Out of all of my recipes, I enjoy making veggie burgers the best, and vegan pizzas are a close second place. I am so happy to see that more and more stores are carrying a variety of plant based burgers. I am also seeing restaurants starting to add them to the menu. Times are changing! It's fun eating out and trying out the latest veggie burger, but my favorite by far is homemade.
Usually around the spring and summer holidays I hear conversations about grilling out and burgers and what not. People excitedly talk about what they are putting on the grill, and that is when I mention veggie burgers. I am amazed at the comments, and people often ask for recommendations. When I tell them I make my own, they genuinely ask, "Well, how do you do that?" I share my recipe, and a day or two later I get a message where someone excitedly tells me that the veggie burgers were a hit and tasted better than meat burgers.
I love hearing these reports, and it is encouraging to be able to let people know that they can add plant based options to the menu. It's another seed planted. These burgers are a variation of my original sweet potato black bean burger recipe.
This is a quick and easy veggie burger recipe packed with protein, fiber, and an abundance of flavor. You just add all of the ingredients to one bowl, form your burgers, and grill away!
Thick, juicy, protein-packed and only nine ingredients to make.
Author: The Sensible Vegan
Recipe Type: Burger
Buns or Rolls
Serving size: 1 burger Calories: 213 Fat: 1g Saturated Fat: 0g
Carbohydrates: 41.3g Sugar: 4.4g Sodium: 69.4mg Fiber: 5g Protein: 6.4g
I received some amazing products from Blue Mountain Organics. The company sent me the organic almond and organic cashew My Nutty Mylk to try. In addition to being USDA certified organic, they are also PALEO friendly, dairy free, contain no additives, gluten free, and Non GMO. I look forward to using them in sauces, savory dishes, and vegan desserts as well. Since I was responsible for bringing dessert to a work function, I decided to incorporate the cashew mylk into my recipe.
I had a few different dessert ideas, but I finally decided to make the chocolate bark with my daughter's help. We had so much fun making the chocolate peppermint bark during the holidays, and I knew that this would be a blast as well. This recipe does not require many ingredients, and it's definitely kid friendly. In between munching on the dark chocolate peanut gems, we stirred, sprinkled, and made this recipe come to life. The creamy cashew mylk is so silky, rich and smooth that it made me think of at least four other recipes where it will be featured in the near future.
Rich, smooth, creamy, crunchy, sweet, nutty, and only five ingredients to make!
Author: The Sensible Vegan
Recipe Type: Dessert
Serving size: 2 pieces Calories: 177 Fat: 12.3g Saturated Fat: 7.7g
Carbohydrates: 17g Sugar: 8.4g Sodium: 37mg Fiber: 4g Protein: 3g
About Tabatha James
Tabatha James is a wife, mom, and children's book author who loves creating vegan recipes with 10 ingredients or less!