Best Vegan Burger with Guacamole and Sweet Potato Fries

Your days of lab synthetized fake meat or dry store bought veggie patties are over! These vegan and gluten-free bean burgers call for only four main ingredients and they are firm, moist, flavorful and last but not least, will NOT fall apart while you bite into them!

This is my holy grail fail safe recipe for vegan burgers - easy, quick, no fuss, and made with only whole food ingredients. The four main ones are: beans, onions, mushrooms and rolled oats. And exactly because it's such a simple and basic recipe, it's super versatile and adaptable. For the beans, you can choose from black beans, kidney beans or pinto beans, the differences in the final flavors are little but pinto beans are generally more wet than the other two, a touch more flour will easily solve that.

For the mushrooms, I would highly recommend shiitake mushrooms, it's the most meaty and adds a nice chewiness to the patties. But other mushrooms like baby bella would work too. And to make these burgers gluten free, I used oat flour, which is just rolled oats blended, you can totally opt for all purpose flour, or chickpea flour. And finally, like I said, this burger recipe is easily adaptable so feel free to add other ingredients you like, some good choices are: carrots, walnuts, flaxseeds and tempeh.

More vegan burger ideas you would love: Teriyaki Bean Burger with Grilled Pineapple and Tempeh Black Bean Burger.

INGREDIENTS:

1 can pinto beans

1 large sweet onion, finely diced

6 oz shiitake mushroom, thinly sliced

1/2 cup rolled oats, blended

1 teaspoon paparika

1 teaspoon cumin

1/2 teaspoon garlic powder

1 tablespoon tamari/soy sauce

1/2 tablespoon balsamic vinegar

Salt to taste

Olive oil to cook

For Purple Sweet Potato Fries -

1 purple sweet potato, cut into 1/3 inch thick strips

1 tablespoon olive oil

1 teaspoon thyme

1/2 teaspoon salt

TO MAKE:

- Preheat oven to 395°F;

- Drain, rinse and dry the beans, mash with a potato masher, leaving a couple of beans unmashed for texture;

- Heat a drizzle of olive oil in a non stick pan, add the onions and cook for 3-4 minutes, then add the mushrooms and cook for another minute, season with 1/2 tbsp balsamic vinegar and 1 tbsp tamari sauce, sauté till all liquid is absorbed, about 4 minutes, transfer to a plate and let cool down;

- In a large bowl, mix together mashed beans, sautéd onions and mushrooms, blended oats, paprika, cumin and garlic powder, season with a little more salt if desired;

- Rub a little olive oil on your hands and form the mixture into 3 or 4 patties, transfer onto a baking sheet lined with parchment paper, bake at mid rack for 20 minutes;

- Prep the sweet potato fries by tossing the fries with seasonings and olive oil, transfer into a baking pan lined with parchment paper;

- When the first 20 minutes is up, place the fries pan into the oven, and flip the burgers, bake for another 20 - 25 minutes;

- Assemble the burgers and enjoy!

If you make this please let me know how you like it! And be sure to tag me on Instagram @veganbunnychef I'd love to see it!

Rice Paper Sushi Rolls with Teriyaki Tofu and Veggies

When crispy rice paper rolls and sushi rolls have a baby - then we have something that has the best of both worlds. These rice paper sushi rolls are a perfect combination of earth and ocean, crispy chewy rice paper brings the aroma of the earth, seaweed brings the taste of the ocean, then filled with umami teriyaki tofu, homemade vegan mayo, and fresh veggies. If you ever feel "bored" with your food or cooking, try combining a few things you love and creating something new! These rolls are the kind of magic where 1 plus 1 is greater than 2! They are naturally gluten-free, very well balanced in nutrition with loads protein, carbs, vitamins, and fiber... packed full of flavors and layers of texture. When it comes to rice paper, a very common complaint is "why is my rice paper roll soggy/not crispy/leaking". Well rice paper is a wonderfully versatile ingredient to work with and once you get the hang of it it's super easy to get that golden crispy crust every single

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Vegan Napa Cabbage Rolls with Tofu Stuffings

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Vegan Tofu Salmon Rice Bowl with Homemade Vegan Mayo

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Chinese Cucumber Salad - Suo Yi Cucumber

The most fabulous way to cut and present cucumber, ever! This cucumber salad is made of ONE SINGLE cucumber, sliced into a spring shape and dressed in a sweet, sour, and umami sauce, and finally topped with some aromatic and spicy chili oil. Let's please call this dish by its proper name - Suo Yi cucumber, or Suo Yi Huang Gua 蓑衣黄瓜. Suo Yi, means the traditional Chinese raincoat which was made of overlapping layers of straw and sometimes leaves, think a Hawaiian grass skirt but for the whole body. And the "scales" of the cucumber created by a special slicing technique and stretching resemble the layers of straws in Suo Yi, hence the name. And this special way of slicing is not just for presentation's sake! Because of all the incredibly thin, translucent, and flexible slices that this method creates, the seemingly ordinary cucumber is transformed into a form of magic and art! The texture is crunchy yet tender, every single thin "scale" of the cucumber picks up

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Pan Fried Crispy Rice Paper Dumplings with Vegan Fillings

Happy year of the tiger! Dumplings are a must for me on the Chinese New Year, or Lunar New Year and these rice dumplings are the ultimate lazy and easy version. They're stuffed with a savory and "meaty" tofu veggie filling and then pan-fried till golden crispy. And to make the experience even more satisfying, serve them with some sizzling scallion chili oil! Rice papers are such a perfect "cheat" to make easy dumplings. No need to mix flour, knead the dough, then roll out the wrappers, simply dip rice papers in some warm water, cut them into shapes, and start wrapping. The texture is more like the "crystal dumplings" you would get at a dim sum restaurant - the skins would be translucent and chewy and if pan-fried, super crispy! For the fillings, I used a mixture of tofu and vegetables but this is highly adaptable! You can use up any scraps of veggies in your fridge and use any protein base you like - tofu, mashed lentils, or even crumbled tempeh. And i

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Teriyaki Tofu with Seaweed Belt (Vegan Teriyaki "Eel")

This easy teriyaki seaweed-wrapped tofu takes little time or effort to make but packs so much depth and flavor! The tofu is cooked to the perfect texture - golden crispy on the outside and tender on the inside then coated in a luscious sauce. You can never go wrong with a good teriyaki sauce and trust me you don't need to buy those premade teriyaki sauces that always contain so much sugar and whatever else. It's so simple to make your own and you can customize your homemade sauce blend to be exactly how you like it. I like mine umami, savory, with a subtle sweetness. This sauce can be used in so many dishes, simple vegetable stir fries, chow mein noodles, or of course, tofu! Whenever I'm using a rich sauce that will get sticky after cooking like this, I always love to coat the tofu in starch and get a crispy crust on them first because they will pick up the sauce so much better and as well as create an amazing contrast between the sticky coat and crispy bite. I also wrapped

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Shanghai Style Vegan Wontons in Peanut Butter and Chili Oil Sauce

This, is the GOAT of all wontons - sorry to all the other wonton varieties out there I love them all but nothing tops these Shanghai street food style wontons! They are stuffed with umami tofu and colorful vegetables, cooked then chilled, and doused in a luscious peanut butter and chili oil sauce. I hold this recipe especially dear to my heart, as it embodies some of the best memories from my years in Shanghai. Throughout all the ups and downs, growth and growth pains, the street food in Shanghai was the one consistent thing that gave me so much comfort and joy. Scallion pancakes, scallion oil noodles, turnip cakes, soup dumplings, siu mai... but most of all, wontons! Hot steamy wonton soups in the winter and chilled peanut butter chili oil wontons in the spring and summer. The peanut butter and chili oil sauce is without a doubt the soul of this dish. I highly recommend making your own chili oil following this recipe ! It's sooo much more aromatic and flavorful than storebought an

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Vegan Okonomiyaki (Japanese Savory Pancake with Veggies)

My absolute favorite Japanese street food, EVER! Okonomiyaki is like a big savory pancake that is thick, a bit chewy, fluffy and soft on the inside and golden crispy on the outside, topped off with a generous amount of umami and sweet sauce and mayo. Okonomiyaki is a Japanese savory pancake made of vegetables, sometimes meat and seafood, in a wheat flour batter. It's as adaptable as an omelet, if not more, as the word okonomi literally means "how you like" or "what you like".You can pretty much stuff it with whatever ingredients you prefer but for this vegan version, I used a variety of vegetables. This is also a great fridge clearing recipe to use up all the scraps of veggies you have on your hand. For the batter, the traditional okonomiyaki recipe calls for grated nagaimo to add fluffiness to the texture. Nagaimo, or mountain yam, is a type of root vegetable that's long and hairy, it's creamy and slimy when grated. However, it's not easy to find

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Easy Vegan Mayonnaise with Silken Tofu

This super easy vegan mayonnaise is silky, creamy, and tastes like Kewpie mayo! It's made of 100% whole food plant ingredients, high in protein, without any excessive amount of fat or oil, and would be ready literally within minutes. To be honest, I never liked the idea of raw eggs in traditional mayonnaise, I mean raw eggs whipped with an insane amount of oil... yuck. However, I did like its rich, creamy texture, which could be critical in many dishes. The good news is this easy vegan version comes with all the familiar yumminess with no sanitary problems. This mayo can keep in the fridge for up to one week, use an airtight container and only use clean utensils to take the sauce out if needed. I recommend making this recipe in small batches. INGREDIENTS: 1/2 pacakge (8 oz) silken tofu 1 tablespoon canola oil 1 teaspoon white miso paste 1 lemon, juiced 1 teaspoon Dijon mustard 2 teaspoon maple syrup, adjust to your preferred sweetness Pinch of salt TO MAKE: - Gently drain the tofu

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