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Vegan Pinto Bean-Beet Burgers and Buffalo Cauliflower Bites
5 Feb 2019
  • Salt and pepper
  • ⅔ cup medium-grind bulgur, rinsed
  • 1 large beet (9 ounces), peeled and shredded
  • ¾ cup walnuts
  • ½ cup fresh basil leaves
  • 2 garlic cloves, minced
  • 1 (15-ounce) can pinto beans, rinsed
  • 1 (4-ounce) jar carrot baby food
  • 1 tablespoon whole-grain mustard
  • 1 ½ cups panko bread crumbs
  • 6 tablespoons vegetable oil, plus extra as needed
  • 8 burger buns

Note:When shopping, don’t confuse bulgur with cracked wheat, which has a much longer cooking time and will not work in this recipe. Use a coarse grater or the shredding disk of a food processor to shred the beets.

1. Bring 1½ cups water and ½ teaspoon salt to boil in small saucepan. Off heat, stir in bulgur, cover, and let stand until tender, 15 to 20 minutes. Drain bulgur, spread onto rimmed baking sheet, and let cool slightly.

2. Meanwhile, pulse beet, walnuts, basil, and garlic in food processor until finely chopped, about 12 pulses, scraping down sides of bowl as needed. Add beans, carrot baby food, 2 tablespoons water, mustard, 1½ teaspoons salt, and ½ teaspoon pepper and pulse until well combined, about 8 pulses. Transfer mixture to large bowl and stir in panko and cooled bulgur.

3. Adjust oven rack to middle position and heat oven to 200 degrees. Divide mixture into 8 equal portions and pack into 3½-inch-wide patties.

4. Heat 3 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Gently lay 4 patties in skillet and cook until crisp and well browned on first side, about 4 minutes. Gently flip patties and cook until crisp and well browned on second side, about 4 minutes, adding extra oil if skillet looks dry.

5. Transfer burgers to wire rack set in rimmed baking sheet and place in oven to keep warm. Wipe out skillet with paper towels and repeat with remaining 3 tablespoons oil and remaining patties. Transfer to buns and serve.

Vegan Buffalo Cauliflower Bites Ingredients
  • Buffalo Sauce
  • ¼ cup coconut oil
  • ½ cup hot sauce
  • 1 tablespoon packed organic dark brown sugar
  • 2 teaspoons cider vinegar
  • Cauliflower
  • 1 – 2 quarts peanut or vegetable oil
  • ¾ cup cornstarch
  • ¼ cup cornmeal
  • Salt and pepper
  • ⅔ cup canned coconut milk
  • 1 tablespoon hot sauce
  • 1 pound cauliflower florets, cut into 1½-inch pieces
  • 1 ranch dressing (see related content)

Note: We used Frank’s Red Hot Original Cayenne Pepper Sauce but other hot sauces can be used. Use a Dutch oven that holds 6 quarts or more for this recipe.

1. FOR THE BUFFALO SAUCE: Melt coconut oil in small saucepan over low heat. Whisk in hot sauce, brown sugar, and vinegar until combined. Remove from heat and cover to keep warm; set aside.

2. FOR THE CAULIFLOWER: Line platter with triple layer of paper towels. Add oil to large Dutch oven until it measures about 1½ inches deep and heat over medium-high heat to 400 degrees. While oil heats, combine cornstarch, cornmeal, ½ teaspoon salt, and ¼ teaspoon pepper in small bowl. Whisk coconut milk and hot sauce together in large bowl. Add cauliflower; toss to coat well. Sprinkle cornstarch mixture over cauliflower; fold with rubber spatula until thoroughly coated.

3. Fry half of cauliflower, adding 1 or 2 pieces to oil at a time, until golden and crisp, gently stirring as needed to prevent pieces from sticking together, about 3 minutes. Using slotted spoon, transfer fried cauliflower to prepared platter.

4. Return oil to 400 degrees and repeat with remaining cauliflower. Transfer ½ cup sauce to clean large bowl, add fried cauliflower and gently toss to coat. Serve immediately with dressing and remaining sauce.

Appetizers Bean-Beet Bites Buffalo Burgers Cauliflower Pinto Vegan Vegetarian
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