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Vegan Beet Burger with quick pickled beets

February 26, 2014 by Rachel Carr 3 Comments

 

A meaty and hearty vegan burger that grills up beautifully, with easy pickled beets and creamy cashew cheese

There is something so satisfying about biting into a great burger with all the toppings, the flavor of the grill, the heartiness of the patty…This vegan beet burger will satisfy that craving, believe me! The cashew cheese makes a great topping for other dishes as well.

Vegan Beet Burger with quick pickled beets
 
Print
Prep time
30 mins
Cook time
1 hour
Total time
1 hour 30 mins
 
Author: Rachel Carr
Serves: 4 servings
Ingredients
For the patty:
  • 1 cup onions, minced
  • 1 cup shredded beets
  • 4 cloves garlic
  • 2 Tablespoons chopped, mixed herbs (parsley, chives, basil…)
  • 1 cup vital wheat gluten
  • ¾ cup bread crumbs
  • 1 Tablespoon oregano
  • ¼ Tablespoon chili flakes
  • ½ Tablespoon fennel seed
  • 2 Tablespoons nutritional yeast
  • 2 Tablespoons tamari
  • 1 cup cooked chickpeas
  • 1 cup cooked brown lentils
  • ½ cup water or as needed
For the quick pickled beets
  • 3 beets, peeled and sliced ¼ inch thick
  • 1 small onion, sliced ¼ inch thick
  • 1 bay leaf
  • ½ cup each apple juice and water OR 1 cup water and ¼ cup agave nectar
  • 2 tablespoons tamari or shoyu
  • 2 tablespoons apple cider vinegar
For the cashew cheese:
  • 1 cups cashews
  • ½ bell peppers
  • ⅛ cup nutritional yeast
  • ½ Tablespoons apple cider vinegar
  • 1 Tablespoon agave
  • ½ Tablespoons salt
  • ¼ cup water
  • 1 Tablespoon olive oil
  • 1 teaspoon turmeric
Instructions
For the patty
  1. Mix everything together in a bowl, and form into burger sized patties. Bake on an oiled cookie sheet at 350 degrees for 20 minutes, flipping halfway through. Grill before serving.
  2. Serve on a whole wheat bun with toppings of your choice, such as mustard, cashew cheese, pickles, tomato and sliced onions.
For the pickles
  1. Layer beets, onion, and bay leaf in a bowl.
  2. Add apple juice, water, tamari and rice vinegar. Bring to a boil, reduce heat, and pour over the beets and onions.
  3. Let cool slightly and serve. The beets will keep for several days if refrigerated.
For the cashew cheese
  1. Blend everything until smooth. Will make about 2 cups of cashew cheese. Store refrigerated for u
3.5.3208

Vegan Beet Burger with quick pickled beets and creamy cashew cheese

 

 

2

Filed Under: Entrees Tagged With: beet recipes, beets, burger, vegan, vegan burger

Reader Interactions

Comments

  1. turmeric health benefits

    March 27, 2014 at 1:27 am

    Very good article. I absolutely appreciate this site. Stick with it!

    Reply
  2. Tom

    July 4, 2014 at 7:40 pm

    I made the vegan beet burger this afternoon. Everyone loved them and they especially liked the cashew cheese! I was a little surprised that I was able to bring it all together. I mixed the ingredients by hand, but I’m wondering if I shoulve used the kitchenaide to mix everything together. I had whole chick peas, etc… in my burgers and I don’t remember that from the Restaurant. Still, no complaints, they tasted great and I’m sure I’ll make them again soon so I get used to making the recipe. Thanks again for the recipe – they are great!

    Reply
    • Rachel Carr

      July 6, 2014 at 6:29 pm

      Thanks, Tom!

      Reply

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Hi! I’m Rachel and I’m the chef behind PlantCraft! I create simple plant based recipes that are as healthy as they are delicious. Many of my recipes are also raw vegan and gluten free. ALL of my recipes are vegan. Bon Apetit!

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