The Spicy Spatula

Hello and Happy Monday, my vegan foodie friends. Last week I wasn’t around because life kind of got in the way of everything. Between the heat and leveling up in my book promotions, Monday passed me by and then Wednesday and I figured maybe I needed a week off.

Did you miss me?

Kidding. Anyway now I’m back with a new recipe that I won’t say I made up but I will say that after watching an Instagram video with rice burgers I decided to try my hand at something different. Why? The simple answer is that my burgers were more calorie friendly and I was able to use the same mix to make lunch and dinner without it being super repetitive.

Also with the cost of everything going up, things like beans and plain tofu are always budget friendly. You don’t have to struggle with weight or money to appreciate these vegan burgers and vegan balls either, they are simply delicious and that’s enough for most people right?

If you’re looking to skip the vegan meat alternatives but you still want burgers or balls, this recipe might just be exactly what you need.

Remember: You can change any recipe you want by changing the seasoning. My vegan burgers in this recipe were Cajun style while the balls were more Mediterranean/Greek in flavor. Add curry or Old Bay to get any taste you want.

Now, let’s do this because it’s hot and I’m thinking about making carrot kimchi this week.

Gather Your Tools:

*Food processor
*Mixing bowl
*Rubber spatula
*Baking sheet

Ingredients:

*Kidney beans (drained & rinsed)
*Plain tofu
*Shallot
*Garlic
*Vegan ketchup and/or barbecue sauce
*Oat flakes
*Dark soy sauce
*Vegan Worcestershire
*Parsley
*Salt & pepper

Instructions:

*Separate the kidney beans, leaving about one-third out of the food processor until later. This will help add some extra texture to the vegan mince mix.

*Add all of the ingredients into a food processor and pulse 5 to 7 times.

*When the mixture starts to mix, hold the pulses a little longer until it starts to look like a dough or mince mixture. Scrape down the sides with a rubber spatula as needed.

*Add the leftover kidney beans and pulse so they get mixed up but not completely obliterated.

*Taste and add more herbs & spices as needed.

*Refrigerate for at least 30 minutes.

*Now the mixture is ready and you can do what you like. I made burgers for lunch, making the patties and baking them on a baking sheet in the oven. For dinner we went with vegan meatballs, cooking them in the air fryer (with these handy bowls) until they were crispy on the outside and soft on the inside.

*I haven’t tried it yet but I’ll bet you could just pop this vegan mince mixture into a skillet and make vegan taco meat!*

And that’s it for me, folks. Please give this recipe a try and let me know what you think of it. Do you like making your own vegan meat alternatives or do you like your vegan food fast & ready?

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Other Vegan Burger Recipes:

*Vegan Burgers – Two Ways
*Kidney Bean Burger & Veggie Fries
*Ugly Delicious Vegan Sliders
*Vegan Sensational Burger & Recipe