2 cups frozen baby peas
5 ounces baby kale (one of the small bins)
1/2 broccoli head, cut into florets
1 large celery stalk or 2 small, chopped
1 onion, chopped
2 cloves garlic, minced
1 cup rolled oats
1 cup almond meal
1/2 cup walnuts, chopped
1 teaspoon Italian spice mix
2 teaspoons tamari
1 tablespoon Dijon mustard
1/2 teaspoon sea salt, or more to taste
1/4 teaspoon black pepper or more to taste
1 small eggplant
1 red bell pepper
1 avocado, mashed
Salted plain Greek yogurt
Bring a medium pot of water to boil. Put in the kale, then after two minutes add the frozen peas and cook for seven minutes. Two minutes before time is up add the broccoli florets. Drain and set aside to cool slightly before transferring to a food processor.
In the meantime, heat a tablespoon of olive oil a small pan and sauté the onion for 2-3 minutes. Add the minced garlic and cook for another minute.
Place the cooked vegetables together with the chopped celery into a food processor and pulse 4 or 5 times. Make sure to leave some texture.
Transfer vegetable mixture to a large bowl and stir in the oats, almond meal, walnuts, and sautéed onion and garlic. Season with the Italian spice mix, soy sauce, mustard, salt and black pepper.
Form burger patties and set aside.
If you’re using grilled vegetables as a topping, cut the eggplant and red bell pepper into thin slices. Heat 1-2 tablespoons olive oil in a skillet and roast them gently for 3-4 minutes until lightly browned.
In a large skillet, heat about 2 tablespoons olive oil and cook the veggie patties over medium-high heat for 2-3 minutes on each side.
Serve them with or without bread ( I like this Fitness Bread) with grilled veggies or your choice of toppings. Enjoy!