Sentences with phrase «in veggie patties»

This recipe shines with flavors that you probably haven't tasted in veggie patties, including fennel, ginger and cinnamon.

Not exact matches

It's also «very close to a deal» in India, which Puzder said «would be an interesting country for us because they don't eat burgers,» but would go for chicken sandwiches and veggie patties.

For example, the leftover rice and grilled portobellos from burrito night, get blitzed with a few other things in the food processor for veggie burger patties.

~ using half veggie noodles and half pasta for a spaghetti and meatball dish ~ substituting plain Greek yogurt for mayonnaise in tuna or chicken salad sandwiches ~ baking rather than frying crab wontons ~ puréeing white beans as a base for creamy sauces ~ adding puréed butternut squash or sweet potato to a cheese sauce ~ making your own breakfast (and other) sandwiches ~ boosting a breakfast sandwich with a vegetable or bean patty

That is how I do them too, with oats:) I don't eat oats for breaky but I do put them in patties and veggie balls and savoury muffins and even in stuffing veggies like red peppers.

They're easy to make, store in the refrigerator and everyone loves them with chicken wings or veggie patties (we have a home full of vegetarians).

I've been putting quinoa in my veggie burgers for awhile now, but never thought to make quinoa the bulk of the actual patty.

I make it once on a Sunday or a Monday, store it in my fridge in a sealed airtight container, and then I dig into it for lunch every day paired with my favorite protein: some yummy grilled chicken or a veggie burger patty.

Would like to make these into larger patties and served them like a veggie burger but also wondering what I would prebake them in to help them keep their shape.

In other words, the makings of a healthy lunch: veggie burger - like patties, to which my various squashes and beans would no doubt impart a hearty, packable texture.

Almond Sauce Stir - Fry Autumn's Best Stuffed Acorn Squash Autumn Millet Bake Baked Falafel with Fava Bean Salad & Harissa Ballpark Nachos Barley Butternut Risotto Bengali Cabbage Curry Best Salad Ever Black & White Chili Blackened Tofu with Creole Sauce Braised Chicken (of the Woods) with Sauerkraut Bulgur Bowl Butternut Chickpea Curry Butternut Chickpea Fritters Butternut Vegetable Risotto Cantaloupe Risotto Carmelized Tofu & Brussels Sprouts «Cheese» Enchiladas with Chili Con TVP «Chicken» and Broccoli in Black Bean Sauce Chickpea & Broccoli Casserole Chiles en Nogada Chinese Orange Tofu & Vegetables Chipotle Butternut Tacos Citrus - Roasted Tofu Collard Green Curry Coriander Tempeh & Zucchini w / Couscous Upma Cornbread Stuffin» Stuffed Acorn Squash Crab» Cakes & Chipotle Tartar Sauce Creamed Sorrel with Lentils on Toast Crispy Crunchy Tofu Pockets Curry Pie Enchiladas Verde with Cashew Crema Easy - Peasy Pot Pie Farm Fresh Stir - Fry Free - Form Lasagna Ginger - Orange Stir - Fry Green Bean Masala Green Curry Stuffed Banana Peppers Green Kuri Curry Grilled Potato Pesto Pizza Guinness Pie Herb Roasted Tofu & Fingerling Potatoes Isa's Tempeh Crab Cakes Italian Polenta Bake Jamaican Veggie Patties Japchae Komatsuno Greens in Ginger Miso Sauce Lentil & Eggplant Curry Lentil Quinoa «Falafel» Lightly Seared Chicken of the Woods Mushroom with Basil Polenta and Garlicy Swiss Chard Maple Mustard Glazed Tofu & Brussels Sprouts Okra Bowl Orange Sesame Tofu & Garlicky Swiss Chard Orange - ish Broccoli & Bok Choy Stir Fry Pakistani Red Lentil Dal Pan Roasted Hen of the Woods Mushrooms with Tatsoi Mustard Greens and Pumpkin Maple Polenta Pesto Stuffed Eight Ball Zucchini Plantain & Black Bean Enchiladas Pierogies and Sauerkraut Pistachio Crusted Tofu Pomodori Col Riso Pumpkin & Black Bean Casserole Quinoa Stuffed Acorn Squash Red, Green & Blue Quinoa Roasted Cauliflower Tacos with Blood Orange - Avocado Salsa Roasted Delicata Squash Root Vegetable Shepherd's Pie Savory Kale & Mushroom Filled Buckwheat Crepes Seitanic Pot Pie Seven Spice Lentil Bulghur Balls Sorghum Risotto Southern BBQ Tofu Spaghetti Squash with Brazil Nut Basil Pesto, Oven Roasted Tomatoes, & Spinach Southwestern Sweet Potato Shepherd's Pie Stewed Eggplant & Okra Stuffed Acorn Squash Stuffin» Stuffed Acorn Squash Stuffed Cabbage Sugar Snap Peas & Millet Bowl Summer Stuffed Portobellos Summer Tomato Tart Sweet Potato Falafel Sweet Potato Kale Balls Sweet & Sour Stir - fry Southern Fried Chicken of the Woods Mushrooms Szechuan Eggplant Tacos Al Pastor Taco Pie Tempeh Curry Tempeh Tacos Thai Basil Eggplant Thai Inspired Garden Curry Tomato Basil Polenta Stacks TunaNOT Casserole Tteokbokki VegLoaf Veggie Lentil Loaf White Ruffle Eggplants Stuffed with Ginger Sesame Zucchini Noodles Yemenite Eggplant Casserole

Instead of using bread or buns (which are overly processed), I eat these veggie burger patties as seen below, or halved, in romaine lettuce leaves (making a «burger boat»).

My new favorite way to use sweet potatoes is in vegan veggie burgers — the mashed up consistency is perfect for binding the rest of the ingredients together while still maintaining a soft and fluffy patty.

You can either cook the veggie burgers in a skillet with a little refined coconut oil until crisp on both sides (on medium heat for about 5 minutes per side), or bake in a 350F oven for 40 minutes, flipping the patties half - way through the cooking time (this is the method I chose).

The veggie burger patty we had in Phnom Penh was made with zucchini and chickpeas and the burger was topped with pickled beets, a killer herb mayo, spring mix and caramelized onions.

They contain a valuable package of protein, healthy fats and fiber, and a butter - y flavor and texture that is incredibly good in a veggie burger patty.

veggie patties are such helpful ideas for kids - and adults - lunches that I am loving all the tips we are learning in the course.

Chop and mince garlic, break down zucchini or carrots for veggie patties, or toss in some watermelon and mint for the ultimate slushy!

Dr. Praeger's California Veggie Burger 1/2 cup parsley 1/2 cup cucumber cubed 1/2 cup tomato 1/4 cup lemon juice 1 tbsp olive oil 1/2 large avocado or 1 whole small avocado Directions — Grill Dr. Praeger's California Veggie Burger patty in a skillet.

Chop the veggie patties into small chunks or slice each sausage lengthwise in half and then slice each half so you have 4 long pieces of each sausage.

You can find Tofurky veggie patties in our retail products menu - or food service offerings.

One of my biggest allies in meal prep is my freezer, and one of my favourite things to have on hand in the freezer is a good veggie burger patty.