When I was 12 years old I stopped eating meat, literally cold turkey. I had been eating leftover turkey soup, and I put down my spoon and announced that meat just wasn’t for me. For the next 18 years I didn’t eat meat. Not even a bite. Until, at 30, I found myself frustrated with my attempts to eat a low-carb diet that didn’t include meat. And, just like that, I started eating meat again. Beginning with a bite of cold turkey.
While I am quite happy with my current meat-eating ways, I have a few vegetarians in my life who are very dear to my heart. My younger brother, Pete, and his lovely wife, Betsy, are devout vegans; and my dear friend, Cara, is meat-free. These meat-free burgers were made for the special lettuce lovers in my life.
Note: If you are inclined to eat beans, then the cauliflower can be subbed out for 1 cup cooked black beans. Blend ½ cup beans in step 6 and then mix the remaining ½ cup in whole.
6 tablespoons water
2 tablespoons flax meal
1 cup quinoa
2 cups vegetable broth
1 head cauliflower, chopped
½ cup yellow onion, chopped
1 tablespoon olive oil
2 teaspoons ground cumin
2 teaspoons ground coriander
½ teaspoon ground cayenne pepper
1 tablespoon balsamic glaze
1 tablespoon tomato paste
½ cup Pecans
1 tablespoon coconut aminos
1 head Butter Lettuce
1 Tomato, sliced
1 red onion, sliced
1 cup sprouts
Preheat the oven to 375 ̊F. Line a baking sheet with parchment paper.
Combine the water and flax meal in a bowl. Mix well. Let it sit for 5 minutes, to thicken.
Combine the quinoa and broth in a saucepan. Bring to a boil over medium-high heat. Reduce to a simmer, cover and cook for 20 minutes. Remove from heat and fluff .
Place the chopped cauliflower in a skillet with an inch of water. Bring to a boil and then reduce to a simmer for 10 minutes, or until the cauliflower is soft.
Heat the olive oil in a skillet over medium high heat. Add the onion and mix in the gathered spices. Cook until soft. Add the balsamic glaze, tomato paste, pecans, and coconut aminos to the skillet. Stir and cook for a few more minutes, and then remove from heat.
Combine the onion mixture, cooked cauliflower, and 1 cup of the cooked quinoa in a food processor along with the flax mixture. Pulse until combined. Place the remaining cook quinoa on a plate. Form patties and evenly coat with the quinoa.
Arrange the patties on the prepared baking sheet. Cook for 40 minutes, or until fully cooked. Arrange each burger on lettuce with slices of tomato, red onion and fresh sprouts. Enjoy!