The Best Juice Scrap Vegan Burgers Ever


    These Juice Scrap Vegan Burgers Rock!!!
    I love to juice and I hate throwing away veggie scraps. It always feels like such a waste…. because it is. Don’t throw them away, make these veggie scrap burgers and feed yourself and your family for days. They freeze well and I’ll include how to make them vegetarian instead of vegan (they are so good either way, the vegetarian way doesn’t require homemade “cheese”).


     Recipe yields: 20 burgers

    Main Ingredients:
    Coconut oil
    1 Portobello Mushroom
    2-3 Shitake Mushroom (large)
    1 large Red Bell Pepper
    1 Large or 2 small Habenero Peppers
    1 cup cooked – Quinoa (forgot it in this recipe but it will help hold ingredients together)
    juice scraps of:
    3 beets
    1-2 large carrots
    1 large zucchini
    1 box (or can) Canaille Beans (or dried and home-cooked)
    1 box (or can) Kidney Beans
    1 box (or can) Black Beans
    1 cup- Panko Bread Crumbs
    2 tablespoons crushed Garlic
    Balsamic Vinegar
    2 eggs (to help things stick together if not Vegan)
    Vegan Option – 3/4 cup of homemade Cashew Cheese

    To see a list of spices used, scroll to end. It is not necessary to incorporate all of them.


    Step 1:
    Add a fair amount of coconut oil to large pan and heat to medium
    Throw 1 portabello mushroom
    3 large shitake mushrooms (you could use any combo of mushrooms you have on hand or prefer)
    A good bit of garlic (2 tablespoons or to taste)
    Cook for about 10 minutes
    Add 2 Tablespoons of Balsamic Vinegar and brown mushrooms for few minutes

    Add to pan
    1 red pepper
    1 large or 2 small habenero peppers
    salt and pepper
    1 tablespoon cayenne pepper (or to taste)
    1.5 tablespoon chili powder (to taste)
    1 tablespoon cumin powder (to taste)
    1 tablespoon paprika (to taste)
    juiceScrapVegan-9880small handful of thyme (I had these next three in my garden but using powered or omitting won’t ruin the recipe; if you got it, use it)
    small handful of parsley
    1-2 sage leaves
    Cook for another 4-5 minutes and remove from heat and let cool


    Cook up some quinoa
    (optional but will help burgers stick together and make them go a little further, I didn’t have any on hand, but would add again next time).

    juiceScrapVegan-9875 Step 2:
    Juice up 3 beats
    2 big carrots (I used heirloom carrots from our Farm Fresh to you box)
    1 large zucchini
    Save the scraps and enjoy the juice (For the juice I’d add an apple for taste but compost the apple instead of using in this recipe or make apple muffins)



    Step 3:
    1 box (or can) Black Beans
    1 box (or can) Kidney Beans
    1 box (or can) Canaille Beans (not pictured)
    In vitamix – pulse beans (I do one box at time, you want to remain some texture like ground beef)
    pulse Mushroom mixture
    Add all ingredients to a big bowl including your juice scraps
    Add a couple of tablespoons of strong English Mustard
    Add a couple of tablespoons of BBQ sauce (optional, but I had a bit and threw it in).
    Add 1 cup of Panko Bread Crumbs (or other breadcrumbs)
    Add 3/4 cup cooked quinoa Vegetarian optional

    Add 2 farm fresh eggs (This will help hold the burgers together, I didn’t have any eggs but used some of my cashew cheese to help hold them together; eggs would do a little better job).
    Add shredded cheddar cheese (or favorite cheese)

    juiceScrapVegan-9882Make into little “burgers”

    juiceScrapVegan-9888Cook up what you want to eat now and freeze the rest. They look very convincing and meat-eater friends raved about them too.
    Cook for 5-6 minutes on each side in heated coconut (or other) oil. Cook for 5 minutes on first side without turning or moving. That is key to getting them to stay together. Check after 5-6 minutes and if burger easily moves and is browned on the bottom side, flip and cook another 5-6 minutes or until properly browned. Again, don’t move the burgers for at least 5 minutes.
    juiceScrapVegan-9932Toast a bun, Add some cheese (cashew for keeping it vegan) or cheddar, a bit of Kale or other green, Fresh heirloom tomato slices, and grilled onion if you have a couple of minutes there at the end. I freeze all of them, take them out as needed, and cook straight from frozen. So freaking good.

    Spices and other (this sounds like a lot, but use what you have and don’t worry about the rest, I just dump a bunch of stuff in that I have lying around, all is not necessary)
    small handful -Fresh Parsley
    small handful – Fresh Thyme
    1-2 leafs – Fresh Sage
    I love a lot of flavor but if any ingredient seems to much or too little to you, use as you think you would like. I don’t measure these are best guesses.
    1 tablespoon – Cayenne Pepper
    1.5 tablespoons – Chili Powder
    1 tablespoon – Cumin
    1 tablespoon – Paprika
    2 tablespoons – Strong English Mustard, I used tack mans
    2 tablespoons – BBQ sauce



    Loading Facebook Comments ...

    Leave a Reply