These patties are loaded with protein and fiber as well as other beneficial nutrients, and they are very filling. As far as veggie burgers go this is fairly easy. FYI, you can make this recipe even simpler by using a pre-made flour instead of processing oats like I did. The patties came out fantastic and held up great without falling apart, and they were not dry at all, nor were they mushy. The texture, taste, and visual appeal all hit the mark. Once layered with all the extra goodies, this burger was supreme and the best veggie burger I’ve ever had…am I biased…maybe, but these were divine! And, if you don’t feel like having it on a bun, by all means top your veggie burger on a bed of fresh leafy greens with a squeeze of lemon, some avocado, salt, and pepper…so good just like that!
Spring onions are grilled with asparagus spears for a smoky sweet flavor as well as a stunning presentation. Sliced shallots, white wine vinegar and Dijon mustard provide a savory contrast to season these delectable vegetables
Firing up the grill this Monday? Toss these flavorful kebabs on for a change. The combination of Teriyaki marinated tofu and mushrooms, sweet bell peppers and juicy pineapple will set your taste buds ablaze. This recipe comes to us from Monica of Mommy and Love. Serves 4 7 oz tofu drained, cubed 1 bottle favorite