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So delicious! Vegan and grain-free, hands down, this bowl is my new favorite! Veggie Lo Mein! On the table in under 20 minutes! Loaded up with healthy veggies, this VEGAN dinner recipe is fast and easy, perfect for busy weeknights! Traditional Oaxacan street food, tlayudas are a cross between a tostada and a pizza, made with a crispy tortilla, topped with refried beans, cheese optional a mound of Mexican cabbage slaw, avocado and cilantro.

This healthy version is vegan and GF adaptable! Szechuan Tofu and Veggies! A flavorful vegan stir-fry with crispy tofu , Szechuan sauce and loaded up with healthy vegetables! A quick, easy and flavorful vegan dinner recipe! Vegan and Gf, these easy tasty tacos are packed full of healthy greens.

Simple Korean Kimchi BBQ Burgers from Mastering the Art of Vegan Cooking + A Cookbook Giveaway!

Serve it up with vegan mashed potatoes for a quick, easy and flavorful! Bali Bowls with Peanut Tofu , black rice , roasted sweet potatoes, shredded cabbage, radish and snow peas and the most delicious Balinese-style Peanut Sauce! A tasty vegan dinner idea! Add sauteed mushrooms or sunchokes if you like.

So good! Roasted Chile Rellenos! Flavorful, black bean stuffed chile rellenos with homemade enchilada sauce and vegan ricotta can be made on one sheet pan! Vegan adaptable with the Tofu Ricotta! Serve this up with a big bold glass of red wine!

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The key is to use seasonal veggies! Add tofu if you like with a simple sesame dressing. This vegan clean-eating recipe is so versatile and useful, you will love it! These spring rolls can be made ahead and stored for healthy meals or potlucks and gatherings, or serve as a delicious light and healthy vegan dinner! Keep it gluten-free with gluten-free wraps, or turn the whole thing into a hearty salad, by simply serving it in a bowl. Soooooooo full of flavor and nutrients. Keep it vegan or add feta. Just as an experiment. A simple vegan dinner recipe!

Feel free to substitute broccoli, steaming it just a little bit longer. You want a crumblelike texture. Place the mushrooms, kale and garlic into the processor, making sure not to add any leftover juices, and pulse a few times until everything is well chopped and incorporated.

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Place the mixture into a bowl, and put it in the fridge for at least 20 minutes; an hour is best. Making this the day before and letting it sit overnight is optimal.


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This helps all flavors marinate and leads to a sturdier burger. To cook, shape the mixture into patties. Place the patties in a pan on the stovetop over medium heat for 15 minutes on each side. Pans and stovetops vary, so begin to check the patties at 10 minutes. Allow the patties to cool and set for 5 to 7 minutes.

Kids: Make patties into a smaller slider size or into nuggets. Serve sauce on the side as a dipper.

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Put the tomato paste, broth, thyme, basil, oregano, garlic powder, salt, maple syrup, crushed red pepper and black pepper in a bowl and mix well. Notes: This sauce is best if made ahead of time and the flavors are allowed to marinate. This also helps the dried herbs to soften and allows the spices to fully combine with the tomato paste. You can speed this up by heating it slightly. You can use water instead of broth, but the broth adds great flavor. Add more or less broth for the consistency you like. Made 6 even patties that beats the store bought version by a mile!

These are going to be staple as my husband has requested we make and freeze a few batches already! I made this last year and everyone loved it. I did too. I think I followed the recipe. Where could I have gone wrong? Hi Balaji, grilling them too long can cause them to dry out and fall apart a little. That would be our best guess! These were amazing!

Stayed together nicely — Thanks for the inspiration —. This was really good. This was as good a burger I ever cooked with the exception of the ground venison bk I grilled on charcoal and mesquite wood…. It is delicious. I wanted a veggie burger that I could grill on the BBQ for the flavor and it delivered! Even my carnivore husband enjoyed it. This is the best veggie burger you can find. I do it all the time and it is the one I prefer and I try a lot of mixture.

Once I add to much chili powder, in fact it was the good quantity but I was back from a trip to India and it was Chili I bought there. I realize that it was more than twice hot that my regular chili. I had to double the recipe to be able to eat them but I realize it was good with enough spice in it. Thank you Dana for this great recipe. Thanks so much for the lovely review, Nicole. And can you taste it?? Thank you!!! I followed the recipes as indicated and these tasted great!!

I will try to flatten them more to avoid that.

MEATY MUSHROOM VEGAN BURRITOS

This was the best burger I have ever had. Traditionally I am a meat eater burger fan, whilst I am married to a veggie. It can be a pain to cook 2 meals. After reading the UN report about cattle I thought I should try a meat free diet. Please try this you will not be disappointed. I cooked the burgers on a griddle, placed on Kos lettuce with homemade burger sauce, salsa and smashed avocado. Thanks so much for the recipe it will be a regular in my household. Thanks so much for the lovely review, Simon. I made this wonderful recipe and instead cooked the burgers in a skillet.

I also added garlic powder and some garlic chili paste to the recipe for a little bit more spice. The burgers are quite tasty! I do have a question.

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Are these burgers supposed to come out a little soft, but with a somewhat crisp outside? I subbed bread crumbs for the walnuts so I was unsure if adding too many bread crumbs made the burgers softer than they should be in the inside. Although, the burgers have a great patty shape and hold up well. My husband and I love your recipes and it helps make a vegetarian and vegan lifestyle easy and delicious!