Recipe courtesy of Linda Soper-Kolton from the cookbook Compassionate Cuisine: 125 Plant-Based Recipes from our Vegan Kitchen (Skyhorse Publishing, 2019). Photo credit: Alexandra Shytsman.
Compassionate Cuisine is produced by Catskill Animal Sanctuary based in Saugerties, New York. The Catskill Sanctuary also run a mentor programme New Leaf. The New Leaf Vegan Mentor Program combines the proven effectiveness of one-on-one mentor relationships, the power of superior online matching technology and knowledge gained from a successful vegan-mentoring pilot program to help people commit to vegan living.
“Veggie burgers are a healthy and compassionate way to include variety and flavour in your plant-based diet. Flexibility and creativity are hallmarks of homemade burgers. Use what you have on hand, substitute what you like for what you don’t, and make the spices and flavours work for you. The delightfully chunky texture comes from humble whole foods like mushrooms, oats, walnuts, and black beans. Beets provide earthy flavour, pinkish colour and are high in immune-boosting vitamin C, fibre, and essential minerals. Even the most committed beet-haters won’t be able to discern their flavour here, but they’ll enjoy the wholesome taste and benefit from the nutrients. A few simple spices lend a subtle, smoky flavour. Baked in the oven, these burgers are ample, satisfying, and hold together on a bun or on a bed of salad greens.
Experiment by substituting your favourite beans, vegetables, and spices to make an endless variety of burgers – just keep the proportions relatively similar and the sky is the limit! Serve these with your favourite sauce or a few slices of creamy avocado to complete the experience.
Refrigerate leftover cooked burgers for up to 5 days, or freeze between layers of parchment paper in a covered container.”