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Italian White Bean Quinoa Veggie Burgers [Vegan, Gluten-Free]

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It only takes a handful of ingredients to make an incredibly satisfying burger, perfect for a healthy lunch or dinner. The beans and quinoa provide LOADS of protein. These burgers in general are just a power house of nutrients. What're you waiting for?

Italian White Bean Quinoa Veggie Burgers [Vegan, Gluten-Free]

Serves

6

Cook Time

50

Ingredients

For the Veggie Burger:

  • 2 flax eggs (1 tablespoon ground flax seed, plus 3 tablespoons water per “egg”)
  • 1 teaspoon olive oil
  • 1/2 cup quinoa, rinsed
  • 1 cup water
  • 1/2 yellow onion, diced
  • 3 garlic cloves, minced
  • 1/2 cup gluten-free oat flour (see notes)
  • 1/4 cup roasted red pepper, chopped
  • 1/4 cup sun-dried tomatoes, packed in oil, chopped
  • 1 can white beans
  • 1 teaspoon oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper

For the Pesto:

  • 1/2 cup basil leaves
  • 1/2 cup parsley leaves
  • 1/2 cup olive oil
  • 1/4 teaspoon salt
  • 1/4 cup water
  • 1/2 cup pine nuts
  • 1 tablespoon minced garlic

Preparation

To Make the Veggie Burgers:

  1. Preheat oven to 375°F.
  2. Mix 2 tablespoons ground flax with 5 tablespoons water. Place in refrigerator to set.
  3. Add 1 teaspoon olive oil to pot on medium heat.
  4. Rinse quinoa and add to pan. Toast for 2 minutes.
  5. Add 1 cup water and bring to boil for 13-15 minutes until quinoa is cooked.
  6. Remove from burner and place lid on top.
  7. In small pan on medium heat, cook sun dried tomatoes and onions for 5 minutes until onions are translucent.
  8. Add garlic and cook until it becomes fragrant (about 30 seconds).
  9. Add 1/2 cup of oats to the blender or food processor and blend until it is a flour.
  10. Drain can of white beans and add to large mixing bowl. Mash beans in bowl with the backside of a fork.
  11. Fluff quinoa with fork and remove flax egg from the refrigerator. Add to mixing bowl with white beans along with oat flour, veggies, and seasonings.
  12. Put in refrigerator for 20 minutes to help bind ingredients (if you have time. If not, it’s okay).
  13. Using a mason jar lid, make mixture into patties.
  14. Bake for 20 minutes.

To Make the Pesto:

  1. Add all ingredients to the blender and blend until smooth.

Nutrional Information

(Per Serving) Calories: 133 | Fat: 3.4 g | Saturated Fat: 0.5 g | Carbs: 20.8 g | Sugar: 1.1 g | Sodium: 418 mg | Protein: 4.9 g

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AUTHOR & RECIPE DETAILS


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Mindful eating from a California transplant. I create plant-based recipes for a healthy lifestyle on my blog, Mindful Avocado.


 

 

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