Best 3 Spicy Low Fat Veggie Burgers Vegan Gluten Free Soy Free Recipes
**Tantalize your taste buds with our delectable Spicy Low-Fat Veggie Burgers, crafted with a symphony of fresh vegetables, aromatic spices, and wholesome ingredients.** These burgers are a vegan, gluten-free, and soy-free culinary delight, catering to diverse dietary preferences. Dive into the vibrant flavors of the beet and sweet potato burgers, bursting with natural sweetness and earthy undertones. Savor the hearty texture of the lentil and quinoa burgers, packed with protein and fiber. Embark on a culinary journey with our Spicy Low-Fat Veggie Burgers, promising a symphony of flavors and textures in every bite.
**Recipes Included:**
* **Spicy Beet Veggie Burgers:** These vibrant burgers showcase the earthy sweetness of beets, combined with a blend of aromatic spices and wholesome ingredients.
* **Spicy Sweet Potato Veggie Burgers:** Embark on a taste adventure with these sweet potato burgers, featuring a delightful balance of sweet and savory flavors.
* **Spicy Lentil Veggie Burgers:** Experience the hearty goodness of lentils and quinoa in these protein-packed burgers, brimming with fiber and savory spices.
* **Spicy Quinoa Veggie Burgers:** Delight in the nutty flavor of quinoa, complemented by a medley of vegetables and spices, creating a satisfying and nutritious burger.
**Additional Tips:**
* Serve these burgers on whole-grain buns or lettuce wraps for a complete meal.
* Accompany them with your favorite toppings, such as avocado, sprouts, or salsa, to elevate the flavors.
* Feel free to experiment with different spices and seasonings to create your unique flavor profile.
**These Spicy Low-Fat Veggie Burgers are not only a culinary delight but also a healthy and versatile addition to your meals. Enjoy them as a standalone dish, incorporate them into wraps or salads, or serve them as a delicious side dish. Ready to embark on this culinary adventure? Dive into the recipes below and experience the symphony of flavors and textures that await!**
SPICY, LOW-FAT VEGGIE BURGERS (VEGAN, GLUTEN-FREE, SOY-FREE
These flavorful patties are baked instead of fried! I modified this recipe from The Great American Detox Diet by Alex Jamieson. These burgers freeze well if individually wrapped. Reheat them in the microwave or oven or on the grill.
Provided by Prose
Categories Lentil
Time 40m
Yield 6 patties, 6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F.
- Squeeze grated onion and bell pepper in a paper towel to remove excess moisture.
- Mash most of the lentils.
- Combine all of the ingredients. Your hands are the best tool.
- For best flavor, allow the ingredients to marry by letting the mixture sit, covered, at room temperature for an hour.
- Use a 1/3- or 1/2-cup measuring cup to scoop the mixture. Pack tightly into cup then invert onto greased baking sheet for a total of 6 scoops, leaving lots of room in between. Smash each scoop into a patty shape using your hands or other flat surface.
- Bake for 25 to 30 minutes, flipping halfway through. Be VERY CAREFUL when you flip them, as they are still rather delicate.
- Serve with whole-grain buns and all the condiments.
THE BEST VEGAN BURGER (GF, SOY-FREE)
The ultimate vegan burger that's gluten-free, soy-free, and magically bean-free! Just 10 ingredients required for this umami-packed, MEGA satisfying burger!
Provided by Minimalist Baker
Categories Entree
Time 1h
Number Of Ingredients 18
Steps:
- If your brown rice isn't cooked yet, start there by following this method or using an Instant Pot for the best results. Otherwise, move on to the next step.
- Start by caramelizing the onions. Place 1 tablespoon (15 ml) of avocado oil and the sliced yellow onion in a large heavy-bottomed skillet (like a large cast iron pan or Dutch oven) and turn it to medium-low heat. Stir constantly and sauté until the onions begin to turn translucent, then turn the heat down to low. Add 2 tablespoons of water and cover, removing the lid every few minutes and stirring to prevent burning. Cook the onions for at least 25 minutes, until they've taken on some color and have reduced by about half (see photo).
- Add another 1 tablespoon (15 ml) of avocado oil to the onions along with the sliced mushrooms. Spread the mushrooms out so they are in as thin a layer as possible and turn the heat up to medium-low. Sauté for about 5 minutes, stirring regularly, until the mushrooms are fragrant and soft. Turn the heat off and set aside.
- Place the cashews in a food processor and pulse until cashews are a small, even crumb texture - about 10 pulses. Place the cashew crumbs in a bowl and set aside.
- Add the cooled rice to the now-empty food processor and pulse until slightly crumbled, about 5 pulses. Add the cooked mushrooms and onions and pulse until well combined with no obvious or large pieces of mushrooms remaining - about another 5 pulses.
- Add the oat flour (starting with the lesser amount), salt and pepper, miso paste, coconut aminos, and smoked paprika, and pulse a few times to combine. Add the cashew crumble and pulse once or twice to distribute the cashews without overmixing. The mixture should be thick and sticky, but easy to form into patties. If too wet, add more oat flour and stir by hand. Taste and adjust, as needed, adding more salt to taste.
- Using a 1/2-cup measuring cup, scoop your burger mixture and form into 4 even patties. Heat the remaining 2 tablespoons (30 ml) avocado oil in your heavy-bottomed skillet over medium heat, and place the patties in the oil. Cover and let cook for about 3 minutes, uncover and flip, then cover and cook for an additional 3 minutes. Continue cooking if the patties aren't as crispy as you'd like.
- Enjoy! Serve on buns with homemade ketchup, vegan mayo, tomatoes, lettuce, and your other favorite burger toppings! Vegan burger patties can be saved before or after cooking, and will keep in the refrigerator for up to 5 days or the freezer for up to 1 month. Reheat cooked burgers on the stovetop over medium heat until warmed through and fragrant.
Nutrition Facts : ServingSize 1 burger, Calories 410 kcal, Carbohydrate 38.5 g, Protein 9.8 g, Fat 25.9 g, SaturatedFat 3.8 g, Sodium 442 mg, Fiber 5.7 g, Sugar 6.6 g, UnsaturatedFat 20.1 g
FREEZER FRIENDLY HOMEMADE VEGAN VEGGIE BURGERS
Freezer Friendly Homemade Vegan Veggie Burgers {Grain free and soy free options}
Provided by Lindsay Cotter
Categories dinner
Time 50m
Number Of Ingredients 13
Steps:
- Preheat oven to 375F.
- Place everything except the flour in a food processor or blender and blend until almost smooth. You can leave it a little chunky so that vegetable pieces still remain visible.
- Next, add in a little of your flour (1/4 cup gluten free flour) and pulse gently to mix. If the batter is too thin, add a little more flour. You want to make sure the batter can hold together. Form batter into a ball, wrap in plastic and let it chill in fridge for 20 minutes. This is optional, but it helps hold better before baking.
- Next, oil a baking sheet or line with parchment paper.
- Shape the veggie/nut mixture into 5-7 burger patties, about 1/2 inch thickness and width of the palm of your hand. Flatten and place on the baking sheet. The burgers will not expand so you can line them up close.
- Bake about 15 minutes on one side, then GENTLY take a spatula and flip them to the other side.
- Bake again another 10-12 minutes or so. Burgers will be a little golden brown and slightly crispy on the edges when they are finished.
- Feel free to freeze them in foil or wax paper, but let them cool first before doing so. You may also freeze the uncooked burgers between wax paper to keep/store before cooking.
- For grilling or skillet -> See notes.
Nutrition Facts : Calories 195 calories, Sugar 1.6 g, Sodium 465.6 mg, Fat 13 g, SaturatedFat 1.8 g, TransFat 0 g, Carbohydrate 15.4 g, Fiber 6.6 g, Protein 7.4 g, Cholesterol 0 mg
Tips:
- Use a food processor to quickly and easily chop the vegetables.
- If you don't have a food processor, you can grate the vegetables by hand.
- Be sure to squeeze out as much excess moisture from the vegetables as possible before adding them to the burger mixture.
- If the mixture is too wet, the burgers will fall apart.
- Form the burgers into patties that are about 1/2 inch thick and 3 inches in diameter.
- Cook the burgers over medium heat for about 4 minutes per side, or until they are cooked through.
- Serve the burgers on buns with your favorite toppings.
Conclusion:
These spicy low-fat veggie burgers are a delicious and healthy alternative to traditional beef burgers. They are packed with vegetables, and they are also vegan, gluten-free, and soy-free. The burgers are easy to make, and they can be cooked in a variety of ways. Serve them on buns with your favorite toppings, or enjoy them as a standalone meal.
Here are some additional tips for making the most of this recipe:
- For a spicier burger, add more chili powder or cayenne pepper to the mixture.
- If you don't like spicy food, you can omit the chili powder and cayenne pepper.
- For a more flavorful burger, use a variety of vegetables, such as carrots, celery, and zucchini.
- If you are short on time, you can use pre-shredded vegetables.
- These burgers can be cooked in a variety of ways, including pan-frying, baking, or grilling.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
