PlantbasedBrandon

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Red Pepper Flakes

Onion Powder

Chef's Knife

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In 2021 I was working 50-60 hour weeks at the post office and eating mostly fast food for convenience. I was always tired and even on my off days I barely had any energy to function. I wasn’t showing up as my best as a husband or a father because I was always tired. I was so frustrated because I felt I was too young to always be so tired. This led me to start to pay more attention to how the foods I ate made me feel afterwards and I came to the conclusion that my diet was why my energy was so low. Being the impulsive person I am I decided to go Plant-based cold turkey to see if that would change things for me. I researched Plantbased recipes and made it a point to make meals without using processed vegan items. I started cooking meals like vegetable soup, plant based chili and mushroom, spinach and cherry tomato pasta. After a week of eating plant-based I felt so much better that I knew I could never go back. I was so excited and amazed by my results that I created my food page @_PlantbasedBrandon on instagram. I wanted to document my journey and to dispel the misconception that vegan food is limited and less flavorful.

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Mushroom Black Bean Burger

Dice the 1/2 of onion. Dice half of the green bell pepper and thinly slice the other half. Roughly chop the mushrooms

add 1 tbs of avocado oil to pan on medium heat. Saute onions & bell peppers until they soften. Season to taste with salt & pepper. Add 2 tsp of minced garlic, cook until fragrant. Pour in your mushrooms. Season with smoked paprika, cumin, garlic powder, and a pinch of pink himalayan salt. Cook for about 5-7 mins or until mushrooms have browned. Remove from pan and then put inside of a bowl.

To another bowl add your black beans and mash them up with a fork. Then add mashed sweet potato, sauted mushrooms,onions & pepper mix, brown rice, parsely, panko, BBQ sauce,1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp season all, black pepper, 1/2 crushed red pepper. Mix thoroughly, form into patties and then refrigerate the patties for 30 mins.

Cook the patties in 1 tbs of avocado oil on medium heat for 2 mins on each side.

Make wet batter by combining almond milk and apple cidar vinegar in shallow bowl. Make dry batter by combining flour with garlic powder, salt, black pepper, smoked paprika and cayenne pepper in shallow bowl. Batter the sliced green bell peppers by dipping into the wet batter followed by dipping into the dry batter making ur to coat evenly. Shallow fry peppers in avocado in on medium heat until golden brown.

Make sauce by adding all of the ingredients into a small bowl and mix thoroughly.

Assemble burger with your favorite toppings and enjoy!

PlantbasedBrandon

Mushroom Black Bean Burger

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