1 T Ground Flax Seeds + 3 T Water (mix and let stand for 10 minutes prior to using)
1 cup Oat Flour
1 T Miso Paste
2-3 t Garlic Powder
1 t Ground Cumin
1 t Smoked Paprika
2 T Tamari
1 T Vegan Worcestershire Sauce
Salt & Pepper, to taste
Extra Virgin Olive Oil or Vegetable Stock, for sautéing
Lettuce or Cabbage
Rinse and chop the produce accordingly. Preheat your oven to 400˚F. Line 1 baking tray.
Set a large pan to medium heat. Once hot, add mushrooms, onion, and garlic. Sauté for 6-7 minutes, until mushrooms have reduced, stirring frequently to avoid burning. Add 1 T tamari, and toss to combine.
In a large mixing bowl, and your black beans. Using a potato masher, mash the beans into a paste. Then, add the rest of the ingredients, and mix well.
Add the burgers to your baking tray. Bake for 30-35 minutes, flipping halfway.
For the Dal • 1 cup Red Lentils • 1-2 Serrano Peppers, diced • 5-6 cloves Garlic, minced • 2 cups Vegetable Stock • 1 small can (15 oz.) Crushed Tomatoes • 1 White Onion, diced • 1 bunch Scallions, chopped, greens and whites separated • 1 5oz. can Coconut Cream • 1 ½ inch piece of Ginger, minced • 1-2 tbsp. Nut Butter of Choice • 1 tsp. Ground Cumin • 1 tsp, Red Chili Powder • 1 tsp. Ground Coriander • 1 tbsp. Curry Powder • 1 tsp. Garam Masala • 1 Lemon, juiced • Olive Oil or Vegetable Stock, for sautéing
For the Cauliflower • 1 head Cauliflower, chopped into florets • 1 tbsp. Curry Powder • 1 tsp. Garam Masala • Salt & Pepper, to taste • 1 t Olive Oil
Garnishes • Chopped Cilantro, for garnish • Lime wedges, for garnish • Scallion Greens, for garnish • Brown Rice, for serving
Rinse and chop the produce accordingly. Combine ground cumin, coriander, curry powder, and garam masala. Preheat your oven to 425˚F and line 1 baking tray.
Roast the cauliflower. Season the cauliflower with curry powder, salt, and pepper, and toss in olive oil. Roast for 25-30 minutes, flipping halfway.
Set a large skillet or pan to medium heat. Once hot, add 1 tsp. olive oil or vegetable stock. Then, add garlic, chili pepper, scallion whites, white onion, and ginger. Cook for 3-4 minutes, until onion is translucent, stirring frequently to avoid burning.
Add the ground spices, and toss to combine. Cook until fragrant, about 1 minute, stirring frequently to avoid burning.
Add lentils, vegetable stock, and tomatoes. Stir to combine, bring to a simmer, and cover. Simmer for about 20 minutes, covered, until the lentils are cooked through.
Add coconut milk, and stir to combine. Cook for 5 more minutes, uncovered, or until desired thickness is reached.
Add lemon juice. Season with salt and pepper to taste. Stir to combine.
Serve with brown rice and roasted cauliflower, and garnish with lime wedge and cilantro. Enjoy!