Best 2 Alans Vegetarian Vegan Bean And Rice Burger Mashup Recipes

Are you searching for a fulfilling and nutritious vegetarian or vegan meal that combines the goodness of beans, rice, and an array of delightful spices? If so, look no further! In this article, we will guide you through the process of creating a "Alan's Vegetarian Vegan Bean and Rice Burger Mashup". This tasty dish is a unique blend of textures and flavors that will tantalize your taste buds and leave you feeling satisfied. Whether you're an experienced cook looking to try something new or a beginner seeking a simple yet delectable meal, this recipe is perfect for you. So, gather your ingredients, and let's embark on a culinary journey to create a one-of-a-kind burger experience.

Check out the recipes below so you can choose the best recipe for yourself!

ALAN'S VEGETARIAN VEGAN BEAN AND RICE BURGER MASHUP

Alan's Vegetarian Vegan Bean and Rice Burger Mashup image

Black beans, Pinto Beans and Brown Rice mixed with breadcrumbs, picante sauce and seasoned with chili powder, cumin, garlic, oregano, cayenne pepper, salt, pepper. I use this in BULK. Roll up your sleeves, and when you wash your hands, you might want to wash up to your elbows because you might be elbow deep in this when mixing it. I like to freeze this in 2-servings sizes in the freezer. This is very filling, so a little bit goes a long way. I used dry beans and dry brown rice. The measurements were all measured dry, so this ends up being quite a large amount of food. Feel free to divide for smaller portions. This started as an experiment for vegan burgers, but I could never get the centers to a burger-like consistency. Feel free to try it as a vegan burger recipe or in a wrap. Once I put it in a wrap, I was blown away and have been using this for over a year now. I finally figured I should put the recipe somewhere so I could stop trying to remember everything. ;-) The breadcrumbs are technically not vegan, so if you know of a substitute for breadcrumbs, or know of a brand that does not use any animal product in their bread or breadcrumbs, go with that to make it vegan. Give it a try and let me know what you think, or any changed you made!

Provided by Alan J.

Categories Brown Rice

Time 3h

Yield 40 serving(s)

Number Of Ingredients 12

Ingredients

1 lb uncooked black beans
1 lb uncooked pinto beans
2 cups uncooked brown rice
1 (15 ounce) container breadcrumbs
2 (16 ounce) bottles picante sauce
6 tablespoons chili powder
1 tablespoon cumin
2 tablespoons oregano
1 tablespoon salt
1 tablespoon black pepper
2 tablespoons minced garlic
1 tablespoon cayenne pepper (optional)

Steps:

1) Soak beans in a large pot, covered (quick soak method: bring to boil, then turn off the heat, leave covered for 1 1/2 hours).
2) Drain beans and refill pot with fresh water, cover, bring to a boil again, simmer for 1 1/2 hours. Drain again and let cool at room temperature for at least 5-10 minutes (don't worry about using warm water, we aren't worried about keeping the beans in tact).
3) About halfway through the cook time for the beans, start cooking the brown rice. Add 4 cups of water and 2 cups rice to a pot, covered. Bring to a boil, then simmer for 30-40 minutes (or as directed on package).
4) Combine all seasonings and breadcrumbs in a large bowl (I combined the seasoning in one bowl to mix it, then divided it between 3 large bowls to prepare for the large amount of food this makes).
5) Once both the rice and beans have cooled enough to be able to mix by hand, combine the beans and rice (I found that the large pot I used for the beans had enough room to add and mix up the rice).
6) Combine all of the dry seasoning with the beans and rice mixture (or if you split the seasoning up between multiple bowls, split up equal amounts of the bean and rice mixture into each bowl).
7) Start mashing! I start off using a potato masher, but always end up using my hands to get the beans and rice mashed up enough. Slowly add the picante sauce until you get the right texture for you (I prefer at least 2 pounds in this recipe, use less for a tougher/dryer mix).

VEGETARIAN BEANS AND RICE

Vegetarian Beans and Rice image

This is actually a recipe my dad makes for dinner, and it's one of my favorites. He comes up with wonderful recipes off the top of his head, and this Mexican-inspired one is one of the best.

Provided by Mmmm Tasty

Categories One Dish Meal

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

2 medium onions, chopped small
1 large green pepper, chopped small
1/2 bunch fresh cilantro, stems separated from leaves and chopped stems finely, leaves reserved
2 tablespoons olive oil
1 tablespoon oregano
2 tablespoons ground cumin
1 tablespoon chili powder
2 bay leaves
4 large garlic cloves, chopped fine
2 -3 tablespoons water
1 (26 ounce) can dark red kidney beans
1 cup commercial mild salsa (Price Chopper)
1 lime, juice of
hot sauce
1/3 cup sour cream
1 1/2 cups dry rice, cooked to yield 3 cups

Steps:

In a cast iron or other heavy pot with a cover that can go from stovetop to oven, saute onion, green pepper and cilantro stems on high, stirring constantly, until onion becomes translucent.
Add oregano, cumin, chili powder and bay leaves and saute another minute.
Add garlic and salt, saute briefly.
Add a couple of tablespoons of water to stop garlic from cooking.
Immediately add beans and salsa, lime juice and hot sauce, and lower heat to medium, stirring frequently.
When mixture begins bubbling, lower heat again, until just simmering. Stir occasionally and simmer for about ½ hour.
You may have to add a little water from time to time if mixture begins to dry out.
Preheat oven to 350 degrees.
Chop reserved cilantro leaves.
Add ½ of the cilantro leaves, the cooked rice and the sour cream. Stir to mix evenly throughout the beans.
Cover and bake for 35 to 45 minutes.
Remove from oven and stir in the other ½ of the reserved cilantro leaves.
Serve.

Nutrition Facts : Calories 448.9, Fat 8.9, SaturatedFat 2.6, Cholesterol 5.6, Sodium 288.5, Carbohydrate 78, Fiber 12.3, Sugar 4.2, Protein 16.3

Tips:

Soaking the beans overnight or for at least 4 hours before cooking will help to reduce the cooking time and make them more digestible.
If you don't have time to soak the beans, you can use canned beans. Just be sure to rinse them well before using.
To make the burgers more flavorful, add your favorite seasonings to the bean mixture. Some good options include chili powder, cumin, paprika, garlic powder, and onion powder.
If you don't have any bread crumbs, you can use crushed crackers or oats instead.
To make the burgers more crispy, pan-fry them over medium heat until they are golden brown on both sides.
Serve the burgers on your favorite bun with your favorite toppings. Some good options include lettuce, tomato, onion, avocado, and cheese.

Conclusion:

These vegetarian/vegan bean and rice burgers are a delicious and healthy alternative to traditional beef burgers. They are easy to make and can be customized to your own taste. So next time you are looking for a quick and easy meal, give these burgers a try!