Grilled lion’s mane steak ciabatta sandwiches are what you should be making for dinner tonight! They are packed with incredible flavor and texture and are so filling. Lion’s mane mushrooms are marinated and grilled with crispy onion straws, peppery arugula, creamy vegan garlic aioli, and a tangy BBQ sauce on grilled ciabatta buns. What is not to love?

We are still on our never-ending mushroom kick over here with our homegrown kits cranking out oyster and lion’s mane mushrooms, and trying to squeeze out the last bit of Summer barbeques before Fall fully kicks in. The kids are back in school which means we are looking for easy and crowd-pleasing dinners to make our weeknights easier. Cue these mushroom steak sandwiches! They are AMAZING and everyone loves them, even my meat-eating husband.

These vegan steak sandos pair perfectly with some cauliflower mac and cheese, potato wedges, or a crunchy salad. These are already vegetarian, dairy-free, and plant-based, but you can swap out the soy sauce in the marinade to make them gluten-free too!

I love these lion’s mane mushroom steaks on grilled ciabatta bread, but you can use whatever you like! I bet they would be amazing on a potato bun too. The mushrooms are meaty and mimic a steak texture perfectly. The combo of the creamy garlic aioli and tangy BBQ sauce knocks the flavor profile out of the park! Top these handhelds with crispy onion straws and peppery fresh arugula and there is just nothing better. Except maybe a cold glass of chardonnay for good measure. Try these out and let us know what you think!

Ingredients

Mushroom Steaks

• 2 large lion’s mane mushrooms
• 1 tbsp olive oil
• 1 tsp flaky sea salt
• 2 tbsp barbeque sauce

Mushroom Steak Marinade

• 1 tbsp soy sauce or tamari for gluten-free
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp liquid smoke
• 1/2 tsp vegan Worcestershire sauce
• 1 tsp onion powder
• 1/2 tsp paprika

Crispy Onion Straws

• 1/2 medium yellow onion-thinly sliced
• 1 cup vegan buttermilk or high-fat milk
• 1 cup flour
• 1 tsp salt
• 1/2 tsp pepper

Assembly

• 2 ciabatta buns
• 1/2 cup arugula
• 2 tbsp vegan garlic aioli
• 2 tbsp barbeque sauce

Instructions

Crispy Onion Straws

• Thinly slice the onion and place the slices in a bowl or jar with the buttermilk. Let them soak for 10-20 minutes.
• Heat up frying oil in a skillet over medium-high heat. When a small amount of flour tossed in the oil sizzles, it is hot enough to add the onions.
• Fry the onion slices until golden brown or about 5-10 minutes. Drain and set aside.

Mushroom Steaks

• Heat up a cast iron skillet over medium heat. Lightly oil the pan and add one mushroom to the pan and get it used to the heat. Lightly salt the mushroom.
• Using a heavy dish or another skillet, begin pushing down on the mushroom and gradually increasing the pressure until it resembles a steak. You will want to push pretty hard to compact it down to a meat-like thickness. Sear the mushroom on both sides and remove it from heat. Repeat with the other mushroom.
• In a small bowl or tupperware, add the marinade ingredients and set your seared mushrooms in it. Cover and let sit for 10-20 minutes.
• While they are marinating, heat a grill to medium-high heat.
• Remove the mushrooms from the marinade and sear them on the grill over medium-high heat for a couple of minutes on each side until charred. Alternatively, you can return them back to a hot skillet and sear them that way. Add the mushrooms back to a hot pan and sear for a couple of minutes on each side until slightly charred.
• Baste with the BBQ sauce on each side and grill for another minute or two.
• Throw the ciabatta buns on the grill for the last few minutes to get a nice char. Remove from heat and set aside.

Assemble

• On the bottom of the bun smear some vegan garlic aioli. Top with some fresh arugula.
• Place the mushroom steak on top of the arugula. Add some crispy onion straws.
• Spread some BBQ sauce on the top bun and set on top of the onion straws. Serve warm with some potato wedges, cauliflower mac and cheese, or a fresh Summer salad.

Try these other related recipes:

Vegan Red Wine Quinoa Burgers

Grilled Veggie Kabobs with Chimichurri

Black Bean Quesabirria Tacos with Consume

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Grilled Lion’s Mane Steak Ciabatta Sandwiches

Marinated meaty mushrooms are grilled to perfection with crispy onion straws, peppery arugula, creamy garlic aioli, and a tangy barbeque sauce served on a charred ciabatta bun. It's the perfect meaty and filling meal for meat eaters and vegans alike. Serve with potato wedges or a Summer salad for your next BBQ and get ready to wow your guests!

Course Dinner, Main Course

Cuisine American

Keyword ciabatta, grilled steak sandwiches, lion’s mane steaks

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 2

Author Allison Crawford at The Hungry Carrot

Ingredients

Mushroom Steaks

• 2 large lion's mane mushrooms
• 1 tbsp olive oil
• 1 tsp flaky sea salt
• 2 tbsp barbeque sauce

Mushroom Steak Marinade

• 1 tbsp soy sauce or tamari for gluten-free
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp liquid smoke
• 1/2 tsp vegan Worcestershire sauce
• 1 tsp onion powder
• 1/2 tsp paprika

Crispy Onion Straws

• 1/2 medium yellow onion-thinly sliced
• 1 cup vegan buttermilk or high-fat milk
• 1 cup flour
• 1 tsp salt
• 1/2 tsp pepper

Assembly

• 2 ciabatta buns
• 1/2 cup arugula
• 2 tbsp vegan garlic aioli
• 2 tbsp barbeque sauce
• oil for frying

Instructions

Crispy Onion Straws

• Thinly slice the onion and place the slices in a bowl or jar with the buttermilk. Let them soak for 10-20 minutes.
• Mix the flour, salt, and pepper in a shallow dish or bowl. Drain the onion slices and toss them in the flour mixture until well coated.
• Heat up frying oil in a skillet over medium-high heat. When a small amount of flour tossed in the oil sizzles, it is hot enough to add the onions.
• Fry the onion slices in a single layer until golden brown or about 5-10 minutes. Drain and set aside.

Mushroom Steaks

• Heat up a cast iron skillet over medium heat. Lightly oil the pan and add one mushroom to the pan and get it used to the heat. Lightly salt the mushroom.
• Using a heavy dish or another skillet, begin pushing down on the mushroom and gradually increasing the pressure until it resembles a steak. You will want to push pretty hard to compact it down to a meat-like thickness. Sear the mushroom on both sides and remove from heat. Repeat with the other mushroom.
• In a small bowl or tupperware, add the marinade ingredients and set your seared mushrooms in it. Cover and let sit for 10-20 minutes.
• While they are marinating, heat a grill to medium high heat.
• Remove the mushrooms from the marinade and sear them on the grill over medium-high heat for a couple of minutes on each side until charred. Alternatively, you can return them back to a hot skillet and sear them that way. Add the mushrooms back to a hot pan and sear for a couple of minutes on each side until slightly charred.
• Baste with the BBQ sauce on each side and grill for another minute or two.
• Throw the ciabatta buns on the grill for the last few minutes to get a nice char. Remove from heat and set aside.

Assemble

• On the bottom of the bun smear some vegan garlic aioli. Top with some fresh arugula.
• Place the mushroom steak on top of the arugula. Add some crispy onion straws.
• Spread some BBQ sauce on the top bun and set on top of the onion straws. Serve warm with some potato wedges, cauliflower mac and cheese, or a fresh Summer salad.

The post Grilled Lion’s Mane Steak Ciabatta Sandwiches appeared first on The Hungry Carrot.

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Lion’s mane mushroom steaks are pan-seared, marinated, then grilled to perfection for a quick and easy insanely delicious meal you will want to make again and again. They are truly one of my favorite things to make for Summer BBQ’s or for when you want a hearty meal that takes almost no effort. They are also incredible to use in steak ciabatta sandos for a complete meal.

Ingredients

These incredible little steaks are so easy to make and most of the ingredients you probably already have on hand.

• 2 large lion’s mane mushrooms
• 1 tbsp olive oil
• 1/2 tsp flaky salt
• 2 tbsp barbeque sauce

Marinade Ingredients

• 1 tbsp soy sauce or tamari for gluten-free
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp liquid smoke
• 1/2 tsp vegan worcestershire sauce
• 1 tsp onion powder
• 1/2 tsp paprika

Instructions

1. Heat up a cast iron skillet over medium heat. Lightly oil the pan and add one mushroom to the pan and get it used to the heat. Lightly salt the mushroom.
2. Using a heavy dish or another skillet, begin pushing down on the mushroom and gradually increasing the pressure until it resembles a steak. You will want to push pretty hard to compact it down to a meat-like thickness. Sear the mushroom on both sides and remove it from heat. Repeat with the other mushroom.
3. In a small bowl or tupperware, add the marinade ingredients and set your seared mushrooms in it. Cover and let sit for 10-20 minutes.
4. While they are marinating, heat a grill to medium-high heat.
5. Remove the mushrooms from the marinade and sear them on the grill over medium-high heat for a couple of minutes on each side until charred. Alternatively, you can return them back to a hot skillet and sear them that way. Add the mushrooms back to a hot pan and sear for a couple of minutes on each side until slightly charred.
6. Baste with the BBQ sauce on each side and serve warm. Leftovers keep in the fridge for a day or two.

Health Benefits of Lion’s Mane Mushrooms

It’s no secret that reducing your red meat intake is better for your health. If you are looking for an alternative to steak, these steak mushies fit the bill. They are packed with beneficial health-boosting compounds without any of the cholesterol, extra calories, and fats. Here are some great reasons to try lion’s mane steaks next time you are firing up the grill:

1. Cognitive Health: Lion’s Mane mushrooms are renowned for their brain-boosting power. They contain compounds like hericenones and erinacines that stimulate the production of nerve growth factor (NGF), which is essential for the growth and maintenance of neurons.
2. Anti-inflammatory Properties: These mushrooms possess strong anti-inflammatory properties, which can help reduce inflammation in the body, potentially lowering the risk of chronic diseases.
3. Immune Support: Lion’s Mane mushrooms are rich in polysaccharides, particularly beta-glucans, which enhance the immune system by activating various immune cells and improving overall immune response.
4. Digestive Health: They contain prebiotic fibers that support gut health by promoting the growth of beneficial bacteria in the digestive tract.
5. Antioxidant Activity: Lion’s Mane mushrooms are packed with antioxidants that help protect cells from damage caused by free radicals, reducing the risk of chronic diseases and promoting overall health.

How Do Mushrooms Stack Up?

Lion’s mane mushrooms look just like steak and are so easy to impart savory flavors with different marinades and sauces. They are meaty and I hate to say it, but mimic the fleshiness of traditional red meat. Even your omnivores will love these.

We have been growing our own lion’s mane and oyster mushrooms and honestly, it’s pretty easy to do. All you really need is a starter kit and some water. We have experimented with a few different kits, but these are our favorites: The Bloom Box and Back to the Roots.

They grow right on your countertop and are ready within a week or two to start cooking with. Plus, you can usually get a second round of mushrooms from each kit which is pretty cool. I can’t wait to hear what you think of these. Happy cooking!

Try these other recipes:

Dairy-Free Garlic Aioli

Cauliflower Mac and Cheese

Black Bean and Quinoa Burgers

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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Lion’s Mane Mushroom Steaks

Marinated lion's mane mushroom steaks are the perfect dish for a summer BBQ. They are meaty, juicy, and savory plus super easy to make, and taste incredible. Use them as your main dish, on a steak sandwich, or cut them up for a stir-fry.

Course Dinner, Main Course

Cuisine American

Keyword lion’s mane steaks, vegan steak

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 2

Author Allison Crawford at The Hungry Carrot

Ingredients

• 2 large lion's mane mushrooms
• 1 tbsp olive oil
• 1/2 tsp flaky salt
• 2 tbsp barbeque sauce

Marinade Ingredients

• 1 tbsp soy sauce or tamari for gluten-free
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp liquid smoke
• 1/2 tsp vegan worcestershire sauce
• 1 tsp onion powder
• 1/2 tsp paprika

Instructions

• Heat up a cast iron skillet over medium heat. Lightly oil the pan and add one mushroom to the pan and get it used to the heat. Lightly salt the mushroom.
• Using a heavy dish or another skillet, begin pushing down on the mushroom and gradually increasing the pressure until it resembles a steak. You will want to push pretty hard to compact it down to a meat-like thickness. Sear the mushroom on both sides and remove it from heat. Repeat with the other mushroom.
• In a small bowl or tupperware, add the marinade ingredients and set your seared mushrooms in it. Cover and let sit for 10-20 minutes.
• While they are marinating, heat a grill to medium-high heat.
• Remove the mushrooms from the marinade and sear them on the grill over medium-high heat for a couple of minutes on each side until charred. Alternatively, you can return them back to a hot skillet and sear them that way. Add the mushrooms back to a hot pan and sear for a couple of minutes on each side until slightly charred.
• Baste with the BBQ sauce on each side and serve warm. Leftovers keep in the fridge for a day or two.

The post Lion’s Mane Mushroom Steaks appeared first on The Hungry Carrot.

This lemon beetroot hummus is full of bright flavors and colors and puts a fun unique twist on this Mediterranean classic. Use it as a dip or spread on your favorite sandwiches or with pita bread and fresh veggies. It’s perfect for entertaining or as a vibrant and show-stopping side dish, snack, or appetizer. It only takes a few ingredients and a couple minutes to put together and it tastes so good! The earthiness of the beets is lightened and brightened by the lemon zest and tangy lemon juice.

Lettuce Turnip the Beet!

Honestly, it took me a long time to enjoy hummus. Despite its popularity, especially among plant-based fans, I just didn’t enjoy the flavors and it would sit in my fridge for weeks until I finally would throw it away. Fast forward several years and I finally started making it at home. I am not sure what it is about homemade hummus compared to store-bought varieties, but it just tastes so much better and I love being able to adjust the spices and flavors to my liking.

Normally I would make a traditional garlic hummus. But, I am a HUGE beet fan and there is just something about the visual appeal of the bright earthy color of beet hummus. In this summer heat, the addition of lemon juice and fresh zest is the perfect twist making it the perfect sidekick to a picnic, sun-warmed patio, or to brighten up your favorite wrap or sandwich. We all eat with our eyes first and the beautiful bright pink pigment of beet hummus is so appetizing and visually appealing. Everyone always wants to try it, and when they do, they can’t stop eating it!

Is Lemon Beetroot Hummus Healthy?

Hummus is a mainstay of healthy Mediterranean cuisine and for good reason. Full of wholesome ingredients and simple flavors, it’s a fan favorite of the health-conscious offering so many nutritional benefits. The beets and lemon used in this recipe also bring their own health advantages to really amp up the nutritional component of this tasty dip.

Beets: A Nutritional Powerhouse Hero

Beets get a bad rap for some reason and honestly, I don’t get it. I think they taste like the Earth and I have never met a beet salad that I didn’t love. Beets are packed with fiber, folate, manganese, potassium, iron, and vitamin C. They are also really high in nitrates, which can help improve blood flow and lower blood pressure. The pigments responsible for their gorgeous color are called betalains and they possess awesome anti-inflammatory and antioxidant properties.

Chickpeas: Protein and Fiber-Rich

Chickpeas, the humble cornerstone of any hummus recipe, are a great source of plant-based protein and dietary fiber. They make you feel full and satiated and provide essential vitamins and minerals, including folate, iron, phosphorus, and manganese.

Tahini: Healthy Fats

Tahini, made from ground sesame seeds, adds a rich, nutty flavor and smooth texture to hummus. It’s a great source of healthy fats, particularly mono- and polyunsaturated fats, which are beneficial for heart health. Tahini also provides important nutrients like calcium, magnesium, and B vitamins.

Lemon: A Zesty Boost

Lemon juice adds a bright, tangy flavor to hummus and is an excellent source of vitamin C. It aids in digestion, supports the immune system, and enhances iron absorption from plant-based foods.

How to Make Lemon Beet Hummus

Ingredients

To make lemon beet hummus, you will need the following ingredients:

• Beets: use canned if you are lazy like me, or you can boil or roast fresh beets
• Chickpeas: or garbanzo beans. Some people prefer to peel them, but I never do. I haven’t found a major difference in texture.
• Tahini: use fresh quality tahini and make sure to stir well before using
• Lemons: fresh lemon juice is totally worth the effort
• Garlic: again, I use pre-minced garlic because I am lazy, but use fresh cloves if you prefer
• Spices: I like to add cumin, salt, and pepper but use whatever you prefer

Instructions

1. Prepare the Beets: I went full lazy mode and used canned beets. If using fresh beets, roast or boil them until tender. To roast, preheat the oven to 400°F (200°C), wrap the beets in aluminum foil, and bake for 45-60 minutes. To boil, place the beets in a pot of water and cook for about 30-40 minutes. Allow them to cool before you blend them.
2. Blend the Ingredients: Combine the beets, chickpeas, tahini, lemon juice, garlic, and spices. Blend until smooth. You may need to stop and scrape down the sides of the food processor a few times to ensure everything is well incorporated. Add a little oil or water if needed.
3. Adjust the Seasoning: Taste the hummus and add salt to your preference. If you want a more pronounced lemon flavor, add a bit more lemon juice. For a spicier kick, consider adding a pinch of cayenne pepper.
4. Garnishes: Again, I was very lazy but you can add a drizzle of olive oil on top, some chopped parsley, lemon zest, toasted pine nuts, or anything else you want.
5. Serve and Store: Transfer the hummus to a serving bowl and drizzle with a bit of olive oil. Garnish with fresh herbs, such as parsley or cilantro, if desired. Store any leftovers in an airtight container in the refrigerator for up to a week.

How to Use It

As a Dip

Lemon beet hummus makes an excellent dip for a variety of foods. Serve it with pita bread, vegetable sticks (such as carrots, cucumbers, and bell peppers), or crackers. Its vibrant color makes it an eye-catching addition to any appetizer platter, perfect for parties and gatherings.

As a Spread

Use it as a spread on sandwiches, wraps, or toast. It pairs well with ingredients like avocado, cucumber, sprouts, and roasted vegetables, adding both flavor and nutritional value to your meals.

In Salads and Bowls

Incorporate lemon beet hummus into salads and grain bowls for a burst of flavor. It can serve as a dressing alternative or be mixed into grains like quinoa or farro for added creaminess and taste.

As a Sauce

Thin out lemon beet hummus with a bit of water or additional lemon juice to create a sauce for roasted vegetables, grilled meats, or falafel. This versatile sauce can elevate a variety of dishes, adding a tangy, earthy element.

Try these other delicious recipes!

Fresh Veggie Spring Rolls with Peanut Dipping Sauce

Fresh Vegan Lettuce Cups

Rainbow Tofu Poke Bowl

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Lemon Beetroot Hummus

The best lemony beet hummus full of bright flavors and colors for a fun twist on this Mediterranean classic. Use it as a dip, spread, or side dish.

Course Appetizer, Sauces and Dips, Side Dish, Snack

Cuisine Mediterranean

Keyword beet, hummus, lemon

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 6

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 can chickpeas, drained
• 1 cup 2-3 large canned or roasted beets
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 1 tbsp minced garlic
• 1/2 tsp cumin
• salt and pepper to taste

Instructions

• Drain and rinse the chickpeas and beets.
• Add all the ingredients to a blender or food processor. Blend until smooth. Add a dash of olive oil or water if needed to smooth out consistency.
• Garnish with a drizzle of olive oil, parsley, or additional lemon zest. Use as a dip or spread and use within a few days. Store in an airtight container in the fridge.

The post Lemon Beetroot Hummus appeared first on The Hungry Carrot.

Vegan summer squash ricotta rigatoni is bursting with bright fragrant flavors and is light enough to enjoy all summer long. This dish celebrates vibrant seasonal flavors by marrying the lightness of summer squash with the creamy richness of vegan ricotta, all crowned with the aromatic freshness of basil, cracked pepper, and chili flakes.

Why This Recipe Rocks:

• Seasonal Produce: Utilizing summer squash ensures you enjoy peak-season produce, bursting with flavor and nutrients.
• Creamy Vegan Ricotta: The vegan ricotta adds a creamy texture and richness to the dish without any dairy, perfect for those following a plant-based lifestyle or with dietary restrictions.
• Quick and Easy: With just a few simple steps, this recipe comes together in less than 30 minutes, making it ideal for busy weeknight dinners or lazy weekend lunches.
• Versatile and Customizable: Feel free to customize this dish to suit your taste preferences. Add some red pepper flakes for a spicy kick, toss in some cherry tomatoes for extra sweetness, or sprinkle with nutritional yeast for a cheesy flavor boost. Make this gluten-free by using gluten-free pasta.

Health Benefits:

• Nutrient-Rich Summer Squash: Packed with vitamins A and C, as well as fiber, summer squash promotes healthy digestion and supports immune function.
• Plant-Powered Protein: Vegan ricotta provides a protein boost without the cholesterol and saturated fat found in dairy-based cheeses, promoting heart health and aiding in muscle repair and growth.
• Herbal Goodness: Fresh basil not only adds a pop of color and flavor but also delivers a dose of antioxidants and essential nutrients like vitamin K and manganese.

Instructions

1. Heat a large pot of salted water over medium-high heat. Slice the zucchini, squash, basil, and onion, and mince the garlic.
2. Heat a large skillet over medium heat and add the olive oil. Saute the onion for 5-7 minutes until translucent. Add the garlic and saute for 1 minute until fragrant.
3. Add the zucchini and squash to the skillet and cook until softened or about 5 minutes.
4. Once the pot of water is boiling, add the rigatoni. Cook until al dente or about 5-7 minutes.

5. To the skillet, add the reserved pasta water, parmesan, lemon juice, zest, 1/4 cup of the ricotta, and the basil reserving some for garnish. Reduce heat and stir until creamy. Simmer for a few minutes to infuse flavor and let the sauce thicken slightly. Salt and pepper to taste.
6. Add the cooked rigatoni back to the skillet and toss to coat. Remove from heat and top with dollops of ricotta cheese, more cracked pepper, chili flakes, and additional basil and parmesan. Serve warm.
7. Store any leftovers in an airtight container in the fridge for up to 5 days.

Try these other recipes:

Vegan Alfredo With Peas

Roasted Cauliflower with Tahini

Roasted Red Pepper and Tomato Pasta

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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Vegan Summer Squash Ricotta Rigatoni

A fresh and vibrant celebration of summer with hearty squash, rich vegan ricotta and parmesan, and bright lemon zest. Top with fresh basil, cracked pepper, and chili flakes.

Course Dinner, Lunch

Cuisine Italian

Keyword dairy-free, pasta, ricotta, rigatoni, squash

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 zucchini-sliced
• 1 yellow squash-sliced
• 1/2 tbsp garlic-minced
• 1/4 yellow onion-diced
• 16 oz rigatoni or pasta of choice
• 1 tbsp olive oil
• 1/4 cup reserved pasta water
• 2 tbsp lemon juice
• 1 tsp fresh lemon zest
• 16 oz vegan ricotta
• 1 handful of fresh basil plus some for garnish
• 1/4 cup vegan parmesan-shredded plus some for garnish (optional)
• cracked pepper and sea salt to taste
• 1 tsp chili flakes (optional)

Instructions

• Heat a large pot of salted water over medium-high heat. Slice the zucchini, squash, basil, and onion, and mince the garlic.
• Heat a large skillet over medium heat and add the olive oil. Saute the onion for 5-7 minutes until translucent. Add the garlic and saute for 1 minute until fragrant.
• Add the zucchini and squash to the skillet and cook until softened or about 5 minutes.
• Once the pot of water is boiling, add the rigatoni. Cook until al dente or about 5-7 minutes.
• To the skillet, add the reserved pasta water, parmesan, lemon juice, zest, 1/4 cup of the ricotta, and the basil reserving some for garnish. Reduce heat and stir until creamy. Simmer for a few minutes to infuse flavor and let the sauce thicken slightly. Salt and pepper to taste.
• Add the cooked rigatoni back to the skillet and toss to coat. Remove from heat and top with dollops of ricotta cheese, more cracked pepper, chili flakes, and additional basil and parmesan. Serve warm.
• Store any leftovers in an airtight container in the fridge for up to 5 days.

The post Vegan Summer Squash Ricotta Rigatoni appeared first on The Hungry Carrot.

A hearty black bean and quinoa burger patty topped with a red wine reduction, caramelized onions, vegan goat cheese, and arugula for a taste combination out of this world. The caramelized onions are jammy and spiked with red wine, and the peppery arugula with the creamy tang of vegan goat cheese make this an absolute flavor powerhouse. Try some vegan garlic aioli on top for the finishing touch.

Ingredients

• Red Wine: You don’t have to go expensive here to really enjoy the addition of a wine reduction to these patties. I used a cheaper bottle from Trader Joe’s to impart that delicious red wine flavor. The wine reduction is added to the patties and can be used as a glaze after cooking.
• Caramelized Onions: These onions put everything over the top! Cooked down into a perfectly jammy, buttery topping soaked in red wine on the finish. I usually make extra to use on salads, sandwiches, or crostinis.
• Burger Patties: An elevated mix of quinoa and black beans with garlic and vegan Worcestershire. These patties hold together well and are high in protein and fiber. Freeze them for later, or substitute them for your favorite burger patty.

Instructions

Red Wine Reduction

1. Over medium heat, combine the wine and brown sugar. Once bubbling, reduce heat and simmer until reduced by half, or about 10-15 minutes.

Caramelized Onions

1. While the wine reduces, add the onions, butter, and salt to a pan over medium heat. Saute the onions for 5-7 minutes. Deglaze the pan with the 1/4 cup of wine and cover. Lower the heat and let the onions cook for another 10-15 minutes until caramelized.

Burgers

1. Saute the onions and garlic and set aside.
2. Mash the beans with a potato masher or fork until no large pieces remain.
3. Cook the 1/4 cup quinoa in 1/2 cup water for 10 minutes until all liquid is absorbed.
4. Mix the flax egg with 1 tbsp flax meal and 2.5 tbsp water. Let it sit for a couple of minutes.
5. In a mixing bowl combine the beans, quinoa, onions and garlic, flax egg, Worcestershire, salt, pepper, and cumin until well incorporated. Add 1/4 cup of the red wine reduction.

6. Using a 1/3 cup form the patties and place them on a baking sheet with parchment paper. Smooth them down with the back of the cup to make them uniform. Keep the cup moistened to prevent sticking.
7. Freeze the patties for 20-30 minutes to help them set. If making ahead, store in an airtight container in the freezer for up to 3 months. Separate the patties with parchment paper when freezing so they don’t stick.

8. Heat a little oil in a pan over medium heat. Cook the burger patties for about 3-4 minutes per side until browned and crispy. Baste patties with the remaining wine reduction. Do not add the wine reduction directly to the skillet or it will burn.

Assemble

1. On the bottom of a toasted bun place a layer of fresh arugula.
2. Add the burger patty and caramelized onions.
3. Sprinkle with vegan goat cheese and top with a garlic aioli-smeared bun.
4. These burgers are best enjoyed the same day but the patties can be stored in the fridge for a day or two in an airtight container. They do get softer on the second day so enjoy them fresh for the best texture.

Try these other recipes:

Dairy-Free Garlic Aioli

The Best Seasoned Potato Wedges

Not Yo’ Mama’s Vegan Chili

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Vegan Red Wine Quinoa Burgers

A hearty black bean and quinoa burger patty topped with a red wine reduction, caramelized onions, vegan goat cheese, and arugula for a taste combination out of this world.

Course Main Course

Keyword arugula, black bean burger, goat cheese, quinoa burger, red wine onions

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

Red Wine Reduction

• 1 cup red wine
• 1 tbsp brown sugar

Caramelized Onions

• 1/2 red onion-sliced thin
• 1 tbsp vegan butter
• 1/4 tsp salt
• 1/4 cup red wine

Burgers

• 1 14 oz can black beans- rinsed and drained
• 1/4 cup quinoa
• 1/2 cup water
• 1/2 cup all-purpose flour
• 1 flax egg
• 1/4 yellow onion-diced
• 1 tbsp minced garlic
• 1 tsp vegan Worcestershire
• 1 tsp salt
• 1 tsp cumin
• 1/4 tsp pepper

Toppings and Assembly

• 4 burger buns-toasted
• 1 cup arugula
• 1/4 cup vegan goat cheese crumbles
• 1/4 cup dairy-free garlic aioli (optional)

Instructions

Red Wine Reduction

• Over medium heat, combine the wine and brown sugar. Once bubbling, reduce heat and simmer until reduced by half, or about 10-15 minutes.

Caramelized Onions

• While the wine is reduced, add the onions, butter, and salt to a pan over medium heat. Saute the onions for 5-7 minutes. Deglaze the pan with the 1/4 cup of wine and cover. Lower the heat and let the onions cook for another 10-15 minutes until caramelized.

Burgers

• Saute the onions and garlic and set aside.
• Mash the beans with a potato masher or fork until no large pieces remain.
• Cook the 1/4 cup quinoa in the 1/2 cup water for about 10 minutes until all liquid is absorbed.
• Mix the flax egg with 1 tbsp flax meal and 2.5 tbsp water. Let it sit for a couple of minutes.
• In a mixing bowl combine the beans, quinoa, onions and garlic, flax egg, Worcestershire, salt, pepper, and cumin until well incorporated. Add 1/4 cup of the red wine reduction.
• Using a 1/3 cup form the patties and place them on a baking sheet with parchment paper. Smooth them down with the back of the cup to make them uniform. Keep the cup moistened to prevent sticking.
• Freeze the patties for 20-30 minutes to help them set. If you wish they can be stored for a later time in an airtight container in the freezer for up to 3 months. Separate the patties with parchment paper when freezing so they don't stick.
• Heat a little oil in a pan over medium heat. Cook the burger patties for about 3-4 minutes per side until browned and crispy. Use the remaining red wine reduction to baste them after they are done cooking. Do not add the wine reduction directly to the skillet or it will burn.

Assemble

• On the bottom of a toasted bun place a layer of fresh arugula.
• Add the burger patty and caramelized onions.
• Sprinkle with vegan goat cheese and top with a garlic aioli-smeared bun.
• These burgers are best enjoyed the same day but the patties can be stored in the fridge for a day or two in an airtight container. They do get softer on the second day so enjoy them fresh for the best texture.

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