Tag Archives: oats

Sun Dried Tomato Basil Lentil Burgers

Happy Monday! How was your weekend?

Mine was (not surprisingly) busy, but this time it was filled with outings rather than mounds of homework… and that’s just how I like it. However, being out so much didn’t leave much time for food preparation for the week. When this happens, I usually try to make the simplest recipe that I know will keep me adequately fueled.

It’s times like these that I revert to old favorites that I can practically make in my sleep. Don’t let the time simplicity fool you; these sun-dried tomato basil lentil burgers are full of flavor! I love eating them on a big romaine lettuce salad filled to the brim with fresh veggies and topped with a drizzle of dijon mustard. Yum!

Sun Dried Tomato Basil Lentil Burgers 

Makes 4 burgers 

  • 8 oz precooked lentils (i.e. from Trader Joe’s; you can make your own if you have more time, but the flavor will be different)
  • 1/3 cup old fashioned oats
  • 1/2 cup red bell pepper, chopped
  • 1/4 cup sun dried tomatoes
  • 1/4 cup fresh basil leaves
  • 2 tsp vegan worcestershire sauce
  • 2 tsp Braggs Liquid Aminos (or soy sauce/tamari)
  • 1 tsp dijon mustard
  1. In a food processor, pulse all ingredients until just combined. Be careful not to process too much or the mixture will become paste-like. Leave a little texture instead!
  2. Divide mixture into 4 equal pieces. Shape into patties/burgers using your hands.
  3. Cook on a medium high heat in a non-stick skilled for ~3 minutes on each side, or until a gold-brown crust is achieved.
  4. Enjoy on a bun, salad, or as is! They’re even lovely cold.
Do you make your own homemade veggie burgers? What’s your favorite flavor combination? 
Have a lovely day!
Mandiee
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Vegan Apple Streusel Muffins with Oatmeal Crumb Topping

These muffins speak for themselves.

Fluffy muffins filled with sweet cinnamon-coated apples and topped with a beautiful brown-sugar oatmeal streusel.

 

Why? Because let’s be honest: it’s really all about that beautiful crumb. It’s perfect for delicately picking apart piece by piece with your fingers, savoring every bite or just grabbing for an afternoon on the go. With bakery-style muffins, this time vegan and just a little bit healthier, it’s good that muffins can be enjoyed all day long… not that that ever stopped anyone before.

Vegan Apple Streusel Muffins with Oatmeal Crumb Topping

Makes 12 muffins 

Streusel Topping: 

  • 1/4 cup flour (can use AP Gluten-free)
  • 1/3 cup oats (use certified-GF if you have a sensitivity)
  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • 4 TBS Earth Balance

Batter: 

  • 1-1/4 cup flour (can use AP Gluten-free)
  • 1 cup rolled oats (use certified-GF if you have a sensitivity)
  • 1/2 cup brown sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp cinnamon
  • 1/2 tsp salt
  • 1 cup almond milk
  • 3 TBS oil
  • 1.5 tsp egg replacer + 2 TBS warm water (prepared) OR 1 TBS flax meal + 3 TBS warm water (prepared)
  • 2 tsp vanilla extract
  • 1 large apple, chopped
  1. Preheat oven to 350*F. Grease or line a muffin tin.
  2. To make streusel topping: Combine flour, oats, brown sugar, and cinnamon. Cut Earth Balance into mixture using two knifes. The texture should be crumbly.
  3. To make batter: In a large bowl, stir together flour, oats, brown sugar, baking powder, baking soda, cinnamon, and salt. In a separate bowl, mix almond milk, oil, prepared egg replacer mixture, and vanilla extract. Pour wet mixture into dry and mix to combine. Stir in chopped apples.
  4. Evenly distribute muffin batter into 12 muffin cups. Top with a generous tablespoon or two of streusel topping.
  5. Bake for 20-22 minutes, or until golden brown and a toothpick inserted in the middle comes out clean. Remove muffins from oven and let cool in muffin tin for 10 minutes before transferring to a cooling wrack.
  6. Enjoy warm or cold.

What’s your favorite kind of muffin? Do you like sweet, bakery-style muffins or more hearty ones? 

 

Have a lovely day!

Mandiee