You know what’s great about a vegetarian diet?
…No seriously, tell me because the last five days have consisted of me opening and then closing, opening and then closing the refrigerator, skipping the entire back wall of the grocery store (they have bacon back there people, BACON) and waking up in the middle of the night in a cold sweat and shouting “LUNCH MEAT!”
Alright, maybe some of those things aren’t true…ok none of them are true, but the point…the point is, being a vegetarian is hard work, y’all.
It was easy for me to say, “Oh, I could totally be a vegetarian.” I don’t eat red meat very often, and I regulary incorporate so many vegetables and grains and beans already.
False. It’s hard. Not every meal, or even every day. But when you cook dinner every single night and have to think of something other than ground turkey or chicken to start with, it’s a challenge. And for some crazy reason I decided to eliminate fish and eggs as well. I’m obviously a masochist.
However with the challenges do come a lot of positives. Firstly, eating a dinner where the main ingredient was never a character in a Disney movie is nice. (To this day I will never, I repeat, never eat venison. Or watch Bambi again because I bawl like a baby every time.) Also, even though I still feel full after a vegetarian meal, it’s different. I don’t feel tired or weighed down. I feel satisfied and even energized.
So when I started planning my meals, there was one that I knew I would be making. I saw this recipe on the lovely Andie‘s blog, of whom I just adore, and am inspired by daily to be a better writer. I just can’t say enough good things about this chick, so if you are by any slim chance not familiar with her blog- get familiar with it. But just not until you finish reading this because her pictures literally blow mine out of the water and I’ve already been embarrassed enough today. (Just found out you could see my underwear through my dress all day. Yep, nice Victoria’s Secret PINK billboard across my booty. Awesome.)
Black Bean Veggie Burgers
(Adapted From Can You Stay For Dinner?)
1 tsp coconut oil
1/4 cup diced onions (I used frozen diced)
3 medium carrots, chopped
1/4 cup peppers, chopped (I used a bag of mixed frozen- so easy)
2 tsp minced garlic
2 tbsp ketchup
2 tsp dijon mustard
2 tsp ground cumin
2 tsp ground chili powder
1 tsp grill seasoning
1 tsp red pepper flakes
1/4 tsp salt
3/4 cup black beans, rinsed & drained
1/4 cup panko bread crumbs
Preheat oven to 450 degrees. In a large skillet over med-high heat, melt coconut oil and add peppers, onions and carrots and sautee for about 5 minutes until softened. Add garlic and sautee for a quick 30 seconds. Then add ketchup, mustard, chili powder, cumin, grill seasoning, salt and red pepper flakes; combine.
Remove from heat and allow to cool. Then transfer into a food processor and add beans and bread crumbs. Pulse a few times to combine and then shape into 2 patties. Place patties on a baking sheet (covered in foil for easy cleanup!) coated with cooking spray. Bake for about 15 minutes and allow to cool for a few minutes before serving. I served mine on a whole grain english muffin with a few slices of avocado and some melted reduced-fat provolone cheese and topped with some leafy greens.
These are reason enough to embrace vegetarianism. No lie. I ate them two nights in a row (and almost ate them both the first night except for the fact they are super filling and huge.) Week one of the challenge is almost to a close and I have to say this was my favorite meal of the week by far. I’ve got a few other great ones coming too, but wow. I heart these.
And just an fyi if you find me wandering around that back wall in the grocery store, pay no mind, for this too shall pass.