- 1 can red kidney beans
- 1 can crushed tomato
- 2 cloves garlic
- ½ red onion
- 2 carrots
- 1 cup Vietnamese mint
- 2 cups quick rolled oats
In my goals for 2013, I listed “eat more whole foods and less meat” as one of my aims. I’m tackling this by experimenting with lunch options and today I have another meat free lunch idea to share with you.
This recipe makes a heap of veggie burgers, so you can actually freeze some for use later when you’re short on time.
I really don’t like eating the same thing repeatedly day after day, so for me 3 days of these was too much! Next time I’ll make a smaller batch….
I did really enjoy these burgers though. They are filling, and the kidney beans gave a nice level of moisture to the mixture. You can spice them up or down with chilli or your own variety of herbs and as many grated veggies as you can manage.
This recipe is inspired by The Engine 2 Diet Cookbook by Rip Esselstyn. I used the recipe the New York Times Veggie Burgers, and adapted it to what I had on hand.
Preheat your oven to 200°C (~400°F)
Dice the onion and carrots roughly ready to be added to the food processor
In your food processor, combine the kidney beans, garlic, onion, carrots and mint. Blitz until everything is finely diced and combined, splitting the mix up if its too much to process at once.
Empty the mixture into a large bowl, add the crushed tomato and mix in the oats
Form the mixture into patties
Arrange the patties on a baking tray and spray with cooking spray
Bake for about 10 minutes or until the patties have browned to your liking
Remove patties from the oven and allow to cool slightly before serving
Serve the veggie burgers on their own with a side salad, or in a whole grain bun with other toppings and condiments.
The veggie burgers re-heat really well and can also be frozen
You may also like these other meat-free lunch options:
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