In case you haven't been following as closely as I have, there's a new speed record for hiking the Appalachian Trail. It was set by favorite vegan ultrarunner Scott Jurek in what he calls his "masterpiece" and likely last long distance feat. The dude's endurance and willpower is incredible, and his recent AT record had me re-read his memoir Eat & Run for some additional inspiration. Even though Chris and I both read it a few years ago, we're only now getting around to trying some of his recipes. First we tried his red curry almond sauce, which blew our previous curry attempts out of the water with its vibrant flavor. That recipe also forced me to finally open the shiro miso I bought last year and convinced me that it tastes better than its cat food-like appearance. Next we tried Scott's Lentil-Mushroom veggie burger and it easily takes its seat among our top three favorite burgers of all time. Also dabbled with the chocolate adzuki bars and his "Western States" faux cheese spread, named after a 100-mile race he won several consecutive times.
Ultrarunning isn't for everyone, but I loved every moment of my re-read of his book. If nothing else, it reminded me to keep seeking an edge and to live outside my comfort zone. It prompted me to go running a few extra mornings before work, to revisit what I think is possible and to revel in the natural world and want to explore it more. Scott's philosophy also ties together the natural movement that our bodies are meant for and the ways we can best nourish them through food.
In honor of Scott's new AT record and our shared love for plant-based meals, here are my favorite homemade veggie burger recipes.
Beet & Brown Rice Burgers
Still a go-to recipe, if you don't mind dealing with messy beets. An added bonus if you are trying to win over meat-eaters is that they sort of look like hamburger, with their red hue and texture.
Find the full recipe here.
Cumin-Scented Black Bean Burgers
From one of my all-time favorite cookbooks, The Heart of the Plate by Mollie Katzen. We've made these so many times over the past year or so and they never get old. Pay particular note to her serving suggestions; the pickled red onions are quick, easy & absolutely delicious. Trust me, I didn't think I would like them but they are the new preferred sandwich topping in our home now.
From Scott Jurek's Eat and Run. He claims these will convince even the heartiest of meat-eaters, and I'd join him on that bet. They are awesomely flavored, with a great, nutty texture. This recipe is the most complicated of the three and it calls for the most ingredients, but don't let that scare you off.
See the full recipe here.
What do they all have in common? They're hearty, protein-packed and the perfect dinner for a summer night. You can also freeze pre-formed burgers for an even quicker meal during the week. You're welcome.