I struggled for ages coming up with meatless meals on the Fridays of Lent...but now we eat a mostly vegetarian diet, so I have TONS of ideas.
We are a burger loving people in our house, so here's 5 meatless burger recipes to choose from when you just can't do fish sticks and macaroni and cheese one more time.
Roasted Zucchini & Quinoa Burgers with Garlic Whipped Feta
My tips on these: Make your quinoa ahead of time using veggie broth instead of water (extra flavor!!) Use 1 3/4 - 2cups of panko. If you don't have fresh basil on hand (and I never do) use 1/2 tsp dried basil. Be generous with the salt & pepper.
I form the patties by scooping 1/2 cup of the mixture into a measuring cup and emptying it onto silpat on a baking sheet, pressing it down and shaping it with my hands. Don't skip the fridge chill out session! Bake these in the oven instead of frying them; I do about 15-20 minutes per side at 400°F.
For the Garlic Whipped Feta: use 1 Tbsp fresh dill and 1 tsp lemon juice. Unless you like big lemon flavor and lots of dill...then just use her quantities. I found the dill & lemon to overpower the garlic & feta, and I reallllllllly like the garlic & feta.
So. Delicious. I love them with some raw purple onion and iceberg lettuce (soak the onion slices in ice water for 5 minutes to help take the "bite" out of them).
Smoky Sweet Potato Burgers with Roasted Garlic Cream
My kids loved these! The first time I served these, Miss A was not sure she wanted to eat them. She had recently declared herself a vegetarian (thank you Kindergarten lesson plans personifying turkeys in November) and also that she didn't like vegetables. I explained that this is the kind of food vegetarians eat, so if she was going to be a vegetarian, she'd have to eat this. She did and she loved it!
Epic Crispy Quinoa Burgers
Make the fries to go on top. And the egg. Oh, yes, the egg
See that runny yolk pooling on your plate just waiting to be sopped up with this epic burger??!!
Zucchini Parmesan Sliders
Oh my. I can't adequately express how amazing these are. I might have made a second batch after people went to bed just so I could eat more without sharing. Ah, who am I kidding?! I did.
This one was really easy to throw together on a weeknight. The kids gobbled it up and said these were the best Sloppy Joes I've ever made. They didn't even notice it wasn't made of meat.
1 1/2 c dried lentils (green)
3 c veggie broth
1 T Extra Virgin Olive Oil
1 sweet onion, chopped
1 can tomato soup (10 3/4 oz)
3/4 c ketchup
1 8oz can tomato sauce
1/4 c dark brown sugar
2 T Worchestershire Sauce
1 1/2 tsp yellow mustard
1/2 tsp garlic powder
Rinse lentils well under running water (pick our any rocks or deformed lentils). Add lentils & veggie broth to a medium saucepan. Bring to a rapid simmer, then lower heat to a slow simmer (few bubbles, a little bit of movement). Cook uncovered for 20-30 minutes (older lentils take longer to cook). As soon as they are tender, remove from heat and strain. Set aside.
Heat EVOO over medium heat, add onion. Saute until translucent (you can saute them until they begin to turn brown & caramelize a bit if you prefer). Add strained lentils and all remaining ingredients and combine well. Simmer for 10 minutes. Turn off heat and serve on buns!
You can also add grated carrot and/or chopped peppers if you like that sort of thing!
Well, wishing you your BEST LENT EVER! And with these burgers, it will be.