Beet N' Bean Burger Wraps

These vegan burgers accomplish a lot. They're comforting, nutritious, affordable, delicious and awesome. They may or may not have sup...

These vegan burgers accomplish a lot. They're comforting, nutritious, affordable, delicious and awesome. They may or may not have super powers.

I thoroughly enjoy so many things about these bright red burgers. They're a good source of vegan protein, they're relatively innocent (low fat), and super cheap to throw together ($). They're filling,  comforting, light, fresh and healthy. Oh and they're gluten free, vegan, soy free and nut free! Winners.

Soy (in it's many forms) finds its way into most vegan processed foods, particularly burgers. Most vegan and vegetarian burgers are made mostly of soy! For someone with a soy allergy (ahem, me!) that puts them off limits. The rest of the vegan packaged burgers on the market invariably involve wheat so if you are gluten intolerant (like me), they're off limits too! Luckily for me, my love for burgers outweighs my love for microwave meals and I don't mind taking a few minutes to whip up these healthy alternatives from scratch. If you love vegan burgers and are looking to limit your soy intake, give these a try!

Beets, chickpeas, black beans, and quinoa are the main ingredients of these fabulous and protein packed vegan burgers.

As if those ingredients weren't healthy enough I decided to wrap these burgers up in collard leaves with some cucumber, tomatoes, onions, a little ketchup and soy-free vegenaise for good measure.

So good. I served them with a small batch of oil-free garlicky baked butternut squash fries. I love meals like this. Fast, nourishing and satisfying -- on a physical and psychological level.

I think people steer clear of veganism and vegetarianism because they believe they will have to give up their favourite comfort foods. This is so far from the case. You can be vegan and enjoy all the foods you love, cake, pasta, pancakes...even burgers and fries on a Tuesday night. 

Beet N' Bean Burgers  
Makes 6 vegan burger patties
  • 1 small red beet, grated like cheese
  • 1 large can black beans, rinsed and drained
  • 1 small can chickpeas, rinsed and drained
  • 2 tsps garlic powder
  • 2 tsps tomato paste
  • 1.5 tsps cumin
  • 2-3 tsps vegenaise
  • Dash or two hot sauce
  • 1/3-1/2 cup quinoa flakes
Mash the beans and chickpeas together until chunky. Stir in the grated beet then the vegan mayo, tomato paste, spices, hot sauce. Add the quinoa last and stir in evenly. Form into small flat or round burger patties. Bake in a 430F oven until slightly crisp outside. 

For the Wraps:
  • Collard leaves, 1/2 of a large one per serving.
  • Vegenaise
  • Ketchup
  • Red onion
  • Grated cucumber
  • Grape tomatoes, sliced in half
  • Hot sauce
Carefully slice off the stiff stem of the collard greens without separating the leaf. Spread the middle with some mayo. Top with one or two burgers. Add a little hot sauce, grated cucumber, tomato and onion. Cover with a little ketchup or BBQ sauce. Roll like a wrap or make a parcel. Enjoy!

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