Indian-Style Veggie Burgers
45 minutes lMakes 6 burgers
Don’t be put off by the long ingredients
list for these burgers. It’s mostly herbs
and seasonings.
2 cloves garlic
2 cups frozen mixed vegetables, thawed
1 15-oz. can no-salt-added garbanzo
beans (chickpeas), rinsed and drained
1 ½ cups chopped cooked sweet potato
1 cup freshly cooked short grain
brown rice*
¼ cup chopped onion
¼ cup chopped fresh cilantro
2 Tbsp. chopped fresh mint
2 tsp. curry powder
1 tsp. ground cumin
½ tsp. ground coriander
Sea salt and freshly ground black
pepper, to taste
2 whole wheat pita breads, halved
Lettuce leaves
1 tomato, chopped
½ cup finely chopped cucumber
Lemon wedges
- Preheat oven to 375°F. Line a baking
sheet with parchment paper or a silicone
baking mat. - In a food processor pulse garlic until
minced. Add the next 10 ingredients (through
coriander). Cover and process until well
mixed. Season with salt and pepper. Using
wet hands, form mixture into six patties. Place
patties on prepared baking sheet. - Bake patties 30 to 40 minutes or until
browned and �irm. - Reserve two patties for Curry Cauli�lower
Bowls (right); let cool and refrigerate in an
airtight container up to 5 days. - To serve, place remaining burgers in pita
pockets with lettuce leaves; add tomato and
cucumber. Serve with lemon wedges and
additional cilantro.
*Tip Using freshly cooked rice helps the
burgers hold together better.
Curry Caulifl ower Bowls
30 minutes lMakes 8 cups
Coarsely crumble the veggie burgers for
these hearty bowls so you can enjoy big,
satisfying bites of them as you eat.2 cups fresh cauliflower rice (8 oz.)
½ cup chopped onion
2 cooked Indian-Style Veggie
Burgers (recipe, left)
3 cups cooked brown rice
1 cup frozen peas
6 Tbsp. soaked raw cashews
3 Tbsp. tahini(^1) ½ Tbsp. Dijon-style mustard
(^1) ½ Tbsp. lemon juice
(^1) ½ tsp. garlic powder
½ to ¾ cup unsweetened, unflavored
plant milk, such as almond, soy,
cashew, or rice
3 Tbsp. chopped fresh mint
Sea salt and freshly ground black
pepper, to taste
1 cup chopped tomato
1 cup sliced cucumber
- In a large skillet cook cauli�lower rice and
onion over medium 4 to 5 minutes, stirring
occasionally and adding water, 1 to 2 Tbsp.
at a time, as needed to prevent sticking.
Crumble Indian-Style Veggie Burgers into
skillet; stir in rice and peas. Cook about
5 minutes or until heated through. - For sauce, in a blender or food processor
combine the next �ive ingredients (through
garlic powder). Blend until smooth,
gradually adding milk until sauce is the
consistency of syrup. Stir in mint. Season
with salt and pepper. - Spoon cauli�lower rice mixture into
bowls. Top with tomato and cucumber.
Drizzle with sauce.