quick veggie burger

I really liked these. they don't take any longer then regular burgers to make and they are a lot less messy.

no grease splatters all over the stove.


 I've tried veggie burgers from the store years ago and didn't care for them, too chewy or something.

I have changed my ways.

this is the way to go for veggie burgers. of course I will still be enjoying a real burger now and then.

1 can black beans (drained and rinsed)
2Tbl. katchup (or you can use tomato paste for a no sugar option)
1tsp. mustard
1tsp onion powder
1tsp garlic powder
1/2 cup oats ground to a course texture
1Tbl. Worcestershire sauce

add everything in a bowl. mix and smash beans until it is well mixed and a ground meat texture. make into patties. cook like you would meat patties or bake in oven at 400 degrees for 7 min on each side.

Meatless Shepard's pie

I adapted these from a recipe of veggie meat balls.

It really gives the meaty texture.

I normally do not make such time intensive meals, but every once in awhile I will do it.

I will normally make twice as much as we would eat and freeze part of it for another day. (split it before you cook it)

4-5 medium sized potatoes
1 C lentils
1 small onion
1 carrot, chopped
1 celery stalk chopped
1 tsp minced garlic
1Tbl. Thyme
1tsp. salt
1 small can tomato paste (6oz, I think)
4 oz of mushrooms diced
1 bag frozen green beans

clean and cut up potatoes and boil them for about 20 min. add lentils in a quart of water. bring to a boil then turn to low and simmer 20-25 min. saute onion, carrot, celery, garlic, and mushrooms. add cooked and drained lentil, salt, thyme, and tomato paste to the veggies and mix well. it will be thick.
add the tomato mixture to a sprayed casserole dish (i did a 2 quart dish, but it will probably work in a 9x13 dish). layer the green beans on top of the tomato mixture. smash up cooked potatoes (you may want to add veggie stalk or water to give them some moisture) layer the potatoes on top of the green beans. bake at 350 for 30-40 min.