#heartyplantbased

[kh15thfanzine]

These vegan burgers are packed with flavor from sundried tomatoes, red onion, and a blend of herbs and spices. Baking them ensures a crispy exterior while keeping them moist and tender on the inside. Perfect for a hearty and satisfying plant-based meal!

Ingredients: 1 can 15 oz butter beans, drained and rinsed. 1/3 cup sundried tomatoes, chopped. 1/4 cup breadcrumbs. 1/4 cup finely chopped red onion. 2 cloves garlic, minced. 1 tablespoon nutritional yeast. 1 tablespoon soy sauce. 1 tablespoon olive oil. 1 teaspoon dried oregano. 1/2 teaspoon smoked paprika. Salt and pepper to taste.

Instructions: Preheat your oven to 375F 190C. In a mixing bowl, mash the butter beans with a fork or potato masher until mostly smooth. Add in the chopped sundried tomatoes, breadcrumbs, red onion, garlic, nutritional yeast, soy sauce, olive oil, oregano, smoked paprika, salt, and pepper. Mix until well combined. Form the mixture into burger patties and place them on a lined baking sheet. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the burgers are golden brown and firm. Serve the burgers on buns with your favorite toppings and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Again the Wind Theatre

[bi-assedwebcomic]

This vegan dish is hearty and tasty. It has red lentils, spinach, and fragrant spices in a creamy masala sauce.

Ingredients: 1 cup red lentils, rinsed and drained. 2 cups spinach, chopped. 1 onion, finely chopped. 3 cloves garlic, minced. 1-inch ginger, minced. 1 can 14 oz diced tomatoes. 1 can 14 oz coconut milk. 2 tbsp tomato paste. 2 tsp garam masala. 1 tsp ground cumin. 1 tsp ground coriander. 1/2 tsp turmeric powder. Salt and pepper to taste. 2 tbsp vegetable oil. Fresh cilantro, for garnish.

Instructions: Put vegetable oil in a large pot and heat it over medium-low heat. Put in the chopped onions and cook them until they become clear. Cut up the ginger and garlic and add them. Cook for one more minute. Add the turmeric powder, cumin, coriander, and tomato paste and mix them in. Put in coconut milk, diced tomatoes, and red lentils. Mix things together well. Turn down the heat and let the mixture simmer for a while. Put the lid on and cook for 20 to 25 minutes, or until the lentils are soft. After the lentils are cooked, add the chopped spinach and cook for another 5 minutes, until the spinach wilts. Add pepper and salt to taste. Add fresh cilantro as a garnish before serving. Hot rice or naan bread should go with it.

Prep Time: 15 minutes

Cook Time: 30 minutes

Mess Maker 16