If you are looking for a simple, flavorful recipe for veggie burgers, look no further. These veggie burgers are meaty and satisfying you won’t even miss the meat. They are made with portobello mushrooms, walnuts, quinoa, and vegetables. Unlike many of the packaged veggie burgers which contain cheese, wheat gluten and other mysterious additives these burgers are vegan, dairy and gluten free.
I was out with my daughter for lunch recently, and she ordered a veggie burger. When she took her first bite she saw bits of zucchini and carrots and said “hey there are vegetables in here.” We both laughed at how silly that sounded because isn’t that what’s supposed to be in vegetable burgers? While the packaged veggie burgers are quick and easy, most brands have very few vegetables and a LOT of fillers in them. Have you ever taken a look at the ingredient list on a a package of veggie burgers? Soy, not vegetables, is usually the first ingredient. Fresh, homemade veggie burgers are far superior in taste and of course the quality of ingredients.
If you want the convenience of pre-made veggie burgers, double this recipe and freeze what’s left for a quick burger that contains real vegetables without the additives. They are fragile so I suggest to cook them before freezing so you can just reheat and eat.
- 2 tablespoons coconut oil divided
- 2 carrots, peeled and chopped into large pieces
- 2 portobello mushrooms cleaned, gills removed an chopped into large pieces
- 1 small onion rough chop
- 1 clove garlic
- ½ cup walnut halves
- 1 tablespoonflax-seed meal mixed with 3 tablespoons water
- ⅛ cup nutritional yeast
- 1 tablespoon tamari sauce
- ¾ cup cookedquinoa
- Place the carrots into a food procesor and proess until very small dice and set aside
- Place to portobellos in a food processor and process until crumbly and set aside
- add onions and garlic and process into small dice and set aside
- add walnuts and process until crumbly and remove
- add 1 tablespoon coconut oil to a skillet and heat over medium heat
- once skillet is add the mushrooms and vegetables and cook until soft about 5 to 8 minutes
- turn off heat and add vegetables to a bowl stir in the walnuts, flax-seed meal mixture, nutritional yeast, quinoa and tamari sauce and mix until all ingredients are combined
- place mixture in refrigerator for 20 minutes. Remove and shape them into burgers
- heat remaining oil in a skillet over medium - high heat cook the burgers for 5 to 8 minutes, flip and cook for 5 minutes more until heated through
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