I’m always looking for ways to either sneak my veggies in, or get new ideas for raw salads. These burgers are amazing for throwing just about anything you have lying around you want to use up in the fridge, and they taste great! The salad inspiration came from my friend Felicia, who introduced me to the apple, celery root, mustard combo! So delicious! I made a few tweaks, and it was perfect with the bergers!
Celery Root, Apple, and Pomegranate Salad
1 celery root, julienned
4 small macintosh apples, peeled, cored, and julienned
1 pomegranate, seeded
~ 1-2 Tbs Dijon Mustard
~ 1/4 c apple cider vinegar
Cut the celery root and apple and sprinkle with the pomegranate seeds. Make dressing by mixing the mustard and vinegar, and adjust amounts to your taste. Pour over fruit/veg, mix and eat! The combo of the sharp mustard and vinegar with the distinct celery flavor and sweetness of the fruit is amazing!
Roasted Veggie Burgers
1 green bell pepper
1 leek
1/2 carrot
1 large beet
1/2 fennel bulb
1 head broccoli
1 package white mushrooms, sliced
12-15 garlic cloves
1c vegetable broth
1/2 c white beans
1 1/4 c rolled oats
2/3 c nutritional yeast
splash liquid aminos
Cut vegetables, all but mushrooms, into large chunks, and spread evenly on baking sheet lined with parchment or silpat. Pour 1/4c of broth over veggies to flavor and protect from burning. Place into 400 degree oven, and roast for about 45 min to 1 hour, mixing veggies every so often so they don’t burn and evenly roast. You can add a little extra broth if they are starting to char.
While veggies are cooking, line a fry pan with 1/4 c broth and add full package of mushrooms. Once wilted and browned, take mushrooms off heat and place in blender. (You can do this in the food processor as well if you do not have a blender). Once veggies are finished roasting, add about half of the tray or 2 cups to the blender. Add all other ingredients, but save 2/3 c of the rolled oats to add into blended mixture. Once incorporated, the mixture should resemble a paste similar to ricotta cheese. Pour this into a bowl and mix together with remaining rolled oats. Form into patties, and then place on baking sheet lined with silpat (This is pretty important so the burgers crisp and don’t stick). Place in oven, and bake for about 15-20 minutes on each side, or until burger is crispy on outside. Inside it will remain soft and moist.
Guacamole
1 avocado
several springs of cilantro, chopped
splash of hot sauce
Mash avocado and mix cilantro and hot sauce in!
I usually do 2 burgers as a main course with a dollop of the guacamole, but eat until you are satisfied, not full! The burgers can have any veggies you want, and you can even add in a little brown rice in the blender or into the fold for a nutty, chewier texture. The nutritional yeast is key for flavor, adding a slight cheesiness, and it is super rich in vitamin B12, which is a great addition when you are eating a plant based diet!
A Pinch and a Dollop 