
**Easy Grillable Veggie Burgers**
Easy, grillable veggie burgers with just 10 ingredients! Flavorful, hearty, and perfect for summertime grilling. Hearty enough to please meat-eaters and vegans alike!

**PREP TIME:**
20 minutes

**COOK TIME:**
10 minutes

**TOTAL TIME:**
30 minutes

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### Ingredients:

- 1 cup cooked brown rice
- 1 cup raw walnuts (or sub bread crumbs)
- 1/2 Tbsp avocado oil (plus more for cooking)
- 1/2 medium white onion (finely diced // - /2 onion yields ~3/4 cup)
- 1 Tbsp each chili powder, cumin powder, a- d smoked paprika
- 1/2 tsp each sea salt and black pepper (pl- s more for coating burgers)
- 1 Tbsp coconut sugar (or sub organic brown or muscovado sugar)
- 1 1/2 cups cooked black beans (well rinsed, drained and patted dry)
- 1/3 cup panko bread crumbs (if gluten-free, use gluten-free bread crumbs)
- 3-4 Tbsp vegan BBQ sauce

### Instructions:

1. Start with cooking your brown rice.
2. Heat skillet over medium heat. Once hot, add raw walnuts and toast for 5-7 minutes, stirring frequently, until fragrant and golden brown. Let cool and move onto the next step.
3. In the meantime, heat the same skillet over medium heat. Once hot, add oil and onion. Season with a bit of salt and pepper and sauté for 3-4 minutes, or until onion is fragrant, soft, and translucent. Remove from heat and set aside.
4. Once walnuts are cooled, add to blender or food processor with chili powder, cumin, smoked paprika, salt, pepper and coconut sugar and blend until a fine meal is achieved. Set aside.
5. To a large mixing bowl, add drained, dried black beans and mash well with a fork, leaving only a few whole beans (see photo).
6. Next add cooked rice, spice-walnut mixture, sautéed onion, panko bread crumbs, BBQ sauce, and mix thoroughly with a wooden spoon for 1-2 minutes, or until a moldable dough forms. If dry, add extra 1-2 Tbsp (amount as original recipe is written // adjust if altering batch size) BBQ sauce. If too wet, add more panko bread crumbs. Taste and adjust seasonings as needed.
7. For larger burgers, divide into 5 patties (1/2 cup in size // amount as original recipe is written), or form 10 smaller burgers (1/4 cup in size // amount as original recipe is written). To help form the patties, line your 1/2 or 1/4 measuring cup with plastic wrap and pack with burger mixture. Press down to pack firmly, then lift out by the plastic wrap’s edge, and slightly flatten with hands to form a 3/4-inch thick patty. Set on a baking sheet or plate for grilling.
8. If grilling, heat the grill at this time and brush the grill surface with oil to ease cooking. Otherwise, heat the same skillet you used earlier to medium heat.
9. Once skillet is hot, add just enough oil to lightly coat the bottom of your skillet, then add your burgers – only as many as will comfortably fit in the pan. Otherwise, add burgers to the grill and close lid.
10. Cook for 3-4 minutes or until well browned on the underside, then flip gently. They aren’t as firm as meat burgers, but will definitely hold their shape. Reduce heat if cooking/browning too quickly. Cook for 3-4 minutes on other side.
11. Remove burgers from heat to let cool slightly, and prepare any other toppings/sides at this time (such as grilling/toasting your buns).
12. Serve burgers as is, or on toasted buns with desired toppings. Leftovers keep in the refrigerator for 2-3 days. See notes for freezing/reheating instructions.

![finished veggie burger](veggie-burger-finish.jpg)

###### Original recepie can be found [here](https://minimalistbaker.com/easy-grillable-veggie-burgers/#wprm-recipe-container-35537)


Veggie Burger


**Easy Green Goddess Dressing (Plant-Based!)**
Ultra creamy, vibrant green goddess dressing that’s naturally plant-based and packed with flavor. 10 minutes, 1 blender, and 9 ingredients required! Perfect for salads, dipping vegetables, Buddha Bowls, and more!

**PREP TIME:**
10 minutes

**TOTAL TIME:**
10 minutes

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### Ingredients:

- 1/4 cup tightly packed fresh parsley (loosely chopped before measuring)
- 1/4 cup loosely packed fresh basil leaves (loosely chopped before measuring)
- 3 Tbsp loosely packed fresh chives (loosely chopped before measuring)
- 2 ½ Tbsp lemon juice
- 1/2 cup raw cashews
- 1/3 cup water (plus more as needed)
- 2 large cloves garlic
- 1 tsp coconut aminos
- 1/2 tsp sea salt
- 1 pinch black pepper
- 1 Tbsp olive oil (optional // for earthier, more floral flavor)

### Instructions:

1. Soak cashews in very hot water for 15-20 minutes, then drain. This step is optional if you have a powerful blender (we find raw cashews blend well in high-speed blenders).
2. To a small blender, add all ingredients and blend on high for 1-2 minutes or until smooth and creamy.
3. Taste and adjust flavor as needed, adding more salt to taste, lemon juice for acidity, or herbs for more herbal flavor. Coconut aminos enhance umami flavor / saltiness. If too thick, add slightly more water. If too thin or strong, add more cashews.
4. Enjoy on salads, in bowls, or as a dip for raw or roasted veggies. Best when fresh. Store leftovers in a sealed container in the fridge up to 3-4 days. Not freezer friendly.

![finished green goddess dressing](green-goddess-finish.jpg)

###### Original recepie can be found [here](https://minimalistbaker.com/easy-green-goddess-dressing-plant-based/#wprm-recipe-container-77144)


Green Goddess


**Spring Buddha Bowl with Quinoa & Lemony White Beans**
A Buddha bowl that’s perfect for spring! Fluffy quinoa, lemony marinated white beans, massaged kale salad, lemon & herb bean dip, Green Goddess Dressing, and optional pickled vegetables! Just 10 ingredients required and perfect for meal prep!

**PREP TIME:**
25 minutes

**COOK TIME:**
20 minutes

**TOTAL TIME:**
45 minutes

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### Ingredients:

##### QUINOA

- 1 ½ cups cooked quinoa (cook in vegetable broth for more flavor // see notes for method)

##### BEANS

- 1 (15-oz) can cannellini beans (drained and rinsed well)
- 1 tsp lemon zest
- 2 Tbsp lemon juice
- 2 cloves garlic, pressed or finely minced then smashed
- 1 Tbsp olive oil
- 1/4 tsp each sea salt and black pepper
- 1 Tbsp fresh chopped parsley (optional)

##### QUICK PICKLED VEGETABLES optional

- 2/3 cup apple cider vinegar
- 2/3 cup hot water
- 1/2 tsp sea salt
- 2 tsp organic cane sugar (or stevia to taste)
- 1 ½ cups thinly sliced vegetables (we recommend equal parts radish, red onion, and carrot // slice with a mandolin for extra thin texture)

##### GREENS

- 5 cups finely chopped kale (stalky stems removed)
- 3 Tbsp lemon juice (as recipe is written, ~1 lemon)
- 1 Tbsp maple syrup
- 2 tsp olive oil (if oil-free, omit)
- 1 healthy pinch each sea salt and black pepper

##### FOR SERVING

- 1/2 cup Green Goddess Dressing (or Lemony Tahini Dressing // or other dressing of choice)
- 1/2 cup Herb & Lemon White Bean Dip (or sub store-bought hummus)
- Gluten-Free Flatbread , Naan, or Pita (optional)

### Instructions:

1. If you haven’t prepared your grains yet, do so now (see instructions for quinoa in the notes). This can be done up to 24 hours in advance and stored in the refrigerator to save time.
2. Next, prepare beans (which can also be done up to 24 hours in advance and stored in the refrigerator). Add drained, rinsed white beans to a small mixing bowl along with lemon zest, lemon juice, garlic, olive oil, salt, pepper, and parsley (optional). Mix to combine and set aside uncovered at room temperature to marinate.
3. If preparing quick pickled vegetables, do so now (this can also be done up to 3-5 days in advance and stored in the refrigerator to save time). To a large jar add vinegar, hot water, salt, and sugar, and stir until sugar is dissolved. Then add thinly sliced vegetables of choice (the thinner they’re sliced, the quicker the flavors infuse) and submerge. Cover and transfer to the refrigerator to chill until serving. Leftovers keep in the refrigerator for up to 1-2 weeks and the pickling liquid can be used again at least once if not twice.
4. At this time, prepare any sauces (e.g., Lemon Herb Dip or Green Goddess Dressing) for serving and set aside.
5. Next, prepare kale. Add chopped kale to a mixing bowl along with lemon juice, maple syrup, olive oil (omit if oil-free), and salt and pepper and massage with clean hands for 1-2 minutes to soften the kale. Set aside.
6. To serve, divide cooked grains between serving bowls, along with marinated white beans, massaged kale, hummus or bean dip, pickled vegetables, and dressing of choice on the side. Option to serve with a flatbread or pita of choice.
7. Store leftovers covered in the refrigerator. Beans will keep for 3-4 days, bean dip for 4-5 days, dressing for 4-5 days, massaged kale for 1-2 days, and pickled vegetables for 1-2 weeks.

![finished buddha bowl](buddha-bowl-finish.jpg)

###### Original recepie can be found [here](https://minimalistbaker.com/spring-buddha-bowl-with-quinoa-lemony-white-beans/#wprm-recipe-container-77236)


All Recepies

Veggie Burger

Green Goddess

Buddha Bowl