Ultimate Beet Burger

Ultimate Beet Burger

After watching dozens of videos and many attempts, I’ve reached a comfortable level of confidence with a veggie burger. A veggie burger can really be made with a few veggies and any legume, but my go-to is a beet burger with lentils. It looks the best, holds well and tastes great. Many recipes call for flour or some type of grain to keep everything together but that’s usually not necessary with this recipe. If it isn’t quite firm enough, I’ll sometimes I’ll put a touch of oat flour, depending on what veggies are used.

Mushroom Stuffed Shells with Avocado Cream Sauce

One of my favorite child-hood dishes, veganized. Feel free to experiment with any kind of inside you'd like, or substitute the white sauce for our marinara recipe. 





1 pack of mushrooms, bella or button
5 cloves of roasted garlic
1 pack of baby broccoli
1 ripe avocado
1 can of coconut fat
½ cup fresh basil
1 cup spinach
1 ½ tbsp sea salt and black pepper
1 package of shell noodles
½ block of firm tofu
1 package of Miyoko's Kitchen mozzarella 



You'll want to start by roasting the garlic. Simply chop a small section off the top and place in oven in a small baking pan. Remove after about 30 minutes and the garlic sections should just pop right out. 

Next you'll want to make the inside. Start by sautéing some garlic, chopped mushrooms, broccoli, and the spinach. Feel free to add more spinach as it wilts very quickly. Add some minced basil, salt, and pepper to taste. Remove from heat and pull out a blender or food processor. Add the mixture along with the tofu. Blend until it's a mincey-like mixture, so that there are still some chunks and it's not like beach sand. Add some Miyokos cheese and blend a bit. Salt and pepper the mixture to taste. Remove from blender, cover with plastic wrap, and set in fridge. 

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Next, you'll want to boil your noodles. Get some water going with salt and a little oil. These take a while and you want to be sure they don't stick so try to stay somewhat vigilant as you cook these. When they are still firm but somewhat flimsy, remove from heat, strain, and rinse under cold water. 

Pull out a baking pan, remove your mixture from the fridge and set up an assembly line. You'll want to a) fill the shell, and b) tuck the shell nicely into rows. Repeat until the pan is full. 

Now you'll want to get your sauce going. Get that blender back out and add the rest of the roasted garlic, the avocado, and a can of coconut. Blend until rich and creamy. Add salt and pepper to taste, and alternative milk if you find the mixture is too thick. Remove from blender and slather sauce all over shell. Top with remaining cheese blends. 

Bake at 400-425 depending on your elevation for about 20-25 minutes. 

Remove, cool, and serve. Be sure to get a bottle of Chianti, a nice basket of fresh-baked rolls, and some background accordion music. 

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Korean BBQ Jackfruit Pizza


1 can jackfruit, in brine
1 cup of vegan cheese
1 cup of Shiitake mushrooms
1 bag bean sprouts
1 carrot
1 pack of pizza crust
1 pack yeast
1 cup water
½ oz. light oil 
Sea salt and cracked pepper

Marinade / Sauce:
1 oz. avocado or neutral oil
½ oz. sesame oil
3 oz. tamari or soy sauce
1 tsp brown sugar
1-2 cloves of fresh garlic
1 oz. organic molasses
1 oz. bbq sauce
1 oz. rice vinegar
½ oz. toasted sesame seeds 
Cracked black pepper 

Small handful of fresh cilantro
Toasted Sesame Seeds
½ oz. Sriracha [optional]


First, you’ll want to prep the jackfruit. Start by mixing the marinade / sauce ingredients. Next, open can of jackfruit and strain. Be sure to pull apart jackfruit loosely and rinse. Add to marinade, cover, and soak overnight.

PRO TIP: You can also buy a jar or bottle of Korean BBQ sauce to save time and finances.

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Preheat oven to 400 degree. Add jackfruit to small pan and bake until golden brown yet still very juicy. Be sure to save excess marinade and sauce. Next, you’ll want to start by making the pizza crust. Prep crust according to directions on packet as it may tend to differ. The basics usually include mixing the yeast with warm water and adding the dry ingredients to a large bowl. Follow this up by adding oil and yeast to dry mixture before folding into a dough. Cover and prove dough for about 30-40 minutes covered, making sure to cover the top with a little oil.

When dough is ready, simply roll out on an oiled cookie sheet. Pre-bake crust about 10 minutes. Try to time it so that your jackfruit is ready around the same time as the crust’s first bake. Remove crust from oven and add pizza toppings. Top with good slathering of sauce. Now add the shredded jackfruit, sliced shiitake mushrooms, vegan cheese, and sesame seeds. Bake another 10-15 minutes or until cheese is golden brown.

Optional: Top with fresh cilantro, extra sriracha, shredded carrot, bean sprouts, or even grilled onion! Boo ya!

Crispy Sweet Mash Encrusted Green Bean Casserole

Crispy Sweet Mash Encrusted Green Bean Casserole

Ever wonder what two of your favorite Thanksgiving dishes look like morphed together?! Well here’s the product of that dream. Mashed sweet potatoes. Meet green bean casserole. In this adventure we combine two holiday classics into one epically cozy dish. Vegan, plant-based, as always.

Creamy Red Pepper Penne with Garlic Spinach

Creamy Red Pepper Penne with Garlic Spinach

Creamy Red Pepper Penne with Garlic Spinach -easily one of my favorite pasta dishes to date. Definitely one to make for your favorite vegan crush. We at Burnt Lentils recommend starting with a nice little arugula salad with some balsamic, maybe making some garlic bread on the side, a good but cheap cabernet and then your crush’s favorite dessert to finish it off (maybe our chocolate coffee zucchini cake?!?!?). 

Can anybody else easily eat a whole package of pasta in one sitting? Just me? Okay then, cool. For people with a relatively normal appetite, I’d say this serves 2-3.