Vegan Burgers and Burritos: Easy and Delicious Whole Food Recipes for the Everyday Cook

Vegan Burgers and Burritos: Easy and Delicious Whole Food Recipes for the Everyday Cook

by Sophia DeSantis

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Overview

Say goodbye to dry, boring and overly processed and hello to easy, fun and delicious veggie burgers and burritos from Sophia DeSantis. These next level veggie burgers and burritos are approachable for any chef, and Sophia’s mind blowing flavor combinations are unlike any other you’ve ever had.

All burgers and burritos are plant-based, gluten-free and refined-sugar free, and feature real, whole food ingredients, as well as side dish and sauce pairings. Excite your tastebuds and feel satisfied and nourished with the unique and internationally inspired combinations that bring to together flavors even meat eaters will enjoy. Recipes include Smoky Hawaiian, Tangy Black Bean and Chiles and Curry burgers to burritos like Crispy Cauliflower “Fish”, Greek Orzo and Thai Burritos. Sophia also includes notes on how to make some of the more exotic burgers and burritos accessible for kids and babies, and sauces like Sriracha Mayo and her coveted vegan sour cream recipe that she’s been perfecting for years.

This book features 75 delicious recipes and 75 mouth-watering photos.

Product Details

ISBN-13: 9781624144790
Publisher: Page Street Publishing
Publication date: 11/07/2017
Pages: 192
Sales rank: 358,356
Product dimensions: 7.90(w) x 8.90(h) x 0.70(d)

About the Author

Sophia DeSantis is the founder of Veggies Don’t Bite. She is a former teacher with her masters in education. Sophia lives in San Diego, CA.

Read an Excerpt

CHAPTER 1

Burgers

My name is Sophia, and I am a veggie burger snob. There is nothing worse than a sad, limp, mushy, unflavored burger. I started creating my own veggie burgers way before we stopped eating meat. Even then, I was always drawn to the flavor and creativity veggie burgers could bring, but the options in the store were miserable.

Even before restaurants began making their own varieties, my kitchen became a burger laboratory. I tested burgers using any and all ingredients from primarily veggie filled to bean based. My obsession was real. The possibilities are endless, and I'm here to show you the possibilities are delicious. Now I throw together ingredients like no one's business, all while dodging a kid or two and flipping dinner for a family of five burger addicts.

BREAKFAST "SAUSAGE" PATTIES

Yield: 4 TO 5

BREAKFAST-SIZE BURGER PATTIES

Level: 1

Breakfast just went to a whole new level with these easy-to-prep-and-store breakfast patties. When that savory breakfast craving hits, heat one of these up, snuggle it between two English muffin slices, add your favorite toppings and devour. All the protein you need to start the day right, because sometimes we get sick of smoothies.

1½ cups (302 g) cooked or canned chickpeas, drained and rinsed (reserve the liquid)
TO SERVE
Put the chickpeas, chickpea liquid, oats, potato starch, lemon juice, oregano, salt, thyme, red pepper flakes, black pepper, fennel and sage in a food processor, and pulse to incorporate. Pulse again slowly, and do not overmix. You want the mixture chunky but crumbly, not like hummus.

Place the mixture into a bowl, and put it in the fridge for at least 20 minutes; an hour is best. Making this the day before and letting it sit overnight is optimal. This helps all the flavors marinate and leads to a sturdier burger.

To cook, shape the mixture into patties. If you're not using a nonstick pan, then you may want to prepare the pan by brushing it with a tad of oil to avoid sticking. Place the patties in a pan on the stovetop over medium heat for 15 minutes per side. Pans and stovetops vary, so begin to check the patties at 10 minutes. If you try to slide your spatula under a patty and it won't give, then it isn't ready and needs to cook longer.

You can also bake the patties on a parchment-lined cookie sheet at 375°F (191°C) for about 20 to 25 minutes on each side. Allow the patties to cool and set for 5 to 7 minutes.

Serve on an English muffin with the toppings of your choice.

Notes: The liquid from the can of chickpeas is also known as aquafaba. It is a binder that helps keep the patties together. I reserve extra and freeze it in ice cube trays for future use.

For the crushed fennel, I simply take regular dried fennel seed and crush it with the back of a spoon. This helps disperse the flavor better throughout the burgers.

Kids: Make patties into a smaller slider size or into nuggets. Serve mayo on the side as a dipper.

APPLE SAGE "SAUSAGE" BURGER

Yield: 4 TO 5 BREAKFAST-SIZE BURGER PATTIES

Level: 1

A twist on the traditional breakfast patty, this breakfast burger has loads of flavor without the saturated fat and processed ingredients. Greasy sausage no more, this whole food brekkie keeps me full and satisfied as I go about my day, and Lord knows I need the energy.

1½ cups (300 g) cooked or canned chickpeas, drained and rinsed (reserve the liquid)
TO SERVE
Put the chickpeas, chickpea liquid, oats, potato starch, sage, salt, pepper, fennel, garlic powder and allspice in a food processor. Pulse to mix, then add the apples. Pulse again slowly, and do not overmix. You want the mixture chunky but crumbly, not like hummus.

Place the mixture into a bowl, and put it in the fridge for at least 20 minutes; an hour is best. Making this the day before and letting it sit overnight is optimal. This helps all the flavors marinate and leads to a sturdier burger.

To cook, shape the mixture into patties. If you're not using a nonstick pan, then you may want to prepare the pan by brushing it with a tad of oil to avoid sticking. Place the patties in a pan on the stovetop over medium heat for 15 minutes on each side. Pans and stovetops vary, so begin to check the patties at 10 minutes. If you try to slide your spatula under a patty and it won't give, then it isn't ready and needs to cook longer.

You can also bake the patties on a parchment-lined cookie sheet at 375°F (191°C) for about 20 to 25 minutes on each side. Allow the patties to cool and set for 5 to 7 minutes.

Serve on rolls with the toppings of your choice.

Notes: The liquid from the can of chickpeas is also known as aquafaba. It is a binder that helps keep the patties together. I reserve it and freeze it in ice cube trays for future use.

For the fennel, I simply take regular dried fennel seed and crush it with the back of a spoon. This helps disperse the flavor better throughout the burgers.

Kids: Make patties into a smaller slider size or into nuggets. Serve mayo on the side as a dipper.

MARGARITA PIZZA BURGER

Yield: 4 TO 5 BURGERS

Level: 1

My two favorite foods come together to form one of my favorite burgers. With simple ingredients just like its pizza counterpart, this burger has an amazing texture. You don't need a lot for the perfect patty. Smother on extra pizza and cream sauce and get ready for flavor fireworks.

1 cup (200 g) cooked brown or green lentils
TO SERVE
Place the lentils, beans, basil, bread crumbs, oats, pizza sauce, thyme, oregano, garlic powder and salt in a food processor and pulse until well chopped; you want a fine grainlike size. Add the mushrooms and pulse some more. Check to make sure the mixture sticks together, and if it doesn't, pulse some more.

Place the mixture into a bowl, and put it in the fridge for at least 20 minutes; an hour is best. Making this the day before and letting it sit overnight is optimal. This helps all the flavors marinate and leads to a sturdier burger.

To cook, shape the mixture into patties. If you're not using a nonstick pan, then you may want to prepare the pan by brushing it with a tad of oil to avoid sticking. Place the patties in a pan on the stovetop over medium heat for 15 minutes on each side. Pans and stovetops vary, so begin to check the patties at 10 minutes. If you try to slide your spatula under a patty and it won't give, then it isn't ready and needs to cook longer.

You can also bake the patties on a parchment-lined cookie sheet at 375°F (191°C) for about 20 to 25 minutes on each side. Allow the patties to cool and set for 5 to 7 minutes.

Serve on buns with the toppings of your choice.

Kids: Make patties into a smaller slider size or into nuggets. Serve sauces on the side as dippers.

MY BIG FAT GREEK BURGER

Yield: 4 TO 5 BURGERS

Level: 1

Move over gyro, there's a new sandwich in town. Much like a big Greek family, this burger is packed with flavor. Top this burger with traditional salad ingredients like cucumber, tomatoes and red onion, then smother with home-style tzatziki sauce and take one step closer to Greek perfection!

2¼ cups (453 g) cooked or canned chickpeas, drained and rinsed (reserve the liquid)
TO SERVE
Place the chickpeas, onion, oats, bread crumbs, oregano, lemon juice, chickpea liquid, garlic, tamari, thyme, salt and pepper in a food processor. Pulse until the mixture is finely chopped but not puréed. Use your hands to make sure the mixture sticks together when pressed. If it doesn't, pulse a few more times until it does.

Place the mixture into a bowl, and put it in the fridge for at least 20 minutes; an hour is best. Making this the day before and letting it sit overnight is optimal. This helps all the flavors marinate and leads to a sturdier burger.

To cook, shape the mixture into patties. If you're not using a nonstick pan, then you may want to prepare the pan by brushing it with a tad of oil to avoid sticking. Place the patties in a pan on the stovetop over medium heat for 15 minutes on each side. Pans and stovetops vary, so begin to check the patties at 10 minutes. If you try to slide your spatula under a patty and it won't give, then it isn't ready and needs to cook longer.

You can also bake the patties on a parchment-lined cookie sheet at 375°F (191°C) for about 20 to 25 minutes on each side. Allow the patties to cool and set for 5 to 7 minutes.

Serve on buns with the toppings of your choice.

Notes: The liquid from the can of chickpeas is also known as aquafaba. It is a binder that helps keep the patties together. I reserve it and freeze it in ice cube trays for future use.

You may need more or less salt depending on whether you use reduced-sodium or regular tamari or soy sauce.

Kids: Make patties into a smaller slider size or into nuggets. Serve with sauce as a dipper.

HAWAIIAN TERIYAKI BURGER

Yield: 4 TO 5 BURGERS

Level: 1

Say aloha to a happy dinner with this sweet and tangy burger. A great combination of various ingredients all rolled into a perfectly textured patty. Drizzle with sticky teriyaki sauce and make sure to grab a napkin, because we're about to get messy!

1½ cups (300 g) cooked or canned chickpeas, drained and rinsed (reserve the liquid)
TO SERVE
Place the chickpeas, red pepper, green onions, carrots, oats, chickpea liquid, potato starch, teriyaki sauce, salt and garlic powder into a food processor. Pulse until the mixture is finely chopped but not puréed. Use your hands to make sure the mixture sticks together when pressed. If it doesn't, pulse a few more times until it does.

Place the mixture into a bowl, and put it in the fridge for at least 20 minutes; an hour is best. Making this the day before and letting it sit overnight is optimal. This helps all the flavors marinate and leads to a sturdier burger.

To cook, shape the mixture into patties. If you're not using a nonstick pan, then you may want to prepare the pan by brushing it with a tad of oil to avoid sticking. Place the patties in a pan on the stovetop over medium heat for 15 minutes on each side. Pans and stovetops vary, so begin to check the patties at 10 minutes. If you try to slide your spatula under a patty and it won't give, then it isn't ready and needs to cook longer.

You can also bake the patties on a parchment-lined cookie sheet at 375°F (191°C) for about 20 to 25 minutes on each side. Allow the patties to cool and set for 5 to 7 minutes.

Serve on buns with the toppings of your choice.

Note: The liquid from the can of chickpeas is also known as aquafaba. It is a binder that helps keep the patties together. I reserve it and freeze it in ice cube trays for future use.

Kids: Make patties into a smaller slider size or into nuggets. Serve sauce on the side as a dipper.

THE ALL-AMERICAN

Yield: 4 TO 5 BURGERS

Level: 1

A basic all-American burger without the meat or processed ingredients. Whether it's a summer BBQ or you're just feeling like eating some classic comfort food, this neutral-flavored patty goes with just about anything. Leave it to marinate overnight for the ultimate fast-food burger flavor.

¾ cup (151 g) cooked brown or green lentils
TO SERVE
Place the lentils, oats, chickpeas, onion, bread crumbs, walnuts, mustard, salt, pepper and liquid smoke in a food processor and pulse until well chopped. You want a fine grainlike size. Add the mushrooms and pulse some more. Check to make sure the mixture sticks together, and if it doesn't, pulse some more.

Place the mixture into a bowl, and put it in the fridge for at least 20 minutes; an hour is best. Making this the day before and letting it sit overnight is optimal. This helps all the flavors marinate and leads to a sturdier burger.

While you are waiting, you can make the sautéed onion topping, if using, by putting the onion, broth and salt in a pan and sautéing over medium-low heat until the onions are browned and all the liquid has evaporated, about 8 to 10 minutes. Add more broth if necessary.

To cook, shape the mixture into patties. If you're not using a nonstick pan, then you may want to prepare the pan by brushing it with a tad of oil to avoid sticking. Place the patties in a pan on the stovetop over medium heat for 15 minutes on each side. Pans and stovetops vary, so begin to check the patties at 10 minutes. If you try to slide your spatula under a patty and it won't give, then it isn't ready and needs to cook longer.

You can also bake the patties on a parchment-lined cookie sheet at 375°F (191°C) for about 20 to 25 minutes on each side. Allow the patties to cool and set for 5 to 7 minutes.

Serve on buns with the toppings of your choice.

Note: Make sure you soak your chickpeas overnight or for at least 6 hours.

Kids: Make patties into a smaller slider size or into nuggets. Serve sauce on the side as a dipper.

THAI PEANUT PERFECTION

Yield: 4 TO 5 BURGERS

Level: 1

East meets West in this peanut-themed Asian-inspired burger. Because who doesn't love peanut butter when it can be paired with loads of veggies, amazing spices and formed into an all-in-one healthy meal? If you love peanut flavor, then you will love this fun twist!

1½ cups (300 g) cooked or canned chickpeas, drained and rinsed
TO SERVE
Place the chickpeas, oats, green onion, red pepper, carrots, peanuts, cilantro, peanut sauce, garlic, tamari, lime juice, salt and ginger into a food processor. Pulse until the mixture is finely chopped but not puréed. Check to make sure the mixture sticks together, and if it doesn't, pulse some more.

Place the mixture into a bowl, and put it in the fridge for at least 20 minutes; an hour is best. Making this the day before and letting it sit overnight is optimal. This helps all the flavors marinate and leads to a sturdier burger.

To cook, shape the mixture into patties. If you're not using a nonstick pan, then you may want to prepare the pan by brushing it with a tad of oil to avoid sticking. Place the patties in a pan on the stovetop over medium heat for 15 minutes on each side. Pans and stovetops vary, so begin to check the patties at 10 minutes. If you try to slide your spatula under a patty and it won't give, then it isn't ready and needs to cook longer.

You can also bake the patties on a parchment-lined cookie sheet at 375°F (191°C) for about 20 to 25 minutes on each side. Allow the patties to cool and set for 5 to 7 minutes.

Serve on buns with the toppings of your choice.

Note: You may need more or less salt depending on whether you use reduced-sodium or regular tamari or soy sauce. To give these a sweet rather than salty flavor, substitute the tamari or soy sauce with coconut aminos.

Kids: Make patties into a smaller slider size or into nuggets. Serve sauce on the side as a dipper.

(Continues…)



Excerpted from "Vegan Burgers And Burritos"
by .
Copyright © 2017 Sophia DeSantis.
Excerpted by permission of Page Street Publishing Co..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

Title Page,
Copyright Notice,
Dedication,
Introduction,
Burgers,
Breakfast "Sausage" Patties,
Apple Sage "Sausage" Burger,
Margarita Pizza Burger,
My Big Fat Greek Burger,
Hawaiian Teriyaki Burger,
The All-American,
Thai Peanut Perfection,
Three-Bean Chili Burger,
Cauliflower "Fish" Burger,
Down-Home BBQ,
Tomato Lovers' Paradise,
Football in a Bun,
Ultimate "Meatball" Burger,
Fajita Your Burger,
Tex-Mex for the Win,
A Curry Burger for All,
Get Your Greens,
Sweet Potato Enchilada Burger,
The Low-Carb Portobello,
I Heart Mushrooms,
Crabless Cake Burger,
Buffalo Wing Sliders,
Autumn Burger,
For Spice Lovers Only,
Not Your Mama's Meatloaf,
Want S'more of My Burger?,
Apple Pie Gets a Face-Lift,
Burritos,
Sweet Potato and White Bean "Sausage" Breakfast Burritos,
Cauli Hash Brown Breakfast Pockets,
Veggie-Packed Pizza Burritos,
Black Bean and Pumpkin Wet Burritos,
Chipotle and Lime Forever,
My Big Fat Greek Burrito,
It's Game Time,
Frito Pie Pouches,
Crispy Buffalo Brings the Heat,
Crab Cake Po' Boy,
Fall Harvest,
Yiayia's Greek Burrito,
Tangy Curried Cauliflower Burrito,
Flaky "Fish" Burrito,
Kinda a Sushi Burrito,
Original California Burrito,
Quinoa and Sautéed Veggie Burrito,
Smoky Spanish Goodness,
Garden Delight,
Pad Thai Meets Mexico,
Low-Carb Collard Love,
Wrapped-Up Chile Rellenos,
Soph's Nine Layers of Amazing,
Veggie Tian All Rolled Up,
The Ultimate Mexican Churro,
Fully Loaded "Fried" Banana Split,
Sauces,
Vegan Ranch — The Real Deal,
World's Best Roasted Salsa,
Smoky Tangy Cream,
Low-Fat Creamy Curry Sauce,
Tartar Sauce Extreme,
Ultimate Onion Dip,
Skinny Peanut Sauce,
THE Vegan Sour Cream,
Healthy Vegan Mayo, WHAT?,
All-American Special Sauce,
Creamy Dill with a Tangy Twist,
Quick-and-Easy Pizza Sauce,
No-Cook Enchilada Sauce,
Easy Homemade BBQ Sauce,
Cream Sauce for the Soul,
Yiayia's Authentic Tzatziki,
Stovetop Tasty Teriyaki Sauce,
Mind-Blowing Chocolate Sauce,
Sticky Almond Caramel,
Sides,
Taters and Herbs,
Smoky Seasoned Sweet Potato Fries,
Crispy Zucchini Chips,
Curried Carrot Fries,
Help! I Screwed It Up (and Other Resources),
Acknowledgments,
Index,
About the Author,
Copyright,

Customer Reviews