The one veggie my grandsons will eat, consistently, is broccoli. They don’t particularly like broccoli slaw, due to the texture. I found that by pulsing it in the food processor makes all the difference. This recipe comes together in literally 5 minutes and stays in the refrigerator for a few days.
Also, I paired it with an Ina Garten recipe passed on from my sweet niece. I did a little tweaking with the original but for the most part, it is all Ina!
The first recipe is for the broccoli slaw and the second for the Cous-Cous Salad.
I like to try and invent a variety of veggie burgers and these seriously are amazing. Most veggie burgers have cooked peas and corn, which are two of my least favorite veggies. I prefer broccoli and sweet potato so that’s what I put in this recipe.
You can always bake them in the oven but I prefer the crispy texture that comes from pan-frying or grilling. If you want to bake, I would recommend coating the burgers in cornmeal first.
I used Cajun Seasoning for a little bit of heat but you can substitute hot sauce or eliminate it altogether. These burgers are gluten-free but if you want them to hold together better, add 1/2 cup of bread crumbs.
Burgers can be made ahead and frozen.
I grew up in New York and in addition to Utica Greens (recipe to come at a later date) the state is home to Buffalo and Buffalo Wings. As this is a vegan blog there are no chicken wings but the spice is oh-so-nice.
I came across Tessemae’s Mild Buffalo Sauce and decided to create something healthy and delicious. I cooked it in the vegetables and then drained out the excess liquid to keep the heat manageable.