Football Sunday + beautiful weather = Grilling time! This veggie burger and Jamaican jerk grilled eggplant was the perfect game day treat!
-Cook 1 cup brown rice and quinoa.
-Heat 1 cup raw walnuts over medium heat. Toast 6 min on skillet.
-Heat avocado oil then sauté 1/2 white onion. Season with salt and pepper.
-Mix 2 cups cooked black beans, 1/3 cup panko bread crumbs, 3-4 Tbsp vegan BBQ sauce.
-Add toasted walnuts, 1 Tbsp chili powder, cumin powder, smoked paprika, 1/2 tsp salt and black pepper, 1 Tbsp coconut sugar to food processor and blend.
-In a large mixing bowl add drained black beans and mash well with a fork.
-Add cooked rice, spice-walnut mixture, sautéed onion, panko bread crumbs, BBQ sauce, and mix thoroughly until a moldable dough forms. If dry, add extra 1-2 Tbsp BBQ sauce. If too wet, add more panko bread crumbs.
-Divide into patties. Heat the grill and brush the grill surface with oil to ease cooking.
-Cook for 3-4 minutes or until well browned on the underside, then flip gently. They aren't as firm as meat burgers, but will definitely hold their shape.
-Remove burgers from heat and prepare any other toppings/sides at this time.
Jamaica jerk grilled eggplant:
-Mix 1 tsp ground cinnamon, 1 Tbsp ground coriander, 1/4 tsp all spice, 1/4 tsp cayenne pepper, 1/2 tsp each sea salt and black pepper, 2 Tbsp fresh thyme, 4 minced cloves garlic, 1 Tbsp fresh grated ginger, 3 Tbsp lime juice, 1/4 cup soy sauce, 2-3 Tbsp coconut sugar, 2 Tbsp melted coconut oil, 1 thinly sliced green onion or scallions, 1 thinly sliced habanero pepper.
-Slice eggplant vertically into 1/2 thick slices and brush both sides with the marinade.
-Heat up grill to medium-heat and lightly oil/grease so eggplant won't stick. Add eggplant and grill on both sides until golden brown (3-5 min each side).
-Serve over brown rice and enjoy!
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