Tempeh Burger Sans Bun

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So Stefan said to me "hey do you think we could turn your tempeh meatball recipe into a burger?". Yes we can, and yes we did.

I am not one of those sad girls who thinks carbs are bad for you. I love bread but I just wasn't feeling a bun tonight so I made this sans bun. 

Instead I had the burger over a bed of spinach and chard topped with avocado and BBQ sauce. I also steamed broccoli for a side.

Here's what you'll need:

  • 2 tbs olive oil 
  • 1 (8 ounce) package of tempeh 
  • 1/2 cup panko breadcrumbs 
  • 1/4 cup chopped yellow onion
  • 2 garlic cloves minced 
  • 2 tbs almond milk / or water
  • 1 tbs soy sauce 

 

Directions: 

  1. Preheat oven to 400 and line a baking sheet with foil.
  2. Place all ingredients in a food processor and chop until blended but don't overdo it.
  3. Roll mixture into 1 big ball and  press into a patty, bake for 15 minutes on one side then flip and cook for 15 minutes on the other. 
  4. Once cooked toss in your favorite BBQ sauce and serve!
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I hope you enjoy!!!

 

xoxo-

Natalie 

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Quinoa & Spinach Stuffed Tomatoes

Hey hey hey, so I was really thinking about this little blog here, and you as my reader, a mama... and the time you realistically have to make a gourmet recipe, and if you're anything like me that time is limited to say the least.

It is always my goal to provide you with a nutritious completely plant-based recipe that is easy to make. I am all for recipes that take a little TLC to create but honestly, I just don't have that time anymore or desire for that matter.

These stuffed tomatoes are easy to make and they taste so good! 

I did use a vegan mozzarella cheese which I'll post below, but that is up to you!

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I honestly managed to make and photograph this entire recipe during Jack's 40 minute nap, so it's definintly doable. 

 

Here's what you need:

  • 6 medium tomatoes 
  • salt
  • pepper 
  • 2 cups water
  • 1 cup uncooked quinoa 
  • 2 tsp olive oil
  • 6 cups fresh spinach
  • 2 slices of vegan mozzarella
  • 3 cloves garlic, minced
  • 1 tsp chopped parsley 
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Directions:

  1. preheat oven to 375.
  2. Slice off about 1/2 inch tops off the tomatoes and hollow them out.
  3. sprinkle a little salt in each tomato.
  4. cook quinoa according to package. Usually 2 cups water and 1 cup quinoa, bring to a boil, and then cover and simmer for 12-14 min.
  5. While that is cooking sauté spinach garlic and parsley until spinach is wilted. 
  6. Add spinach mixture to cooked quinoa and combine.
  7. Stuff each tomato and cover with foil on a baking sheet for 20 minutes. 
  8. After 20 minutes remove foil and place mozzarella on top of tomato. I tore my slices in half so it wasn't overwhelming. Cook uncovered for 5 minutes to melt cheese.
  9. salt and pepper should be used to taste preference. 
  10. Serve and enjoy! 
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