Vegan options can please all
With a vegan at the table, mealtime can be tricky.
Preparing a vegan option is fine, but cooking two dinners can be tiresome, whether entertaining friends occasionally or making the family’s daily supper.
Serving vegan to the whole crowd seems like the easiest solution, but tofu and tempeh can be off-putting to unfamiliar home cooks and might cause meat-eaters to balk.
With these issues in mind, the editors at America’s Test Kitchen have come out with a new cookbook, “Vegan for Everybody” (ATK, $29.95, 336 pages).
In the test kitchen’s typical fashion, each recipe has undergone rigorous vetting to make sure it turns out successfully. The book also includes vegan recipes for family favorites such as macaroni and cheese, fettuccini Alfredo and veggie lasagna.
There are several recipes for bean burgers, including this one made from black beans.
BLACK BEAN BURGERS
Makes 6 servings
Line a rimmed baking sheet with triple layer of paper towels, spread beans over towels and let sit for 15 minutes.
Whisk reserved bean liquid and flour in a large bowl until well-combined and smooth. Stir in scallions, cilantro, garlic, cumin, hot sauce (if using), coriander, salt and pepper until well combined. Process tortilla chips in food processor until finely ground, about 30 seconds. Add black beans and pulse until beans are coarsely ground, about 5 pulses. Transfer bean mixture to bowl with flour mixture and mix until well-combined.
Adjust oven rack to middle position and heat oven to 200 degrees. Divide mixture into 6 equal portions and pack firmly into 3½-inch wide patties.
Heat 1 tablespoon oil in a 10-inch nonstick skillet over medium heat until shimmering. Gently lay 3 patties in skillet and cook until crisp and well-browned on first side, about 5 minutes. Gently flip patties, add 1 tablespoon oil, and cook until crisp and well-browned on second side, 3 to 5 minutes.
Transfer burgers to wire rack set in rimmed baking sheet and place in oven to keep warm. Wipe out skillet with paper towels and repeat with remaining 2 tablespoons oil and remaining patties. Transfer to buns and serve.
(without the bun) 225 calories, 9 g protein, 27 g carbohydrates, 10 g fiber, 1 g sugars, 10 g fat (1 saturated), 0 mg cholesterol, 301 mg sodium