Zesty Cinco De Mayo Vegan Fajita Burgers - Dump and Go Dinner
Whether it’s May 5th or you have a hankering for a taste of fajitas, this spicy veggie burger aims to please. Packed with an assortment of peppers, onion, and cilantro they are a little flavor fiesta just waiting to happen.
Ingredients
- 2 cups Meat Substitute Crumbles
- 1 ½ teaspoons Cumin
- 1 teaspoon Thyme, Dried
- ¼ teaspoons Salt
- ⅛ teaspoons Black Pepper
- 2 teaspoons mince Garlic, Cloves
- ¼ cups dice Onion
- ½ cups dice Bell Pepper, Green
- ½ cups dice Bell Pepper, Red
- 1 tablespoon seed and dice Jalapeño
- ½ teaspoons Cayenne Pepper Sauce
- ¼ cups chop Cilantro, Fresh
- 2 tablespoons Olive Oil
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day 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?
- Put “beef” in a large mixing bowl. Mix the cumin, thyme, and salt and pepper together and add to the “beef”.
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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.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Put “beef” in a large mixing bowl. Mix the cumin, thyme, and salt and pepper together and add to the “beef”.
- Add remaining ingredients and mix well.
- Form into patties. If you have any trouble getting the beef to stick together, add a bit of liquid (like water or vegetable broth). Using wet hands also helps.
- Cook in skillet with olive oil over medium high heat for 3 to 4 minutes on each side.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- 1 burger Amount Per Serving
- Calories
- 129
- Total Fat
- 8g
- Saturated Fat
- 1g
- Trans Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 343mg
- Total Carbohydrates
- 8g
- Fiber
- 1g
- Sugar
- 2g
- Protein
- 8g
- WW Freestyle
- 3
4 Comments
Join the discussionThese sound wonderful!
They are incredible, if I do say so myself. 😉 Our whole family (including two toddlers, 3 and almost 2) gobbled them up gleefully. You know that’s a win!
I tried these last night and I must have done something wrong. My patties formed just fine, but they suck to the pan (the same pan I use for frying everything, including the Zucchini Carrot Fritters – which were out of this world!). Also when I tried to flip them they fell apart. I tried adding more oil to my pan, and nothing seemed to work. So, I just mashed everything together, cooked it a few more minutes and served on a bed of lettuce and topped with cheese & sour cream, then set out tortilla chips for everyone to dig in. I quadrupled the batch, so I just divided what was left among freezer bags, still in mush form. I think I’ll serve it in tortillas, burrito style, or just use to make quesadillas. The flavor was great! I just couldn’t figure out how to cook them right. Do they have to be preformed and frozen first? I always make the recipes double (or more) and serve it for dinner that night, then freeze the rest for future meals. Any thoughts on where I may have gone wrong?
Hmmm..Well, I’m so glad you were able to figure something out to be able to eat them. Great ingenuity! I had mine both ways (pre-frozen and after-frozen). The only thing I can think is just a difference in the wetness of our ingredients. Next time that happens, I’d just add in breadcrumbs or even oats to make the patties a little drier. Or add an egg or egg substitute to make it bind more, depending on the reason for them falling apart. Hope that helps!