Recipes

Vegan Recipes 
 
Crab Cakes
Ingredients
One 8-ounce package Tempeh
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1/4 cup finely diced yellow onion
1/4 cup finely diced celery
1/4 cup finely diced red bell pepper
Salt
1 cup panko bread crumbs
1 tablespoon Old Bay Seasoning, plus more for garnish
1/4 cup vegan mayonnaise (we used Earth Balance)
One 15-ounce can chickpeas, rinsed and drained until very dry
1 tablespoon capers, drained and chopped
1 tablespoon chopped fresh Italian parsley
2 tablespoons fresh lemon juice
2 teaspoons dijon mustard
2 teaspoons kelp (or other seaweed) powder
Hot sauce
Pepper

Directions: Using a steamer basket, steam the tempeh for 25 minutes, then let cool. While it's steaming, heat the 2 teaspoons of olive oil in pan over medium heat, and add the onion, celery, bell pepper and a pinch of salt. Cook until the onions are translucent and tender, about 8 minutes, then set aside to cool. With a fork, potato masher or your clean hands, mash the tempeh in a bowl until it's completely "ground". Add the cooked veggies, 1/2 cup bread crumbs, 1/2 tablespoon of Old Bay, the mayo, chickpeas, capers, parsley, lemon juice, mustard, kelp powder, a couple dashes of hot sauce, and a pinch of salt and pepper to the tempeh, and mash it together until the chickpeas are completely mashed. Divide the chickpea mixture into four 3-inch-wide cakes.
In a large pan, heat the 2 tablespoons of oil over medium-high heat. Mix the remaining 1/2 cup of bread crumb with the remaining 1/2 tablespoon of Old Bay, and spread out on a small plate. Dredge both sides of your cakes in the seasoned bread crumbs. Drop the cakes into the pan and cook for 3-4 minutes, or until one side is browned, then flip and brown the other side. Drain the cakes for 1 minute on paper towels, and hit them with a little dash of Old Bay seasoning.

This recipe is from a book called The Sexy Vegan Cookbook Extraordinary Food from an Ordinary Dude, by Brian L. Patton

Peanut butter chocolate chip cookies

Ingredients:
3/4 cups creamy peanut butter
1/3 cup Earth Balance Buttery Spread
3/4 cup sugar
1/2 cup almond milk
1/2 tsp vanilla extract
1/4 tsp salt
1 tsp baking powder
2 cups flour
1/2 cup vegan chocolate chips

mix everything together. Form small balls dip in sugar and place on cookie sheet.

350 degrees for 10-12 mins

Baby bella risotto             
Ingredients:
8 cups vegetable stock
Two 2-by-4 inch pieces wakame (edible seaweed). 
1 tablespoon extra-virgin olive oil
1 cup minced shallot
1/2 cup diced celery
Salt
4 tablespoons vegan margarine
1 pound baby bella mushrooms, roughly chopped
Freshly ground pepper
1/4 cup fresh lemon juice
1 1/2 cups arborio rice
2 cups prosecco
2 tablespoons chopped fresh Italian parsley
1/4 cup thinly sliced scallions (tops only) for garnish.

Directions:
In a saucepan, bring the vegetable stock and wakame to a simmer. In a medium skillet, heat the oil over medium heat, and add the shallot, celery, and a pinch of salt. Cook for 5-7 minutes, until the shallot is soft and translucent. While your shallot and celery are cooking, heat another medium skillet over medium-high heat and melt the margarine. When it's melted, drop in the mushrooms. Toss them in the margarine, and let them cook on one side until they begin to brown, about 5 minutes. Add a pinch of salt, some pepper, and the lemon juice, and give it a toss. Continue cooking the mushrooms, tossing occasionally, for 6 to 8 more minutes, until they are completely tender. Set aside.
When the shallots in the first skillet are translucent, stir in the rice. Cook stirring frequently, until the edges of the rice become slightly translucent, 3-4 minutes, then add the prosecco. With a wooden spoon, stir the rice in a clockwise motion. When the pan is almost completely dry, add 1/2 cup of the heated vegetable stock (omitting the wakame) and continue stirring. When the pan is almost dry again, add another 1/2 cup of the stock and continue stirring. Repeat this process until the rice is soft and creamy, but not completely mushy. Total cooking time for the rice will be about 20 minutes.
When the rice is done cooking, turn off the heat and stir in the mushrooms and parsley. Season with salt and pepper to taste, plate and garnish with scallions.

Falafels with tahini sauce

Ingredients for the sauce:
1/4 cup (64g) tahini
Juice of 1 lemon (3 tablespoons)
1/4 teaspoon fine sea salt
1/4 teaspoon red pepper flakes
1 tablespoon (8g) cornstarch
1 clove garlic, minced
3/4 cup (180 ml) unsweetened soymilk
1/2 teaspoon ground cumin

Ingredients for the falafel:
1 can (15 oz) chickpeas, drained and rinsed
Juice of 1 small lemon
2 cloves garlic, minced
1 teaspoon granulated onion
1 teaspoon ground cumin
2 teaspoons ground corinader
2 teaspoons dried cilantro
1/4 teaspoon red pepper flakes
1/4 teaspoon fine sea salt
6 tablespoons panko bread crumbs
2 tablespoons vital wheat gluten flour
1 tablespoon tahini
1 small roasted red pepper, chopped
Vegetable oil, for frying

Directions for the sauce:
Using a blender combine all the ingredients. Heat over medium-high heat in a medium-size saucepan, whisking constantly, until slightly thickened, about 3 minutes. Set aside.


Directions for the falafel:
Using a food processor, pulse the chickpeas a few times just until non are left whole. Add the remaining ingredients and pulse until combined: you want the batter to hold together when pinched, but not completely smooth because you want some texture left. Gather 2 generously packed tablespoons per falafel, and shape into a ball. You will get 10 falafel in all.

Use a deep fryer, or fill a heavy, deep saucepan with 3 inches of oil. Heat to 350*. Do not overcrowd. Fry the falafel in batches until golden brown, flipping them once, about 2 minutes. Remove from the oil with a heat-proof slotted spoon. Drain on paper towels.
You can also bake these! Preheat the oven to 375*. Lightly coat falafel with cooking spray. Bake for 10 minutes, covered with foil. Remove the foil and bake for another 10 minutes, or until the falafel are golden brown and firm.


Peppercorn coleslaw
Ingredients for the slaw:
1/2 head cabbage, shredded
1 1/2 cups shredded carrots
1/2 cup raisins or dried cranberries (optional)

For the dressing:
1/2 cup plain soymilk
2 tablespoons freshly squeezed lemon juice
1/2 cup vegan mayonnaise
1 tablespoon black peppercorns, coarsely ground or cracked
1 tablespoon fresh fennel leaf
1 tablespoon evaporated cane juice or granulated sugar
Salt, to taste.

Directions for the slaw: Toss together the slaw ingredients in a large mixing bowl.
To make the dressing: Add the soymilk to a small mixing bowl. Stir in the lemon juice and let sit for a few minutes. It will curdle and become like buttermilk. Whisk in the remaining ingredients.

Toss the slaw with the dressing and serve immediately. You can make this ahead of time, but if you do, keep the dressing separate and toss together just before serving.

Noodles with tofu & cashew stir fry
 
Ingredients:
1 16oz container firm tofu, drained, diced into 1-inch cubes
1/2 cup cornstarch
2 tablespoons oil (we used canola oil)
1 red chili pepper, sliced
1 teaspoon ginger, grated
1 cup cashews
1 cup snowpeas, halved
1/4 cup hoisin
1/4 cup light soy sauce
2 tablespoons brown sugar
3 tablespoons seasoned rice vinegar
1/4 cup water
6oz lo mean noodles, cooked and drained


Directions:
1. In a medium bowl, toss tofu and cornstarch. Remove tofu, shaking off excess cornstarch
2. In a large saute pan (or wok) over medium-high heat, saute tofu in oil until golden brown. Remove tofu from pan. In the same pan, saute red chili pepper, garlic, ginger, cashews, and snow peas until very fragrant, about 1 minute.
3. Add hoisin, light soy sauce, brown sugar, vinegar, and water, and stir to combine. Add tofu back to the pan and stir in noodles. Use tongs to mix noodles into sauce.
4. Remove from heat and serve.


Enchiladas

Ingredients:

Corn tortillas
Lettuce
Sour cream
Tomato, diced
Enchilada sauce (2-4 cans)
1 lb faux meat
Shredded vegan pepper jack and cheddar cheese
1 onion, diced
1 bell pepper, diced
1 tbsp chili powder
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper

Directions:
Saute onion and bell pepper. Add meat and spices.
Add 1/4 cup of shredded cheeses
Warm up tortilla shells so they are more pliable to work with.
Coat shells in enchilada sauce, then put meat mixture into center and roll up.
Face with the folded flap down into a casserole dish.
Repeat until dish is full.
Pour remaining sauce and top and sprinkle with cheese.
Bake at 350* for 25-30mins.
Garnish with lettuce, sour cream, lettuce and tomato.
  
Fettuccine Alfredo    

Ingredients:

3 tbsp flour
3 tbsp olive oil
1 small onion (diced)
SoyBoy Italian tofu - half a brick (diced) or you can use our seitan
1/2 tsp salt
1/2 tsp pepper
1/2 tsp sage
1/2 tsp thyme
2 1/2 to 3 cups almond milk
2 cloves of grated garlic
1/4 cup capers
1 1/2 to 2 cups sliced shitake mushrooms
1 thinly sliced scallion
vegan fettuccine



Mixture:
Heat up a frying pan, medium heat. Add 3 tbsp of olive oil, once it heats up add onion and mushrooms, tofu and capers. Saute for about 10 minutes. Once they have been sauteing for 5 minutes, add in the grated garlic. After 10 minutes, turn off the saute pan and deglaze it with 2tbsp of white wine. Put half of the mixture into a bowl to use as topping. The other half will be mixed into the sauce.


Alfredo sauce:
In a small sauce pan make a rue with 3 tbsp of olive oil and 3 tbsp of flour. 3-5 minutes. Once the rue is finished, add the milk and continue to stir. At this time, add in the salt, pepper and herbs. Turn up to a boil, stir frequently. Turn down to a simmer and add in the other half of the mixture. Simmer for 20-30 mins to thicken. Add 90% of the green onion once the sauce is bubbling nicely.
After the sauce has been cooking for 10 minutes, cook pasta.Then toss in a tbsp of olive oil to keep the noodles from sticking. Mix noodles and sauce, top with the mixture.

This is a recipe from The Vegan Zombie, go here to watch him prepare it.

Stuffed Shells & Bruschetta

Ingredients for stuffed shells:
1 container vegan cream cheese
1/4 cup vegan sour cream
2 cups vegan meat
1 onion
1 tbsp oregano
2 tsp thyme
1 tsp basil
20-25 shells
4-5 cups sauce
Vegan shredded cheese (optional)

Ingredients for bruschetta:

4-5 tomatoes

Half of an onion

Extra virgin olive oil                                                         

Chopped basil      

Baguette

Stuffed shells:
Cook shells for about 8 minutes in boiling water, do not overcook them. In the meantime, begin the filling. Saute onions on medium heat for 5 minutes, then stir in the vegan meat. Then, stir in the sour cream and cream cheese. Turn the heat down to low. Once the shells are done, run cold water over them to stop cooking. Set aside.
Add herbs and a little salt and pepper to the filling, stir well. Cook for about 10 more minutes to blend flavors. Set aside to cool.
Once the shells and filling are done, line the bottom of a baking pan/dish with sauce. Stuff each shell with about a tbsp of filling. Line them up in the pan. Pour sauce over top. Shredded cheese on top optional. Cover with tinfoil and bake at 350*F for 20 minutes.

Bruschetta:
(The Vegan Zombie's recipe calls for garlic, we did not use garlic)
Cut tomatoes into quarters, remove heart. Dice finely. Cut onion in half and dice half of the onion. Throw in a handful of chopped basil. Combine in bowl, set aside.
Slice baguette on the bias. Squirt olive oil onto the baguette, cook at 350*F for 5 minutes. Top with the onion, tomato, basil mix.

This recipe is from The Vegan Zombie, watch him make it here!

Spanish Paella

Ingredients:

2 ripe tomatoes, diced
1 onion, diced
3-4 cloves garlic, minced
1 in. piece of ginger, minced
pinch of cayenne (or 1-2 small dried chillies, minced)
1/2 cup of either seitan, firm tofu, veggie sausage, etc. cut thin. mushrooms may also be used instead.
1 sm. red pepper, chopped (use 1/2 if a large pepper- should be about 1/2 cup)
1 sm. green or yellow pepper, chopped (use 1/2 if a large pepper- should be about 1/2 cup)
1/2 cup green beans, ends cut off (a good fist-full)
1/2 medium zucchini, chopped
1 medium carrot, chopped

*pinch of saffron
small handful of fresh parsley and/or cilantro, finely chopped (about 1/3 C. chopped)

2 C. short grain white rice
4 C. vegetable stock
1/2 C. extra virgin olive oil
salt and pepper
1 lime and/or lemon

 Directions:

You will need a large, flat pan that measures at least 12" in diameter by at least 2" deep (or 28cm x 5cm). If your pan is not big enough, you risk overflowing when you add the vegetable stock.

1. In a large paella pan, heat the olive oil and then add the onion, garlic, ginger and cayenne or chillies, then seitan/tofu/mushrooms.

2. Cook on a moderate heat until the onions just begin to soften, but do not allow them to brown.

3. Reduce the heat and add carrots and peppers to the pan and cook for a few minutes, stirring constantly so everything gets well-coated in the oil.

4. Add the rice to the pan, turn up the heat to medium-high and stir the rice well, allowing it to mix with the veggies and become coated with the oil. Let the rice cook for a few minutes, stirring constantly. Add tomatoes and cook until the tomatoes soften and the moisture from the tomatoes begins to be absorbed by the rice (rice will begin to look transparent).

5. Gradually add the vegetable stock to the pan, stirring gently. Once all of the stock has been added, cook uncovered on a high heat for five minutes then reduce the heat to medium-low.

6. Add zucchini, saffron, parsley/cilantro, salt and pepper. Mix well so it is evenly distributed.

7. Allow to cook until all the liquid has been absorbed, stirring occasionally only during the first few minutes. When almost all of the moisture has been absorbed, arrange the green beans on top of the paella, then allow to sit undisturbed for the remaining time, cooking until all moisture has been absorbed and rice is soft.

This is the time to taste the rice, and add a bit more stock or water if the paella seems dry, or if rice is still hard and all the liquid has evaporated.

8. When the rice has soaked up all of the stock, turn the heat to high for about 1 minute to carmelize the bottom, (this is called the "socarrat", and is a signature mark of a great paella), then turn off the heat.

9. Cover the pan with foil or a lid and allow the paella to rest for at least 5 minutes.

10. Remove the cover, decorate with slices of lime or lemon and serve.

 

Mulligatawny Soup

 Ingredients: 

 2 tbsp peanut oil

 6 oz leeks, white parts only, chopped and cleaned thoroughly

8 oz cremini mushrooms, left whole if small, halved if slightly larger

1 large red bell pepper, cored, seeded, and chopped

1 Granny Smith apple, cored and chopped

1/4 cup chopped shallot

6 cloves garlic, minced

1/2 tsp fine sea salt

1 tbsp medium curry powder

1 tsp ground coriander

1/2 tsp cayenne pepper

2/3 cup uncooked long grain white rice

8 oz chicken-style store-bought or homemade prepared seitan, chopped

4 cups chicken-flavored broth

6 oz nondairy plain yogurt

1 large lemon, cut into 6 wedges

freshly ground black pepper, to taste.

Directions:

Combine the oil, leeks, mushrooms, bell pepper, apple, shallot, garlic, and salt in a large pot. Cook over medium-high heat for 4 minutes, stirring occasionally.

Add the curry, coriander, cumin, cayenne, and rice. Cook for another 2 minutes over medium heat, until fragrant.

Add the seitan and broth. Bring to a boil. Lower the heat, cover, and simmer for 20 minutes, stirring occasionally, until the rice is fully cooked and the veggies are tender. Stir in the yogurt and simmer, uncovered, for 4 minutes longer, until heated through.

Serve each portion with a lemon wedge to be squeezed into the soup, and adjust the seasoning with black pepper and extra salt.

This recipe is from the book Hearty Vegan Meals for Monster Appetites.

Peanut Butter Cups

For the chocolate:

1 1/2 cups chopped vegan semisweet chocolate

2 tbsp natural creamy no-stir peanut butter

Pinch of salt

For the filling:

12 tbsp natural creamy no-stir peanut butter

1/3 cup evaporated can juice or granulated sugar, packed light brown sugar, or sifted powdered sugar

2 tbsp vegan graham cracker crumbs (optional)

Pinch of salt

Directions:

Prepare a standard muffin tin with 12 paper liners

To make the chocolate: Combine the chocolate, peanut butter, and salt in a microwave-safe bowl. Microwave in 1-minute increments until melted and smooth, keeping a close eye to avoid burning and stirring often. Alternatively, use a double boiler

Place 2 tsp of the melted chocolate in each cupcake liner and with the back of spoon carefully spread across the bottom and one-fourth of the way up the liner. Repeat with all 12 liners. Place the chocolate-covered liners on a plate and chill in the refrigerator until firm, about 20 minutes.

Divide the peanut butter filling among the 12 liners, about 1 heaping tbsp per liner, pressing down gently to make sure the filling spreads out. Chill in the refrigerator until firm, about 20 minutes.

Top the filling with 2 tsp of the remaining melted chocolate, spreading carefully so that none of the peanut butter can be seen. Let the cups chill in the refrigerator for at least 1 hour before enjoying. Store in the refrigerator or freezer.

Waldorf Salad Wraps

For the dressing:

1 cup vegan mayonnaise

1/2 cup nondairy sour cream

1/2 cup orange juice

1 tbsp poppy seeds

Salt and pepper, to taste

For the salad:

3 hearts romaine lettuce, chopped

2 medium sized Granny Smith apples, cored and cubed

3 stalks celery, chopped

1 cup diced red onion

1 cup pecan pieces

1 cup raisins

6 large burrito-size tortillas

Directions:

To make the dressing: Whisk together all the ingredients in a medium-size bowl, set aside.

To make the salad: Toss all the ingredients together in a large mixing bowl, add the dressing, and toss to coat. Refrigerate until ready to use.

Cut 6 pieces of parchment paper into squares just larger than the tortillas. Lay 1 piece of parchment paper on a flat surface. Place a tortilla in the center of the parchment. Place 2-3 cups of prepared salad in the tortilla, spread out across the half of the tortilla closest to you. Using the parchment to help keep the tortilla from tearing, begin to roll it up like a burrito, folding in the edges halfway through. Roll as tightly as possible. Tape the parchment paper to keep it tightly closed. Use a sharp knife to cut the wrap in half on the bias. Repeat with remaining tortillas.

Vegan Pizza

Ingredients:

1 link Tofurky Italian Sausage

Sliced mushrooms

Daiya cheese

Pizza sauce

Bell pepper, sliced

Oregano

Store-bought or homemade vegan pizza crust

(we used store-bought for this pizza)

Directions:

Combine on pizza crust and bake.

Vegan Stuffed Peppers

Makes 6 half stuffed peppers.

Ingredients:

Rice mixture

1/2 cup rice (use 1 1/4 cup water to cook rice)

Add the follow to cooked rice:

1 tsp garlic powder

1 tsp chili powder

1 tsp paprika

1/2 tsp cumin

1 handful Daiya (it's shredded) Cheese (Cheddar or Pepper Jack)

stir together and set aside

Bean filling:

Dice a medium onion and saute with olive oil over medium heat

Add 1 cup black beans 2 cloves crushed garlic 1 diced chipolte pepper 3 diced small sweet peppers 1 tsp chili powder 1 tsp paprika 1/2 cup frozen corn 1/4 tsp salt

Stir it all together

Slice 3 poblano peppers in half lengthwise (you can use green too) scrape out seeds.

Stuff pepper halves with the rice, then the bean topping.

Add vegan bread crumbs (we use Edward & Sons)

Add pinch of salt and pepper and put in oven heated to

350*F for 20-25 mins

Take out of oven and add vegan queso on top

Watch The Vegan Zombie prepare this delicious meal here.

Vegan Lasagna Rolls

Ingredients:

Lasagna noodles

3/4 cup Daiya cheese
1 lb Match Meats faux ground beef (or your preferred faux meat)
1/2 container vegan cream cheese.
1 tomato (spears)
Fresh basil (chopped)
Fresh spinach
1 cup diced onion
Herb blend 1 tsp oregano, 1/2 tsp paprika, 1 1/2tsp garlic powder)
salt & pepper to taste



Directions: saute onion med heat. add match meat. add vegan cream cheese.
add herb blend. add Daiya stir in till it melts. let cool. spread on noodles.
add spinach. add tomato spears. add basil add sauce. roll up and add to pan
bake in over 350* for 20 mins. Enjoy! Watch The Vegan Zombie prepare the lasagna rolls here!

Alternative recipe
ingredients:

Lasagna noodles
1 block firm tofu
1 tomato (spears)
Fresh basil (chopped)
Fresh spinach
Lemon juice (1/2 lemon squeezed)
1 cup diced onion
Herb blend 1 tsp oregano, 1/2 tsp paprika, 1 tsp garlic powder)
salt & pepper to taste
directions:
add noodles to boiling water. saute diced onion med heat.
crumble up tofu drain and add to pan.
add basil and herb blend. add lemon juice. place tofu filling on
noodles. add spinach and tomato spears. add sauce. roll up and place
sideways in pan.

  Vegan mac & cheese

 Ingredients:
1 lb elbow pasta
1/4 cup flour
1/4 cup canola oil
2 cups soymilk
Daiya cheese 1 1/3 cup (feel free to mix a little of each flavor)
1 tbsp basil garlic spice
1 tsp onion powder
vegan bread crumbs
paprika
salt & pepper

Directions:

boil pasta
heat canola oil over med heat
stir in flour
add soymilk and bring to boil
add salt pepper, basil garlic spice, and onion powder
add cheese and stir together
strain pasta and put in deep pot
pour melted cheese sauce over pasta
place in glassware dish
add breadcrumbs
sprinkle paprika on top
place in oven 20 mins for 350*

Watch The Vegan Zombie prepare the mac & cheese here! 

 Apple Pie With Pecan Crust

For the crust:

1/4 cup (74 g) pecan halves

1 1/2 cups (180 g) whole wheat pastry flour

1/4 cup (55 g) packed light brown sugar

Pinch of fine sea salt

1/4 cup (56 g) nondairy butter

1/4 cup (60 ml) nondairy milk, plus more as needed

For the filling:

4 large Granny Smith or other good-for-baking apple, peeling optional, cored, quartered and cubed into bite-size pieces

2 tablespoons (28 g) nondairy butter

3 tablespoons (45 ml) nondairy milk, or freshly squeezed lemon juice, divided

1/2 cup (110 g) packed light brown sugar

2 teaspoons (4.6 g) ground cinnamon

2 teaspoons (10 ml) apple cider vinegar

Pinch of fine sea salt

1 tablespoon cornstarch

Directions: Preheat the oven to 375* Lightly coat a 9-inch pie plate with cooking spray.

To make the crust: Add the pecans, flour, brown sugar, salt and butter to a food processor. Pulse a few times to grind the pecans and combine. Add the milk, a little at a time, just until the dough sticks together when pinched.

Evenly crumble the dough into the pie plate, and press it down to cover the whole bottom and sides of the plate. Make sure no cracks are left so that the filling has no chance of seeping through. Alternatively, you can roll out the crust. You can also reserve a generous handful of the crust to crumble on top of the pie before baking.

Cover the crust with a piece of parchment paper and pie weights. Prebake for 24 minutes.

In the meantime, make the filling: Combing the apples, butter, 2 tablespoons of the milk, brown sugar, cinnamon, vinegar, and salt in a pot. Bring to a boil, lower the heat to medium, and cook for 14 minutes, stirring often, or until the syrup is rather thick and the apples are just barely tender without falling apart.

Combine the remaining 1 tablespoon milk and the cornstarch in a small bowl. Add to the apple mixture stirring well, and cook for 2 minutes longer, or until thickened.

Scrape the filling evenly into the crust. Bake for 24 minutes or until the edges are golden brown. Place on wire rack to cool.

This recipe is from the cookbook Hearty Vegan Meals For Monster Appetites, which you can buy here.

Black Bean Burgers
Ingredients:
1 large potato (diced)
1 tsp rosemary
1 tsp thyme
1/2 tsp sage
1/2 tsp salt & pepper (can add more to your liking)
1 cup chopped onion
2 cloves grated garlic
1 chipotle pepper (or 2 to make more spicy)add half poblano pepper (diced)

saute all in pan of heated olive oil (medium heat) until brown

don't let potatoes get crispy

dump into mixing bowl

Add:

1 1/2 cups black beans

1/4 cup Daiya cheese (optional)
2 tbsp brown sugar
1/2 cup vegan breadcrumbs

form into burger patties, dredge in flour & cook burger.

This is another recipe from The Vegan Zombie, watch him make it here!