These are meaty tacos – without any meat! The fully plant-based filling is stick-to-your-ribs hearty, with all the classic flavors of the ground beef taco you grew up with and it won’t take you any longer to make.
Of all the vegan meals I’ve made, this might be my family’s favorite – it’s become part of our regular rotation.
I feel like I’ve been avoiding fall. The weather has been really mild here – enough that I haven’t even had to break out a sweatshirt most days and I’ve still been picking tomatoes from the garden regularly. It’s made it easy to pretend summer is just ending.
But, I can’t pretend forever – our first frost is coming tonight and it’s finally kicked my brain into fall mode. I’m officially craving all the autumn flavors – and this vegan burger just hits the spot.
These have just a few simple ingredients but they flavors are incredible – fresh, and perfectly seasonal.
Today is the halfway mark for my annual Meatless Lenten dinners series – I feel like this season has been flying. We’ve been so busy, and as we roll closer to spring, the family to-do list only seems to grow.
The whole thing is making me really glad that all of this year’s Lenten dinners are make-ahead friendly.
I’m sure none of my long-time blog readers are surprised to see that pizza has made it’s way into the Lenten dinner series. I’m a pizza fan. It was bound to happen.
The beauty of these is – like pizza – you can top them however you want. If it wasn’t Lent, I would have added some pepperoni on top. Ham and pineapple would also be good. These are a great idea if you’re looking for a meal that will please both vegetarians and non-vegetarians alike!
1/4 cup uncooked quinoa
2/3 cup water
1/2 tsp. salt
1/2 cup tomato paste
2 tsp. oregano
3/4 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. basil
1 cup cooked or canned pinto beans, drained and mashed
6 burger buns
6 slices of mozzarella cheese
6 Tbsp. pizza sauce
2 Tbsp. butter, melted
1 tsp. garlic powder
In a small saucepan, combine quinoa, water, and salt. Bring to a boil and then turn heat to low and cook for 14 minutes. Remove from heat and fluff with a fork.
Combine cooked quinoa, tomato paste, spices, and mashed beans. When well combined, divide into six equal parts and form into patties.
Spray a skillet with non-stick spray and cook patties over medium heat until both sides are browned and patties are heated through. Top with 1 Tbsp. pizza sauce each and a slice of mozzarella cheese. Cover and let cheese melt.
Meanwhile, spread melted butter over the cut side of the buns and sprinkle evenly with garlic powder. Broil until toasted.