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Vegan Chickpea Brown Rice Burgers - Dump and Go Dinner

<p>My family loves homemade veggie burgers, and we're always looking for new ways to create the patties. This version includes chickpeas, brown rice, broccoli, and onion.</p>
4 Servings Recipe By

Ingredients

  • 4 cups drain Garbanzo Beans (Chick Peas), Canned
  • 2 cups cook Brown Rice, Long-Grain
  • 1/4 cups Broccoli Slaw (Shredded Broccoli)
  • 2 teaspoons mince Garlic, Cloves
  • 1/4 cups dice Onion
  • 1/2 cups Pumpkin, Canned
  • 1/4 teaspoons Salt
  • 1/4 teaspoons Black Pepper

Serving Day Ingredients

  • 1 tablespoon Olive Oil

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 burgers
  • 564 Calories
  • 13g Total Fat
  • 1g Sat Fat
  • 0g Trans Fat
  • 0mg Cholesterol
  • 817mg Sodium
  • 93g Total Carb
  • 19g Fiber
  • 13g Total Sugars (Includes 0g Added Sugars)
  • 23g Protein
  • 5 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Mash chickpeas and rice in a large bowl (or pulse briefly in the food processor).
  2. Mix in remaining ingredients.
  3. Form mixture into patties.
  4. Heat olive oil in skillet over medium heat.
  5. Fry patties for 3-5 minutes per side.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Mash chickpeas and rice in a large bowl (or pulse briefly in the food processor).
  2. Mix in remaining ingredients.
  3. Form mixture into patties.
  4. Flash freeze.
  5. Once frozen, divide among indicated number of freezer bags, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Heat olive oil in skillet over medium heat.
  3. Fry patties for 3-5 minutes per side.

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