Best 2 Vegetarian Taco Burgers Recipes

VEGETARIAN TACO BURGERS

Vegetarian Taco Burgers image

These taco burgers will delight anyone at your table, whether they're vegetarian or not. Serve them in hamburger buns with whatever dressings/toppings you desire!

Provided by Madeleine

Categories Main Dish Recipes Burger Recipes Veggie

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

1 (14.5 ounce) can kidney beans, rinsed and drained
4 tablespoons taco seasoning mix
1 pinch freshly ground black pepper
1 (12 ounce) package firm tofu, drained
1 cup crushed cheese-flavored tortilla chips
4 tablespoons all-purpose flour
2 tablespoons canola oil, or as needed

Steps:

Combine beans, taco seasoning mix, and pepper in a large bowl with an electric mixer. Add tofu and mash into the bean paste until mostly smooth but with some chunks remaining. Mix in 1/2 of the crushed chips and flour. Divide mixture into 4 patties and press together firmly so they hold their shape. Turn them over in the remaining crushed chips to coat.
Heat oil in a large skillet over medium-high heat. Add burgers and fry until crispy, 2 to 3 minutes per side.

Nutrition Facts : Calories 304.7 calories, Carbohydrate 33.7 g, Cholesterol 0.2 mg, Fat 13.1 g, Fiber 7.2 g, Protein 13.7 g, SaturatedFat 1.7 g, Sodium 923.8 mg, Sugar 2.1 g

VEGETARIAN TACO-STUFFED PEPPERS

Vegetarian Taco-Stuffed Peppers image

These flavorful vegetarian stuffed peppers will fool even your biggest meat eater! The peppers are filled with Impossible™ burger, tomatoes, seasonings, and cheese and baked until tender. Top with guacamole and sour cream for the perfect weeknight meal the whole family will love. Change things up by adding corn or black beans to the mix!

Provided by France C

Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes Vegetarian

Time 50m

Yield 3

Number Of Ingredients 13

Ingredients

1 medium red bell pepper
1 medium yellow bell pepper
1 medium orange bell pepper
2 tablespoons olive oil
1 (12 ounce) package Impossible Burger
1 small onion, minced
2 cloves garlic, minced
1 (1 ounce) envelope taco seasoning mix
1 (14.5 ounce) can fire-roasted diced tomatoes
1 ½ cups shredded Mexican blend cheese, divided
¼ cup minced fresh cilantro
¾ cup sour cream
¾ cup prepared guacamole

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Cut bell peppers in half vertically through the stem and remove the seeds. Place cut-sides down in a baking dish to allow excess moisture to drain.
Bake in the preheated oven for 10 minutes. Remove from the oven, flip peppers over, cut-sides up, and set aside.
Heat oil in a large skillet over medium-high heat. Cook meatless ground beef and onion in the hot pan, breaking up any large pieces, until browned, 5 to 6 minutes. Add garlic and stir until cooked through, about 2 minutes more. Sprinkle with taco seasoning and stir in diced tomatoes until combined. Stir in 3/4 cup Mexican cheese.
Stuff peppers with mixture and cover dish with foil.
Bake in the preheated oven until peppers are tender, 10 to 15 minutes. Remove foil and top peppers with remaining cheese. Return to the oven and bake until cheese is melted, 2 to 3 minutes. Sprinkle with cilantro and serve each pepper with a dollop of sour cream and guacamole.

Nutrition Facts : Calories 832.9 calories, Carbohydrate 39.4 g, Cholesterol 89.9 mg, Fat 55.2 g, Fiber 7.4 g, Protein 20.6 g, SaturatedFat 24.8 g, Sodium 2110.2 mg, Sugar 9.7 g