Today’s This Week’s Cravings theme is FREEZER MEALS, which you all probably know is a theme near and dear to my heart, since I’m the Vegetarian Contributing Writer at Onceamonthmom.com. I’m sharing the vegan adaptation of one of our all-time favorite recipes from the 2011 challenge year: Zucchini Burgers. We absolutely LOVED the original recipe and I wanted to be able to share the deliciousness with vegan friends and readers. I also wanted to add in one of my new favorite burger mix-ins: Quinoa (see Beefy Quinoa Burgers). I love having an easy to mix in complete protein. Beautiful.
Vegan Zucchini Quinoa Burgers
Ingredients for 10 burgers or 20 sliders
- 2 cups chickpeas, cooked
- 1 medium zucchini, shredded
- 1/4 cup onion (I used the white part of one Vidalia green onion), chopped
- 1/4 cup pumpkin
- 1/2 cup cooked quinoa (like this) (about 1/4 cup dry)
- 1 cup whole wheat bread cubes/almond flour for paleo
- 1/4 cup oats
- 1 teaspoon lemon juice
- 1/4 teaspoon House seasoning (or salt and pepper)
- 1 tablespoon taco seasoning
- whole wheat bread crumbs/almond flour dusting
- Homemade salsa and cilantro, if desired
Directions
Send chickpeas and zucchini through shredder of food processor. Mix with onion, pumpkin, quinoa, bread cubes, oats, lemon juice, taco seasoning and House seasoning. Form into patties.Turn patties onto a breadcrumb-filled plate, dusting all sides. Grill in a bit of olive oil, about 3 minutes per side. Serve topped with salsa and cilantro, if desired.Freezing Directions
BEFORE grilling, flash freeze, divide among freezer bags and freeze. To serve: Thaw. Grill in olive oil, 3 minutes per side. Top with salsa and cilantro.The Results
Oh my goodness. My husband and I LOVED this version of the burgers. And the kid who wasn’t being a picky eater that day ate hers with gusto. Bug ate a few bites and proceeded to eat her salsa as the rest of her meal. Some days are like that. We made a double batch and the second set froze beautifully.
BEFORE grilling, flash freeze, divide among freezer bags and freeze. To serve: Thaw. Grill in olive oil, 3 minutes per side. Top with salsa and cilantro.The Results
Oh my goodness. My husband and I LOVED this version of the burgers. And the kid who wasn’t being a picky eater that day ate hers with gusto. Bug ate a few bites and proceeded to eat her salsa as the rest of her meal. Some days are like that. We made a double batch and the second set froze beautifully.
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They look lovely Kristi! quinoa and zucchini, 2 things I love.
All of my zucchini are gigantic. Can you give me a guesstimate for how much shredded zucchini to use?
This looks amazing; I plan on making 10x the recipe!
Sure! It’s about 2/3 cup shredded zucchini for each “medium” zucchini.