Gluten-Free Veggie Burgers Brands

Whether you’re a plant-powered veggie lover, or a meat eater, these burgers will not disappoint! Not only are they loaded with rainbow-licious veggies, they’re also packed full of protein, thanks to black beans and quinoa! Enjoy these gluten-free, oil-free, cruelty-free, vegan patties on the grill or in the oven, on a bun, or on a bed of greens!
The best part about going plant-based, is that you get to up your fiber intake, and slash your saturated fat and cholesterol intake. This equates to better heart health, lower risk of diabetes and cancer, and better digestion, to name just a few benefits!
Rainbow Black Bean Veggie Burger Recipe:
(makes 12-14 patties).
• 2 cups cooked quinoa.
• 2 16 oz cans of rinsed black beans.
• 2 Roma tomatoes, finely chopped.
• 1 cup red onion, finely chopped.
• 1/2 cup sweet corn.
• 1 medium shredded carrot.
• 2 garlic cloves, minced or 1 tablespoon garlic powder.
• 1/2 cup brown rice flour.
• 1/2 cup quinoa flour.
• 1 tablespoon sriracha/hot sauce.
• 1 teaspoon cumin.
• 1/2 teaspoon black pepper.
• salt to taste.
Steps:
1. Preheat oven to 350ºF..
2. Drain and rinse black beans. Place in large mixing bowl and smash with hands or fork..
3. Add all other ingredients and mix with hands until consistent..
4. Place aluminum foil on baking sheet to keep burgers from sticking…
5. Scoop about 1/2 cup of mixture, form into ball and then flatten onto a baking about 1/2 inch thick and repeat..
6. Bake for 15 min each side, or until desired texture is achieved..
7. Place on bun and top with fresh lettuce, tomato, onion, avocado, etc! Enjoy!
Serve next to sweet potato fry wedges!
Check out Erin’s website and blog at https://www.EatMoveRest.com for more info on coaching services, as well as delicious and nutritious plant-based recipes, workouts, and rest & relaxation techniques. Be sure to joint the EatMoveRest community and subscribe to the email list to receive a FREE “How To Go Vegan” PDF + the monthly motivational “In The Raw” newsletter, as well as product discounts, exclusive content, announcements, and more!
More Plant-based Recipes: https://www.eatmoverest.com/archives.
More Plant-based FAQ: https://www.eatmoverest.com/faq.
FOLLOW US:
Instagram: http://www.instagram.com/ErinStanczyk.
http://www.instagram.com/DBStanczyk.
Snapchat: ErinStanczyk DBStanczyk.
Facebook: http://www.facebook.com/EatMoveRest.
Pinterest: http://www.pinterest.com/ErinStanczyk.
http://www.pinterest.com/DBStanczyk.
Twitter: http://www.twitter.com/ErinStanczyk.
http://www.twitter.com/DBStanczyk.
Spotify: https://open.spotify.com/user/erinstanczyk.
BLOG:
http://www.eatmoverest.com/blog.
CONNECT, COACH, COLLABORATE:
http://www.eatmoverest.com/contact.
MUSIC:
Love NOWË.
https://www.youtube.com/watch?v=oUpqewHF24U

We have teamed up with The Happy Pear to bring you a mouthwatering gluten-free veggie burger..
Recipe:
-200g quinoa.
-380ml water.
-zest of 1 Lemon.
-2 teaspoons sumac (paprika is also fine if you don’t have sumac).
-leaves from 7 sprigs of fresh thyme.
-1 red onion.
-1 medium butternut squash.
-1 x 400g tin of butter beans.
-1 teaspoon salt.
-3 teaspoons balsamic vinegar.
-2 tablespoons chopped fresh parsley.
-8 sun-dried tomatoes.
-1 tablespoon toasted sesame seeds.
-1 tablespoon lemon juice.
-1 small clove of garlic.
-2 tablespoons olive oil.
-1/2 teaspoon salt.
Preheat the oven to 200°C/400°F/gas mark 6..
Put the quinoa, water, lemon zest, sumac and thyme into a medium pan. Bring to the boil, then reduce to a simmer and cook, covered, until all the water is absorbed. Set aside..
Peel the red onion and slice into half-moons. Peel and halve the butternut squash, take the seeds out, and roughly chop the flesh. Drain the butter beans and rinse thoroughly..
Put the sliced onions into a bowl and add 2 teaspoons of balsamic vinegar. Transfer them to one end of a lined baking tray, with the butternut squash at the other (or use 2 baking trays). Roast in the oven for 30 minutes. Leave the oven on, as you will need it later..
Put half the quinoa mixture into a large bowl and add half the butter beans, the roasted red onions and the parsley. Mix well together. Put the other half of the quinoa and butter beans into a food processor and add the sun-dried tomatoes, roasted squash, sesame seeds, lemon juice, peeled garlic, olive oil, salt and the remaining teaspoon of balsamic vinegar. Blend until smooth. (If you don’t have a food processor, simply chop the sun-dried tomatoes and garlic and use a potato masher to mash it all together..
Add the blended mixture to the bowl of quinoa and mix well. Shape into burger­ shaped patties, using your hands. At this stage the mixture should feel wet, but it will solidify once baked. Put the burgers on a baking tray lined with baking parchment and roast in the oven for 35 minutes..
Serve topped with slices of ripe avocado, and with hummus or harissa alongside..
Enjoy!
More from The Happy Pear:
https://www.youtube.com/user/happypeargreystones.
https://www.facebook.com/TheHappyPear.
https://twitter.com/thehappypear.
TONIC: http://www.youtube.com/c/TonicFor.
SUBSCRIBE: http://bit.ly/Vm04Ex.
FACEBOOK: https://www.facebook.com/TonicFor.
TWITTER: https://twitter.com/MoreTonic.
G+ https://plus.google.com/110454255306828956072

This Veggie Burger is one of my favorite recipes in the world. Super healthy and sooooo adaptable. Allergen free, gluten free, nutritarian, vegan and so tasty!
☛ FULL RECIPE: http://thewateringmouth.com/the-best-veggie-burger-recipe-video/.
Get my *Chocolate Peanut Butter Smoothie* recipe by signing up for my email newsletter (it gets delivered on the second email, I think):
http://www.thewateringmouth.com/email-newsletter.
☛ Please SUBSCRIBE on YouTube, like and comment..
☛ Share this video!:-).
☯☯☯☯☯☯☯☯☯☯☯☯☯☯☯☯☯☯☯☯☯☯☯☯.
SOCIAL:
★★ Follow me on Facebook: http://www.facebook.com/thewateringmouth.
★★ Follow me on Instagram: http://www.instagram.com/thewateringmouth.
★★ Get Free Cookbook: http://www.thewateringmouth.com/email-newsletter.
★★ My Matcha Green Tea: http://thewateringmouth.com/product/organic-matcha-green-tea-powder-3-ounce-bottle/.
☯☯☯☯☯☯☯☯☯☯☯☯☯☯☯☯☯☯☯☯☯☯☯☯

These gluten free veggie burgers are packed with vegetables and protein but taste downright indulgent. And they couldn’t be easier to make!
These gluten free veggie burgers are my new go-to meal when I’m craving something soul-satisfying but nutritious. I think veggie burgers should be a quick and convenient food, but not cardboard pucks from the freezer case. While most homemade veggie burger recipes involve a million ingredients and steps, this streamlined version gets mixed up in minutes with the help of the food processor. The burgers are stuffed with sweet potatoes, beets and chickpeas, and are flavored with garlic, cumin and coriander. They’re bound with chickpea flour and an egg, making them grain free (although, you can omit the egg for a vegan variation—the patties just won’t be as sturdy and might be more of a knife and fork situation). I serve the burgers with a quick and creamy sriracha mayo, which is also awesome on sandwiches and fries. In fact, my favorite way to serve the burgers is with roasted sweet potato fries and/or asparagus with extra sauce for dipping. I hope you enjoy!
Get the recipe at https://fromscratchfast.com/gluten-free-veggie-burgers.
Find a ton of other healthy, gluten-free recipes on my website: https://fromscratchfast.com/.
Follow me on Instagram: https://www.instagram.com/fromscratchfast/.
Follow me on Facebook: https://www.facebook.com/FromScratchFast/

Let’s take a close look at the frozen veggie burgers and see which ones are the best! It’s really about the type of veggies used, the cooking oil, and if they added filler and preservatives. I was happy to find some pretty good options made with healthy veggies and solid grains, but no one uses a super high quality oil, which I found very disappointing. Mad love..Bobby, Dessi, Rose, and Art! XOXO..
Check out our Cookbook: https://amzn.to/2TOHWJL.
Bobby Approved Ebook shopping guide: https://amzn.to/2XuCBKD.
Follow Me On Social Media:
Facebook: https://www.facebook.com/flavcity.
Instagram: https://www.instagram.com/flavcity.
Twitter: https://www.twitter.com/flavcity

A vegan veggie burger that has flavor, texture, heartiness, and is made with…wait for it…VEGGIES! I don’t know about you, but most of the veggie burgers I’ve ever had don’t have a lot of vegetables in them. Not this burger! It’s packed full of veggies but it doesn’t taste like a pile of kale. It’s savory, meaty, NOT MUSHY, and super yummy! Oh yeah, and it’s also plant-based, oil-free, gluten-free, grain-free, and nut-free. Let’s get this veggie burger party started! What? That’s a thing!
�� Get the recipe!
Recipe – https://www.passtheplants.com/vegan-veggie-burgers.
Other recipes using the Vegan Ground Beef:
Vegan Taco Meat — https://www.youtube.com/watch?v=-GQsBWVrGSU.
Vegan Cheeseburger Soup — https://www.youtube.com/watch?v=hMQuVmBaM7s&t=40s.
Vegetable Bolognese – https://www.passtheplants.com/vegetable-bolognese.
Vegan Crunchwrap Supreme – https://www.youtube.com/watch?v=F1CgSwORkd0.
Vegan Meatloaf Cups – https://www.passtheplants.com/vegan-meatloaf-cups.
��Tools & Products recommended in this video.
Cuisinart 14-Cup Food Processor – https://amzn.to/2xBwB65.
Big Sheet Pan — https://amzn.to/2U0HcWg.
�� Get more recipes, tutorials and meal plans at https://www.passtheplants.com!
�� �� �� �� �� �� �� �� �� �� �� ���� �� ���� �� �� ���� �� �� �� �� �� �� �� ��.
Follow Pass the Plants everywhere!
Facebook – https://www.facebook.com/passtheplantsblog.
Instagram – http://instagram.com/passtheplants.
Pinterest – http://pinterest.com/passtheplantsblog.
Pinterest – https://twitter.com/passtheplants.
#vegan #veggieburger #plantbased #oil-free #gluten-free #grain-free #veganburger #wfpb #vegetarian #mcdougall

In today’s episode, I’m making lentil burgers, which might sound boring, but I promise these burgers are great. They’re not trying to imitate meat; and they don’t have the same firm, chewy texture as Beyond and Impossible; but the flavor is great..
Ingredients:
2 cups dry lentils.
1 can red beans.
1 cup finely chopped mushrooms.
2 cloves garlic.
2 tbsp tahini.
1-1/2 tbsp coconut oil.
1 tbsp smoked paprika.
1/2 cup masa flour