Vegan Brown Rice Burgers

June 20, 2012 By: Megabeth Category: Main Dishes

Don’t you fret, my dear Veggin’ reader, I have not disappeared, just got a little caught up with lots of cycling, traveling and whatnot. In fact, this recipe was whipped up during some of my “whatnot” – a lovely summer sickness that included coughing and wheezing and other fun stuff.

As noted before, I’m on a journey to find and cook delicious veggie burgers this summer. This recipe is a winner, but, I’ll admit, these burgers are not meant for the grill. They’ll fall right through. In fact, I modified the cooking part of this recipe a little bit and heated them in a cast iron pan in the oven at 400 degrees for about 20 minutes flipping them part-way through. (I mark this adjustment in the recipe below).

These burgers were spicy, hearty, spicy and quite flavorful. Exactly what I needed to eat to make me feel better.

Vegan Brown Rice Burgers
from via what the hell _does_ a vegan eat anyway?

  • 1 cup brown (basmati or jasmine) rice, pressure cooked (yields about 4 cups)
  • 1 large onion, sliced
  • salt
  • 1 garlic clove, minced
  • 1 jalapeno chile, seeded, minced (optional)
  • 1 chipotle in adobo
  • 1/2 tsp. black pepper
  • 2 tsp. smoked paprika
  • 1/2 cup Cheddar Daiya
  • 1/2 cup peas
  • 1/4 cup toasted pumpkin or sunflower seeds

Pressure cook the brown rice (22 minutes, first ring) while prepping the rest of the ingredients. The brown basmati or jasmine are essential because of their “stickiness” which binds the burgers together.

In a large saute pan over med-low heat, add 1 tbs. olive oil and cook the sliced onions slowly with a pinch of salt until well cooked and golden brown, about 5-7 minutes. Add the garlic and optional jalapeno and cook 1 additional minute. Add the black pepper, smoked paprika, chipotle and cook 1 additional minute.

Add the cooked rice, Daiya, peas & pumpkin (or sunflower) seeds and mix to combine.

Don’t be gentle, mash the hell out of it if you like. — or put half of it in a food processor. (Megabeth note: Definitely put half in the food processor, otherwise there isn’t really enough “stickiness” to hold the patties together.)

Check for salt. Remove from heat and place in a large bowl and let cool slightly.

Form the burgers into patties and cook in a cast iron pan (regular or grill pan) with a little olive oil until golden brown on both sides. (Megabeth note: Or, preheat the oven to 400 degrees. Add a little olive oil to a cast iron pan. Place patties in pan and bake for 20 minutes flipping once until heated through and browned.)


Vegetarian Hoppin’ John

January 01, 2010 By: Megabeth Category: Main Dishes

There are many legends on what to eat when ringing in a new year and black eyed peas always top the list. Eat some black eyed peas to bring good luck and prosperity in the new year.  I’ll try it and see what happens. Either way, this recipe is a spicy, warm meal on a cold winter night. Of course, the original Hoppin’ John requires some pork, but this is made with vegetarian sausage. You’ll never miss the meat. This also makes a heck of a lot so you won’t go hungry if you’re feeding this to a crowd.

Vegetarian Hoppin’ John
By Megabeth

  • 2 15 oz cans organic black eyed peas, drained
  • 1 14.5 oz can diced organic tomatoes
  • 1 4 oz can green chilies
  • 1 teaspoon garlic salt
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 32 oz vegetable stock
  • salt and pepper to taste
  • 3 cups long grain rice, uncooked
  • 1 T olive oil
  • 8 ounces vegetarian sausage, crumbled

Empty black eyed peas, tomatoes (include the liquid) and green chilies into slow cooker. Add spices and one cup vegetable broth. Stir to combine. Cover and heat on low for 3-4 hours.

Vegetarian Hoppin John

Add long grain rice and the rest of the vegetable broth. Heat for another hour or two. Add more water or vegetable broth if mixture dries out.

About 15 minutes before serving, brown vegetarian sausage in olive oil over medium high heat.

Add to mixture in slow cooker. Stir to combine. Taste and adjust seasonings accordingly.

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