VEGAN BURGERS

VEGAN BURGERS

INGREDIENTS
1 can of black beans, drained and rinsed
1/2 cup of cooked brown rice
1/2 onion, diced
1 garlic clove, minced
1 tablespoon of nutritional yeast
1 tablespoon of soy sauce
1 teaspoon of smoked paprika
1 teaspoon of cumin
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1/2 cup of breadcrumbs
2 tablespoons of olive oil
INSTRUCTIONS
Preheat the oven to 375°F.
In a mixing bowl, mash the black beans with a fork or potato masher.
Add the cooked brown rice, diced onion, minced garlic, nutritional yeast, soy sauce, smoked paprika, cumin, salt, and black pepper to the bowl.
Mix well with a wooden spoon or your hands until everything is well combined.
Add breadcrumbs to the mixture and mix well again.
Shape the mixture into four equal-sized patties and place them on a baking sheet lined with parchment paper.
Brush the tops of the patties with olive oil.
Bake for 25-30 minutes, flipping the patties halfway through, until they are golden brown and crispy.
Serve the vegan burgers on a bun with your favorite toppings.
HOMEMADE HASHBROWNS WITH VIOLIFE SMOKED GOUDA RECIPE
INGREDIENTS
4 large potatoes, peeled and grated
1/2 onion, grated
2 tablespoons of all-purpose flour
1 teaspoon of salt
1/4 teaspoon of black pepper
1/4 teaspoon of garlic powder
1/4 teaspoon of onion powder
1/4 teaspoon of smoked paprika
2 tablespoons of olive oil
1/2 cup of grated Violife smoked gouda cheese
INSTRUCTIONS
Preheat the oven to 400°F.
In a mixing bowl, combine the grated potatoes and grated onion.
Add the all-purpose flour, salt, black pepper, garlic powder, onion powder, and smoked paprika to the bowl and mix well.
Heat the olive oil in a large non-stick skillet over medium-high heat.
Divide the potato mixture into four equal portions and add each portion to the skillet.
Use a spatula to press the potatoes into a flat layer and cook for 3-4 minutes or until the bottom is golden brown and crispy.
Flip the hashbrowns and cook for an additional 3-4 minutes on the other side.
Transfer the hashbrowns to a baking sheet lined with parchment paper and sprinkle each with grated Violife smoked gouda cheese.
Bake for 10-15 minutes or until the cheese is melted and bubbly.
Serve the homemade hashbrowns with Violife smoked gouda as a side dish.