This morning I whipped up a hashbrown scramble using a spicy bean burger from Earthfare. The burger is mildly spicy and works well as a vegan alternative to crumbled sausage. These burgers are tasty, inexpensive, and made with whole ingredients. It is also one of the few vegan and gluten-free burgers out there.
I fried 1 ½ cups of frozen diced potatoes and 1 cup of frozen onions and peppers with one burger patty. I fry the patty whole and crumble it up with the spatula as it cooks. I seasoned it with a ¼ cup of nutritional yeast, salt, pepper, garlic, and thyme. I can’t get enough of nutritional yeast and thyme lately! So good!
The spicy bean burgers are also delicious on the grill. I always brush my burgers with a sauce (try your favorite bbq sauce) and spritz them with oil before putting them on the grill.
I must have been hungry at work because I was daydreaming about the grill all day long. As soon as I got home I started preparing this vegan feast:
A spicy black bean burger with Daiya mozzerella cheese, Portabella mushroom stuffed with tofu, onion, and fresh parsley, baby potato fries, and a balsamic zucchini and pepper grilled salad.
I hope you enjoy the recipes! You will have plenty of leftovers
Spicy Black Bean burger
2 pieces of Udi’s gluten-free bread
EarthBalance vegan butter
1 spicy bean burger patty – Earthfare brand (these are on sale at Earthfare for $2.99 for 4 patties!)
Daiya mozzarella shredded cheese (available at Earthfare near the produce and at Kroger in the natural food section)
Some type of sauce – I used a spicy apricot agave bbq sauce
This is what I used:
Danny found it at Kroger. Patti LaBelle knows what’s up. It’s tasty!
I like covering my bread with butter and toasting it on the grill. I butter one side of the bread before placing it on the grill.
I slathered the patty with the bbq sauce and sprayed with oil before grilling it. Grill for a few minutes on each side. Right before you remove the patty, place a little pile of Daiya cheese on top. Let it melt on the grill. YUM.
I wanted to make stuffed portabella mushrooms but I made WAY too much stuffing. I decided to grill the mushrooms sans-stuffing and then stuff them once they are cooked. That way I could pile on the stuffing without fear of it falling off into the grill.
Tofu Crumble – makes enough for 5 portabella mushrooms
1 block firm tofu crumbled
1 vegan chicken bouillon cube (Edward and Sons brand – available at Earthfare and Kroger) + 1 cup hot water
½ onion – diced
½ cup nutritional yeast
¼ t. thyme
½ t. garlic
¼ t. cayenne
Place a strainer over a large bowl. Crumble tofu over the strainer. Squeeze tofu to get rid of most of the water.
Using a large frying pan, sauté the tofu and onion for a few minutes over medium-high heat with a few tablespoons of canola oil.
Add the bouillon cube and cup of hot water to the pan. Stir tofu and cook for 10-15 minutes (or until most of the liquid has cooked off).
Add nutritional yeast, thyme, garlic, salt, pepper, and cayenne to the pan. Stir and cook for a minute or so.
Remove from heat and let cool in the pan. Once tofu crumble has cooled off a bit, add the fresh parsley and stir. Set aside.
Time to grill the mushrooms! Cover the mushrooms with olive oil and grill for 10 minutes. Once they are done, scoop a bunch of the tofu crumble on top.
Herb potato fries – serves 5
1.5 pounds small potatoes – I used the ruby gold variety from Kroger
¼ cup olive oil
½ t. salt (you might want to add more or less)
½ t. pepper
1 t. holiday herb mix (a blend of dried sage, marjoram, rosemary, thyme, and pepper)
Preheat the oven to 425 degrees. Line a sheet pan with foil and spray with cooking spray.
Rinse off potatoes and dry. Cut potatoes into strips or slices (but not too thin). Place in a large bowl and toss with remaining ingredients.
Bake for 45 minutes. Shuffle them around at 20 minutes.
Balsamic veggies - makes enough to serve 5
1 yellow banana pepper
1 red pepper
½ a red onion
½ t. salt
½ t. pepper
½ t. garlic
¼ cup balsamic vinegar
¼ cup olive oil
Dice all veggies and toss in a large bowl with remaining ingredients.
Prepare two foil packets for the grill. This recipe yields a lot of veggies so it’s easier to grill them in two packets instead of one. For each packet, tear off a 4 feet long piece of foil. Fold it in half (to make it more sturdy). Carefully dump the veggies onto one half of the foil rectangle. If you have extra sauce in the bowl, save it for later because you can always add more sauce once they come off the grill. Fold the other half over the veggies and crimp the edges together. Poke a few holes in the top of the packet using a small knife. Place packet on the grill and grill for 10-15 minutes. Be careful when you remove and open the packet! I used a scissors to cut off one side and emptied the packet using an oven mitt.