Meatless burgers, balls and loaf

There are several really good recipes for plant based burgers, so we combined a few to make this one.

Ingredients:

1 large beet, shredded

2 cups diced mushrooms

1 cup diced onion

4 cloves garlic, minced

1 cup rolled oats

1 can chickpea, rinsed and drained

1 can black beans, rinsed and drained

2 TBS flax meal

2 tsp liquid amino

3 TBS nutritional yeast

2-4 tsp total seasoning options: could be but not limited to steak seasoning & no salt seasoning (burger taste), cumin, oregano, paprika, chili powder,...  (SW taste) basil, parsley, garlic powder, onion powder, fennel seeds... (Italian taste))...

salt and pepper to taste

Directions:
Water or broth saute the mushrooms, onion, and garlic.

Place the beet, and sauteed vegetables in a food processer and pulse to incorporate.

Add the the remaining ingredients to pulse  until well incorporated. 

Make 8 balls and flatten into patties.

Saute patties for ~ 10 minutes each side

Bake at 375 for 15 minutes

These can be frozen for up to 3 months, Reheat in the oven.

Meatless balls
we used the above recipe adding
1/4 cup diced fresh fennel

1 TBS Italian seasoning

1 tsp salt

Directions: using a melon scoop, scoop meatless mix and place on a frying pan to be cooked 5 minutes on each side. Then bake at 375 for 15 minutes

Meatless loaf

The entire mixture is placed in a loaf pan. Top with your favorite barbaque sauce.

Bake for 50 minutes at 375.

Roasted Pepper, Butternut Squash, White Bean Risotto

We  altered Martha's recipe to fit our needs. 

Ingredients:

1.5 pound butternut squash, peeled and diced.

4 scallions sliced

3 cloves garlic, minced

2 sliced roasted red peppers

1 cup Arborio rice

1/2 cup white wine

4-5 cups vegetable broth

1/4 cup chopped basil

1 can white beans, rinsed and drained

1/3 cup violife parmesan 

salt and pepper to taste

Directions:

in the instant pot on saute heat 1/4 cup of vegeable broth, add the squash, scallions, and garlic, season with salt and pepper. Stir often for 6-8 minutes.

Add rice, stir to coat. Add wine and cook until almost all the liquid is gone, 1-2 minutes.

Reduce heat porridge or slow cook, add a 1/2 cup at a time of broth. Cook and stir until the liquid is absorbed, then add more broth and continue until the rice and squash is tender, 35-40 minutes.

Stir in parmesan, roasted pepper, beans, basil and salt.

Garnish with more parmesan and basil