Oat and Quinoa Veggie Burgers with Chickpea Sauce

Peas, corn and edamame make colorful baked patties held together with oats, quinoa and flax. A creamy chickpea sauce brings tomato, mustard and a little chile to every bite.
Satisfying plant-based recipes built around chickpeas, beans and their versatile preparations.

Peas, corn and edamame make colorful baked patties held together with oats, quinoa and flax. A creamy chickpea sauce brings tomato, mustard and a little chile to every bite.

Cooked chickpeas and sunflower seeds make herby baked falafel with a tender center and golden edges. Parsley, cilantro, cumin and lemon keep the flavor lively, ready for bowls, pita or a generous snack plate.

Crispy double-coated oyster mushrooms served with a fiery Chinese-inspired chile sauce layered with garlic, ginger, tomato paste, coconut aminos, rice vinegar and Sichuan peppercorns.

A warming one-pot vegan soup with red lentils, yellow split peas, chickpeas, sweet potato, carrots, kale and aromatic spices, finished with coconut aminos and bright acidity.

A generous Mexican-inspired whole-food vegan bowl with citrus-herb rice, smoky black beans, roasted sweet potatoes, crisp vegetables, chunky guacamole, cilantro-lime cashew crema and a smoky chipotle mayo-style sauce.

Tender baked chickpea-quinoa meatballs with zucchini, spinach and warm spices, finished in a glossy maple ginger-tamari glaze with a bright lemon edge.

A generous slow-cooker chickpea tagine with tender vegetables, apricots, golden raisins and warm Moroccan-inspired spices, finished with fresh herbs and lemon.

A deeply savory lentil-and-bean burger layered with mushroom duxelles, creamy cashew sauce and warm sun-dried tomatoes.

Crispy roasted chickpeas, caramelized sweet potato wedges, and a bright maple tahini sauce come together in an easy vegan sheet-pan meal built for weeknights and meal prep.