30+ Savory Sunday Vegan Burger Recipes for a Flavorful Meal

There’s nothing quite like a juicy, flavorful burger to make your Sunday dinner feel like a special treat.

Whether you’re a longtime vegan or simply looking to add more plant-based options to your weekend meals, vegan burgers are a delicious and satisfying choice.

Packed with wholesome ingredients, rich flavors, and hearty textures, these burgers offer the perfect way to celebrate your Sunday with a flavorful feast.

In this blog post, we’ve gathered over 30 mouthwatering vegan burger recipes that will satisfy your cravings for something tasty and filling.

From savory lentil and chickpea patties to smoky BBQ mushroom burgers and everything in between, these recipes are guaranteed to impress your family and friends.

Get ready to bring out the grill or fire up your stove and enjoy a variety of creative, plant-based burger options.

Whether you’re craving something smoky, spicy, or sweet, there’s a recipe for everyone to enjoy. Let’s dive in!

30+ Savory Sunday Vegan Burger Recipes for a Flavorful Meal

With these 30+ Sunday vegan burger recipes, you’ll never run out of creative ideas for your weekend meals.

These delicious plant-based burgers are not only easy to make, but they also deliver a range of flavors and textures that will make you forget you’re missing out on meat.

From protein-packed chickpeas and lentils to rich, savory mushrooms and hearty quinoa, each recipe brings something unique to the table.

So whether you’re grilling, baking, or pan-frying, these vegan burger recipes are sure to become your go-to for Sunday dinners or any time you’re craving a satisfying, healthy burger.

Gather your ingredients, get cooking, and enjoy a burger that’s bursting with flavor and nutrition.

Spicy Black Bean Vegan Burger

This Spicy Black Bean Vegan Burger is a flavorful and satisfying plant-based option for your Sunday BBQ. Packed with protein from black beans and seasoned with a spicy blend of cumin, chili powder, and garlic, this burger delivers a bold kick. It’s easy to make, full of texture, and pairs perfectly with your favorite vegan condiments and fresh toppings like avocado and lettuce.

Ingredients:

• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 1/2 cup breadcrumbs (use gluten-free if preferred)
• 1/4 cup finely chopped red onion
• 1/4 cup chopped cilantro
• 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil (for frying)
• Burger buns and toppings (avocado, lettuce, tomato, etc.)

Instructions:

1. In a large mixing bowl, mash the black beans with a fork or potato masher until mostly smooth, leaving some chunks for texture.
2. Add the breadcrumbs, red onion, cilantro, flax egg, garlic, cumin, chili powder, smoked paprika, salt, and pepper. Stir to combine and form a dough-like consistency.
3. Shape the mixture into 4 to 6 patties, depending on your preferred size.
4. Heat olive oil in a skillet over medium heat. Cook the patties for about 4-5 minutes on each side, until golden brown and crispy.
5. Toast the burger buns and assemble with your favorite toppings such as avocado, lettuce, tomato, or even a spicy vegan mayo.

These Spicy Black Bean Vegan Burgers are a fantastic option for anyone looking to enjoy a hearty and spicy plant-based meal. The black beans provide a meaty texture, while the combination of spices gives the burger a robust and satisfying flavor profile. Paired with fresh toppings, it’s a vegan burger that’s sure to impress, making it the perfect dish for your next Sunday gathering.

Sweet Potato and Chickpea Vegan Burger

The Sweet Potato and Chickpea Vegan Burger is a healthy, nutrient-packed choice that brings together the sweetness of roasted sweet potatoes and the creaminess of chickpeas. The burger is lightly spiced with turmeric and garlic, giving it a warm, comforting flavor. It’s easy to prepare, full of flavor, and perfect for a wholesome Sunday meal.

Ingredients:

• 1 medium sweet potato, peeled and cubed
• 1 can (15 oz) chickpeas, drained and mashed
• 1/2 cup rolled oats (or breadcrumbs)
• 1/4 cup finely chopped onion
• 1 tablespoon ground flaxseed mixed with 3 tablespoons water
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1 tablespoon olive oil (for frying)
• Salt and pepper, to taste
• Burger buns and toppings (lettuce, tomato, pickles, etc.)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the cubed sweet potato on a baking sheet and roast for about 25-30 minutes until soft and slightly browned. Let it cool slightly.
2. In a large bowl, mash the roasted sweet potato and chickpeas together until mostly smooth but still chunky for texture.
3. Add the oats, onion, flax egg, turmeric, cumin, smoked paprika, garlic powder, salt, and pepper. Mix well until combined.
4. Form the mixture into 4-6 patties, depending on your preference.
5. Heat the olive oil in a skillet over medium heat. Cook the patties for 4-5 minutes on each side until golden brown and crispy.
6. Toast the buns and serve the patties with your favorite toppings such as lettuce, tomato, and pickles.

The Sweet Potato and Chickpea Vegan Burger is a wholesome and delicious option for a plant-based meal. The sweet potato provides natural sweetness, while the chickpeas add a creamy, nutty flavor and a good dose of protein. The warm spices of turmeric and cumin enhance the flavor profile, making this burger not only tasty but also packed with nutrition. It’s a great choice for a satisfying Sunday meal that both vegans and non-vegans will enjoy.

Portobello Mushroom Vegan Burger

The Portobello Mushroom Vegan Burger is a flavorful and hearty alternative to traditional burgers, featuring meaty portobello mushroom caps as the base. Marinated in balsamic vinegar and seasoned with garlic and thyme, these mushrooms absorb incredible flavors and become tender and juicy when grilled. Perfect for a Sunday evening meal, this burger is both simple and gourmet.

Ingredients:

• 4 large Portobello mushroom caps, cleaned and stems removed
• 3 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 4 whole wheat or gluten-free burger buns
• Toppings (arugula, vegan cheese, tomato slices, etc.)

Instructions:

1. In a small bowl, whisk together the balsamic vinegar, olive oil, garlic, thyme, salt, and pepper to create the marinade.
2. Place the mushroom caps in a shallow dish and pour the marinade over them. Let the mushrooms sit for about 15-20 minutes, turning them occasionally to ensure they absorb the marinade evenly.
3. Preheat a grill or skillet over medium heat. Grill the mushrooms for about 4-5 minutes on each side until tender and juicy.
4. Toast the burger buns on the grill or in a toaster. Assemble the burgers by placing the grilled mushrooms on the buns and adding your preferred toppings such as arugula, vegan cheese, and tomato slices.

The Portobello Mushroom Vegan Burger is a savory and satisfying option that showcases the rich umami flavor of mushrooms. The balsamic marinade gives the mushrooms a tangy, deep flavor that complements the earthy taste of the portobellos perfectly. This burger is a great choice for those who want a lighter but still filling meal with an elegant twist, ideal for a Sunday meal that feels both indulgent and healthy.

Lentil and Quinoa Vegan Burger

The Lentil and Quinoa Vegan Burger combines protein-rich lentils with nutty quinoa, creating a satisfying and nutrient-packed patty. Seasoned with herbs like thyme and rosemary, this burger has a savory flavor and a hearty texture that holds together beautifully. It’s perfect for a Sunday dinner when you’re craving a healthy, plant-based alternative to a traditional burger.

Ingredients:

• 1 cup cooked green or brown lentils
• 1/2 cup cooked quinoa
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped carrots
• 2 cloves garlic, minced
• 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/2 cup breadcrumbs (use gluten-free if preferred)
• Olive oil for frying
• Burger buns and toppings (lettuce, tomato, avocado, etc.)

Instructions:

1. In a large bowl, mash the cooked lentils with a fork or potato masher, leaving some whole for texture.
2. Add the cooked quinoa, chopped onion, carrots, garlic, flax egg, soy sauce, thyme, rosemary, smoked paprika, salt, and pepper. Mix everything together until combined.
3. Stir in the breadcrumbs to help bind the mixture, and then form the mixture into 4 to 6 patties.
4. Heat a tablespoon of olive oil in a skillet over medium heat. Cook the patties for about 4-5 minutes on each side until golden and crispy.
5. Toast the burger buns and assemble with your favorite toppings like lettuce, tomato, or avocado.

The Lentil and Quinoa Vegan Burger is a wholesome, protein-packed burger that offers a balance of flavors and textures. The lentils give the burger a meaty base, while quinoa adds a light, fluffy texture. This combination, along with the savory seasoning, makes for a truly satisfying plant-based burger. It’s perfect for those looking to eat healthier while still enjoying the comfort of a delicious, hearty burger on a Sunday.

Cauliflower and Chickpea Vegan Burger

The Cauliflower and Chickpea Vegan Burger is a unique and delicious blend of roasted cauliflower and chickpeas, offering a light but satisfying patty. The roasted cauliflower provides a savory flavor while chickpeas give it a creamy texture. This burger is subtly seasoned with cumin, coriander, and garlic, making it a perfect healthy option for your Sunday meal.

Ingredients:

• 2 cups cauliflower florets, roasted
• 1 can (15 oz) chickpeas, drained and mashed
• 1/4 cup breadcrumbs (use gluten-free if needed)
• 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 2 tablespoons olive oil (for frying)
• Burger buns and toppings (cucumber, lettuce, tahini, etc.)

Instructions:

1. Preheat the oven to 400°F (200°C). Roast the cauliflower florets with a bit of olive oil, salt, and pepper for 20-25 minutes until soft and golden brown.
2. In a large bowl, mash the roasted cauliflower and chickpeas together until they form a cohesive mixture.
3. Add the breadcrumbs, flax egg, cumin, coriander, garlic, salt, and pepper. Mix well to combine.
4. Form the mixture into 4 to 6 patties, depending on your preference.
5. Heat the olive oil in a skillet over medium heat. Cook the patties for 4-5 minutes on each side until golden brown and crispy.
6. Toast the buns and assemble the burgers with your favorite toppings like cucumber, lettuce, and a drizzle of tahini.

The Cauliflower and Chickpea Vegan Burger is a light yet flavorful choice, perfect for those looking to enjoy a wholesome, plant-based meal. The roasted cauliflower adds a delightful smokiness, while the chickpeas give the patty a satisfying texture. The seasoning elevates the burger with warm, earthy flavors that are complemented by fresh toppings. It’s a great option for a Sunday meal that’s healthy, flavorful, and full of plant-powered goodness.

Carrot and Zucchini Vegan Burger

The Carrot and Zucchini Vegan Burger is a fresh and light option for those who enjoy the natural sweetness of vegetables. Packed with grated carrots and zucchini, these burgers are lightly seasoned with herbs and spices for a refreshing flavor. The addition of chickpea flour helps to bind the patties together while adding extra protein. It’s a perfect burger for a lighter Sunday lunch or dinner.

Ingredients:

• 1 cup grated carrot
• 1 cup grated zucchini (squeeze out excess water)
• 1/2 cup chickpea flour
• 1/4 cup finely chopped onion
• 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 tablespoon olive oil (for frying)
• Burger buns and toppings (avocado, sprouts, hummus, etc.)

Instructions:

1. In a large mixing bowl, combine the grated carrot, grated zucchini, chickpea flour, onion, flax egg, cumin, garlic powder, smoked paprika, salt, and pepper. Mix well until everything is evenly incorporated.
2. Shape the mixture into 4 to 6 patties.
3. Heat olive oil in a skillet over medium heat. Cook the patties for 3-4 minutes on each side until golden brown and firm.
4. Toast the burger buns and assemble the burgers with your favorite toppings such as avocado, sprouts, or a spread of hummus.

The Carrot and Zucchini Vegan Burger is a light yet satisfying plant-based option that highlights the natural sweetness of fresh vegetables. The grated carrots and zucchini provide moisture and texture, while the chickpea flour binds everything together. The seasoning offers a delicate flavor, making this burger perfect for a fresh, vibrant Sunday meal. It’s a wonderful way to enjoy the goodness of veggies in a fun, burger form!

Avocado and Black Bean Vegan Burger

The Avocado and Black Bean Vegan Burger combines the creamy texture of ripe avocado with the hearty, protein-packed black beans. This burger is not only nutritious but also bursting with flavor, thanks to the tangy lime and the subtle kick of cumin and chili powder. It’s a refreshing and satisfying option for a Sunday meal, especially when paired with your favorite toppings like lettuce, tomato, or vegan cheese.

Ingredients:

• 1 can (15 oz) black beans, drained and mashed
• 1 ripe avocado, mashed
• 1/2 cup breadcrumbs (gluten-free if needed)
• 1/4 cup finely chopped red onion
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 tablespoon lime juice
• Salt and pepper, to taste
• 1 tablespoon olive oil (for frying)
• Burger buns and toppings (lettuce, tomato, vegan cheese, etc.)

Instructions:

1. In a bowl, mash the black beans with a fork or potato masher, leaving some chunks for texture.
2. Add the mashed avocado, breadcrumbs, chopped onion, garlic, cumin, chili powder, lime juice, salt, and pepper. Mix everything well until the mixture is smooth and can be formed into patties.
3. Shape the mixture into 4 to 6 patties, depending on your preference.
4. Heat olive oil in a skillet over medium heat. Cook the patties for about 4-5 minutes on each side, until golden brown and crispy.
5. Toast the burger buns and assemble with your favorite toppings, such as fresh lettuce, tomato, and a slice of vegan cheese.

The Avocado and Black Bean Vegan Burger is a delicious, creamy, and satisfying plant-based burger that’s perfect for those who love the richness of avocado combined with the hearty flavor of black beans. The lime juice and spices give it a zesty flair, making it a refreshing option for a Sunday dinner. This burger pairs wonderfully with a range of fresh toppings, allowing you to customize it to your taste. It’s a great choice for a light yet fulfilling meal that will leave you feeling nourished and satisfied.

Sweet Corn and Zucchini Vegan Burger

The Sweet Corn and Zucchini Vegan Burger is a vibrant and summer-inspired burger that highlights the sweetness of fresh corn and the mild flavor of zucchini. These ingredients come together to create a juicy, flavorful patty that’s both healthy and satisfying. Lightly spiced with a hint of chili powder and garlic, this burger is perfect for a light and refreshing Sunday meal, especially during the warmer months when fresh produce is abundant.

Ingredients:

• 1 cup fresh corn kernels (or frozen)
• 1 cup grated zucchini (squeeze out excess water)
• 1/2 cup breadcrumbs (use gluten-free if needed)
• 1/4 cup finely chopped red onion
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/4 teaspoon cumin
• Salt and pepper, to taste
• 1 tablespoon olive oil (for frying)
• Burger buns and toppings (avocado, cilantro, tomato, etc.)

Instructions:

1. In a large bowl, combine the fresh corn, grated zucchini, breadcrumbs, chopped onion, garlic, chili powder, cumin, salt, and pepper. Mix well to form a thick batter-like consistency.
2. Shape the mixture into 4 to 6 patties.
3. Heat olive oil in a skillet over medium heat. Cook the patties for about 4-5 minutes on each side until golden brown and crispy.
4. Toast the burger buns and assemble with your favorite toppings such as fresh avocado, cilantro, and tomato slices.

The Sweet Corn and Zucchini Vegan Burger is a refreshing and light plant-based burger that showcases the natural sweetness of fresh corn and the delicate flavor of zucchini. The patties have a satisfying texture, and the combination of chili powder and cumin adds a touch of warmth. This burger is ideal for a Sunday lunch, offering a vibrant and healthy option that highlights the best of summer’s fresh produce. Whether you enjoy it with simple toppings or go all out with your favorite condiments, this burger will leave you feeling satisfied and refreshed.

Tofu and Spinach Vegan Burger

The Tofu and Spinach Vegan Burger is a protein-packed, savory option that’s both hearty and healthy. The tofu provides a firm, slightly chewy texture, while the spinach adds color and nutritional value. This burger is seasoned with nutritional yeast, garlic, and soy sauce, creating a rich umami flavor that satisfies even the pickiest eaters. Perfect for a Sunday meal, it’s easy to make and can be served with various toppings for a complete, balanced meal.

Ingredients:

• 1 block firm tofu, pressed and crumbled
• 1 cup fresh spinach, chopped
• 1/4 cup breadcrumbs (use gluten-free if needed)
• 2 tablespoons nutritional yeast
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper, to taste
• 1 tablespoon olive oil (for frying)
• Burger buns and toppings (avocado, vegan mayo, lettuce, etc.)

Instructions:

1. In a large mixing bowl, crumble the tofu with your hands or a fork until it resembles scrambled eggs.
2. Add the chopped spinach, breadcrumbs, nutritional yeast, soy sauce, garlic powder, onion powder, salt, and pepper. Mix well to form a thick mixture.
3. Shape the mixture into 4 to 6 patties.
4. Heat olive oil in a skillet over medium heat. Cook the patties for 4-5 minutes on each side until golden brown and crispy.
5. Toast the buns and assemble the burgers with your favorite toppings such as avocado, vegan mayo, and lettuce.

The Tofu and Spinach Vegan Burger is a savory, nutrient-dense option that’s perfect for anyone looking for a hearty yet healthy burger. The tofu provides a satisfying base while the spinach adds a nutritional boost. The rich umami flavor from the soy sauce and nutritional yeast makes this burger incredibly satisfying. It’s a great option for a Sunday meal that will keep you feeling full and energized, and it can be customized with your favorite toppings for a truly delicious experience.

Portobello Mushroom Vegan Burger

The Portobello Mushroom Vegan Burger is a delicious, meaty alternative to traditional burgers. With its savory umami flavor and tender texture, the Portobello mushroom makes an ideal base for a hearty vegan burger. This burger is perfect for a Sunday meal, offering a light yet satisfying option that pairs wonderfully with simple toppings like arugula, vegan cheese, and a tangy balsamic glaze.

Ingredients:

• 4 large Portobello mushroom caps, stems removed
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 4 burger buns
• Toppings: Vegan cheese, arugula, tomato slices, balsamic glaze

Instructions:

1. Preheat the grill or a grill pan over medium heat.
2. In a small bowl, combine the olive oil, balsamic vinegar, soy sauce, garlic powder, salt, and pepper. Brush the Portobello mushroom caps with this mixture on both sides.
3. Grill the mushrooms for about 5-6 minutes per side, until tender and grill marks appear.
4. Toast the burger buns on the grill for 1-2 minutes until lightly crispy.
5. Assemble the burger by placing a grilled Portobello mushroom cap on each bun, and topping with vegan cheese, arugula, tomato, and a drizzle of balsamic glaze.

The Portobello Mushroom Vegan Burger offers a meaty and flavorful alternative that is perfect for those who crave the heartiness of a traditional burger without the meat. The mushrooms’ natural umami flavor is enhanced by the balsamic vinegar and soy sauce marinade, creating a savory patty that pairs beautifully with fresh greens and a tangy balsamic glaze. This burger is an excellent choice for a Sunday dinner, providing a satisfying and wholesome option that’s easy to prepare and delicious to enjoy.

Chickpea and Sweet Potato Vegan Burger

The Chickpea and Sweet Potato Vegan Burger is a sweet and savory patty that offers a satisfying texture and rich flavor. The combination of protein-packed chickpeas and the natural sweetness of roasted sweet potatoes makes this burger both nutritious and delicious. It’s seasoned with cumin, garlic, and smoked paprika for added depth of flavor. This burger is perfect for a filling and wholesome Sunday meal.

Ingredients:

• 1 cup cooked chickpeas, mashed
• 1 cup roasted sweet potato, mashed
• 1/2 cup breadcrumbs (gluten-free if needed)
• 1/4 cup finely chopped red onion
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 tablespoon olive oil (for frying)
• Burger buns and toppings (avocado, lettuce, tomato, etc.)

Instructions:

1. Preheat the oven to 400°F (200°C). Roast the sweet potato until tender, about 25-30 minutes. Once cool enough to handle, peel and mash it.
2. In a large bowl, mash the chickpeas and combine them with the mashed sweet potato, breadcrumbs, chopped onion, garlic, cumin, smoked paprika, salt, and pepper. Mix everything together until well combined.
3. Shape the mixture into 4-6 patties.
4. Heat olive oil in a skillet over medium heat. Cook the patties for 4-5 minutes on each side, until golden brown and crispy.
5. Toast the buns and assemble the burgers with your favorite toppings like avocado, lettuce, and tomato.

The Chickpea and Sweet Potato Vegan Burger is a flavorful and filling option that combines the best of both sweet and savory. The chickpeas provide a hearty base while the sweet potato adds a natural sweetness and smooth texture. The spices bring depth and warmth, making this burger perfect for a Sunday meal that’s both comforting and nourishing. It’s a great choice for those looking for a delicious plant-based burger packed with flavor and nutrients.

Spicy Peanut Tempeh Vegan Burger

The Spicy Peanut Tempeh Vegan Burger features tempeh as a protein-packed base, paired with a spicy peanut sauce that adds richness and heat. This burger is full of bold flavors, with the tempeh offering a firm texture that complements the creamy, slightly spicy peanut sauce. Perfect for a Sunday night dinner, this burger is a flavorful and satisfying option for those looking to spice up their burger game.

Ingredients:

• 1 block tempeh, crumbled
• 2 tablespoons peanut butter (smooth or crunchy)
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon chili garlic sauce (or sriracha for more heat)
• 1 teaspoon ginger, grated
• 1 tablespoon rice vinegar
• 1/4 cup breadcrumbs (use gluten-free if needed)
• 1 tablespoon sesame oil (for frying)
• Burger buns and toppings (cucumber, cilantro, lettuce, etc.)

Instructions:

1. In a large bowl, crumble the tempeh using your hands or a fork until it’s in small, bite-sized pieces.
2. In a separate bowl, whisk together the peanut butter, soy sauce, chili garlic sauce, grated ginger, and rice vinegar. Add the crumbled tempeh to the peanut sauce and mix until well combined. Stir in the breadcrumbs to help bind the mixture together.
3. Shape the mixture into 4-6 patties.
4. Heat sesame oil in a skillet over medium heat. Cook the patties for 4-5 minutes on each side until golden and crispy.
5. Toast the buns and assemble the burgers with your favorite toppings such as cucumber, cilantro, and lettuce.

The Spicy Peanut Tempeh Vegan Burger is a vibrant and flavorful burger that packs a punch with its bold peanut sauce and spicy kick. The tempeh provides a firm, satisfying texture, while the peanut sauce brings richness and heat, making every bite deliciously layered with flavor. This burger is perfect for anyone looking to spice up their Sunday dinner with a unique and satisfying plant-based option. Whether served with cooling cucumber and cilantro or other fresh toppings, this burger is a crowd-pleaser that will leave you craving more.

Lentil and Carrot Vegan Burger

The Lentil and Carrot Vegan Burger is a wholesome, hearty burger made from protein-packed lentils and naturally sweet carrots. The combination of the earthy lentils and the sweetness of the carrots makes for a flavorful patty that is both filling and nutritious. Seasoned with cumin and garlic, this burger is perfect for a light yet satisfying Sunday dinner. It’s a great option for meal prep, as these patties can be easily made ahead and stored in the fridge.

Ingredients:

• 1 cup cooked lentils (green or brown)
• 1 cup grated carrots
• 1/2 cup breadcrumbs (use gluten-free if needed)
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• 1 tablespoon olive oil (for frying)
• Burger buns and toppings (lettuce, tomato, avocado, etc.)

Instructions:

1. In a large mixing bowl, combine the cooked lentils, grated carrots, breadcrumbs, chopped onion, garlic, cumin, salt, and pepper. Mix everything together until well combined. If the mixture feels too wet, add a little more breadcrumbs.
2. Shape the mixture into 4 to 6 patties.
3. Heat olive oil in a skillet over medium heat. Cook the patties for about 4-5 minutes on each side until golden brown and crispy.
4. Toast the burger buns and assemble with your favorite toppings such as lettuce, tomato, and avocado.

The Lentil and Carrot Vegan Burger is a flavorful and nutritious option for those looking for a hearty plant-based burger. The lentils provide a filling base, while the carrots add natural sweetness and a burst of color. Seasoned with cumin and garlic, this burger offers a delicious balance of savory and sweet. Whether served with fresh toppings or on its own, it’s a perfect choice for a light, satisfying Sunday meal that is also easy to prepare and full of wholesome ingredients.

Cauliflower and Chickpea Vegan Burger

The Cauliflower and Chickpea Vegan Burger is a flavorful, plant-based patty that combines the mild taste of cauliflower with protein-packed chickpeas. This burger is light but satisfying, with a nice crunch from the cauliflower and a creamy texture from the chickpeas. Seasoned with lemon, garlic, and a touch of turmeric, this burger has a zesty flavor that makes it stand out. It’s a perfect choice for a Sunday lunch or dinner, offering a light yet filling burger option.

Ingredients:

• 1 cup cooked chickpeas, mashed
• 1 cup cauliflower florets, steamed and chopped
• 1/2 cup breadcrumbs (gluten-free if needed)
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1/2 teaspoon turmeric
• 1 clove garlic, minced
• Salt and pepper, to taste
• 1 tablespoon olive oil (for frying)
• Burger buns and toppings (cucumber, tomato, greens, etc.)

Instructions:

1. In a large bowl, mash the chickpeas until they are mostly broken up, but still have some texture.
2. Steam the cauliflower florets until tender, then chop them into small pieces.
3. Combine the mashed chickpeas, cauliflower, breadcrumbs, nutritional yeast, lemon juice, turmeric, garlic, salt, and pepper in a bowl. Mix everything until well combined.
4. Shape the mixture into 4-6 patties.
5. Heat olive oil in a skillet over medium heat. Cook the patties for about 4-5 minutes on each side until golden brown and crispy.
6. Toast the buns and assemble with your favorite toppings like cucumber, tomato, and fresh greens.

The Cauliflower and Chickpea Vegan Burger is a light yet satisfying burger that’s full of flavor and nutrients. The cauliflower adds a subtle sweetness and texture, while the chickpeas provide a hearty, protein-rich base. The combination of turmeric, garlic, and lemon juice gives the patty a refreshing, tangy twist. This burger is perfect for a lighter Sunday meal, and it can be customized with your favorite toppings to create a wholesome and delicious plant-based dinner.

Butternut Squash and Quinoa Vegan Burger

The Butternut Squash and Quinoa Vegan Burger is a vibrant, nutrient-packed patty that combines the natural sweetness of roasted butternut squash with the protein-rich quinoa. This burger has a slightly earthy flavor from the squash, balanced by the light, fluffy quinoa, and is seasoned with rosemary and thyme for an aromatic touch. Perfect for a Sunday meal, this burger is filling, flavorful, and an excellent way to incorporate seasonal produce into your diet.

Ingredients:

• 1 cup roasted butternut squash, mashed
• 1 cup cooked quinoa
• 1/2 cup breadcrumbs (gluten-free if needed)
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1 teaspoon fresh rosemary, chopped
• 1/2 teaspoon thyme
• Salt and pepper, to taste
• 1 tablespoon olive oil (for frying)
• Burger buns and toppings (spinach, vegan mayo, tomato, etc.)

Instructions:

1. Preheat the oven to 400°F (200°C) and roast the butternut squash until tender, about 30-35 minutes. Once roasted, mash it with a fork or potato masher.
2. In a large bowl, combine the mashed butternut squash, cooked quinoa, breadcrumbs, chopped onion, garlic, rosemary, thyme, salt, and pepper. Mix everything until well combined. The mixture should be slightly sticky but hold its shape. If it’s too wet, add a little more breadcrumbs.
3. Shape the mixture into 4-6 patties.
4. Heat olive oil in a skillet over medium heat. Cook the patties for about 4-5 minutes on each side until golden brown and crispy.
5. Toast the buns and assemble the burgers with your favorite toppings like spinach, tomato, and vegan mayo.

The Butternut Squash and Quinoa Vegan Burger is a hearty, flavorful patty that combines the richness of roasted squash with the light, fluffy texture of quinoa. The rosemary and thyme infuse the burger with an aromatic, savory flavor that complements the natural sweetness of the squash. This burger is perfect for a Sunday meal, offering a wholesome, nutritious option that’s both filling and delicious. It’s a great way to enjoy seasonal produce while indulging in a satisfying plant-based burger.

Note: More recipes are coming soon!