vegan stuffed peppers
Vegan Stuffed Peppers with “Goat Cheese”

Vegan Stuffed Peppers with Vegan Goat Cheese!

My vegan journey has been pretty smooth over the past 7 years, but one thing that I sure do miss is the taste of goat cheese. I was a BIG fan of goat cheese and have been working on different recipes to kick those cravings. I am so thrilled to have finally found it and share it with you all!

Not going to lie – I have been eating these every single day for a week now as my afternoon snack. Just hits all those right spots! Baking is an option here but I do highly recommend them as a raw snack.

 

Vegan Stuffed Peppers
 

Love these Vegan Stuffed Peppers? Check out these other amazing treats!

Vegan Cheese Sauce Loaded with Veggies!

Green Goddess Dressing

Avocado and Parsley Chimichurri 

In search of a Food Processor to make all of your vegan dip and sauce dreams come true? Here are our top 3 picks:

Our Current Processor: The Magimix

  • Now, listen. I LOVE my food processor. But I did not purchase this until I was already a recipe creator for 3 years and, in those three years, I saved up a heck of a lot of pennies. Once my original food processor died (you will see it below!), I decided to upgrade to this absolutely magnificent machine. Is this necessary for your kitchen? Probably not. BUT, if you are serious about creating recipes and have the budget, this is one that cannot be beat. P.s this has a THIRTY year warranty.

Magimix Food Processor

The Cuisinart 14-cup Food Processor

  • Brushed stainless steel, 720-watts, large capacity….this is an absolute gem of food processors! I love how it all detaches like our magimix and makes creating AND removing easy. If you have ever had a food processor where the blades do not detach, then you know the struggle.

Cuisinart Food Processor

Cusinart 7 Cup Food Processor

  • So, sadly, our original food processor is no longer being sold (I find this a bit odd!), but this one is the closest that I could find for the price range, brand name, and quality. I always recommend going for the higher cup size (10-14 range), but this is a wonderful option for small families/singles/students. If budget is a concern and you are a larger family, go for the refurbished items before going down in size (I promise, a small cup size will drive you INSANE and you will kick yourself for not going bigger and refurbished!). So this has a stainless steel detachable blade, compact cover, spatula, extra large feed tube, and a 5 year motor warranty.

Cuisinart food processor
 

What you will need for these Vegan Stuffed Peppers:

 

Ingredients Required:

Cashews

Garlic

Lemon Juice

Apple Cider Vinegar

Sea Salt

Green Onions

 

Vegan Stuffed Peppers

"Goat Cheese" Stuffed Vegan Peppers

These are my current obsession and I know you are going to love them too! Enjoy these raw or baked!
5 from 1 vote
Print Pin Rate
Course: Appetizer, Snack
Cuisine: American
Keyword: beginner friendly, easy vegan snack
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4
Calories: 195kcal

Ingredients

  • 5 Mini Sweet Peppers
  • 1 cup raw cashews soaked for a few hours or overnight
  • 1 clove garlic
  • 1/4 cup lemon juice fresh is best
  • 1 tsp apple cider vinegar
  • 1/2 tsp sea salt
  • 1 green onion diced thin

Instructions

  • Blend together the cashews, garlic, lemon juice, apple cider vinegar, and sea salt until smooth. Taste test and adjust to your liking.
  • Wash and slice the mini bell peppers in half, remove the seeds and add a nice big scoop of the cashew cream inside. Top with sliced green onion. Enjoy!
  • If you would like to bake (I do recommend trying the raw first!), pop into the oven for 15 minutes at 425F/218C. Add the green onions once baked. Enjoy!

Notes

**These can be eaten with any pepper you wish - big/small/spicy!
**To save money, feel free to sub for 1/2 cup sunflower seeds with 1/2 cup cashews. You can also opt to use 1 cup sunflower seeds but be sure to add just a bit of sugar for the bitter taste :). As soon as I get my hands on some sunflower seeds I will make a new recipe for this. 

Nutrition

Calories: 195kcal | Carbohydrates: 13g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Sodium: 297mg | Potassium: 302mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1126IU | Vitamin C: 51mg | Calcium: 12mg | Iron: 2mg

 

Looking to lower your waste while prepping? Check these out!

Compostable & Unbleached Parchment Paper

Compostable Parchment Paper
The parchment paper by “If You Care” is unbleached, chlorine free, and compostable. I have used this up to the highest oven setting without any issues! Paper, in it’s natural state is beige or light brown. For years people have subjected it to a bleaching process to create the white sheets we all know and love. Unfortunately, cleaning the paper is having the opposite effect on the environment. The most common bleaching agent – chlorine dioxide (ClO2) – occurs naturally as a component of salt, but once it separates from it’s natural pair it begins to cause problems. The paper bleaching process deposits chlorine in the lakes and streams where mills are most commonly located, and once there it bonds with organic matter in the form of dioxins. Dioxins are a group of highly toxic chemicals that are thought to pose negative effects on reproductive and immune system development, as well as cause several kinds of cancers. According to the U.S. Environmental Protection Agency, there is no safe level of dioxin exposure.

Vonuva Plant Based Wax Wraps

Plant based wax wraps
Reusable. Compostable. Cruelty-Free! Each wrap is made of unbleached certified organic cotton cloth infused with all-natural candelilla wax, pine resin, a pinch of soy wax and organic coconut oil.

Plastic-Free Glass Containers

glass Tupperware
Plastic Free. Sustainable. Non-toxic. The bamboo lids are strong, durable and beautiful. They’re plastic free, BPA free, phthalate free, biodegradable and recyclable! They also double as portable cutting boards!

Find more healthy vegan recipes like these stuffed peppers when you join The WonderMamas Meal Plan Membership!

 

Check out our meal plans here!

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One Tray Healthy Vegan Tacos
One Tray Healthy Vegan Tacos! (Super Delicious and Nutritious!)

One Tray Healthy Vegan Tacos

Looking for a super simple yet delicious lunch and/or dinner recipe that comes together in under 20 minutes?! Then look no further! These one tray healthy vegan tacos are always a hit in our vegan kitchen. The kids love them with lots of avocado and corn, and Martin loves them all of the fixings: guacamole, salsa, and jalapeños!

As for me, I love these tacos exactly as written with a good handful of chopped cilantro from the garden. Is there anything better than adding fresh herbs from your very own garden? I promise…it makes every meal just a bit more special.

 

One Tray Healthy Vegan Tacos

Love Taco Tuesday? Check out these other Mexican Recipes from WonderMamas!

Super Simple Vegan Taco Salad

Oil Free and Oh So Delicious Chimichurri Sauce

Vegan Meal Prep: Tacos, Salsa, and so much more!

What you will need for these One Tray Healthy Vegan Tacos…

 

Ingredients Required:

Kidney Beans or Black Beans

Onions

Zucchini

Mushrooms

Corn

Bell Peppers

Avocado

Lettuce

Limes

Fresh Cilantro

One Tray Healthy Vegan Tacos

One Tray Healthy Vegan Tacos

Dinner is ready in 20 minutes!
5 from 1 vote
Print Pin Rate
Course: dinner, lunch
Cuisine: Mexican
Keyword: beginner friendly, Budget Friendly, kid approved
Cook Time: 20 minutes
Total Time: 20 minutes
Servings: 4
Calories: 350kcal

Ingredients

Tray Bake

  • 1-2 cans kidney beans rinsed and drained
  • 2 large onions roughly chopped in chunks
  • 2-3 zucchinis chopped
  • 15 button mushrooms chopped
  • 1 red bell pepper sliced thin
  • 1 yellow bell pepper sliced thin

The seasoning

  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • Big Pinch of sea salt and black pepper

The extras

  • 6-8 Tortillas
  • 1 small can corn drained and rinsed
  • 1 small head lettuce shredded
  • 1 avocado sliced
  • 1 cup Salsa mild, medium or spicy!
  • 2 limes to serve
  • 1 handful cilantro chopped, to serve

Instructions

  • Preheat oven to 350F/180C and line a baking sheet with parchment paper.
  • Prep the beans and veggies. Mix together the seasoning blend.
  • Rub the seasoning blend into the beans and the veggies that are on the tray bake list. I like to keep them separated but feel free to just toss all together – whatever works for you. Lay out onto the baking sheet and bake for 15-20 minutes. This is an oil free recipe, but feel free to add oil as you wish.
  • Drain and rinse the corn. Place in a small baking dish and add a sprinkle of sea salt and pepper over and mix. Pop into the oven 10 minutes before the bean/veggie mixture is ready to go. I like my corn a bit charred but you can remove after just 5 minutes to slightly heat.
  • Prep any extras or options as needed. Once the tray bake is ready, let cool for a few minutes and load up on to tortillas: shredded lettuce, tray bake mixture, salsa, avocado, lime and cilantro. Enjoy!

Notes

**Garbanzo beans and Black beans work beautifully in this recipe
**Feel free to use any extra veggies like white potatoes, sweet potatoes, beets, carrots and more! Anything goes. Just be sure to chop them up into small cubes for quicker baking time. 

Nutrition

Calories: 350kcal | Carbohydrates: 56g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Sodium: 821mg | Potassium: 1452mg | Fiber: 12g | Sugar: 16g | Vitamin A: 2969IU | Vitamin C: 136mg | Calcium: 149mg | Iron: 5mg

 

Looking to lower your waste while prepping? Check these out!

Compostable & Unbleached Parchment Paper

Compostable Parchment Paper
The parchment paper by “If You Care” is unbleached, chlorine free, and compostable. I have used this up to the highest oven setting without any issues! Paper, in it’s natural state is beige or light brown. For years people have subjected it to a bleaching process to create the white sheets we all know and love. Unfortunately, cleaning the paper is having the opposite effect on the environment. The most common bleaching agent – chlorine dioxide (ClO2) – occurs naturally as a component of salt, but once it separates from it’s natural pair it begins to cause problems. The paper bleaching process deposits chlorine in the lakes and streams where mills are most commonly located, and once there it bonds with organic matter in the form of dioxins. Dioxins are a group of highly toxic chemicals that are thought to pose negative effects on reproductive and immune system development, as well as cause several kinds of cancers. According to the U.S. Environmental Protection Agency, there is no safe level of dioxin exposure.

Vonuva Plant Based Wax Wraps

Plant based wax wraps
Reusable. Compostable. Cruelty-Free! Each wrap is made of unbleached certified organic cotton cloth infused with all-natural candelilla wax, pine resin, a pinch of soy wax and organic coconut oil.

Plastic-Free Glass Containers

glass Tupperware
Plastic Free. Sustainable. Non-toxic. The bamboo lids are strong, durable and beautiful. They’re plastic free, BPA free, phthalate free, biodegradable and recyclable! They also double as portable cutting boards!
 

Find more healthy vegan recipes like these Vegan Tacos when you join The WonderMamas Meal Plan Membership!

a href=”https://www.wondermamas.com/meal-plans/”>

 

Check out our meal plans here!

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Creamy Vegan Carrot Soup
Creamy Vegan Carrot and Apple Soup Recipe

Creamy Vegan Carrot and Apple Soup Recipe

Hello beautiful and welcome back to the blog! Im am so excited to share this recipe from our whole food plant based meal plan program. I just know you will love it.

As a mama, I’m always looking for healthy, budget-friendly and quick recipes to make for my family, and this creamy vegan carrot and apple soup recipe fits all those needs. A bowl of this carrot and apple soup will warm the soul and fill your kiddo’s bellies with healthy plant-based goodness. If you love a velvet smooth, creamy soup, this recipe will become a household fave.

We’ve also recently planted carrots in our garden and can’t wait for them to grow to be able to harvest and enjoy in a home-cooked bowl of this tasty carrot and apple soup recipe!

This smooth and creamy soup recipe will come together in 25 minutes and is perfect for batch cooking and freezing.

 

Creamy Vegan Carrot Soup

 

What you will need for this creamy vegan carrot and apple soup recipe…

Ingredients Required:

Carrots

Apples

Fennel

Vegetable Broth

Cashew

Ginger

Lemon

Hemp Hearts

Creamy Vegan Carrot Soup

Creamy Vegan Carrot Soup

This soup is on of our top meals of all time!
5 from 1 vote
Print Pin Rate
Course: dinner, lunch
Cuisine: American
Keyword: Budget Friendly, creamy vegan soup, easy vegan soup
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6
Calories: 283kcal

Ingredients

  • 5 carrots medium to large in size, peeled and diced
  • 2 sweet apples peeled, cored, and diced
  • 1 fennel bulb large and chopped
  • 6 cups low-sodium vegetable broth
  • 1 cup cashews soaked in boiling water for 20 minutes
  • 1 tbsp ginger peeled and minced
  • 1 lemon
  • 1/3 cup hemp hearts

Homemade Croutons

  • 3 slices toast stale and chopped into cubes
  • 1 tbsp vegan butter
  • sea salt
  • pepper

Instructions

  • Soak the cashews overnight in the refrigerator or for 30 minutes in boiling water if a high speed blender is not available. 
  • Grab a large stock pot and heat to medium-high heat. Add ¼ cup water and the chopped fennel. Sauté the fennel, adding water as needed, until the fennel is slightly brown.
  • While the fennel sautés, peel and chop the carrots and apples. Add the apples, carrots, and vegetable broth and bring the soup to a boil. Reduce the heat to a simmer and cool for 20 minutes, until the carrots and apple have softened. 
  • Blend the soup. I prefer to use the blender over the immersion blender to get the creamiest soup possible. Add the rinsed and drained cashews as soon as the blending begins. You may have to blend the soup in two batches if your blender is small (like mine!). 
  • Return the soup to the pot and add in the grated ginger. Feel free to squeeze some lemon in now as well. Season with sea salt and pepper. 

Homemade Croutons

  • The bread (can be any kind) must be a day old or a bit stale for best taste. Simply dice up into small cubes and toss into a heated skillet with 1 tbsp vegan butter, and a pinch of sea salt and pepper. Cook until golden brown and crispy!

Serving the Soup

  • Add the blended soup to each serving bowl and top with hemp hearts and yummy homemade croutons. Enjoy!

Nutrition

Calories: 283kcal | Carbohydrates: 26g | Protein: 11g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 139mg | Potassium: 505mg | Fiber: 5g | Sugar: 6g | Vitamin A: 8691IU | Vitamin C: 17mg | Calcium: 77mg | Iron: 4mg

Find more heartwarming recipes below:

Vegan Chicken-less Noodle Soup

Vegan Butternut Squash Thyme Soup 

Juice Ginger for An Entire Month 

Benefits of…

Cashews

  • Cashews are bursting with vitamins and minerals! They are a excellent source of protein, vitamin C, B and folate. Also, cashews reduce the risk of many health conditions such as heart health, weight management and bone health. Also, including wonderful vitamin E and K antioxidants.

Carrots 

  • Carrots are apart of the root vegetable family! Also, carrots are bursting with beta carotene, fiber, vitamin K1, potassium, and antioxidant. Beta Carotene is an essential vitamin that converts into vitamin A. 

Apples

  • Apples are a very healthy fruit! They are jammed packed vitamins A, E and B vitamins! Also an excellent source of fiber, potassium and vitamins C! We encourage keeping apples fully stocked in a household. 

 

Creamy Vegan Carrot Soup

Find more healthy vegan recipes like this Vegan Carrot and Apple Soup recipe when you join The WonderMamas Meal Plan Membership!

Our Whole Food Plant Based Meal Plans have been created for families that are looking to stop stressing in the kitchen and get healthy the easy way! Our recipes are always kid-approved and you will be able to explore hundreds of recipes instantly when you sign up and be able to get prepping right away.

Check out our membership here.

 

 

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Vegan Taco Salad
Vegan Taco Salad Recipe

Super Simple Vegan Taco Salad Recipe

This vegan taco salad recipe is simple and insanely DELICIOUS!

I don’t know about you, but Taco Tuesday is not complete without a hearty satisfying vegan taco salad that looks as good as it tastes. This recipe is easy to prepare, requires minimal ingredients and is very budget-friendly. It is also loaded with nutrient-rich veggies, legumes and healthy fats!

Not only do I love that this recipe is hearty and filling but it’s bursting with plant-powered ingredients.

This taco salad recipe is one of my favorite Mexican inspired dishes to make and I’m happy to be sharing it with all of you today!

Enjoy this tasty super simple vegan taco salad recipe on Taco Tuesday or for a weeknight dinner option. This recipe also works well if you are meal prepping and serving leftovers for lunch the next day! 

vegan taco salad

 

What you will need for this vegan taco salad recipe…

Ingredients Required:

Avocado

Cherry Tomatoes

Black Beans

Red Pepper

Romaine Lettuce

Corn

Cilantro

Limes

Tortillas

Our Homemade Mexican Spice Mix

 

Vegan Taco Salad

Super Simple Vegan Taco Salad

Sharing one of our favorite vegan taco salad's today! We enjoy this gorgeous salad at least once a week.
5 from 1 vote
Print Pin Rate
Course: lunch, Main Course
Cuisine: American, Mexican
Keyword: beginner friendly, Budget Friendly, easy dinner recipe, easy lunch
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 Salad Bowls
Calories: 214kcal

Ingredients

  • 1 1 head iceberg lettuce gauge how much you would like
  • 1 small red onion diced small
  • 1 can black beans rinsed and drained
  • 1 can corn rinsed and drained
  • 1 red bell pepper diced small
  • 1 avocado diced into cubes
  • 10 cherry tomatoes quartered
  • 1-2 limes juiced (or lemons!)
  • 1 bunch cilantro leaves only, roughly chopped 1+ tsp Mexican seasoning mix
  • 1 Jalapeno deseeded and diced (optional!)
  • 3 flour tortillas sliced into tortilla chip triangles

Mexican Seasoning Mix (If you would like to create your own!)

  • 2 tsp paprika
  • 1.5 tsp cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp crushed red pepper flakes
  • 1/2 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • pinch cinnamon

Instructions

  • Preheat oven to 400F/200C. Slice the flour tortillas into tortilla chip triangles and add to a baking tray lined with parchment paper.
  • In a small bowl, add the Mexican sesasoning mix and some water or veggie broth. Take a brush and brush the mixture onto each side of the tortilla chips. Bake for 10-12 minutes until crisp.
  • While those are cooking, simply prep the rest of the salad. Wash and chop up the iceberg lettuce. Squeeze the lime juice all over the lettuce. Toss in the rinsed and drained black beans, rinsed and drained corn, diced avocado, diced red bell pepper, quartered cherry tomatoes, and chopped cilantro.
  • Once the tortilla chips are ready, feel free to break them up over the salad or leave them whole and just decorate.
  • Add more Mexican seasoning mix over the salad if you wish. I like to squeeze extra lime over before serving.

Nutrition

Calories: 214kcal | Carbohydrates: 30g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Sodium: 192mg | Potassium: 736mg | Fiber: 8g | Sugar: 8g | Vitamin A: 2601IU | Vitamin C: 68mg | Calcium: 78mg | Iron: 3mg

Why I love this recipe…

One of the main reasons I love this recipe is because it is perfect for beginner to a vegan diet or a simple recipe for those who are looking to transition. This meal is made with whole-food plant-based ingredients that can be found in other traditional versions of a taco salad recipe, which makes it easy for transitioners to adapt to the flavors. Eating more plants in your diet will improve your family’s health, boost energy levels naturally and helps prevent sickness/disease.

A few Benefits of…

Avocado

  • While most fruits are high in carbohydrates, avocados are high in wonderful healthy fats!
  • Avocados are very nutritious and contain a wide variety of nutrients, including 20 different vitamins and minerals.
  • High in Vitamin K, Folate, Vitamin C, Potassium, Vitamin B5 & B6, and Vitamin E!
  • Contain more potassium than bananas!
  • Avocados tend to be rich in fiber — about 7% by weight, which is very high compared to most other foods. Fiber may have important benefits for weight loss and metabolic health.

Black Beans

  • Black beans are classified as legumes and are also known as turtle beans! These little dudes are prized for their high fibre and protein content.
  • The iron, phosphorus, calcium, magnesium, manganese, copper, and zinc in black beans all contribute to building and maintaining bone structure and strength.
  • Black beans are naturally low in sodium and contain potassium, calcium, and magnesium, all of which have been found to decrease blood pressure naturally.
  • Selenium is a mineral that is not present in most fruits and vegetables but can be found in black beans. It plays a role in liver enzyme function and helps detoxify some cancer-causing compounds in the body. Additionally, selenium may prevent inflammation and decreases tumorgrowth rates.

Vegan Taco Salad

Find more healthy vegan recipes like this Super Simple Vegan Taco Salad recipe when you join The WonderMamas Meal Plan Membership!

Our Whole Food Plant Based Meal Plans have been created for families that are looking to stop stressing in the kitchen and get healthy the easy way! Our recipes are always kid-approved and you will be able to explore hundreds of recipes instantly when you sign up and be able to get prepping right away.

Check out our membership here.

Find more healthy recipes below:

5 Minute Vegan Kidney Bean Salad

Vegan Green Goddess Buddha Bowl 

Vegan Cheese Sauce Loaded with Veggies

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vegan black bean burger
Vegan Black Bean Burger Recipe

Fully Loaded Vegan Black Bean Burger Recipe

Sometimes you just need a good old fashion veggie burger!

This fully loaded vegan black bean burger recipe hits the spot every time.

I love serving these black bean burgers with a side of oven-baked potatoes or our favorite quinoa salad!

This recipe has quickly become a family favorite, and if you are anything like us, you’ve tried your fair share of vegan burgers. 

Our vegan black bean burger recipe knocks it out of the park, and the kids absolutely love it too.

We also love to experiment with toppings such as sauteed mushrooms, vegan cheeses, and it tastes lovely with a dollop of my famous green goddess dressing.

This fully loaded vegan black burger recipe is perfect for making in large batches and can be kept stocked up in your freezer for your family to enjoy for lunch and dinner!

 

vegan black bean burger

If you want to learn how to batch cook recipes like this one, check out our meal plan membership since we offer batch cooking instructions with all of our family-style meal plan memberships.

What you will need for this vegan black bean burger recipe…

Ingredients Required:

Rolled oats
Black beans
Onions
Garlic
Flax Egg
Tomato paste
Pepita seeds or sunflower seeds
Canned corn
Chili powder
Paprika
Fresh parsley
vegan black bean burger

Fully Loaded Black Bean Burger Recipe

This vegan burger recipe is simple and delicious!
5 from 1 vote
Print Pin Rate
Course: dinner
Cuisine: American
Keyword: black bean burger recipe, fully loaded vegan burger
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 servings
Calories: 130kcal

Equipment

  • Food Processor

Ingredients

  • 1 cup Rolled oats
  • 1 can Black beans rinsed and drained
  • ½ Onion chopped
  • 1 clove Garlic minced
  • 1 Flax egg 1 tbsp flaxseed + 2 tbsp water
  • 1 tsp Soy sauce
  • 1 tbsp Tomato paste
  • 2 tbsp Pepita seeds or sunflower seeds
  • cup Canned corn
  • ½ tsp paprika powder
  • 1/2 tsp chilli powder
  • 1/4 tsp cumin powder
  • ¼ cup Fresh parsley minced
  • Sea salt and pepper to taste

Instructions

  • Start by mixing together the flaxmeal and water in a small bowl. Whisk and set aside to combine.
  • Heat a skillet to medium-high heat and sauté the onion and garlic with 1/4 cup of water or vegetable broth. Let heat until the onion is transluscent. Turn stove off and set aside.
  • Add rolled oats to a food processor and process until a flour is formed. Rinse and drain your black beans and add 3/4 cup of black beans to the food processor with the sautéed onions and garlic, flax egg, soy sauce, tomato paste, sunflower/pepita seeds, corn, spices, and parsley. Process until well mixed.
  • Lastly, toss in the remaining black beans and pulse 4-5 times until combined.
  • Keep the mixture in the food processor bowl and simply set in the refrigerator for 20 minutes until a bit firm. From here, shape the mixture into patties and either bake at 350F/175C for 25 minutes (flipping half way) or simply heat on a skillet.
  • Serve with a toasted bun, veggies and whatever else you love with your burgers!

Notes

Kids: Serve with or without a bun. My sons enjoyed these for a year without vegan cheese but once we introduced the stuff they only eat it with it ha-ha. Do as you wish! Ketchup is always a winner.

Nutrition

Calories: 130kcal | Carbohydrates: 22g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Sodium: 97mg | Potassium: 274mg | Fiber: 6g | Sugar: 1g | Vitamin A: 301IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 2mg

Benefits of…

Black Beans 

  • Black beans are one of our favorite whole-food plant-based protein sources. They taste amazing and can adapt to many different recipes. One cup of black beans estimates around 15 grams of protein. Black beans are also rich in fiber and folate. Enjoy in abundance! 

Pepitas 

  • These seeds are full of nutrient value! We love to top them with all our salads and they taste great in a vegan black bean burger recipe like this one. They are high in iron, zinc magnesium and help prevent inflammation in the body. 

Flax Egg

  • Flaxseed is an excellent source of omega-3! A simple quick flax egg recipe is 1 tbsp flaxseed meal and 2 1/2 tbsp of water. Whisk and set aside for 5 minutes till thick. This will make one flax egg. Find my favorite flax meal here. 

Ways to garnish your burger…

  • Try out different bun styles: Mushroom caps, lettuce, collards or eggplant!
  • Top with: Tomato, avocado, sprouts, grilled Onions, mushrooms, banana Peppers or pickles!
  • Get fancy: Vegan cheese, spreads/sauces, sauerkraut, kimchi or chili Sauce
  • Kid’s favourite: KETCHUP!

vegan black bean burger

Find more healthy vegan recipes like this Fully Loaded Vegan Black Bean Burger Recipe when you join The WonderMamas Meal Plan Membership!

Our Whole Food Plant Based Meal Plans have been created for families that are looking to stop stressing in the kitchen and get healthy the easy way! Our recipes are always kid-approved and you will be able to explore hundreds of recipes instantly when you sign up and be able to get prepping right away.

Check out our membership here.

Find more healthy vegan family-style recipes below:

Cauliflower and Broccoli Stir Fry

Vegan Green Goddess Buddha Bowl

 

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vegan green goddess buddha bowl
Vegan Green Goddess Buddha Bowl

Vegan Green Goddess Buddha Bowl

Jump to Recipe
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Hey Mamas, welcome back to the blog! Today I am sharing one of my favorite and most versatile recipes that our family enjoys; the buddha bowl! There are a million different ways to make these bowls and today we are sharing the Vegan Green Goddess Buddha Bowl version. I could eat green goddess dressing every single day if I could!

Read more

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Chicken-less Noodle Soup
Vegan Chicken-less Noodle Soup (My favourite soup for the Cold and Flu Season!)

Vegan Chicken-less Noodle Soup in 30 minutes!

Jump to Recipe

Welcome back to the blog, loves! I am so excited to share my absolute favorite soup of all time with our community. This soup comes together in just about 30 minutes and can even be frozen for batch cooking. The key to this soup is to split the broth base (vegetables and beans) and the pasta noodles. I like to keep them seperate to avoid a slimy noodle that comes from just tossing them all in together. As always, we love to batch cook, so separation is key! If you will having the entire pot of soup for dinner, then you can just toss all together, no problem. Read more

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Cranberry Orange Walnut Salad
Cranberry Orange Walnut Salad: Vegan and Oil Free!

Super Simple Cranberry Orange Walnut Salad

Jump to Recipe

Welcome back to the blog, Mamas! Today I would like to share with you all a beautiful salad that Martin and I have really come to love: This Cranberry Orange Walnut Salad. A mixture of cranberries, clementines, walnuts, pomegranate seeds, bright greens, and the most deliciously creamy tahini dressing. Heaven in a bowl.

Read more

944 Views0