We’ve got a flavorful vegan chickpea burger patty – tender inside, golden-crunchy outside – and it’s such an easy veggie burger recipe without a food processor. Because they come together together so easily in just one bowl, they’re the quintessential easy veggie burger.

Table of Contents

• Why You’ll Love this Chickpea Veggie Burger Recipe
• How to Build a Vegan Veggie Burger
• How I Created This Recipe
• No Food Processor, No Problem
• Chickpea Burger Ingredients
• How to Make Them
• How to Serve These Chickpea Burgers
• Can I Grill Them?
• Can I Freeze Chickpea Burgers?
• More Veggie Burger Recipes

• FULL, PRINTABLE RECIPE
• Reviews & Comments

Why You’ll Love this Chickpea Veggie Burger Recipe

Well, other than the fact that they’re delicious, I also think you’re going to love these because they’re so easy to make. I love these for quick and easy weeknight dinners.

What do other readers like you think? Well, here’s what  a couple of five-star reviews said:

• “I make these for the family, meat eaters, vegan and gluten free alike and because every one requests them they’ve become a regular addition to meal times. I even individually wrap and freeze them so my son can take them out and bake them when he comes home late, and he just pops them into a heated oven frozen with a sprinkle of oil. Thanks for such such a great recipe.”
• “I made this recipe three times in one week and absolutely love it! Mmmmm! It was so easy.”

How to Build a Vegan Veggie Burger

How do you make a perfect vegan veggie burger? Well, there are five components to plant-based veggie burger deliciousness.

1. A grain (here, we have oats)
2. A protein (chickpeas)
3. A non-starchy veg (some finely diced onion)
4. Herbs and spices (for these: cumin, onion powder, cayenne, and parsley)
5. A binder (stay tuned!)

How I Created This Recipe

I had a total lightbulb moment when I realized that for the binder, you can use cooked grains, cooked sweet potato, blended tofu, or even mashed or pureed beans. What? Mashed or pureed beans, you say? Such as, say, creamy dreamy hummus?!

So I tried it as a binder, and these chickpea hummus burgers were spectacular! Hummus works so well as the binder – it holds everything together AND adds a ton of flavor.

No Food Processor, No Problem

I use hummus because I want to keep this this recipe super-duper simple. Because I’ll be honest – I don’t know how many times I’ve come across what looks like a glorious veggie burger recipe, and I’ve gotten all excited about making it, and then I see that it requires a food processor, and I just can’t even.

Maybe it’s because our 14-cup food processor, ridiculously heavy powerhouse that it is, is being kept all the way out in our garage until our kitchen remodel is complete. Maybe it’s because I’m lazy. Probably both.

Well, you can keep your behemoth food processors in your garages, my friends, because this easy vegan chickpea burger recipe? It only requires one bowl, a masher, and a saute pan for cooking. Oh, okay, and a round cookie cutter for shaping your burgers, if you’re really wanting to go for it.

But that’s it! No blending, no food processor. Just add a few ingredients, mash, shape, cook, devour.

Chickpea Burger Ingredients

We’ve got a pretty simple list of ingredients, here:

• Rolled oats – Not the quick cooking kind, but rather, thick and sturdy rolled oats.
• Chickpeas – You’ll need 1/2 cup. Use canned and drained chickpeas, or ones you’ve cooked yourself.
• Hummus – Grab some from the store, or make your own hummus (it’s easy and delicious!)
• Onion – Just a little yellow onion, diced.
• Parsley – Optional, but nice for a bit of flavor and pretty specks of green.
• Onion powder, cumin, ground red cayenne pepper – Onion powder adds umami flavor while cumin lends a smoky vibe. Just a pinch of cayenne adds the tiniest hint of heat.
• Salt & pepper – The beauty of this being a vegan veggie burger is that you can taste the patty dough and add more salt and pepper before cooking, if you like. Score!
• Olive oil – For cooking.

How to Make Them

Just add all of the ingredients except for the olive oil to a bowl and mash it all together, adding more hummus if needed to hold the mixture together.

Then, divide the mixture into fourths and form four patties. I like to form them into a ring-shaped cookie cutter so they look nice and pleasingly round, but that’s totally optional.

From there, it’s just a matter of cooking them! Heat up a large pan and swirl in the olive oil. Once it’s hot, cook your veggie burgers just a few minutes on both sides, until golden brown and heated through.

Then load up your burger bun and enjoy!

How to Serve These Chickpea Burgers

Here’s how I love em: Plopped on a pretzel bun that’s smeared with Harissa mayo (just mayo mixed with a bit of Harissa) or easy homemade Thousand Island dressing.

Then topped with a handful of lemony arugula. And a bunch of quick-pickled red onions.

And, then, a couple slices of creamy avocado – because of course.

Can I Grill Them?

These chickpea burgers are a bit delicate, so I’m not sure how they’d hold up on the grill, but they’re perfect sautéed in a bit of olive oil on the stovetop and also delish baked in the oven.

Can I Freeze Chickpea Burgers?

Yes, you can! Freeze them before or after cooking (though I prefer to freeze them before cooking because I love them fresh and crisp off the skillet).

Just line a baking sheet with parchment and lay the patties in a single layer. Once they’re frozen, transfer them to a large freezer bag. When you want to prepare them, let them thaw individually overnight in the fridge then cook on a skillet as directed.

This simple chickpea burger recipe has really kind of changed my life. My carnivorous guy rather likes ’em, too. Score!

More Veggie Burger Recipes

• Black Bean Sliders
• Still searching for a veggie burger recipe? Check out this list of 50 Veggie Burger Recipes for one that’s sure to be the right fit for you!

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Easy Chickpea Burgers Recipe (1 Bowl, No Food Processor)

Tender inside, golden-crunchy outside – this easy chickpea burger requires only one bowl and exactly zero food processing. In this post, I share the recipe AND I teach you about the formula for perfect vegan veggie burgers.

Course Main Course

Cuisine American

Keyword burger

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 burgers

Calories 283kcal

Author Kare

Cost $5

Ingredients

Chickpea Hummus Vegan Veggie Burgers:

• 1 cup rolled oats not quick-cooking
• 1/2 cup cooked chickpeas
• 1/3 – 2/3 cup prepared classic hummus homemade or store-bought
• 1/4 cup finely diced yellow onion
• 2 tablespoons fresh chopped parsley optional
• 2 teaspoons onion powder
• 1/2 teaspoon ground cumin
• 1/16 teaspoon ground red cayenne pepper
• 1/2 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons olive oil

Instructions

• Add all ingredients except olive oil to a medium bowl, starting with the lesser amount of hummus. Using a fork or potato masher, mix all ingredients together, mashing the chickpeas as you do so (but don’t completely mash them – you want to leave a bit of texture). Add more hummus if needed to bind the burgers together. You want the mixture to hold together easily when squeezed, but you don’t want it too wet. Because moisture levels in hummus can vary, I suggest starting with less hummus then adding a little more at a time until your mixture holds together when you squeeze it.
• Divide the burger mixture into fourths. Using your hands, form four patties about 4 inches in diameter. I like to press my burgers into this 4.5-inch circular cookie cutter for the perfect shape, but it’s not necessary at all.
• Heat a large saute pan over medium heat. When hot, add the olive oil. When the olive oil is hot, add the burgers, cooking in batches if your pan isn’t big enough.
• Cook on one side for 3-4 minutes, until golden brown. Flip and cook on the other side for 2-3 more minutes, until browned.
• Serve immediately – on a bun with accompaniments, over a salad, or on its own as a quick snack (um not that I’ve ever done that).

Notes

Suggested accompaniments

Baby arugula (tossed in a bit of lemon juice and olive oil for extra deliciousness); quick-pickled red onions; sliced avocado, harissa mayo (Mayo stirred with a dollop of spicy Harissa and a squeeze of lemon juice) – all on your favorite bun!

Gluten-free option

As is, this is a gluten-free chickpea patty. To make the burgers fully gluten-free, just sub your favorite gluten-free buns, brushed with olive oil and toasted.

Nutrition

Serving: 1patty | Calories: 283kcal | Carbohydrates: 30g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Sodium: 529mg | Potassium: 309mg | Fiber: 8g | Sugar: 2g | Vitamin A: 187IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 3mg

The post Easy Chickpea Veggie Burger Recipe (No Food Processor) appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love these Chickpea Sloppy Joes
• Ingredient Info
• How to Make These Vegetarian Sloppy Joes
• What to Serve with Chickpea Sloppy Joes
• Can You Freeze These Vegetarian Sloppy Joes?

The Story Behind the Recipe

Stormy weather has hit Washington state. Wind, rain, and no sign of letting up – in fact, quite the opposite. Eek! I am a storm wimp. When I was a kid, storms were just adventures, but now they’re only about 10% fascinating and 90% scary. I guess the older you get, the more you see, and then you realize that bad things actually can and do happen. At least that’s my theory.

Or maybe I’ve just become a class-A weenie with age.

Fall came fast here in the Pacific Northwest, and this storm has pretty much sealed the deal. I’m in full-on cozy-making mode, obsessing over plaid throws and sweater rugs and Crock Pot meals. Segue to these Slow Cooker BBQ Chickpea Sloppy Joes!

Why You’ll Love these Chickpea Sloppy Joes

First of all, these vegetarian sloppy joes might just be the easiest around! Dump some stuff in the slow cooker, cook it all day, come home and toast up some buns and serve it up.

With chickpeas and a few red lentils thrown in, they’re super hearty and full of protein. Oh AND of course they cook up in the slow cooker, so you know. Awesomesauce and all that. (For what it’s worth, that’s the first and last time I will use “awesomesauce.”)

Chickpeas add “meatiness” and stick-to-the-ribbishness while the red lentils help thicken things up enough to pile it on. And with what’s basically a BBQ sauce base, these chickpea sloppy joes are tangy and just a little different. In a good way, I think.

Ingredient Info

• Chickpeas – I use two cans, which equates to three cups.
• Split red lentils – I love the added protein split red lentils add, plus they break down while cooking, making these chickpea sloppy joes nice and thick and perfect for serving inside buns.
• Onion & garlic – gotta have these for flavor!
• Tomato sauce – Tomatoes are key in sloppy joes AND barbecue sauce so a must in this hybrid recipe!
• Apple cider vinegar, brown sugar, vegan Worcestershire, dry mustard, crushed red pepper flakes – all powerhouse ingredients that give that unmistakably BBQ flavor.
• Hamburger buns – brush them with olive oil and get them toasty. You won’t regret it!

How to Make These Vegetarian Sloppy Joes

Well, let’s just say if you’re looking for a chickpea sloppy Joe recipe with lots of prep steps and time, you’ve come to the wrong place.

Because you literally pour all of the ingredients into your slow cooker, except for the buns. Once the filling has cooked, grab a potato masher and mash it a bit. Stir, cook a bit longer, toast up some buns, and serve. That’s it!

What to Serve with Chickpea Sloppy Joes

I love a nice hearty kale salad with sloppy joes, or some oven-roasted potatoes. Both great! Vegetable fries are great alongside too. I have ones made with sweet potatoes, butternut squash, carrots, green beans, or zucchini – take your pick!

Can You Freeze These Vegetarian Sloppy Joes?

Chickpea sloppy joes are a great freezer recipe! You can freeze the cooked filling in a freezer bag for up to three months. Reheat in the microwave, over the stovetop, or even in the slow cooker with a splash of water. I’ve also assembled the raw ingredients in a freezer bag for a future Crock Pot meal – my favorite way to meal prep! Just let it thaw overnight in the refrigerator, then add to the Crock Pot in the morning. Dinner’s ready that evening!

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Slow Cooker BBQ Chickpea Sloppy Joes

Tangy, hearty, and easy! Chickpeas and red lentils cook up thick and rich in a tomato-BBQ base.

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 4

Calories 353kcal

Author Kare

Ingredients

For the BBQ Chickpea Sloppy Joe filling:

• 2 15-ounce cans chickpeas, drained
• 1/2 cup uncooked split red lentils rinsed
• 1 small onion diced [about 1 cup]
• 3 medium cloves garlic diced [about 1 tablespoon]
• 1 15-ounce can tomato sauce
• 1/2 cup water
• 1/4 cup apple cider vinegar
• 1/4 cup dark brown sugar
• 3 tablespoons vegan Worcestershire sauce can use regular Worcestershire if not vegetarian or vegan
• 1/2 teaspoon dry mustard
• 1/4 teaspoon red crushed pepper flakes
• 1 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste

For the buns:

• 4 hamburger buns*
• 2 teaspoons olive oil

Toppings (optional):

• Sliced red onion
• Dill pickles or sweet pickles

Equipment:

• 3-quart or larger slow cooker

Instructions

• Add all ingredients to the slow cooker. Cook on low for 8 hours or on high 5-6 hours, until the lentils are cooked through and the mixture thickens. Open the slow cooker and, using a potato masher, mash about 1/3 of the filling. Give it a good stir, replace the lid, and let it cook for another 30 minutes or so until thickened.
• Meanwhile, toast the buns. Brush insides with olive oil and place cut-side-up under the broiler in your oven. Broil 30 – 60 seconds until golden.
• Place buns on plate and spoon filling over the top. Add toppings if desired. Serve.
• Leftover filling keeps well in an airtight container in the refrigerator for 2-3 days.

Notes

Gluten-free option:

Use gluten-free buns or you can go the bunless route – the filling is also great over brown rice or spaghetti squash.

Nutrition

Serving: 1g | Calories: 353kcal | Carbohydrates: 62g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 765mg | Potassium: 709mg | Fiber: 16g | Sugar: 21g | Vitamin A: 50IU | Vitamin C: 7mg | Calcium: 104mg | Iron: 6mg

The post Slow Cooker BBQ Chickpea Sloppy Joes appeared first on Kitchen Treaty.

Sometimes it’s good to be veggie.

I asked some of my fellow food bloggers to share their very best veggie burger recipes, and a snagged a few more links from some of more faves, too. Patties made with legumes such as lentils, black beans, and chickpeas to vegetable-based numbers with cauliflower, sweet potatoes, mushrooms, and beets. And then there are the grain/seed/nut concoctions with rice, quinoa, and walnuts … can’t get enough.

So many choices. So little stomach space. Let’s begin!

Table of Contents

• Chickpea Burgers
• Black Bean Burgers
• Quinoa Veggie Burgers
• Lentil Veggie Burgers
• Beet Veggie Burgers
• Sweet Potato Veggie Burgers
• More Veggie Burgers

Chickpea Burgers

• Easy Vegan Chickpea Veggie Burgers
• Spinach & Chickpea Veggie Burgers – Overtime Cook
• Falafel Burgers – What Jew Wanna Eat
• The Ultimate Veggie Burger – Dishing Up the Dirt
• Vegetarian Chickpea Burgers with Tzatziki Sauce – The Lemon Bowl

Black Bean Burgers

• Simple & Fast Black Bean Burgers – Mama Latina
• Favorite Veggie Burgers – Cookie & Kate
• Spicy Black Bean Sliders with Chipotle Mayonnaise
• Southwestern Style Veggie Burgers – Stephie Cooks
• The Perfect Black Bean Burger – This Mess is Ours
• Enchilada Veggie Burgers – Eats Well with Others
• Jalapeno Popper Black Bean Burgers – Eats Well with Others
• Easy Grillable Veggie Burgers – Minimalist Baker

• Southwestern Bean Burgers – Taste and Tell
• The Ultimate Veggie Burger – The View from Great Island
• Black Bean Burger Dinner – An Edible Mosaic
• Mexican Black Bean & Quinoa Burgers – Cupcakes & Kale Chips
• Chipotle Black Bean Burgers with Corn Topped with Mango Pineapple Salsa – Renee’s Kitchen Adventures
• Mexican Black Bean Spinach Burgers – Fannetastic Food
• Pumpkin Black Bean Patties – Sprouted Kitchen

Quinoa Veggie Burgers

• Crispy Red Quinoa Almond-Tomato Burgers – Cooking on the Weekends
• Crispy Quinoa Sliders – How Sweet Eats
• Mediterranean Quinoa Veggie Burgers – The Fig Tree
• Greek Quinoa Burgers – The Healthy Maven
• Grillable Quinoa & Black Bean Veggie Burgers with Strawberry BBQ Sauce – Jessica in the Kitchen

Lentil Veggie Burgers

• Easy Lentil Veggie Burgers – Fannetastic Food
• Cauliflower Lentil Veggie Burgers with Spicy Turmeric Aioli – Tasty Yummies
• Lentil Mushroom Burgers – Oh My Veggies
• Lentil-Chickpea Veggie Burgers with Avocado Green Harissa – Cookie & Kate

Beet Veggie Burgers

• Beet Burgers with Lemon Dill Yogurt Sauce – The Roasted Root
• Tex-Mex Beet Burger – This Mess is Ours
• Grilled Beet Burgers – Green Kitchen Stories
• Black Bean Beet Burgers – It’s a Veg World After All

Sweet Potato Veggie Burgers

• Sweet Potato Veggie Burgers – The Roasted Root
• Easy Sweet Potato Black Bean Burgers – Nora Cooks
• Vegan Sweet Potato Burgers – Ambitious Kitchen

More Veggie Burgers

• Green Burgers – BBC Good Food
• Ginger Sesame Teriyaki Burgers – Spa Bettie
• Freekah Bean Burgers with Harissa Onions – Oh My Veggies
• Minnesota Wild Rice Burger – Cooking On the Front Burner
• Healthy Kale & Portobello Mushroom Veggie Burger – Foodness Gracious
• Mushroom Burgers with Asian Slaw – Sprouted Kitchen
• Grilled Cauliflower “Steak” Burgers
• Mung Bean Pita Burger with Caramelized Oranges – My Ginger Garlic Kitchen
• Low FODMAP Veggie Burgers – Gluten Free Stories
• Sushi Veggie Sliders – Spa Bettie
• Baked Eggplant Burgers – The Tolerant Vegan
• Cabernet Portabella Burgers – Oh My Veggies
• Jalapeno White Bean Burgers – Eats Well With Others
• Open-Faced White Bean Burgers with Mushroom Gravy – A Love a Fare

Summer is all but here … better get cooking!

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50 Veggie Burger Recipes

So many veggie burgers, so little time! Lentils, black beans, and chickpeas … cauliflower, sweet potatoes, mushrooms, and beets. Let's munch!

Author Kare

Ingredients

• Easy Chickpea Veggie Burgers
• Spicy Black Bean Sliders
• Mediterranean Quinoa Veggie Burgers
• Lentil Veggie Burgers
• Tex-Mex Beet Burgers
• Sweet Potato Veggie Burgers
• Wild Rice Burgers

Instructions

• Choose a veggie burger recipe to try.
• Enjoy, then come back and pick out another one for next time!

The post 50 Veggie Burger Recipes appeared first on Kitchen Treaty.

“The sun is shining, the clouds are breaking … ’cause I can’t lose now, there’s no game to playyyy!”

Have I ever mentioned my undying, unadulterated, slightly obsessive love for the band Boston? Man, those guys knew how to rock a song. Every time I hear a Boston song, I have to jump out of my seat and break out the air guitar. Not really. Okay, maybe a little.

This week has been a combination of unseasonable, summer-like sunny days combined with lots and lots of music. The latter is thanks to an awesome new stereo system we splurged on. We’ve been all about dancing in the living room many times a day with our tunes-loving toddler. Sometimes Caspar Babypants is playing, and sometimes it’s Boston.

Regardless of the music going in the background, two other themes this week have been dirt and the grill. Not together, thankfully. We’re building raised beds for my garden areas (let there be tomatoes! Let there be herbs!), and ambitiously, we had five yards of garden mix soil dropped off on our driveway at the beginning of the week. So now we’re desperately trying to transfer the dirt to its permanent homes before the rain sets back in.

What does this all have to do with that sliced-up-looking brain down there? Well, that’s the grilling part! And it’s not a brain, it’s cauliflower!

So, cauliflower “steaks.” Have you tried them yet? Essentially, we’re talking about cross-sections of cauliflower, seasoned and roasted until tender and succulent. Good, right? I mean, I sort of think “steak” is a reach, but I’m on board with the method for sure.

Well, with all of this sun and music and outdoors and grilling, a crazy idea popped into my head: how about grilled cauliflower steak sandwiches? Instead of roasting those suckers, I could grill them and throw them in a burger bun (hello, they’re the perfect size!) and make myself the easiest veggie patty in the history of vegetarian burgers! No marinating, no forming patties – just brush with oil, season with salt and pepper, grill ’em up, throw them on a bun with some good stuff, consume.

As a nod to traditional steak sandwiches, I dressed this burger up steak-sandwich style – a layer of melty provolone, a smear of Dijon and mayo, some onions (but not grilled, because we’re too busy dancing and shoveling dirt to have time for that), and a pile of arugula, all inside toasty ciabatta buns.

Easiest veggie burger ever, seriously. Happy dance (with air guitar)!

For the meat-eaters

If your resident carnivores want plain-ol’ meat for their burgers, well, this is kind of perfect! Just grill up some cauliflower for the vegetarians, and cook the meat on the other side of the grill. The toppings will go with either one – and everyone’s happy!

More Vegetarian Sandwich Recipes

• Ultimate Veggie BLT
• Vegetarian Club Sandwich
• Bahn-Mi Inspired Egg Salad
• Grilled Veggie Sandwich
• Chickpea Salad Sandwich
• Roasted Red Pepper & Goat Cheese Sandwich
• The Perfect Grilled Cheese

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Grilled Cauliflower “Steak” Burgers

The simplest veggie “patty” ever! Tender seasoned cauliflower steaks fit perfectly inside a bun, making for an incredibly easy – and scrumptious – vegetarian burger.

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 burgers

Author Kare

Ingredients

• 2 medium-size heads cauliflower
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt + more to taste
• Freshly ground black pepper to taste
• 4 slices provolone cheese or whatever cheese you like, or you can skip the cheese for a dairy-free option
• 4 Ciabatta rolls or Ciabatta-style hamburger buns
• 1/4 cup mayonnaise about 1 tablespoon per burger
• 1/4 cup Dijon mustard about 1 tablespoon per burger
• 1 red onion sliced
• 1 cup arugula
•  

Instructions

• Preheat your grill to medium, about 350 – 400 degrees Fahrenheit.
• Peel the leaves off of the heads of cauliflower and cut the stem off of the bottom. Sit the heads upright on the flat cut bottom and, with a sharp chef’s knife, cut into in 1-inch thick slices. Generally, you can only get 2 good steaks out of one head of cauliflower, the slices from the middle. Reserve the two middle slices and safe the outer sections for later use. Repeat with the second head of cauliflower.
• Brush both sides of the cauliflower slices with olive oil and season with salt and pepper.
• Cut the Ciabatta buns in half and brush the insides with olive oil, so that they’ll be ready to grill when it’s time. Set aside.
• Place cauliflower on the grill and cook, flipping occasionally, until golden brown on both sidesand fork-tender in the middle, 10-15 minutes. Add provolone and cook until melted, about 1 more minute. Remove cauliflower steaks from the grill and set aside. Place the buns over the warm grates and cook until toasty, 1-2 minutes. Remove.
• Smear the insides of the buns with Dijon mustard and mayonnaise. Lay cauliflower on bottom bun and top with arugula and red onions. Close with the top bun, slice in half if desired, and serve.

Notes

Don’t have a grill? No problem! Just sear the cauliflower steaks in a saute pan for 3-4 minutes until browned on both sides, then transfer to a 400-degree oven and cook until tender, about 15 minutes.

Dairy-Free Option:

Omit the cheese.

Vegan Option:

Omit the cheese and replace the mayo with a vegan alternative.

The post Grilled Cauliflower Steak Sandwiches appeared first on Kitchen Treaty.

But ignore what I’ve just said please, because these black bean sliders are not greasy nor gross (nor could you swallow one whole, for that matter, unless you’re a snake or a freak of nature).

They’re delicious, easy, meatless, and perfect for game day, sure. But definitely not gross.

(more…)

The post Spicy Black Bean Sliders with Chipotle Mayonnaise appeared first on Kitchen Treaty.

But you know what? My primary goal with this blog is to amass a gazillion (that’s an exact number) recipes and ideas especially for vegetarians and meat-eaters living together. A blog I would have loved to have discovered a few years back, myself. A blog with real-life ideas for real people who often only have just 10 minutes to throw together a decently-balanced dinner.

(more…)

The post Quick & Easy Dinner: Hamburgers/Veggie Burgers appeared first on Kitchen Treaty.