Saucy Spicy Vegan Bean Burger

Who said vegan food can’t satisfy your fast food cravings? Juicy, savory, and delicious, my Spicy and Saucy Vegan Bean Burger is also packed with the fiber and nutrients your body needs. Try making them at your next barbecue to impress your non-vegan family members, or prep the patties over the weekend and bake them on a weeknight after a long day for a plate of comfort.

Homemade, But Actually Easy!

Stop what you’re doing and listen up because I have cracked the code to the best, juiciest, most flavorful vegan burgers. No, they don’t come ready-made from a package (hello, cost of living crisis anyone?) but they might as well because they are actually so easy to make. Making the patties might take a bit longer than opening a package of ready-made bugers, but the best part about this recipe is that it is beginner-friendly and not fussy at all. The recipe is so foolproof that whether you’re a seasoned home cook or just starting out in the kitchen, my Spicy and Saucy Vegan Bean Burger will be sure to please you and your loved ones.

Ingredients for the Spicy and Saucy Vegan Bean Burger

For the Burger Patty

• Beans and nuts: Walnuts and black beans make up the majority of the patty’s body and give it that meaty mouthfeel.
• Vegetables: Onions have a lot of moisture, and this will keep the burger from drying out.
• Spices and seasonings: Use garlic powder, smoked paprika, red chili powder, cumin, mushroom powder, black pepper, and salt to season the burger patties.
• Binding agent: All-purpose flour will keep all the ingredients together.

For the Saucy Coating

• Aromatics: Garlic and ginger
• Sauces: Pre-made sauces like chili-garlic sauce, tomato sauce, and soy sauce pack a lot of flavor and cost zero effort!
• Cornstarch: This thickens the saucy coating.
• Sesame seeds

Substitutes for Spicy and Saucy Vegan Bean Burger

• Walnuts: Substitute with pecans or sunflower seeds for a nut-free version.
• Black Beans: Use kidney beans, chickpeas, or any preferred legume.
• All-Purpose Flour: Substitute for gluten-free flour or almond flour for a gluten-free option.
• Chili-Garlic Sauce: You can use any hot sauce of choice or homemade chili sauce if you don’t have chili-garlic sauce available.
• Soy Sauce: Substitute with tamari or coconut aminos for a soy-free alternative.

Making the Spicy and Saucy Vegan Bean Burger

Preparing the Patties

• Preheat your oven and lightly grease a baking sheet or line it with a silicone baking mat.
• Process together your beans, walnuts, cooled fried onions, spices, and seasonings. Pulse until the ingredients are just combined, retaining a slightly chunky texture.

• Transfer the mixture to a large bowl and gradually add flour until it forms a rough dough. Lightly knead the dough with damp hands, then shape it into patties about 3/4-inch thick.

• Bake the patties for about 10 minutes on each side or until the patties are firm in the center and crisp on the outside. Remove from the oven and set aside.

Making the Saucy Coating

1. Create a cornstarch slurry with the water and cornstarch.
2. Fry the chopped garlic and ginger until fragrant but not browned.
3. Add the chili-garlic sauce, tomato sauce or paste, and soy sauce, cooking until the sauce starts to thicken (about a minute).
4. Stir the cornstarch slurry and continue cooking for about 20 seconds, stirring constantly.

Assembling Your Spicy and Saucy Vegan Bean Burger

1. Add the baked patties to the pan, coating them in the sauce.
2. Sprinkle the sesame seeds on top.
3. To serve, place the saucy patties on burger buns spread with vegan garlic mayo.
4. Add lettuce, tomato slices, and onions as desired.
5. Top with the remaining bun.
6. Enjoy your spicy and saucy vegan bean burger!

Tips for the Best Spicy and Saucy Vegan Bean Burger

1. Texture is Key: Don’t over-process the walnuts and beans; you want some texture to ensure a firm, satisfying bite.
2. Use a Binder: Flour helps bind the patties together, but if you’re looking for alternatives, consider ground oats or breadcrumbs. A flax or chia egg can add additional binding power.
3. Kneading the Patty Dough: If the patty mixture feels too sticky when you are kneading it, add a little more flour.
4. Pre-Cook Onions for Extra Flavor: Caramelizing the onions adds a depth of flavor that enhances the overall taste of the burger.
5. Saucy Coating Tips: When making the sauce, adjust the amount of chili-garlic sauce to your spice preference. Stir continuously after adding the cornstarch slurry to avoid lumps.
6. Make Ahead and Store: Prepare the patties in advance and freeze them. When needed, bake or pan-fry directly from frozen.
7. Serving Suggestions: Serve with a generous spread of vegan mayo, fresh lettuce, red onion slices, juicy tomato slices, and pickles for added crunch and flavor.

Hosting a vegan barbecue? Check out these recipes!

• Spicy Garlic Roasted Purple Sweet Potato
• Sprouted Mung Bean Salad
• Tandoori Soya Chaap – Indian Mock Meat Skewers
• Best Blueberry Lemonade

Spicy and Saucy Vegan Bean Burger

Ingredients1x2x3x

For the Burger Patty:

• 1 cup walnuts
• 220 g dry kidney or black beans soaked and cooked or 1 (15-ounce/425 g) can black beans, drained and rinsed
• 1 medium onion chopped
• 1 teaspoon garlic powder
• 1 tablespoon smoked paprika
• 1 teaspoon red chili powder or cayenne pepper
• 1 teaspoon ground cumin
• 1 teaspoon mushroom powder
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• ¾ cup all-purpose flour or as needed

For the Saucy Coating:

• 4 cloves garlic chopped
• 1- inch ginger chopped
• 3 tablespoons chili-garlic sauce such as Sriracha, or to taste
• 3 tablespoons tomato sauce or 1 tablespoon of tomato paste
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 4 tablespoons water
• 1 tablespoon sesame seeds

Instructions

• Set your oven to 350°F (175°C). Prepare a baking sheet by lightly greasing it or lining it with a silicone baking mat.
• In a skillet, heat a little oil over medium heat. Add the chopped onions and cook for about 7-8 minutes until they become soft and golden brown. Once done, transfer the onions to a bowl and let them cool.
• In a food processor, pulse the walnuts until they are roughly chopped – you want them to retain some texture, so avoid over-processing. Add the cooked black beans, cooled onions, garlic powder, smoked paprika, red chili powder, ground cumin, mushroom powder, salt, and pepper. Pulse until the ingredients are just combined, retaining a slightly chunky texture.
• Transfer the mixture to a large bowl. Add the flour gradually and mix until it forms a rough dough. If the mixture feels too sticky, add a little more flour. Lightly knead the dough with damp hands, then shape it into patties about 3/4-inch thick.
• Place the patties on the prepared baking sheet. Bake in the preheated oven for about 10 minutes on each side or until the patties are firm in the center and crisp on the outside. Remove from the oven and set aside.
• Then to a wide pan, add oil and heat it on medium flame. Add the chopped ginger and garlic and fry for 20-30 seconds being careful not to burn them. Then add the tomato paste/sauce, sriracha and soy sauce. Let them cook for a minute until they become slightly thick.
• Stir the cornstarch slurry into the sauce and continue cooking for about 20 seconds, stirring constantly, until the sauce thickens further. Add the baked patties to the pan, gently flipping them to ensure they are evenly coated in the sauce. Sprinkle the sesame seeds on top. Remove from heat once the patties are fully coated and the sauce has thickened.
• To serve, place the saucy patties on burger buns spread with vegan garlic mayo. Add lettuce, tomato slices, and onions as desired. Top with the remaining bun.
• Close the burgers and enjoy your spicy and saucy vegan bean burger!

Nutrition

Treat your furry friend to these homemade Peanut Butter Oat Dog Cookies. Made with wholesome ingredients like oat flour, banana, and natural peanut butter, these cookies are not only tasty but also packed with nutrients.

The addition of flax seeds, chia seeds, and turmeric offers added health benefits, while the optional peanut butter frosting makes these treats extra special. Perfect for any pup, these cookies are easy to make and can be customized to your dog’s preferred texture—whether they like them crunchy or soft.

Why You Should Make These Homemade Peanut Butter Oat Dog Cookies for Your Pet?

You need to make these Peanut Butter Oat dog cookies since they offer several compelling benefits:

1.Natural, Healthy Ingredients

Store-bought treats often contain preservatives and fillers, whereas homemade treats let you control the ingredients. Using oat flour, banana, peanut butter, and flax seeds ensures your dog gets wholesome, nutrient-rich snacks that promote good health.

2.Cost-Effective

Homemade treats are significantly cheaper than store-bought options, especially those labeled as premium or all-natural. With a few simple ingredients, you can make a large batch at a fraction of the cost, saving money in the long run.

3.Customizable and Delicious

This recipe is versatile and can be tailored to your dog’s dietary needs and preferences. Plus, these treats are human-friendly and delicious, so you can enjoy them too!

Making these treats provides a healthy, affordable, and tasty option for your dog, with the added bonus of being something you can share together.

Ingredients and Substitutes for this Peanut Butter Oat Dog Cookies:

For the Cookies:

• Oat flour : Whole wheat flour or rice flour for a different texture.
• Ripe banana, mashed : 1/4 cup pumpkin puree or unsweetened applesauce.
• Unsweetened applesauce : 1/4 cup pumpkin puree or yogurt.
• Natural peanut butter : Almond butter or sunflower seed butter (ensure it’s dog-safe).
• Ground flax seeds : Additional chia seeds or 2 tablespoons oat bran.
• Ground chia seeds : Additional flax seeds or 1 tablespoon hemp seeds.
• Turmeric : Omit if unavailable or use ground ginger.
• Cinnamon : Nutmeg (in small quantities) or omit if desired.
• Salt : Omit for low-sodium treated.

For the Frosting:

• Thick soy or cashew yogurt : Greek yogurt (if your dog tolerates dairy) or coconut yogurt.
• Natural peanut butter : Almond butter or sunflower seed butter.
• Raw cane sugar : Maple syrup, in moderation.

Tips to Bake the Perfect Peanut Butter Oat Dog Cookie Treats

1. Choose the Right Peanut Butter: Ensure that the peanut butter you use does not contain xylitol, which is toxic to dogs. Always opt for natural peanut butter with no added sugar or salt.
2. Customize the Texture: Adjust the baking time according to your dog’s preference. For a crunchy treat, bake longer; for a softer treat, reduce the baking time.
3. Avoid Overbaking: Keep a close watch during the final minutes of baking to prevent the cookies from burning. Oat flour can brown quickly, so it’s better to check a bit earlier than the suggested time.
4. Safe Substitutes: If you need to substitute an ingredient, make sure it’s dog-safe. For instance, avoid nut butters that are high in sugar or contain harmful additives.
5. Storage: Store the treats in an airtight container in the refrigerator for up to a weeks or freeze them for up to three months. The frosting will maintain its texture even when frozen, without ruining the texture of the cookie, making it a great option for cooling your pup down on hot days.

Peanut Butter Oat Flour Dog Cookies

Ingredients1x2x3x

Cookie ingredients:

• 2 cups oat flour
• 1 banana mashed
• 1/4 cup applesauce
• 1/2 cup natural peanut butter
• 1 tablespoon ground flax seeds and 1 tablespoon ground chia seeds
• 1/4 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt

Frosting/Icing:

• 1/2 cup thick soy or cashew yogurt
• 1/4 cup peanut butter
• 1 tablespoon raw cane sugar

Instructions

• Preheat your oven to 350°F (180°C).
• In a large bowl, mash the banana until smooth. Add the oat flour, applesauce, peanut butter, ground flax seeds, ground chia seeds, turmeric, cinnamon, and salt. Mix until the ingredients come together into a soft dough.
• Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Use your preferred cookie cutters to cut the dough into shapes, then place them on a baking tray lined with parchment paper.
• Bake the cookies for 10-15 minutes, or until they are golden brown. For a crunchier treat, bake a few minutes longer; for a softer cookie, bake for a shorter time. Keep an eye on the cookies to prevent burning.
• While the cookies bake, prepare the frosting. In a small bowl, mix together the yogurt, peanut butter, and raw cane sugar until smooth. Transfer the mixture to a squeeze bottle with a small opening.
• Once the cookies have cooled, use the squeeze bottle to decorate with the frosting. For an extra cool treat, freeze the cookies with the frosting before serving. The frosting will remain soft even when frozen, making these treats perfect for warm days.

Nutrition

Looking for a deceptively easy plant-based recipe that’s versatile and nutritious? My vegan bean-stuffed pita recipe is the answer to your prayers! With soft, fluffy homemade pita bread and a savory, protein-packed bean and walnut filling, this recipe is sure to become a household favorite for lunch, dinner, or meal prep.

Nothing beats the taste of homemade pita bread. It’s fresh, fluffy, and soft, and you can fill it with just about anything your heart desires. Unlike many pita recipes, this one is quite beginner-friendly and you do not need to worry about making many mistakes while making the pitas. The filling is a savory bean and walnut mixture packed with plant-based proteins and healthy fats. It’s a hearty base with a rich depth of flavor that will fool any meat eater into thinking that they are eating beef.

I’ve developed this recipe as a vegan homage to stuffed Greek pitas with simple ingredients to create the perfect flavors and textures. But it’s essentially customizable to fit any dietary needs and tastes! Make the pita with gluten-free or wholewheat flour, or substitute the walnuts with mushrooms for a nut-free filling. Also, if you’re in the mood for extra veggies, add in some sautéed peppers or spinach to the filling. The possibilities are endless!

Serving the Vegan Bean-Stuffed Pita Recipe

Enjoy the Vegan Bean-Stuffed Pita Recipe with a dollop of some vegan tzatziki (or your favorite take on the famous yogurt-based dip, here is the best raita recipe you will ever find) or a fresh, simple salad for a wholesome and nutritious meal.

Ingredients for the Vegan Bean-Stuffed Pita Recipe

For the Pita Dough:

• Bread flour (you can substitute with all-purpose flour for a softer texture)
• Warm water
• Warm soy milk (replace with any plant-based milk like almond or oat milk)
• Sugar (use agave syrup or maple syrup for a refined sugar-free version)
• Fresh yeast or active dry yeast
• Olive oil (substitute with any neutral oil, like avocado or sunflower oil)
• Salt

For the Bean “Meat” Filling:

• Walnuts (substitute with sunflower seeds or pecans for a nut-free option)
• Kidney or black beans (can use chickpeas or lentils as alternatives)
• Onion (can be replaced with shallots or leeks)
• Garlic powder (use fresh garlic, minced, if preferred)
• Smoked paprika (use regular paprika with a dash of liquid smoke if unavailable)
• Red chili powder or cayenne pepper (adjust or omit based on spice preference)
• Ground cumin
• Mushroom powder (can be replaced with nutritional yeast or umami seasoning)
• Salt and ground black pepper

Tips to Make the Perfect Vegan Pita Recipe

1. Use Warm Liquid: Ensure your water and milk are warm (not hot) to activate the yeast properly, which will help your pitas rise well and become fluffy.
2. Knead Thoroughly: Knead the dough for at least 10 minutes to develop gluten, resulting in a smoother and more elastic dough.
3. Allow Proper Rising Time: Let the dough rise until doubled in size; this may take longer in cooler environments. Patience is key for light and airy pitas.
4. Don’t Overfill the Pitas: Use just enough filling to avoid bursting while cooking. Seal the dough properly to prevent any leaks.
5. Cook on a Hot Skillet: Ensure your skillet is hot before cooking to get that perfect puff and golden crust. Flip frequently to avoid burning and to cook evenly.
6. Serve Fresh: For the best taste and texture, serve your pitas warm straight from the skillet.

How to Deal with Sticky Dough

Sticky dough can be a challenge when making pitas, but it’s all part of achieving that perfect, soft texture. Here are a few tips to manage sticky dough like a pro:

1. Flour Your Surface Generously: When handling sticky dough, make sure to dust your work surface and hands with flour. This helps prevent the dough from sticking while you knead or shape it. However, avoid adding too much flour directly to the dough, as this can make the pitas tough and dense.
2. Use Wet Hands: Another great trick is to keep your hands slightly wet with water. This can help you handle the dough without it sticking to your fingers. Wet hands are especially useful when shaping or stretching the dough balls before filling.
3. Rest the Dough: If your dough is very sticky after mixing, let it rest for 5-10 minutes. This allows the flour to fully hydrate and the gluten to relax, making it easier to handle.
4. Oil Your Hands and Tools: Lightly oil your hands and any tools (like dough cutters) you use to shape the dough. Olive oil or a neutral oil works well and prevents sticking without drying out the dough.
5. Chill the Dough: If the dough remains too sticky to handle even after trying the above methods, place it in the refrigerator for 10-15 minutes. Chilling firms up the dough slightly, making it easier to shape and roll out.

By following these tips, you’ll find that sticky dough is much easier to handle, resulting in soft, fluffy pitas every time!

Storing the Vegan Bean-Stuffed Pitas

To make the Vegan Bean-Stuffed Pita recipe ahead of time, simply keep the dough in the fridge until you’re ready to pan-fry the pitas. You can keep the filling mixture in an airtight container for up to 4 days. When you’re ready to eat, just warm up the dough, stuff them with the savory bean filling, and cook over a stovetop.

Similar to Bean-Stuffed Pita Recipe

• Vegan Caramelized Onion Naan – Stuffed Naan
• Easy Aloo Paratha – Spiced Potato Stuffed Flatbread
• Mooli Parantha – Punjabi Radish stuffed flatbread
• Bajra Roti Recipe – Soft, gluten-free Indian bread method

Vegan Bean-Stuffed Pita Recipe

Ingredients1x2x3x

For the Pita Dough:

• 3 cups or 360 g bread flour or all-purpose flour
• ¾ cup or 180 ml warm water
• 6 tbsp or 90 ml warm soy milk
• 1 ½ tsp sugar 18 g
• 5 g fresh yeast or 1 ½ tsp active dry yeast
• 3 tbsp olive oil 45 ml
• 1 ½ tsp salt 9 g

For the Bean “Meat” Filling:

• 1 cup or 120 g walnuts
• 220 g dried kidney or black beans soaked and cooked or 15-ounce/425 g canned black beans, drained and rinsed
• 1 medium onion finely chopped
• 1 tsp garlic powder
• 1 tbsp smoked paprika
• 1 tsp red chili powder or cayenne pepper
• 1 tsp ground cumin
• 1 tsp mushroom powder
• ¼ tsp salt
• ¼ tsp ground black pepper

Instructions

• Prepare the Dough: In a medium bowl, combine the warm water and soy milk (it should feel very warm but not too hot). Whisk in the sugar, then the yeast, and let it sit for about 5 minutes until frothy. Next, whisk in the olive oil and salt.
• Add the flour and stir with a wooden spoon until a shaggy dough forms. Transfer the dough to a floured surface and knead for about 10 minutes until it becomes smooth and elastic. Place the dough back in the bowl, cover with plastic wrap, and let it rise in a warm spot until doubled in size, about 1 ½ hours.
• Make the Bean Filling: While the dough is rising, heat a little oil in a skillet over medium heat. Add the chopped onion and cook for 7-8 minutes until soft and golden. Transfer to a bowl to cool.
• In a food processor, pulse the walnuts until roughly chopped. Add the beans, cooked onions, garlic powder, smoked paprika, chili powder, cumin, mushroom powder, salt, and black pepper. Pulse until combined but still slightly chunky. Transfer to a bowl and set aside.
• Shape and Fill the Dough: Once the dough has risen, turn it out onto a floured surface and form it into a circle. Divide the dough into 6 equal pieces. If the dough is sticky, dust your hands with flour or wet them with a bit of water.
• Shape each piece into a small circle, gently stretch them, and fill with 3-4 tablespoons of the bean mixture. Pinch and seal the dough tightly around the filling, placing each filled pita onto a parchment-lined baking sheet. Cover with a tea towel and let rest for another hour.
• Cook the Pitas: After the second rise, roll each filled dough ball into a 12 cm (5-inch) circle. Heat a cast iron or heavy-bottomed non-stick skillet over high heat until hot, then reduce to medium heat.
• Place one dough round in the skillet, cooking for about 30 seconds on each side. Drizzle with a little olive oil (about 1 tbsp) and cook for another 5 minutes, flipping every minute until deep golden brown and puffed up. Repeat for all pitas.
• Serve: Serve warm, topped with fresh oregano and a dollop of vegan tzatziki. Enjoy!

Nutrition

Spicy and Saucy Vegan Bean Burger

Ingredients1x2x3x

For the Burger Patty:

• 1 cup walnuts
• 220 g dry kidney or black beans soaked and cooked or 1 (15-ounce/425 g) can black beans, drained and rinsed
• 1 medium onion chopped
• 1 teaspoon garlic powder
• 1 tablespoon smoked paprika
• 1 teaspoon red chili powder or cayenne pepper
• 1 teaspoon ground cumin
• 1 teaspoon mushroom powder
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• ¾ cup all-purpose flour or as needed

For the Saucy Coating:

• 4 cloves garlic chopped
• 1- inch ginger chopped
• 3 tablespoons chili-garlic sauce such as Sriracha, or to taste
• 3 tablespoons tomato sauce or 1 tablespoon of tomato paste
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 4 tablespoons water
• 1 tablespoon sesame seeds

Instructions

• Set your oven to 350°F (175°C). Prepare a baking sheet by lightly greasing it or lining it with a silicone baking mat.
• In a skillet, heat a little oil over medium heat. Add the chopped onions and cook for about 7-8 minutes until they become soft and golden brown. Once done, transfer the onions to a bowl and let them cool.
• In a food processor, pulse the walnuts until they are roughly chopped – you want them to retain some texture, so avoid over-processing. Add the cooked black beans, cooled onions, garlic powder, smoked paprika, red chili powder, ground cumin, mushroom powder, salt, and pepper. Pulse until the ingredients are just combined, retaining a slightly chunky texture.
• Transfer the mixture to a large bowl. Add the flour gradually and mix until it forms a rough dough. If the mixture feels too sticky, add a little more flour. Lightly knead the dough with damp hands, then shape it into patties about 3/4-inch thick.
• Place the patties on the prepared baking sheet. Bake in the preheated oven for about 10 minutes on each side or until the patties are firm in the center and crisp on the outside. Remove from the oven and set aside.
• Then to a wide pan, add oil and heat it on medium flame. Add the chopped ginger and garlic and fry for 20-30 seconds being careful not to burn them. Then add the tomato paste/sauce, sriracha and soy sauce. Let them cook for a minute until they become slightly thick.
• Stir the cornstarch slurry into the sauce and continue cooking for about 20 seconds, stirring constantly, until the sauce thickens further. Add the baked patties to the pan, gently flipping them to ensure they are evenly coated in the sauce. Sprinkle the sesame seeds on top. Remove from heat once the patties are fully coated and the sauce has thickened.
• To serve, place the saucy patties on burger buns spread with vegan garlic mayo. Add lettuce, tomato slices, and onions as desired. Top with the remaining bun.
• Close the burgers and enjoy your spicy and saucy vegan bean burger!

Nutrition