: 17

Can make lower carb version with lettuce wrap.

Forgot to mention, nutritional values are approximate depending on what you put in it.

I love this stuff and have a problem making it, because I want to eat the entire bowl!