Feasting at Home · by Tonia Schemmel | Feasting at Home★ 4.9
Veggie Burger Recipe
NUTRITION · PER SERVING60M COOK
CAL 14%·PRO 21%
CARBS 28G40% OF CAL
8G FIBER6G SUGAR15G OTHER
FAT 15G49% OF CAL
1G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A substantial veggie burger made from quinoa, chickpeas, mushrooms, and pecans, bound with eggs and seasoned with sage and oregano. Hearty and savory.
mainamericanbeans⚙️ food processor🍪 sheet pan🥄 saucepan🍳 skillet🔥 ovendairy freevegetarian
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Nutrition & ingredients
Ingredients
serves 6- 1/2 cup red quinoa, rinsed (or regular quinoa)
- 3/4 cup water
- 1 tablespoon Braggs liquid aminos (or soy sauce)
- 1 tablespoon fresh sage
- 1/2 teaspoon dried oregano
- 2 garlic cloves, roughly chopped
- 10 ounces mushrooms, halved or quartered
- 1/2 cup chopped carrots
- 1 onion, chopped
- 15 oz canned chickpeas (1 1/2 cups cooked)
- 1 cup pecans (sub walnuts, hemp seeds, sunflower seeds)
- 1 1/2 tablespoons tomato paste
- 2 teaspoons stoneground mustard (or dijon)
- 1 teaspoon Worcestershire (I like the vegan Wizard brand)
- 1 egg
- 1 teaspoon sea salt
- 1/4 teaspoon pepper
At a glance
PER SERVING · TIME 60M
CAL 14%·PRO 21%
CARBS 28G40% OF CAL
8G FIBER6G SUGAR15G OTHER
FAT 15G49% OF CAL
1G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 20m
- Sodium
- 414mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 521mg
- Calcium
- 64mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 414MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.