![Best Quinoa Veggie Burgers and Pumpkin Seed-Onion Cream [Vegan, Gluten-Free]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/01/lentilquinoaburgers.jpg?fit=1200%2C799&ssl=1)
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Best Quinoa Veggie Burgers and Pumpkin Seed-Onion Cream [Vegan, Gluten-Free]
If you're looking for a recipe for easy to prepare, protein packed veggie burgers that will knock your socks off everytime, then look no further. The burgers are packed with high quality plant based protein from the lentils and quinoa, fiber from the veggies, and super anti-inflammatory power from the... Read More
Ingredients You Need for Best Quinoa Veggie Burgers and Pumpkin Seed-Onion Cream [Vegan, Gluten-Free]
How to Prepare Best Quinoa Veggie Burgers and Pumpkin Seed-Onion Cream [Vegan, Gluten-Free]
- Preheat oven to 425 degrees. Lightly oil metal baking sheet with neutral oil like grapeseed, avocado, or canola.
- Place quinoa, lentils, and water together in a medium pot. Bring to a boil, then cover pot and reduce to a simmer. Let cook undisturbed for 10-15 minutes until water has been absorbed.
- While quinoa-lentil mixture is cooking, saute onions, mushrooms, squash, and corn over medium heat in a bit of olive oil until tender. Transfer to a large mixing bowl and set aside.
- When quinoa is done, add to veggies in bowl. Stir to help it cool and add rest of the ingredients. Use your hands, or a large spoon to mix it well.
- The mixture should hold together well when you form it into patties. If too moist or sticky add a bit of rice flour a little at a time. Gently form into palm-sized (or smaller) patties, and place on baking sheet evenly spaced apart.
- Bake for 7-10 minutes, then flip them over, and bake for another 7 minutes or so. They should be golden brown and crispy. (If you prefer to grill them, bake in the oven for 2-3 minutes each side, to firm them up a bit, then transfer to grill to finish cooking).
- For the pumpkin seed-onion cream. In a food processor, process pumpkin seeds, salt, and nutritional yeast into very fine crumbs/powder. Add lemon juice, chopped onion, and black pepper and process again for 10-20 seconds. Slowly drizzle in water until spread-like consistency has been reached and continue processing for another 30 seconds to 1 minute until super creamy. Store in glass jar in fridge, use anyway you like.
- Assemble your burgers- spreading your bun, bread, or lettuce with pumpkin seed cream, topping with a burger, and adding avocado, tomato, and fresh greens. Sprinkle with sea salt and you're done!
Notes
The spread will keep for about a week in the fridge (if it lasts that long)
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