Black-Eyed Pea Vegan Burgers Recipe

A veggie burger shouldn’t taste like a science experiment gone wrong. Mushrooms and black-eyed peas give these vegan burgers the right moisture and density, plus bold natural flavors. Top your burger with ketchup, vegan mayonnaise, caramelized onions, sliced tomatoes, or dill pickles.

What to buy: Tamari is wheat-free soy sauce; it can be found in gourmet groceries and Asian markets. If you have a hard time finding it, you can use slightly saltier soy sauce instead.

This recipe was featured as part of our Vegan Comfort Food recipe slideshow.

• 3 tablespoons vegetable oil
• 6 medium cremini mushrooms (about 4 ounces), cleaned, stemmed, and sliced 1/4 inch thick
• Kosher salt
• Freshly ground black pepper
• 1 medium shallot, finely chopped (about 2 tablespoons)
• 1 medium garlic clove, minced
• 1 (15-ounce) can black-eyed peas, drained and rinsed
• 1 medium scallion, thinly sliced (white and light green parts only)
• 2 tablespoons finely chopped fresh cilantro leaves and stems
• 1/2 teaspoon tamari, plus more as needed
• 1/4 teaspoon Tabasco Sauce, plus more as needed
• 4 toasted vegan ciabatta or burger rolls, for serving

1. Heat 1 tablespoon of the oil in a large frying pan over medium heat until shimmering. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, until browned, about 2 to 3 minutes. Add the shallot and garlic and cook until fragrant and softened, about 2 minutes. Transfer the mushroom mixture to a small bowl and wipe the pan clean with paper towels; set aside.
2. Place the peas in a large bowl and mash with the back of a spoon or a potato masher, leaving a few of the peas intact. Add the mushroom mixture, scallion, cilantro, tamari, and Tabasco and mix until combined. Taste and season with more salt, pepper, tamari, and Tabasco as needed. Using your hands, form the mixture into 4 (3-inch-wide) patties (about 1/3 cup each).
3. Heat the remaining 2 tablespoons oil in the reserved frying pan over medium-high heat until shimmering. Add the patties and fry until the outsides are browned, about 5 to 6 minutes per side. Serve on toasted ciabatta or burger rolls with your favorite toppings.

Crock pot meatless Irish stew recipe

Ingredients:

• 1 Tablespoon olive oil
• 1 medium sweet yellow, white or red onion, diced
• 2 cloves garlic, finely chopped
• 4 cups vegetable broth at room temperature (make your own vegetable broth from scraps)
• 1 Tablespoon nutritional yeast flakes
• ¾ cup apple juice or cider
• ¼ cup apple cider vinegar
• 3 large potatoes, peeled and cut into chunks
• 2 large carrots, peeled and cut into chunks
• 3 large ribs celery, cut into chunks
• 2 large parsnips, peeled and cut into chunks
• 3 Tablespoons pearl barley½ teaspoon dried sage or 3 fresh sage leaves finely chopped
• Salt and pepper to taste
• 1 bay leaf
• ½ cup frozen peas, thawed
• 4 to 6 green onions, chopped, for garnish (optional) or coarsely chopped fresh parsley
• Directions:
• In large sauté pan, heat olive oil over medium heat. Add onions and garlic and sauté until softened, about 5 minutes. Remove to crockpot.
• To crock pot add vegetable broth and nutritional yeast; stir to dissolve nutritional yeast. Add apple juice and apple cider vinegar to the crock pot.
• Add remaining ingredients except peas and green onions to crock pot. Stir well; cover and set on low. Cook on low 6 to 8 hours.
• Add the peas the last hour of cooking time.
• Remove bay leaf and ladle into bowls. Sprinkle generously with chopped green onions or chopped parsley.
• Yield: 4 servings

Vidalia Onion Mini Cornbread Muffins‬‬

Ingredients:

• 2 tablespoons vegan butter substitute
• 1/2 of a large Vidalia onion, chopped
• 1 cup cornmeal
• 1/2 cup unbleached all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon dried dill weed
• 2 tablespoons grape seed oil
• 1/2 cup unsweetened soy milk
• 1/2 cup vegan sour cream
• 1 teaspoon apple cider vinegar
• 1/2 cup Daiya Cheddar Style Shreds

Preparation:

1. Preheat your oven to 350 degrees Fahrenheit.
2. Grease or line a mini muffin tin.
3. Melt the vegan butter substitute in a medium skillet over low-medium heat.
4. Add the onion to the skillet and cook until the onion is tender, approximately 3 minutes.
5. While the onion cooks, whisk together the cornmeal, all-purpose flour,baking powder, sea salt and dill in a large bowl.
6. In a separate bowl, stir together the grape seed oil, soy milk, sour cream and apple cider vinegar.
7. Add the wet ingredients to the dry ingredients, along with the cooked onion and 1/4 cup of cheddar.
8. Pour the batter into the muffin cups.
9. Sprinkle the tops of each muffin with the remaining 1/4 cup of cheese.
10. Bake for 22-25 minutes or until a toothpick can be inserted and removed cleanly.