THE BEST VEGGIE BURGER (BETTER THAN STORE-BOUGHT)
There’s no getting around the fact that vegetable burgers take more time than regular hamburgers, but they are well worth it (trust us). Nothing is difficult about the process, so stick with us. You can do this! Once you make the burger mixture, you can keep it in the fridge for 24 hours. Or you can form the patties, cook them and freeze up to three months (this is what we do).
Provided by Adam and Joanne Gallagher
Total Time 1 hours 20 minutes
Prep Time 40 minutes
Cook Time 40 minutes
Yield Makes 8 (3 1/4 ounce) veggie burgers
Number Of Ingredients 19
Steps:
- Heat the oven to 400 degrees F. Line two rimmed baking sheets with foil, parchment paper or silicon baking mats.
- Using a damp paper towel, brush all dirt from mushrooms. Cut away and discard any hard stems. Roughly chop the mushrooms, carrot, broccoli and onion into 1/2-inch chunks. Toss vegetables into the bowl of a food processor. Add the garlic, olive oil, smoked paprika, chili powder, salt and pepper. Close the lid and pulse 10 to 20 times until coarsely ground.
- Spread the ground vegetables onto one of the lined baking sheets. Pat them down with a spatula until a very thin layer of vegetables covers the majority of the baking sheet. Roast the vegetables for 15 minutes. (If the veggies around the outer edges start to turn dark brown, stir and press them back down into a thin layer).
- Meanwhile, spread the drained black beans onto the second baking sheet in one layer. When the vegetables have roasted for 15 minutes, stir them and press into a thin layer once more. Transfer both baking sheets (vegetables and the black beans) to the oven. Roast until the beans begin to split and look dry and the vegetables look drier and toasted, about 15 minutes. Let everything cool.
- While the beans and vegetables roast, rinse the food processor bowl and pat dry.
- Place the walnuts, spinach and fresh herbs in it. Pulse until they are about the size of breadcrumbs.
- Add cooled beans and pulse 5 to 10 times until the beans look crumbly with large crumbs.
- Add the roasted vegetables, panko breadcrumbs, eggs and the tomato paste. Pulse until everything is just combined. You want to keep some texture, don’t pulse until a smooth mixture.
- Scrape the mixture into a bowl and fold in the rice.
- Refrigerate the veggie burger mix up to 24 hours. Or make patties, cook them and freeze wrapped in foil up to 3 months.
- When you are ready to make the burgers, divide into 8 equal portions (about 3 1/4 ounces or 90 grams each). Form each portion into a 1/2-inch thick patty.
- Heat a skillet over medium-low heat, add oil, and then place patties in one layer. (We use about 1 tablespoon of oil to cook 4 burgers). Cook until heated through, firm and browned on both sides, about 4 to 6 minutes on each side. If any bits fall from the sides as you flip, press them back into the sides of the patty. Be careful when flipping so they stay together.
- For an outdoor grill, we recommend placing a cast iron pan or griddle over a low fire to cook the burgers.
- To reheat frozen cooked burgers: Bake in a 350 degree F oven until heated through, 15 to 20 minutes. Or reheat in a skillet over medium-low heat until heated through, 5 to 10 minutes on each side. We do not recommend microwaving the patties (they steam and become floppy).
Nutrition Facts : ServingSize 1 burger patty (no bread/cheese/toppings), Calories 188, ProteinContent 8.3g, CarbohydrateContent 22.7g, FiberContent 5.4g, SugarContent 2.8g, FatContent 8g, SaturatedFatContent 1.3g, CholesterolContent 46.5mg, SodiumContent 321.2mg
TERIYAKI SALMON NOODLES | SAINSBURY'S RECIPES
Succulent salmon fillets cooked with sweet and sticky stir-fry vegetables and noodles in just 20 minutes
Provided by Sainsbury's
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 10
Steps:
Heat half the oil in a wok, or large frying pan, over a medium heat and fry the salmon, skin-side down, for 3-4 minutes. Turn over and cook for another 3-4 minutes. Transfer to a plate, then flake into large pieces, discarding the skin, and keep warm.
Meanwhile, bring a large pan of water to the boil, add the noodles and cook for 3-4 minutes. Drain, reserving 100ml cooking water.
Heat the remaining oil in the frying pan or wok and add the mixed pepper stir-fry, cooking for 2-3 minutes. Add the peas, most of the spring onions and the garlic. Stir-fry for 2 minutes more before pouring over the teriyaki sauce and the reserved cooking water.
Toss the noodles and salmon with the vegetables, drizzle over the soy sauce and serve garnished with the remaining spring onions and lime wedges.
Nutrition Facts : Calories 383 calories, FatContent 16.4 grams, SaturatedFatContent 2.9 grams, SugarContent 11.7 grams, SodiumContent 1100.0 milligrams salt, CarbohydrateContent 33.6 grams, FiberContent 2.3 grams, ProteinContent 24.1 grams
More about "veggie noodles frozen recipes"
THE BEST VEGGIE BURGER (BETTER THAN STORE-BOUGHT)
From inspiredtaste.net
Reviews 4.9
Total Time 1 hours 20 minutes
Cuisine Dinner
Calories 188 per serving
- To reheat frozen cooked burgers: Bake in a 350 degree F oven until heated through, 15 to 20 minutes. Or reheat in a skillet over medium-low heat until heated through, 5 to 10 minutes on each side. We do not recommend microwaving the patties (they steam and become floppy).
TERIYAKI SALMON NOODLES | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 20 minutes
Cuisine Asian
Calories 383 calories per serving
Heat half the oil in a wok, or large frying pan, over a medium heat and fry the salmon, skin-side down, for 3-4 minutes. Turn over and cook for another 3-4 minutes. Transfer to a plate, then flake into large pieces, discarding the skin, and keep warm.
Meanwhile, bring a large pan of water to the boil, add the noodles and cook for 3-4 minutes. Drain, reserving 100ml cooking water.
Heat the remaining oil in the frying pan or wok and add the mixed pepper stir-fry, cooking for 2-3 minutes. Add the peas, most of the spring onions and the garlic. Stir-fry for 2 minutes more before pouring over the teriyaki sauce and the reserved cooking water.
Toss the noodles and salmon with the vegetables, drizzle over the soy sauce and serve garnished with the remaining spring onions and lime wedges.
GREEN GIANT® VEGGIE SPIRALS® ZUCCHINI
From greengiant.com
FROZEN VEGETABLE STIR-FRY RECIPE | ALLRECIPES
From allrecipes.com
BROWSE PRODUCTS BY AISLE AND SECTION - WHOLE FOODS MARKET
From wholefoodsmarket.com
VEGGIE SPIRALS - GREEN GIANT
From greengiant.com
VEGAN CHICKPEA VEGGIE BURGER RECIPE - THE SPRUCE EATS
From thespruceeats.com
15+ RECIPES WITH EGG NOODLES - EATINGWELL
From eatingwell.com
VEGAN NOODLE RECIPES - FORKS OVER KNIVES
From forksoverknives.com
RECIPES THAT START WITH FROZEN SPINACH | ALLRECIPES
From allrecipes.com
VEGETABLE STIR FRY WITH NOODLES - COOK IT REAL GOOD
From cookitrealgood.com
THE 20 BEST FROZEN MEATBALL RECIPES - THE SPRUCE EATS
From thespruceeats.com
FROZEN VEGETABLE STIR-FRY RECIPE | ALLRECIPES
From allrecipes.com
BROWSE PRODUCTS BY AISLE AND SECTION - WHOLE FOODS MARKET
From wholefoodsmarket.com
VEGGIE SPIRALS - GREEN GIANT
From greengiant.com
VEGAN CHICKPEA VEGGIE BURGER RECIPE - THE SPRUCE EATS
From thespruceeats.com
VEGAN NOODLE RECIPES - FORKS OVER KNIVES
From forksoverknives.com
RECIPES THAT START WITH FROZEN SPINACH | ALLRECIPES
From allrecipes.com
VEGETABLE STIR FRY WITH NOODLES - COOK IT REAL GOOD
From cookitrealgood.com
THE 20 BEST FROZEN MEATBALL RECIPES - THE SPRUCE EATS
From thespruceeats.com
42 CRAZY-GOOD FROZEN MEATBALL RECIPES | TASTE OF HOME
From tasteofhome.com
VEGGIE LO MEIN + VIDEO (UNDER 30 MINUTES) - MOMSDISH
From momsdish.com
THE WORLD'S LARGEST COLLECTION OF VEGETARIAN RECIPES
From vegweb.com
VEGAN CHICKPEA VEGGIE BURGER RECIPE - THE SPRUCE EATS
From thespruceeats.com
15+ RECIPES WITH EGG NOODLES - EATINGWELL
From eatingwell.com
VEGAN NOODLE RECIPES - FORKS OVER KNIVES
From forksoverknives.com
RECIPES THAT START WITH FROZEN SPINACH | ALLRECIPES
From allrecipes.com
VEGETABLE STIR FRY WITH NOODLES - COOK IT REAL GOOD
From cookitrealgood.com
THE 20 BEST FROZEN MEATBALL RECIPES - THE SPRUCE EATS
From thespruceeats.com
42 CRAZY-GOOD FROZEN MEATBALL RECIPES | TASTE OF HOME
From tasteofhome.com
HEALTHY BOK CHOY RECIPES | EATINGWELL
From eatingwell.com
VEGGIE LO MEIN + VIDEO (UNDER 30 MINUTES) - MOMSDISH
From momsdish.com
THE WORLD'S LARGEST COLLECTION OF VEGETARIAN RECIPES
From vegweb.com