Three Creative 10-Minute Meals Using Veggie Burgers (with Recipes)

Like most people, I was never a huge fan of store-bought veggie burgers. Let’s face it. Most of them are dry, rubbery and used some combination of mushrooms, beans and grains mushed together to try to trick consumers into thinking it looked/tasted like meat.

Strike one.

A veggie burger isn’t supposed to try to look/taste like meat. First off, because It’s NOT meat and secondly, because usually the people that are eating them aren’t looking to eat meat… They are purposefully choosing a v e g g i e burger.

When I stumbled across Wholly Veggie, I knew I wanted to get my hands on this super unique product. SO, #dreamcometrue…I’ve partnered up with them to help spread the word about their awesome vegetarian burgers which aim to help consumers eat more vegetables (minus the work) and my personal favourite thing they do, CELEBRATE the vegetable.

Their veggie burgers are bright and colourful. They don’t try to hide the fact that there are vegetables involved, they purposefully try to SHOW you what you are eating. Long gone are the days of scary mushroom mush, I want my hot pink beet burger to look at delicious as it tastes.

I’ve created three creative veggie burger recipes using all REAL FOOD ingredients and these damn delicious Wholly Veggie Patties.

VEGGIE BURGER ‘TOASTS’ + ALMOND MILK CREAM CHEESE, SMOKED SALMON AND DILL

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INGREDIENTS


  • 4 carrot-curry veggie burgers
  • 4 tbsp almond-milk cream cheese spread (or organic dairy cream cheese spread)
  • 4 slices wild smoked salmon
  • sprigs of dill for garnish
  • other optional toppings: sautéed spinach, cucumbers, pickled carrots, sliced radishes

METHOD


  • Heat up the veggie patties in a frying pan, toaster or oven according to package instructions. Allow to cool for 2 minutes.
  • Spread 1 tbsp of your cream cheese spread of choice across each burger. Top with smoked salmon, dill sprigs and any other additional toppings
  • Eat like toast & enjoy!

 

VEGGIE BURGER ‘FRIES’ + LENTIL-TURMERIC HUMMUS DIP

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INGREDIENTS


  • 4 garlic-greens burger
  • 1 can lentils, drained and rinsed
  • 2 cloves garlic
  • ¼ cup tahini
  • juice from 1 ½ lemons
  • 2-4 tbsp cold water
  • 1 tsp sea salt
  • cracked black pepper
  • pinch cayenne
  • ½ tsp ground turmeric
  • ¼ cup olive oil
  • Chopped cilantro for garnish

METHOD


  • In a food processor or high speed blender, combine the lentils, garlic, tahini, lemon juice, salt, black pepper, cayenne and turmeric until smooth. Add cold water 1 tbsp at a time until desired consistency is reached.
  • Continue to blend hummus and slowly drizzle in the ¼ cup olive oil. Mixture should be completely smooth and creamy. Set aside.
  • Heat up the veggie patties in a frying pan, toaster or oven according to package instructions. Once warmed/toasted, slice the burgers into fry shapes.
  • Sprinkle chopped cilantro overtop of the burger ‘fries’ and dip them in the hummus. Enjoy!

 

VEGGIE BURGER ZESTY TACOS + QUICK-PICKLED CUCUMBERS

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INGREDIENTS


  • 2 small whole grain tortillas of your choice
  • 2 southwest beet burgers
  • ¼ cucumber, sliced thinly
  • ¼ cup white wine vinegar
  • 1 tsp dill seed
  • ½ roasted sweet potato (or other leftover roasted veggies)
  • 1 avocado
  • 1 tbsp chopped chives
  • 1 tbsp chopped cilantro
  • lemon juice

METHOD


  • In a small bowl, combine the slice cucumber, white wine vinegar and dill seed. Set aside for 5-10 minutes
  • Heat up the veggie burgers in a frying pan and chop into cubes. Slice the sweet potato and avocado and lay ½ of each on the tortilla.
  • Top each taco with 1 cubed burger and some of the quick-pickled cucumbers.
  • Sprinkle with fresh herbs and a squeeze of lemon juice. Serve & Enjoy!

 

One of my favourite things about these burgers is that they force us to expect more from the brands we buy. Firstly, they are transparent about their ingredients and don’t try to hide the fact that their burgers LOOK like vegetables. They have a focus on using whole food ingredients, they are soy and gluten free (which are major allergens that lead to gut disruption for many people), and they want to celebrate the vegetable – not hide it.

I hope you guys enjoy these recipes! I figured if Wholly Veggie could think so outside the box when it came to their burgers, the least I could do was come up with some new ways to eat them.

Enjoy, Friends! xx


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