"Green Monster" Veggie Burger with Broccoli Carrot Slaw - All Vegan!

Updated: Jun 7, 2018



Modified Vegan Heaven / Modified Inspiralized| Serves: 4 / 3-4 | Time: ~45 min / ~25 min


Burgers


Ingredients

2 cup frozen peas

5 oz fresh #kale

1/2 #broccoli head, cut into florets

1 celery stalk, chopped

1 onion, chopped

2 cloves of garlic, minced

1 cup rolled oats

1 cup breadcrumbs

1/2 cup walnuts, chopped

1 tsp Italian seasoning

2 tsp coconut aminos

1 tbsp mustard

S&P to taste


"Broccoli is a great source of vitamins K and C, a good source of folate (folic acid) and also provides potassium, fiber." - Health Eating

Instructions

Bring a medium pot of water to boil. First put in the kale, after two minutes add the frozen peas and cook for seven minutes. Two minutes before time is up add the broccoli florets. Drain and set aside to cool off a bit before you transfer it to a food processor.


In the meantime, heat some olive oil in a small pan and sauté the onion for 2-3 minutes.


Then add the minced garlic and cook for another minute.


Place the cooked vegetables together with the chopped celery into a food processor and process for a couple of seconds. Make sure to leave some texture. Place in a medium bowl and stir in the oats, bread crumbs, walnuts, and sautéed onion and garlic. Season with the Italian seasoning, coconut aminos, mustard, salt, and black pepper.


Form four burger patties and set aside.


In a large pan, heat some oil and cook the green monster veggie patties for 2-3 minutes on each side. Serve them on a burger bun with lettuce and the sun-dried tomato mayo.


Sun-dried tomato dressing


Ingredients

6-8 tbsp vegan mayo

about 6 sun-dried tomatoes


Instructions

Chop tomatoes and mix well.


Slaw


Slaw ingredients

2 #carrots

1 small head broccoli (with stem)

1/4 cup red onion, finely chopped

1/2 cup raisins (soaked in warm water before use)

1/4 cup dry roasted pumpkin seeds

Squeeze of lemon juice


Slaw dressing ingredients

2/3 cup nonfat plain Greek style vegan yogurt

1/2-1 tbsp dijon mustard

1/2 tsp garlic powder

salt and pepper, to taste

1 tbsp lemon juice


Instructions

Cut the florets off of the head of broccoli in bite size pieces, reserving the stem.


Spiralize carrot and broccoli stem, then cut noodles into smaller pieces.


Place all of the ingredients for the "mayo" in a bowl and whisk together. Set aside.


In a large bowl place broccoli florets, broccoli stem noodles and carrot noodles. Add "mayo" and mix until well coated.


Then add in raisins and pumpkin seeds, continue to mix until well coated.


Finish with a squeeze of lemon and mix once more.


What I ate and drank today (5/9/2018)

108 oz of water

White wine

Vegan cheese and mustard sandwich

Vegan "Green Monster" burger

Vegan coleslaw


Exercise

~3 miles of walking

1 hour of kayaking

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