Hubba, hubba, now that’s what I call a veggie burger glam shot! Served with rippled sweet potato chips and a dill pickle, what else could you want in life?!
Today I’m so excited to share one of my favourite recipes straight from my new cookbook, Oh She Glows Every Day! The countdown to the release is onnnnn…this Saturday September 3rd in Canada (including Indigo, Costco, and more!), and Tuesday September 6th in the US. I honestly can’t believe it’s almost here, and I can’t thank you enough for all your support and excitement.
Don’t forget, if you order online or pick up a copy in-store before September 13th, 2016, you can snag my OSG Every Day Bonus Recipe Bundle which has 7 brand-new recipes (not found in the book or blog), and 4 preview recipes from the book. So much recipe goodness going down!
I’m also hosting a fun Insta giveaway for a signed copy of both Oh She Glows Every Day and The Oh She Glows Cookbook! One lucky winner will receive a signed copy of both cookbooks, mailed straight to their doorstep as a special gift from me. Please see my Instagram post for all the deets.
Okay, now let me talk about these veggie burgers for a hot second. They are my newest veggie burger addiction. I tested a ton of them for this second book (you know I take my veggie burgers seriously) and these are the ones that everyone—kids, husbands, veggie-burger skeptics—loved. I hope you’ll gobble them up, too!
Oh Em Gee Veggie Burgers
Yield
12 patties
Prep time
Cook time
Total time
Packed with sweet potato (or butternut squash—your choice!), black beans, barbecue sauce, garlic, and an array of flavorful spices, this veggie burger bakes up perfectly and holds together well. I’ll admit these burgers are a bit involved to prepare, but I think the work is worth it, because this recipe makes a big batch, enough for 12 patties, which you can freeze for later. To save time, I recommend roasting the sweet potato, toasting the walnuts, and making the 9-Spice Mix in advance. Also, be sure to chop all the ingredients very finely and evenly, as this will help the patties hold together. I always recommend that you read the entire recipe before you begin, but this is especially true here since there are quite a few steps. This recipe is from Oh She Glows Every Day. Reprinted by permission of Penguin Canada, a division of Penguin Random House Canada Limited.
Ingredients
For the burgers:
- 1 1/4 pounds (565 g) sweet potato or butternut squash (see Tip)
- 1 tablespoon plus 2 teaspoons (25 mL) extra-virgin olive oil
- 1 cup (100 g) walnuts, finely chopped, or 1/2 cup (75 g) hulled sunflower or pepita seeds
- 2/3 cup (95 g) finely chopped onion
- 3 tablespoons (45 mL) minced garlic (6 or 7 large cloves)
- Two (14-ounce/398 mL) cans black beans, drained and rinsed
- 2 to 3 tablespoons (14 to 21 g) 9-Spice Mix (p. 258, Oh She Glows Every Day) or this one, to taste
- 1/4 to 1/2 teaspoon fine sea salt, or to taste
- 1/4 cup (8 g) lightly packed fresh flat-leaf parsley, finely chopped
- 1/3 cup (80 mL) Easy Barbecue Sauce (p. 255), or store-bought
- 1 cup (70 g) spelt bread crumbs or breadcrumbs of your choice
- 2 tablespoons (17 g) gluten-free oat flour
Topping suggestions:
- Homemade Vegan Mayo (p. 269) or this one, or store-bought
- Easy Barbecue Sauce (p. 255), or store-bought
- Sliced avocado
- Sliced red onion
- Sliced tomato
Directions
- Preheat the oven to 375°F (190°C). Line an extra-large baking sheet with parchment paper.
- Peel the sweet potato and cut it into 1/2-inch cubes. You should have about 4 cups. Spread the cubes over the baking sheet and toss with 1 tablespoon of oil. Season with salt. Roast for 15 minutes, then flip and roast for 15 to 20 minutes more, until fork-tender.
- In a large skillet, toast the chopped walnuts over medium heat for 5 to 6 minutes, until fragrant and lightly golden. Transfer the walnuts to an extra-large bowl (trust me when I say extra-large as there is a lot of dough to mix).
- In the skillet, heat the remaining 2 teaspoons oil over medium heat. Add the onion and garlic, stir to combine, and sauté for 3 to 5 minutes, until softened. Transfer to the bowl with the walnuts.
- In a food processor, pulse the beans until you have a mixture of bean paste, chopped beans, and fully intact beans. Be careful not to overprocess them, as you still want a bit of texture. Transfer the beans to the bowl. (You can also mash by hand if necessary.)
- Measure out 2 lightly packed cups of the roasted sweet potato and transfer to the large bowl. With a fork, mash the potato into the other ingredients in the bowl until the potato is almost smooth.
- Add the 9-Spice Mix, salt, parsley, barbecue sauce, bread crumbs, and oat flour to the bowl. Stir until thoroughly combined. You can knead the dough together with your hands if that’s easier, or just keep stirring (it’s a great arm workout!). Taste and adjust the seasonings, if desired.
- Scoop a heaping 1/3 cup of the dough and shape it into a round, uniform patty, packing it tightly as you rotate the patty in your hands. Place the patty on the lined baking sheet. Repeat to make 11 or 12 patties total, setting them at least an inch apart.
- Bake for 15 minutes at 375°F (190°C), gently flip with a spatula, and bake for 10 to 20 minutes more, until firm and lightly golden. Cool on a cooling rack for about 10 minutes before serving (this helps them firm up). Serve the patty in a bun along with your desired toppings. We love the combo of vegan mayo, BBQ sauce, avocado, lettuce, and tomato!
- Let any leftover patties cool completely before storing in an airtight container in the fridge for up to 3 days. You can also wrap the patties individually in aluminum foil, place in a freezer bag with the air sucked out, and freeze for 3 to 4 weeks. Thaw completely on the counter or in the fridge before reheating in a greased skillet over medium-high heat for a few minutes on each side.
Tip:
- Tip You will need 2 cups of roasted sweet potato (or butternut squash) for this burger recipe. Any leftover roasted potato or squash can be served alongside the burgers, so feel free to make extra.
- Make it gluten-free Use gluten-free bread crumbs instead of spelt bread crumbs.
- Make it nut-free Use hulled sunflower seeds or pepita seeds instead of walnuts.
- Make it kid-friendly Shape small patties and serve them on slider buns. They are the perfect size for precious hands! You may also consider reducing the spice mix slightly depending on how much your kids enjoy spice.
Nutrition Information
(click to expand)
A couple quick notes:
This recipe hasn’t been posted to the Oh She Glows Recipe App yet since I have to shoot a new photo for it, but it will be coming soon!
Also, just a heads up that there won’t be a Friday FAQ post going up this week. Unfortunately, my little one is quite sick so I don’t think I’ll be able to get to it. Thanks for your understanding.
I’d like to wish you a wonderful, safe, and delicious Labour Day weekend! (Did I really just type Labour Day weekend? I can’t even.)
Photography credit (top photo): Ashley McLaughlin; all other photos: Angela Liddon
These look amazing! I can’t wake to try them out. Thanks for a peek inside the new book!
Thanks, Morgan – I hope you enjoy them when you do! :)
I had my very first veggie burger this summer (bought frozen from a big box store) and was blown away by how tasty it was. I’m not strictly vegan but am moving in that direction as I can see a plant-based diet is the way to go. So I can only imagine how much better your burgers are for you and too taste. Eager to try this Labor Day!!!!
Was also reading that 15-18 vegans can eat using the same amount of land it takes one person to eat the standard American Diet! Wow. I also like vegans because overall, I find most of them are not judgemental, they just encourage you (what we all need!) to move in that general direction. And they provide the support you need.
I hope you enjoy the burgers this weekend, Laura — have a great Labor Day holiday!
Yeah I tried a veggie burger from Burger King a long time ago and was totally blown away at how good it was too. I’d argue it’s even better than a regular burger. It’s a more interesting flavor at least.
Wowza, ok, this looks awesome!!
Rxx
www.peppermintdolly.com
These look absolutely divine! I recently made some black bean burgers I love and this looks like a great alternative!
x Sarah
http://www.bohochiccafe.com
These looks so good! I definitely need to try these this weekend! Love that you use oat flour!
If you give them a try, I hope you love them as much as we do, Amanda!
Wondering – will these hold up on the grill??? I’m looking for something that can hold up to a grill as my parents love making hamburgers and I need an alternative for my husband and myself :) Thanks!
Hi Becky, I haven’t tried it yet, but I think they would. I’d suggest prebaking the burgers in the oven for 15 minutes, and then grilling on each side for a few minutes over medium heat. If you give it a try, please let us know how it goes! :)
These burgers look quite similar to the ones in the first cookbook, and I can definitely vouch for them being great on the barbeque. I don’t prebake them, I just put the raw patty straight onto the grill and it works out everytime!
These look good but I probably won’t make them because they seem so complicated to make! I was under the impression that your new cookbook was titled “Every Day” because the recipes were going to be simple and quick to execute- is that not correct? Just wondering because I haven’t ordered it yet, and although I used to enjoy time-intensive recipes and kitchen projects, my current season of life just doesn’t allow for it. Thanks in advance for your response and good luck with the launch!
Hey Amy, You’re absolutely right: the recipes in Oh She Glows Every Day are meant to be convenient, easy, and accessible! That being said, alongside the super quick recipes are some more elaborate or involved recipes for special occasions; the Oh Em Gee Burgers lean toward that end of the spectrum. I find the initial work is worth it, though, because the burger recipe makes a big batch and so you’ll have plenty of leftovers to save and freeze or enjoy for the next few days which saves time for future meals. I hope this answers your question!
Thanks for your response- Please keep us updated if you have other bloggers do a book review and they include sample cookbook recipes that more accurately represent the quick and easy focus of the book- then I can get a better idea whether the book includes recipes I’d be interested in, and whether or not I’d like to purchase it! Thanks!
Stay tuned for my review! I am featuring a recipe that is definitely easy to make and full of simple ingredients!
Hi Amy,
I was very very lucky to ge a recipe tester for Oh She Glows Everyday … I have two teen sons plus a home daycare with 5 precocious toddlers and I was able to prepare and cook an iverwhelming majority of the amazing recipes quickly and easily.
There are smoothie bowls for breakfast, topped with a yummy granola that is prepared once and enjoyed for weeks on top of the bowls or with milk of your choice. Sweet potato breakfast hash comes together quickly and you can get ready for the day ahead while irs roasting and filling your home with warming scents.
Lunch…there are soups that cook quickly and freeze perfectly to take for lunch or eat another day as well as a warming lentil stew. Sundried tomato basil pasta and the big tabbouleh bowl take just a few minutes more but are soooo worth it!
If you don’t prepare and serve the big chili cheese nachos at your next get together, you and your guests will be missing out! Mac and Peas is a huge hit st my house every couple of weeks…the sauce is made very quickly with veggies and is such a nutrient dense option for families. There are savoury curries and much more that are simple and fast but also a shepherds pir that is decadent and worth the time!
Desserts? Yup! Angela has developed desserts that are whipped together in minutes and finsh off in the freezer. Too simple. My daycare moms were begging for the recipes and almost mutinied to get the Black and White Freezer Fudge recipe! There are cupcakes and lemon “cheesecake”, too, which take a few minutes more but are again, well worth it!
Glo-bars, cookies, sorbets, staples…you really cannot go wrong ordering this new book. Its on sale on Amazon right now, I would say go for it!
If you go to amazon.ca and look at the books listing, you can click to look inside and see the rable of contents :)
Sorry for the spelling errors…!
Forgot to say, Angela has included tips to make the recipes kid-friendly and freezer tips for time saving through your busy week :)
Wow! Somebody woke up passive-aggressive.
I will be making these today (roasted the sweet potatoes already while cooking breakfast). Over the years so many Oh She Glows recipes have become staples in my kitchen BECAUSE of they’re not complicated and taste amazing. As a mother of 2 boys (a very needy 2 year old and soon to be 7 year old) my time in the kitchen has to count. Making a recipe from this blog or the first cookbook never disappoints. Thank you Angela for devoting your time in perfecting all the recipes you share and publish. I’ve been counting down the days until your new cookbook arrives! We’ve been hosting a weight loss challenge at our boxing gym and so many clients have fallen in love with your recipes this month- the Spiced Lentil Soup and Next Level Enchiladas have been game changers for even the biggest skeptics. Later this month I’ll be doing a fall preview cooking demo featuring the Lentil Loaf, Raw Cashew Pumpkin Pie (from the first cookbook), and Crowd Pleasing Caesar Salad…plus something from the new cookbook. So excited for you with the new baby and book coming this fall!
These look so good! Congrats on the book and the giveaway sounds great!
H. Bowden
These burgers look delicious and I can’t wait to try them! My husband doesn’t tolerate black beans very well though. Is there another type of bean that I could try in this recipe? I’ve ordered your new cookbook and I’m counting the days until it arrives!
Hey Jane, Great question! I do think you could use another type of bean – kidney or cannellini beans come to mind as good options (although I have yet to try this out yet!) Please let us know if you try anything out!
Hi,
I just made them with kidney beans and it worked out fine. I often exchange kidney beans for black beans (almost impossible to get hold of where I live) and it has always worked out with Angela’s recipes.
These look so amazing. I had everything on hand to make them so I prepared the patties and they’re in the fridge ready to be popped in the oven for dinner! I really didn’t think these were too much work at all! I’m currently 7 weeks pregnant and for the last few weeks the idea of meat is so off putting for some reason. (I’m not a vegan but of course enjoy vegan meals occasionally) So making anything from your list of recipes is awesome for me right now!
Thank you for posting this recipe! Congrats on your new cookbook, I’m looking forward to picking it up soon.
Oh, and I love reading your weekly pregnancy updates :)
Thank you so much for your kind words Autumn! Congrats on your pregnancy, too. I hope you love the burgers! :)
These certainly are OH EM GEEEE inducing!!! Loooooove the addition of walnuts in veggie burgers!
Haha, thanks Kaila!! :)
Hi Angela, I just pre-ordered your book and am looking forward to getting it next week. These look great, and since I’m a fan of the burgers from your first book, I’m sure I’ll love these too! I have a question about parchment paper vs. silicone mats: I have been using silicone mats to try and reduce the amount of oil I use, but I’m finding it isn’t easy to get things to brown as well on the mats. Have you had any experience with using silicone mats for roasting veggies? I notice that you seem to always use parchment paper. Anyone else have any thoughts?
Hey Cyndi, I do have a couple silicone mats, but I tend to use them only for rolling out pastry and cookie dough. I found that roasting times can vary when using the silicone mats, so I switched back to parchment when creating recipes in hopes that I would be providing the most accurate time estimates. Maybe someone else can weigh in about your browning issue as I am not sure. Thanks so much for your kind words- I hope you love the book!
I made these today for the family Labor Day gathering and they were delicious. The meat-eaters enjoyed them too. I made them up in the morning, baked them for ~25 min, then put them in the fridge after they cooled. We re-warmed them on the grill (medium heat), approx 3 min/side and they held together fine. A success! By the way, this recipe is flexible (Yay!). I didn’t have any bread crumbs, so I just processed some multi-grain crusty bread into crumbs, and oops, I didn’t feel like making 2T of oat flour, so omitted it – it was all good and worked fine. Thanks for the recipe!
That’s so great to know – thanks for sharing, Cyndi!!
hi! Have you got an Australian release date? Can’t wait to get my hands on this book!
Hey Ingrid, Sorry, no word on an Australian release date yet, but you can order from The Book Depository, an international retailer (with free worldwide shipping!), now. Thanks so much for question and your interest in the book! I hope this helps. :)
Hi Angela
You use parchemin paper, do you know that this is not healthy ? as it release some chemicals ( used for nonstick) in the food with heat.
Keltoum
These look amazing! Love the combo of walnuts and black beans and can’t wait to try. Thanks!
Hope you enjoy them when you get a chance to give them a whirl, Christine!
These look and sound delicious. Wishing your little a speedy recovery. So hard to see them I’ll. ?
Thanks, Bobbye. We appreciate the get-well wishes!
Confession; I can’t afford your book right now B U T, I requested the library buy it and they said they will. So, now not only is that one more sold, but others will be exposed to your beautiful creativity if they are seeking a plant based diet.
That’s so wonderful to hear, Jill! Thanks for spreading the Oh She Glows love. :) I hope you, and anyone else who checks it out of the library, enjoy the new book!
Fellow Jill, thanks for this idea of having the library order the book (just checked and my library has ordered it and I placed a Hold.) I was planning on asking for the book for Christmas, but look forward to getting a ‘peek’ at it sooner. Yay!
Hi Angela. These look great. I have a question about the sweet potato – in the directions you write that it works out to about 4 cups, but when making the parties you only use 2 cups of cooked potato. Is this because you are accounting for some “shrinkage” during the cooking process? Hehe. Thanks in advance!! I love your first book and can’t wait to buy the second.
Thanks Melanie! Yes, you are totally correct…there’s shrinkage! haha. 4 cups raw translates to just over 2 cups cooked. I hope this helps clarify. Feel free to make extra and serve it alongside the burgers.
Pre-ordered your new book and submitted for the bonus recipes bundle but still don’t see it. Already checked junk and spam. Even emailed to the address listed on the submission form regarding the issue and still nothing! So disappointed!
Hey Sherry, I’m so sorry to hear you’ve had trouble receiving the bundle! After you submit the form, there’s a link that you click to open the bundle and then you can save it to your computer. (The bundle is not emailed to you so it would be in your spam or inbox). I would suggest resubmitting the form and trying again (maybe try a different computer or browser). If you still have issues please contact [email protected] and they should reply within a couple business days. Thanks so much!
I prepped this burgers for my upcoming cottage weekend and basically, I made them without baking them, separated them using parchment paper and placed them in an airtight container. I plan on baking them tomorrow or Saturday so hopefully this works out well! Thanks for this recipe, I was already picking at the “dough” and it tasted DELICIOUS!!!
Hope they’re a hit, Stephanie! Have a great weekend. :)
After freeze prepping them this way, I was able to cook them up easily using the BBQ and believe it or not – DELICIOUS! Excellent cottage/ summer food!
Can’t wait to try the vege burgers. Hope your child is better lickety split !?
An aside question:
What is your juicer of choice?
Thanks for the well wishes, Fritzi! In terms of juicers, I love my OXO double-sided citrus juicer. It’s small, nonelectric, and dishwasher-friendly. It does a great job collecting all the juice in a container while keeping out most of the pulp and seeds. I’ve had it for years! You can check it out in my favourite things list on Amazon here.
These look so delicious and can’t wait to make them. I’m wondering if you think I can substitute oats (or something else?) for the breadcrumbs. I have all the other ingredients at home most of the time, which is the main reason I’m asking, not that I’m gluten free. Thanks!
Hi Jane, I haven’t tested anything besides breadcrumbs in this burger yet unfortunately. They work well to absorb excess moisture and provide a great texture. If you try anything else out please let us know how it goes!
Heyo!
So I am one of the laziest cooks in the world, but I LOVE veggie burgers. You think canned pumpkin would work as a substitute for the mashed sweet potato or butternut squash? If I can skip a roasting step, I will always opt for it (especially in my hot & tiny kitchen)!
Thanks so much for all your great recipes :)
Hi Erin, Good shortcuts in the kitchen are always great (especially when they mean avoiding prolonged oven time in a small kitchen in August!). I haven’t tried using canned sweet potato or pumpkin yet. My guess is that the burger dough would be too wet if using canned. Roasting the potato or squash cooks off a lot of water so they aren’t mushy when mashed. If you try anything please let us know though…maybe a small amount of canned (1/2 cup canned or a tiny bit more) might work but again, I’m really not sure! :)
I can’t wait to try these burgers – they look amazing! Also I can’t wait to order you new book :)
Thanks, Heidi! I hope you love both the burgers and the book! :)
Can’t wait to try these, Angela! You’ve converted my boyfriend into a veggie burger lover with your Thai Sweet Potato burgers, and these look just as good :) Looking forward to your new cookbook!
Thanks, Shelby! I hope you and your boyfriend love these veggie burgers just as much when you try them. :)
Yum! These look delicious…and with the sweet potatoes it can’t get much better. So excited to check out your new cookbook! I’m still obsessed with the first one though. :)
It’s so great to hear you’re still enjoying my first cookbook, Caroline! I hope you love the next one just as much, too. I’d love to hear what you think if you give these burgers a try!
Hi Ang,
Hope all is well with you! Noticed that your “the glowspot” instagram page hasn’t been updated for awhile, and believe me, I understand that you are busy! But have I missed something? Have you decided not to post on that anymore? I just wanted to say that I do miss those little glimpses into your life – not to sound too creepy! lol I always admired your beautiful house and cute outfits and of course, the darling pics of your little one. Mine is 5 already and starts kindergarten next week. :( They grow too fast. PS I made your apple pie oatmeal for lunch today and was thinking of how many good things have made their way into my kitchen because of you! Thanks!
Aw thank you Sandy!! You are so sweet. I have really fallen in love with Snapchat and Instagram stories (using my OSG account) for sharing “behind the scenes” glimpses into my life, and just found it hard to juggle theglowspot account at the same time. :) Hopefully you can find me on there! I hope your little one’s transition to kindergarten went well.
Good morning! I love your recipes!!!! Looking forward to this one…every weekend I make another delightful and delicious creation! However, why does the recipe say you will need 4 cups of sweet potato and down below it states you will need 2 cups? Thank you, Michele
Hi Michele, great question! The recipe calls for 4 cups of uncooked sweet potato because there’s a bit of “shrinkage” that occurs when it cooks. So 4 cups raw translates to just over 2 cups cooked. I hope this helps clarify! I love to make extra and serve it alongside the burgers.
The third?! It should be out today then! I’m gonna go look for it at the store! I’m trying really hard to not spend any unnecessary money this month. But I can’t not get your book.
If you get it, Karen, I hope you enjoy it!! Thanks so much for the enthusiasm & support. :)
Love these! I can’t wait for the new cookbook. I gave your last one to a few people, and plan on using them as Christmas gifts again. I’m not vegan, but have been heavily influenced by your recipes, and have found so many great substitutions for my lactose intolerance :)
Thanks so much for sharing the OSG love, Michelle! I hope you enjoy the new cookbook just as much as the first.
I just got ur book!!! Yay! It’s beautiful. And for the price it’s quite the bargain considering the paper it was printed on and how big it is. Beautiful!! Your but-free dream bars immediately caught my eyes since without the nuts on top looks just like a Nanaimo bar! Could I use these as a Nanaimo bar replacement at Christmas time? Or is the flavour completely different? I like to look for healthier alternatives when I do Christmas baking because I don’t want to hate myself when the holidays are over.
*nut-free dream bars*. Not but free. Lmao
Hi Karen, I’m so happy you’re loving the book so far! Thank you for the kind words. :) You’re right that the Nut-Free Dream Bars are very reminiscent of naniamo bars in their 3-layer construction and texture. I think you’ll find their filling tastes much different than that of the classic nanaimo bar, but since filling variations (like peanut butter, cappuccino, and cherry) are becoming more and more popular anyways, I’d say these bars could definitely have a place on your holiday spread!
Love this post – the burgers look divine and are beautifully photographed!
Your new cookbook shipped today to me in Iowa! Woohoo!
So exciting, Julianne! I hope you love it.
These are AMAZING! I made some adjustments based on what I had in my pantry (1 can black beans, 1 can chickpeas; AP flour) and ease (toasted the walnuts whole and chopped in the food processor, cut the sweet potato in eights and whizzed in the food processor) but they still turned out great! Not only do I love the flavor but the dough is really easy to work with. Not crumbly or smushy like a lot of recipes I make. Definitely some of the best veggie burgers I’ve ever made!! Thanks, Angela!
Hi jennifer
I am not sure what you did with the sweet potatoes? Cut them in 8, whizzed them in the fp and then added them to the mixture raw???…….
Lea
Yes, I guess that as unclear. I just meant that I cut the sweet potato into eighth instead of dicing, but I still baked them according to the recipe. Then I pureed them in the food processor instead of mashing them by hand. It just saved me some time and effort so I could get dinner on the table faster!
Thx so much for straightening that out for me.
I’m so glad you liked the recipe, Jennifer – and thanks for sharing your subs!
They seem so delicious! Thanks for the recipe!
Hi Angela, I have been a vegetarian for 25 years and thanks to your first cookbook I am proud to say I have been a vegan since purchasing it when it first came out. I bought your new cookbook online so have to wait a few weeks for it. Went to Costco yesterday and they had loads of them, so hard not to buy another one. From what I saw I can’t wait to get it! On a side note I have always wanted to send you a response when you got so much flack about how you are raising your daughter. I have two girls and I did not raise them as vegetarians(my husband eats meat). My 15 yr old went vegetarian 3 years ago and my 13 yr old 2 years ago. All their own choice with no pressure from myself. I will always wonder if they would have made this choice had I not been one but I will never know. You have no idea how happy their choice makes me, but again it was their choice, not mine! You and your family are amazing and inspiring! I can’t wait for your new cook book!!!!
Hi Angela, could you recommend a good (non-toxic) fry pan? It appears you have used one for your pancakes, and beans/pesto/greens recipes, etc. Thank You!!!
Hi Angela,
Your burgers are beyond amazing. I am extremely thankful for your blog and your ongoing efforts. Your blog and book have been amazing resources for me with respect to vegan cooking. I developed many food allergies and amongst the allergies, I became allergic to meat of all things. I have not eaten it for 2 years now. I lost 40 pounds, became very active and have not even caught a cold. It was your blog that helped me and I don’t miss my old diet at all, except for nachos. Thank you so much for all your hard work. It is priceless for many of us.
Daphne Jorgensen
Hope the little one is on the mend.
Look so nice. I will try to cook it.
These veggie burgers look incredible!! Congratulations on your book release in Canada and SO exciting that your book is coming out in the US tomorrow!!!
Thanks so much! :)
Hi Angela,
Was browsing Chapters yesterday and I bought your new book :) It is so beautiful! Also, made these burgers last night and they were delicious. Thanks for all that you do!
Hi Angela! I have a question not related to this recipe: how long can you freeze homemade larabars? I would appreciate some tips or help in leading me he right way. Thanks!
Hey Amanda, I’d say my homemade larabars keep in the fridge for 2-3 weeks—though they’re rarely around that long in our house!—or 4-6 weeks in the freezer (I generally try not to store frozen for too much longer than that, because I find I’m sensitive to freezer burn taste; if you have a deep freeze, you can probably get away with storing the bars at the longer end of that range, however). For on-the-go, I recommend wrapping the bars individually in plastic wrap or tinfoil so you can easily grab one on the way out the door. You can also use freezer-safe zip-top bags for storage. I try to rinse and reuse the bags when I’m done with them to cut down on waste and save money. Hope this helps!!
My book has shipped and I can’t wait for it to arrive!
I hope you love it! :)
Angela, this recipe is amazing! We just had dinner, my whole family loved it (and I’m the only vegan)! I literally cannot believe how tasty the burgers are, and I’m so happy we all enjoyed them (this might be a step forward in convincing them how awesome veganism is!) Thank you for being an inspiration! Hugs and kisses from Romania :)
Aw, I’m so glad the burgers were such a hit, Diandra. Thanks for leaving this a lovely comment – it brought a smile to my face!
excited to try these! I just saw indigo promoting your new book this weekend and I’m so excited for you…congrats! xo
Thanks, Sara :)
Oh She Glows Every Day just arrived in my mail! It’s beautiful, and I can’t wait to start cooking from it!
Thanks, Kathy!! I hope you enjoy the book.
I met the mailwoman at the door today because I knew your new book was arriving. It’s just beautiful Angela!! I can’t wait to dig into it over the next few days and *try* to decide which recipes to start with. Congratulations!!
Aw, thanks Jennifer!! I hope you love whatever you decide to try first. :)
It’s here! It’s here! Can’t wait to try this recipe first! Congratulations, Angela!!
Hi. Just bought your book today at Chapters. I made the eggplant parm tonight. Really tasty and I particularly liked the vegan parmesan. Is it possible to add a touch of oil to the parchment or to mist it on top for a moister crumb?
Thanks again for showing us Ontarians that we can make great veggie meals even during the long winter months when produce is less than fresh.
Keep up the great work.
Kristen
Hey Kristen, Thanks for your kind words. :) That’s an interesting question! I’m sorry, but I really don’t know as I haven’t tried it myself. If you try anything, please report back and let us know how it goes!