DOUBLE-DECKER RED QUINOA SANDWICH

SERVES 3 BURGERS

1⁄2 cup red quinoa

1 cup vegetable broth

4 large portabella mushroom caps

2 tbsp coconut oil, divided

1⁄4 cup finely chopped onion

1⁄2 cup raw pecans

2 green spring onions, chopped

2 tsp rice wine vinegar

1 tsp garlic powder

2 tbsp nutritional yeast

2 tbsp raw shelled hempseed

1⁄4 cup flour

3 whole wheat burger buns

Toppings and condiments:
lettuce, tomatoes, red onion, mustard, dairy-free spicy mayo

NUTRITIONAL VALUES

Calories: 1226kcal
Fat: 37.1g (4.1g S.Fat)
Carbs: 76g
Protein: 6.3g
Sugar: 32g
Sodium: 1278mg

METHOD

Rinse the quinoa thoroughly in a sieve. In a small saucepan, combine the quinoa and broth. Bring to a boil, then cover and reduce to a low heat. Cook for 10–15 minutes, or until the broth is completely absorbed. Remove from the heat and set aside for 5 minutes with the cover on.

Remove and discard the gills from the mushrooms. Prepare the mushroom caps by chopping them.

In a large skillet, heat 1 tablespoon oil. Sauté the onion and mushrooms for 10 minutes. Cook for 5 minutes more after adding the pecans. Remove from the heat and set aside to cool.

In a food processor, combine the mushroom mixture, green onion, and vinegar. Blend until very fine. It will not be smooth.

Add the quinoa, garlic powder, nutritional yeast, hempseed, and flour to a large mixing bowl. Mix until well combined. Make six patties the size of burger buns.

In a large skillet, heat the remaining oil and fry one patty at a time, flipping it easily. Fry each side until golden brown.

Assemble the double deckers:
Place the bottom of the bun down, then top with mustard, lettuce, patty, red onion, lettuce, dairy-free spicy mayo, patty, dairy-free spicy mayo, tomatoes, and the top of the bun.

BLACK BEAN PATTIES WITH CARROTS AND CORN

SERVES 6 BURGERS

1 1⁄2 cups breadcrumbs, fresh

2 tbsp chia seeds or ground chia seeds

2 tbsp coconut oil, divided

1 cup diced yellow onion

1⁄2 cup finely diced carrot

1 ear of corn, kernels cut from the cob, or 1 8-ounce can corn, drained

1⁄2 tsp dried oregano

2 tsp chili powder

1⁄4 tsp ground cumin

1 tsp salt

2 cloves garlic, finely diced

1 28-ounce can black beans, drained and rinsed

1⁄4 cup sunflower seed kernels

2 tbsp raw shelled hempseed

6 whole wheat buns

Condiments and toppings of your choice

NUTRITIONAL VALUES

Calories: 1375kcal
Fat: 27g (7.9g S.Fat)
Carbs: 217.1g
Protein: 68.6g
Sugar: 22.3g
Sodium: 2730mg

METHOD

Make your breadcrumbs with any leftover bread you have on hand. I used whole wheat bread, but you could use sourdough or whatever bread you like. Place the bread in a food processor and pulse until it is finely ground. Place aside. If you have any leftover breadcrumbs, you can freeze them for up to 6 months.

Set aside the chia seeds mixed with 6 tbsp water.

In a large skillet, heat 1 tbsp oil and sauté the onion and carrot for 10 minutes. Cook for another 3 minutes after adding the corn. Cook for another minute after adding the spices and garlic to the onion.

Dry the black beans with a paper towel. When mashing and adding the rest of the ingredients, make sure they aren't wet. Mash the black beans in a large mixing bowl with a potato masher or the back of a fork. You could also pulse them in a food processor, but not too finely. Incorporate the chia seed mixture. Combine the onion mixture, breadcrumbs, sunflower seed kernels, and hempseed in a mixing bowl.

Make six patties out of the mixture. Before frying, the patties can be frozen at this point.

Fry the patties until browned on both sides in 1 tbsp medium-hot oil.

Serve with your favourite toppings on whole wheat buns.