Vegan burgers and grilled portobellos

Burgers

VEGAN BURGERS

2 cups cooked or canned black, white or red beans, chickpeas, or lentils, drained, liquid reserved

1 small onion, chopped

1 tablespoon garlic, chopped

1/2 cup rolled oats

4 carrots, peeled and grated (11/2 cups)

1/4 cup chopped fresh parsley or cilantro

1 tablespoon chili powder or other spice mix

1 teaspoon salt, pepper to taste

1/4 cup olive oil

8 slices whole wheat toast or buns

4 lettuce leaves, tomato, half red onion, 4 tablespoons mustard

Combine beans, onion, garlic, oats, carrots, parsley, chili powder, salt and pepper in a food processor. Pulse until combined but not pureed. If the mixture does not hold together, add reserved bean liquid a tablespoon at a time until it does. Let the mixture rest for a few minutes before shaping burgers.

Shape into patties 1 inch thick. Cover and refrigerate for several hours. Film the bottom of a large nonstick or cast-iron skillet with the oil and turn the heat to medium. Cook patties in the hot skillet, 3 to 5 minutes per side. Makes 4 servings.

Source: “VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health … for Good,” by Mark Bittman (Clarkson Potter, $26).

Per serving: 530 calories; 14 grams protein; 74 grams carbohydrates; 22 grams fat; 1,043 milligrams sodium; 12 grams fiber; 9 grams sugar.

Burgers

GRILLED PORTABELLAS

4 large portabella mushrooms, stems trimmed

Olive oil spray

Salt and pepper

4 hamburger buns, toasted

1/2 cup jarred roasted red bell peppers

Spray the mushrooms all over with olive oil or cooking spray. Season with salt and pepper to taste. Grill over medium-high heat for 7 to 8 minutes per side, until tender. Serve on toasted buns, topped with roasted peppers and any other desired garnishes. Makes 4 servings.

Source: “Campfire Cuisine: Gourmet Recipes for the Great Outdoors,” by Robin Donovan (Quirk Books, $15.95).

Variation: Grill cup side down for 10 minutes, then turn. Fill the cavities with slivers of Comte or Gruyere cheese and a heaping tablespoon creme fraiche and grill for 10 more minutes (from “The Picnic Cookbook,” by Annie Bell (Kyle Books, $19.95).

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