Beet Burger w/ Black Beans & Quinoa

Beet BurgerThis Beet Burger w/ Black Beans & Quinoa is a colorful, healthy and delicious alternative to traditional veggie burgers. The beets, black beans and quinoa provide 12 grams of fiber, 18 grams of protein and 39% RDV iron.

Beets are very versatile and high in iron. You don’t need to cook them before preparing this recipe. Just grate them in your food processor and they’ll cook up in the oven.

Quinoa is a high protein grain that makes a great binding agent. Be sure to rinse it thoroughly before cooking to remove the saponin coating that gives quinoa a bitter taste.

We opted to bake the burgers in the oven since they’re pretty delicate and come apart easily. Baking them also cuts out the oil needed to fry them in the pan. But if you prefer to fry your beet burger, add a little oil to a large skillet and cook them for a few minutes on each side until crispy.

Pairs well with Oven Roasted Red Potatoes or Vegan Green Beans with Bacon Flavor.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Vegan Wellington

Vegan WellingtonIt was the first snow of the season here in Denver and the roads were treacherous, but we were determined to get to Whole Foods during rush hour. Amelia read that a plant-based chef, Kelley Williamson at PlantBasedKitchen-Recipes.com, was teaching a holiday cooking class and the main dish was Vegan Wellington.

This being our first vegan Thanksgiving, Amelia wanted to make us a special occasion meal, and the description Kelley wrote fit the bill so we trekked through the snow and only arrived 5 minutes late. It was totally worth it!

This delicious Vegan Wellington recipe is made with eggplant and other veggies in lieu of beef. It’s packed with flavor and plates nicely with your other Holiday Dishes.

Vegan Wellington is a labor of love and took us the better part of a day to make it, but the result was worth the effort. It made our Thanksgiving dinner simply amazing.

This recipe makes 2 Vegan Wellington loaves so you’ll have plenty of servings. Since there was only two of us, we froze one of the loaves to eat in a few weeks. Or you can cut the quantities in half to make one loaf.

Mom’s Famous Pie Crust will make this an extra special treat, but you can also buy frozen vegan pie dough at the store if you can find it. We couldn’t find any. The guy at Whole Foods said they were out.

You’ll need the Flax Egg recipe here. This recipe calls for two flax eggs.

You can make the mushroom mixture ahead of time to save time on the main cooking day. You can also make the Vegan Wellington loaves the day before and refrigerate them overnight so they’re ready for your holiday and you don’t have to spend the whole day cooking. Just pull them out of the refrigerator an hour early and put them in the oven 30 minutes or so before meal time and the loaves will come out piping hot and ready to eat.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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