Since last year, I’ve been on a journey transitioning to a diet with less meat and more plant-based foods. I started finding out more and more about factory farming, the cruel and inhumane treatment of animals. I’ve learnt about the effects of animal farming on our planet – which has been exposed to be the single largest factor of destruction (watch Cowspiracy!). This combined with discovering that an optimal diet for health and longevity consists mainly of plants, made me lose interest in eating so much meat (and other animal products).
I won’t go into detail here about the numerous benefits of eating a plant-based diet, I will cover these in another post. But in short, it’s been well proven that a plant-based diet is less stressful on the body and digestive system, helps with weight loss, prevents heart and circulatory conditions, premature aging, lowers inflammation and many others.
The transition has had its challenges, mainly in coming up with a variety of meatless dishes to eat. Rather than making a couple of dishes over and over. I was used to eating meat with pretty much every single meal, and felt that a meal wasn’t complete without it.
Truth is, a plant-based meal can be complete, satisfying and delicious – all at the same time.
The smell of spring is in the air here in Nova Scotia. Today was amazingly sunny and warm, and you can already get a whiff of barbecues lit up an sizzling.
We didn’t get our little barbecue going yet, but felt an appetite for burgers – which are a favourite around our household any day of the week. I’ve tried a bunch of veggie burger recipes in the past, and many times failed. Some would crumble and fall apart, be too dry, too mushy, etc etc… But today, they came out so good! We honestly didn’t even miss the meat.
They make great leftovers too. You can reheat the burgers, or just keep the patty in the fridge and use it within 3 days.
Made with red kidney beans and portobello mushrooms, these veggie burgers are rich in fiber, protein, iron, potassium, and many other vitamins and minerals.
Red kidney beans are cheap and abundant. They are an amazing source of cholesterol-lowering fiber, magnesium and folate which help prevent heart attacks; they also contain iron for energy, and protein (forming a complete protein when combined with a wholegrain like rice).
Portobello mushrooms add nutrition, meatiness and juiciness to the patties – they are packed with potassium; selenium for proper function of thyroid; they help regulate estrogen; have anti-inflammatory effects in the body; and many more.
You can serve them with a bun, or with a fresh salad. We had them with a side of slaw salad of cabbage, carrot and celery, served in a lettuce cup. An avocado would have complemented the plate nicely, but unfortunately I didn’t have any on hand this time. However what we did have to replace for creaminess, was blue cheese which made the burgers even better. We don’t often have cheese, but when we do it’s usually blue (put your hands up if you also love smelly cheese! 🙂 )
So without further due, the recipe for the Kidney Bean Portobello Veggie Burger. Bon appetit!