I’ve been playing around with some different dishes lately. We’ve been busy and using all these great new meat and dairy alternatives from Aldi’s has made life (at least meal life) too easy!  I was in the mood to make some fresh, healthy, and delicious vegan meals on my own.


We were in the mood for some veggie burgers.  As much as we love the Beyond Meat Burgers, we were really craving some loaded (with vegetables) actual veggie patties.  I searched in my refrigerator to see what we had on hand.  It was a Sunday afternoon and the last place I wanted to go was the grocery store.


I was in luck and after a little dicing and mixing, we had healthy veggie burgers cooking up in the oven.  They turned out even better than I expected.  They were exploding with taste.  Even the omnivores of the house loved these veggie burgers as they were something different.



3 c Cooked Rice

10 Cloves Garlic

1 Carrot Grated

1 Onion Grated

1 c Fresh Spinach Chopped

4 Small Peppers Diced

1 Can Black Beans Drained

¼ c Gochujang Spice Seasoning

1 t Turmeric

¼ c Flaxseed Meal

1/3 c Couscous

2 T Dried Parsley

½ t Cayenne Pepper

1 t Salt

Black Pepper


Preheat oven to 425 degrees F.  Mix all the ingredients in one large bowl.  I grated the carrot and onion, but you could chop them up in a food processor too.  I found the Gochujang (Spicy Korean Seasoning) at Kroger.


It has a very delicious flavor.  Once all of the ingredients are incorporated, line a pan with aluminum foil.  I sprayed vegetable oil on the foil to help the burgers from sticking. Using your hands, make burger sized patties. Place them on the pan and bake.   Bake for 25 minutes. Flip. Be careful.  They tend to want to break apart.  Bake for 5-10 minutes more. Once you remove them from the oven, let sit for 5 minutes.  They hold together better that way.  We served ours with my homemade con queso dip poured over the top, sliced cucumbers, and Sriracha mayo.  Enjoy!


Sriracha Mayo is super easy and you can make it as spicy or not as spicy as you want.  We only use Just Mayo brand mayonnaise.  I mixed about 3 Tablespoons of mayonnaise with about 1 Tablespoon of Sriracha.   It’s that simple.


Next up were our Mexican Pizzas (sort of)!  That’s what I called them anyways.   Once again, the entire family approved! This was a simple and quick meal and I couldn’t keep up with the demand!  I took tostada chips, refried black beans, veggies, vegan cheese, and avocado aioli to make these delicious masterpieces.


1 Package Tostados

1 Can Black Beans

1 Package Taco Seasoning

1 c Spinach Chopped

1 Onion Chopped

1 Tomato Chopped

5 Small Peppers Chopped

2 Avocados

½ Head of Lettuce Chopped

Vegan Cheese Shreds

Nutritional Yeast

Sriracha Sauce

3 T Just Mayo



Black Pepper

Preheat oven to 425 degrees F.  Drain black beans and add to food processor along with the package of taco seasoning.  Blend until smooth. You could always buy refried beans and just add the taco seasoning. I usually buy whole beans or dried beans as they are usually cheaper.   Spread each tostada with the bean mixture.


Place on baking sheet and load up with your choice of toppings, like the onions, spinach, tomatoes, and peppers.  I have a large bag of small peppers, so that is what I used.  You could use jalapenos, green peppers, or none at all.  Use what you love or have on hand.  Top with the vegan cheese shreds and we threw a little nutritional yeast on also and bake for about 10 minutes until the cheese is melted. sprinkle with parsley to look pretty.


While they are baking, take the ripe avocados, peel, and throw in the food processor.   Blend until fairly smooth and add the 3 T of Mayo.  You could always add more or less to your liking.  Add little salt and black pepper.


Once the Mexican vegan pizzas are baked, add lettuce, sriracha sauce, and avocado aioli.  You will need strong willpower to not overeat these.


Always cook with wine!  It will give you inspiration!

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