Impress your veggie-loving friends with these delicious summer recipes. We’re talking walnut veggie burgers that hold together on the grill and a healthy twist on the classic potato salad. Both recipes being perfect for outdoor gatherings and family BBQs (or just a regular night at home).
Veggie burgers can be delicate, making most of them a poor choice for the grill. The goal with this burger was to develop a recipe that holds together nicely, but had a nice texture and was full of flavor. In these patties, you’ll find toasted walnuts, beans, onions, garlic and a few other ingredients for flavor. The patties don’t crumble and are packed with flavor. The walnuts also add a nice little crunch for texture.
- 1 ½ cup raw walnuts
- 1 tablespoon olive oil
- 1 medium yellow onion finely diced
- 3 garlic cloves minced
- 1 ½ cup red kidney beans
- 3 tablespoons tomato paste
- 1 tablespoon soy sauce low-sodium
- ½ teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon cumin ground
- ½ teaspoon paprika
- 1 teaspoon oregano
- 2 tablespoons flour
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Add the walnuts to a food processor and pulse until it forms large crumbs.
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Heat a skillet over medium heat. Add the walnuts and toast 5-6 minutes until fragrant and lightly golden. Stir in the chili powder, cumin, paprika, oregano and salt. Cook another 1-2 minutes. Transfer to a medium bowl.
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Wipe the skillet and heat oil over medium heat. Add the onion and garlic and sauté until fragrant, about 5 minutes. Set aside.
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In the same food processor, add the kidney beans, tomato paste and soy sauce. Process until combined. Add the onion and garlic and pulse a few times. Transfer the mixture to the bowl with the walnuts.
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Stir in the flour into the mixture and mix until combined.
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Form 4 patties with the mixture using your hands. Lightly brush with oil.
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Heat the grill over medium heat or heat oil in a skillet over medium heat.
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Cook the patties for 4-5 minutes on each side.
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Serve in a hamburger bun with toppings of choice.
Next, we have the roasted potato herb salad. This recipe is nothing like your traditional BBQ potato salad. First, the potatoes are roasted, making them much more flavorful than boiled potatoes. The sauce is then made with soaked cashews, garlic, oil and a few other simple ingredients. Toss it all together with leafy greens and herbs and you’ll get a delicious and healthier potato salad.
- 6 cups baby potatoes halved
- 1 tablespoon olive oil
- ¼ cup fresh parsley chopped
- ¼ cup fresh herbs of choice dill, basil, oregano
- 2 large handfuls leafy greens mixed greens, arugula or spinach
- ½ cup raw cashews
- ¼ cup water
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 teaspoons Dijon mustard
- ½ teaspoon salt
- 1 clove garlic
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Add the cashews in a bowl with boiling water. Let sit 30 minutes or more. Alternatively, you can soak them in cold water overnight.
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Preheat the oven to 400°F.
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Place the chopped potatoes on a baking sheet. Drizzle with oil and toss to coat. Spread them in a single layer and sprinkle with salt. Roast for 30 minutes.
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Meanwhile, blend all the dressing ingredients in a high-speed blender, including the soaked cashews.
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Add the leafy greens and herbs to a large bowl. Serve with the roasted potatoes and dressing.
This salad is best served immediately, but is still good served cold.
Follow @unsweetened.caroline for more tasty recipes like these ones and don’t forget to tag @stokesstores in your photos!