YOUR SOLIN GENERATED RECIPE
Crispy Veggie Burger Lettuce Wraps
Enjoy a vibrant twist on the classic veggie burger, featuring a crispy, protein-packed patty made with black beans, chickpeas, tofu, oats, and quinoa. Blended with aromatic onions, carrots, and a burst of nutritional yeast for extra flavor, these wraps are tucked into crisp lettuce leaves and accented by a creamy avocado slice. Perfectly balanced to satisfy both your taste buds and nutritional goals.
INGREDIENTS
1/2 cup cooked Black Beans (130g)
1/4 cup cooked Chickpeas (50g)
150g Firm Tofu
1/4 cup Rolled Oats (dry, ~20g)
1/3 cup Cooked Quinoa (~60g)
1/4 cup Shredded Carrot (25g)
1/4 cup Chopped Onion (40g)
2 tbsp Nutritional Yeast (16g total)
1/4 fruit Avocado (50g)
2 Romaine Lettuce Leaves
PREPARATION
Preheat a non-stick skillet over medium heat.
In a large bowl, mash the black beans slightly with a fork, leaving some texture.
Crumble the firm tofu into the bowl and add the chickpeas. Stir to break them up slightly.
Mix in the rolled oats, cooked quinoa, shredded carrot, chopped onion, and nutritional yeast. Season with salt, pepper, and any desired herbs or spices.
Form the mixture into 2 even patties. If the mixture feels too wet, add a bit more oats; if too dry, a splash of water can help bind it.
Lightly spray or drizzle the skillet with a small amount of olive oil (optional based on preference) and cook the patties for about 4-5 minutes per side, or until crisp and lightly browned.
Lay the romaine lettuce leaves on a plate and gently place each crispy patty onto a leaf.
Top with sliced avocado and any additional toppings of your choice (like tomato slices or a drizzle of a light sauce).
Serve immediately and enjoy your nutritious, protein-rich, crispy veggie burger lettuce wraps.