Sweet Potato + Brown Rice Burgers

Sweet Potato Burgers

Difficulty: Easy Makes 4 Burgers are LIT but when I eat them, you'll usually find me chomping on some kind of mock meat variety. Every now and then I like to tuck in to a true "veggie burger" and this one is so freaking easy you'll find yourself doing the very same. Prep 'em in advance, pop 'em in the fridge and with a little salad and/or a bun you've got a quick lunch or dinner option ready to go. Ingredients 300g sweet potato 1 cup cooked brown rice (ain't no shame in using microwave rice - so quick!) 1 small red onion, finely chopped 1 clove garlic, minced 1/4 cup finely chopped parsley stalks 1/4 cup nutritional yeast 1 tablespoon soy sauce ...

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Smoky Tempeh and Mushroom Burgers

Difficulty: Easy-Medium Makes 4 Most often in the vegan world we're spoilt for choice when it comes to veggie burgers. I know that when I go to the supermarket I have at least 6 to choose from, and while some of them are pretty good for a quick bite, nothing beats a homemade burger. I prefer to make my own too because you can change the flavours to suit your taste, plus you know exactly what's going into it. These tempeh and mushroom burgers are a real bloody treat - the tempeh and mushrooms work together to provide a "meaty" flavour and texture that isn't dry or chewy. Ingredients 2 260g packets of tempeh 1 cup stemmed and finely chopped mushrooms 1/2 brown onion, finely chopped 1...

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Tofu and Black Bean Patties

Difficulty: Easy-Medium Makes 8 Sometimes you just crave a good burger and even though I'm avoiding bread at the moment, there's no reason why I can't enjoy a delicious patty! I've been getting into black beans lately (if you hadn't already noticed) so I'm using them for pretty much anything I can think of! You'll notice that I recommend you pan fry and then bake them but I'll also point out that the longer you leave them in the fridge before you cook, they better they'll hold. They'll hold up even better if you cook one day, refrigerate and reheat the next day. Isn't it dope when leftovers taste better than the night before!? Ingredients 1 350g block of hi-protein firm tofu 1 1/2 cups...

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Pumpkin and Brown Rice Mini Burgers

Difficulty: Medium Makes 16 To celebrate Halloween, I decided to create a recipe that would be perfect for serving at a Halloween party or gathering, perhaps to even take to work as a treat for your colleagues. These Pumpkin and Brown Rice Mini Burgers are nested on a homemade bun but if you're not up to that challenge, you can always make larger burgers with store-bought buns or use mini ones if you can get them. As a special bonus Halloween treat, I've added my spooky topper template for you to use. So get cookin', if you dare...

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Lord of the Fries

Address: Corner of Flinders Lane and Swanston Street, Melbourne VIC 3000 (see website for more details) Website: www.lordofthefries.com.au Lord of the Fries is not just a clever name, but a chain of delicious all vegetarian fast food restaurants scattered around the streets of majestic Melbourne. They've just opened their seventh store and I was invited to check it out on my recent visit to Victoria on a vegan eating spree. Lord of the Fries is all vegetarian, halal and kosher with a massive selection of vegan and gluten free options. These guys are absolute legends, right?! If that hasn't sold you, read on, I'll have you salivating soon. Big Mark Burger - $7.95 I think it's pretty clear what LOTF are going for with...

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Brown Rice, Chia and Sesame Balls

Difficulty: Easy-Medium Makes about 16 balls I've been wanting to make some kind of rice ball for a while now and expected it to me much harder than it actually was. You can throw whatever you want into these babies, seeds, nuts, pebbles (probably not pebbles) but if you want more guidance, don't fret, I'll be making more variations on this theme very soon. If you want to make them flatter and pop them on a burger or smaller for finger food, that's a-okay with me too. Ingredients 3 cups cooked brown rice 1/3 cup black chia seeds 1/4 cup white sesame seeds 1 small brown onion, finely chopped. 1 teaspoon salt 1 teaspoon pepper 1/4 cup soy sauce 1/4 cup peanut butter 1 tablespoon tomato paste 1/4 cup gluten flour 1/4 cup dry...

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Bounty Burgers

Where to Buy: http://www.bountyburgers.com.au/where-to-buy.html Price: RRP $12.00 per pack of four Recently I'd heard a few murmurs about Bounty Burgers and how deliciously awesome they are so I decided I'd give them a try. Luckily there was a stall at the Cruelty Free Festival in Sydney so I tucked into one at the festival and also grabbed a box to take home. So what are the best things about these burgers? Well, the major drawcard is the fact each burger is only 95 calories! They're not tiny discs either, so whether you decide to throw these babies on a bun with a heckload of condiments or on a plate with some salad or vegetables, you're guaranteed a fully satisfying meal. They're also high protein,...

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Mystery Burgers

Difficulty: Easy Makes about 10 burgers What can you do with a near bare pantry when it's dinner time? Make Mystery Burgers! Luckily I had enough in my pantry and some salad items, all I needed to do was grab some bread rolls and I was good to go. The main ingredient is nutmeat, but whatever else you add is entirely up to you. Nobody will know or care about what's in it when they taste it! Ingredients 1 can nutmeat 1 can cannellini beans 1 onion, finely chopped 1 teaspoon minced garlic 1 tablespoon dried basil 2 tablespoons vegan Worcestershire sauce 1/2 cup breadcrumbs (plus extra for coating) Salt and pepper to taste Method Add all ingredients to a large bowl and use a potato masher to ensure everything is well combined. Roll...

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Beefy Burgers

Difficulty: Easy-Medium Makes 9 burger patties Everybody loves a boiger! The issue is that most of the vegan-friendly patties are full of vegetables, lentils and beans which leaves us with our meaty craving unsatisfied. Veggie patties definitely have their place, heck I love em, but sometimes you just want that classic beefy taste that a veggie burger cannot provide. Ingredients 2 teaspoons of egg replacer 4 tablespoons of water 2 cups of textured vegetable protein (TVP) 2 beef style stock cubes 2 cups of boiling water 1 medium onion, finely chopped 1 tablespoon of mixed dried herbs Salt and pepper to taste 1/3 cup tomato sauce 1 1/3 cup bread crumbs Method Combine egg replacer and water in a small bowl and mix well. Set aside. In a large bowl, crumble the stock cubes over the...

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