I’ve loved veggie burgers since becoming a vegetarian 25 years ago. I found out early on that their low-in-fat content worked well for my nutritional lifestyle.
You don’t have to be a vegetarian or vegan though. My daughters and grandchildren all love veggie burgers with all the fixins. The Boca Burger brand is a favorite since its texture more closely resembles meat than the Garden Burger variety.
But I know it’s difficult to get your taste buds jazzed up to try these alone. So how about mixed – as in my spinach/veggie burger stir-fry recipe? I think you will love the combination of flavors together – and for at least one meal, you will have a low-fat substitute!
- Veggie Burgers: Boca Burgers are my fave go-to when I’m not making bean burgers from scratch. (Want to try my bean burger recipe? Click here. ) But any veggie burger in the frozen Vegetarian section of your grocery will do.
- Frozen spinach: Either five or six of the regular frozen blocks or one big frozen 3- pound block. Let thaw.
- One onion, one bell pepper, about five tomatoes – all chopped
- two cans of stewed tomatoes for a juicier stir fry
- Your fave seasonings. Curry, smoked seasonings, cayenne, garlic and a little bit of sea salt are my faves with this recipe.
- Crumble your veggie burger patties (at least 4 – more if you like) into a frying pan coated with about two tablespoons of olive oil. Stir fry for a few minutes then add chopped onion and bell pepper. Stir-fry until onions are tender. Add spinach and seasonings – stir-fry on low heat, cover periodically. No need to add any water. Add chopped tomatoes or two cans stewed tomatoes. Cover, let cook on low heat, stirring occasionally until heated through.
- Serve over rice
Note: Veggie burgers bought in the store are low in fat but high in sodium, so limit or omit completely extra-added salt to this recipe.
- Cheddar Quinoa Veggie Burgers (thesmartcookiecook.com)
- Stir-fry Tempe & Water Spinach (ridhaskitchen.wordpress.com)