When you want a burger, nothing else will do. This recipe by Kristy Turner from her new cookbook, “But I Could Never Go Vegan!,” doesn’t skimp on flavor, just the red meat. There are also recipes for all the fixins–tempeh bacon, homemade pickled red cabbage, plant-based cheese and even barbecue sauce – to round out the dish. Trying to cut back on meat? We’ve got tips for getting your guy to go vegetarian with you!
Ingredients: Directions:
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Fit a steamer basket onto a small pot of water and bring to a boil. Place the beets in the steamer, cover and steam until easily pierced with a fork, about 10 minutes. Remove from the steamer and cool for about 5 minutes. While the beets are steaming, combine the farro, lentils and quinoa flour in a large bowl. Use your hands to mash them together until they start holding together in clumps when squeezed. Set aside. Combine the beets, garlic, barbecue sauce, nutritional yeast, liquid aminos, cumin, thyme, chile powder, paprika, Worcestershire sauce, salt and pepper in a food processor and process until mostly smooth. Pour into the bowl with the farro mixture. Stir until fully combined. Divide the mixture into eight equal parts, shape into patties, and place on the baking sheet. Bake for 20 to 30 minutes, until firm, flipping once halfway through to ensure even cooking.
1 cup peeled, chopped beets
2 ½ cups cooked farro
1 ½ cups cooked red lentils
¼ cup quinoa flour
2 garlic cloves
¼ cup barbecue sauce
3 tbsp. nutritional yeast
2 tbsp. liquid aminos
1 tsp. cumin
1 tsp. dried thyme
½ tsp. ancho chile powder
½ tsp. smoked paprika
1 tsp. Worcestershire sauce
Salt and black pepper to taste
Water
Recipe: A vegan barbecue burger that won’t leave you missing the beef
