Veggie burgers are so easy to make and an inexpensive way to get vegetables in. This meal is perfect for days you really don’t feel like cooking but want something satisfying. I put BBQ, cheddar and spinach on my burger, but this can be easily vegan by swapping out your toppings. Also make it gluten free if needed by using a lettuce wrap and gluten-free oats. Enjoy!

Serves: 2

Prep time: 10 minutes

Cook time: 6-10 minutes

 

Ingredients:

1/2 cup black beans, mashed (cooked from dry beans)

1/2 cup chopped mushrooms

1/4 cup TVP, rehydrated

1/2 cup instant oats

1 flax egg (1 T ground flaxseed + 2 T water)

1/4 cup corn

1 tsp garlic powder

1 tsp onion powder

1/2 tbsp chili powder

1 tsp smoked paprika

salt and pepper

 

Directions:

Rehydrate TVP according to package directions. Mash black beans with fork until smooth. Add TVP, mushrooms, instant oats, flax egg, corn and spices to bean mixture. Form into two patties and cook in cast iron skillet for 3-5 minutes on each side. Serve on bun w/ cheddar cheese and favorite BBQ sauce