Last-Meal Vegan Chili Burgers
Last-Meal Vegan Chili Burgers
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1191
- Total Fat
- 60
- Saturated Fat
- 13
- Carbohydrates
- 114
- Dietary Fiber
- 36
- Sugar
- 16
- Protein
- 60
- Cholesterol
- 0
- Sodium
- 3053
- Total: 1 hr 20 min
- Active: 50 min
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1191
- Total Fat
- 60
- Saturated Fat
- 13
- Carbohydrates
- 114
- Dietary Fiber
- 36
- Sugar
- 16
- Protein
- 60
- Cholesterol
- 0
- Sodium
- 3053
- Total: 1 hr 20 min
- Active: 50 min
Ingredients
1/2 cup safflower or vegetable oil
1 pound tofu, frozen, thawed and crumbled
4 cloves garlic, minced
1 small onion, diced
1 bell pepper, diced
2 jalapeno peppers, minced
1/2 teaspoon minced habanero peppers
2 tablespoons dry sage
1 tablespoon dry basil leaf
1/4 cup soy sauce
One 15-ounce can black beans
One 15-ounce can kidney beans
One 15-ounce can navy beans
One 28-ounce can diced tomatoes
1/2 cup chili powder
1/4 cup ground cumin
Salt
4 vegan burger patties
1 to 2 tablespoons grapeseed oil
Assembly:
4 burger buns
1/4 cup diced onion
Relish
Yellow mustard
Ketchup
Directions
- Heat the safflower oil in a large pot over medium-high heat until hot. Add the tofu and brown on all sides, stirring periodically, 7 to 10 minutes; don't stir too often! Tofu should be crispy but not burned. Reduce the heat to medium and add the garlic, onion, bell pepper, jalapeno peppers, habanero peppers, sage, basil and soy sauce. Cook until the onions become translucent. Add all the beans, the tomatoes, chili powder, cumin and salt to taste. Reduce the heat and simmer for about 30 minutes, adding more chili or salt as desired.
- Heat the grapeseed oil in a nonstick skillet over medium-high heat. Pan-fry the vegan burgers until browned on both sides, about 5 minutes each side.
- For assembly: Layer each bun with a burger patty, some chili, onion, relish, mustard and ketchup and then the top bun.
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