Barbecue is not exactly the kind of cuisine that lends itself easily to vegetarianism—or does it?
My family celebrated Mothers Day with a little cook-out at my parents’ house. There was plenty of meat on hand (steak, hot dogs, ribs) and even some veggie burgers, but I offered to show my mom and sister how to make black bean burgers.
- 1 can black beans
- 1 slice whole wheat toast, broken up
- ~3 tbsp ground flax
- 2-3 garlic cloves
- red pepper flakes
- salt and pepper to taste
- 1 tbsp olive oil
- 1/4 cup egg whites or 1 chia or flax egg (1 tbsp chia/flax seeds mixed with 3 tbsp water)
- Preheat oven to 350 degrees F. Place beans, toast pieces, ground flax, garlic, spices, olive oil and flax into food processor. Blend until well mixed. Add olive oil and egg whites/flax/chia egg and continue to process until well-blended and thick.
- Form into patties and place on baking sheet that’s been sprayed with cooking spray. Bake for about 20 minutes on each side.
Once sliced thin, tossed with a little coconut oil and baked at 400 for 45 minutes, it was calmed into mellow sweetness. Sweet potato fries are one of the easiest, best things to make for a barbecue.
My mom has also made a version of her stuffed cabbage that was vegetarian, so we enjoyed that too, even if Polish food has little to do with BBQ. In the end, everybody was happy and satisfied.
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