I am so excited to be on FOX 19 this morning in Cincinnati! I’m going to be having a lot of fun with the following recipe highlighting vegan grilling.

I just want to start off by saying that vegan cooking is NOT boring! It can be full of flavor and add a perspective to your meals to really change things up. I’ve recently discovered these veggie burgers by Five Star Foodies, and wondered if they would be a good fit for the new mom trend of “Meatless Mondays.”

I must admit that I had my doubts. A lot of prepackaged veggie burgers have a lot of sodium, soy, and additives in them to make up for the lack of traditional binders. These patties has ZERO soy in them; they are low in sodium, a good source of protein, and a decent amount of fiber. AND you can pronounce everything that goes into them. I’m all about using whole foods in my cooking, and these really fit the bill.

Did I mention that they taste amazing too (and come in several different flavors)? Besides making a burger with them, I thought that they would work perfectly in a veggie wrap. Since they take less than 10 minutes to cook, they are great for lunches and for dinner, perfect for busy moms like you and me.

You can find them at Kroger, but you can also search for them at www.fivestarfoodies.com. Hope you give them a chance and enjoy them in the recipe below!

Hummus and Grilled Vegetable Wrap (adapted from Ellie Krieger)

4 Artichoke Burgers Original patty
2 medium zucchini, cut lengthwise into 1/4-inch slices
2 teaspoons olive oil
1/8 teaspoon salt
Pinch freshly ground black pepper
1 cup store-bought hummus
4 pieces whole-wheat wrap bread (about 9 inches in diameter)
1/4 cup pine nuts, toasted
1 medium red bell pepper, thinly sliced
2 ounces baby spinach leaves (2 cups lightly packed)
1/2 cup red onion thinly sliced into half moons
1/4 cup fresh mint leaves

Cook the veggie burger according to the package instructions.

Preheat the grill or oven broiler. Brush both sides of the zucchini slices with the oil and sprinkle with the salt and pepper. Grill until tender and slightly browned, about 4 minutes per side.

Spread 1/4 cup of the hummus over each piece of bread. Sprinkle 1 tablespoon of pine nuts on top. Top with 3 slices of zucchini, 2 pieces of red pepper, 1/2 cup of the spinach, a few sliced onions, and 1 tablespoon of the mint. Roll each of them up and cut in half on a diagonal.

#eatgoodfeelgood #fox19 #sarahmanaresi #fivestarfoodies #vegan #cleaneating #meatlessmondays #kitchenfun #momlife #momofboys #sahmlife #momof2 #eatclean

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