Tag Archives for " Vegan "


Easy Black Bean Veggie Burger

Looking for an alternative to hamburgers? Our black bean burgers are a family favorite!

These homemade black bean burgers are veggie filled and delicious! They can also be made with white beans for a vegetarian high protein patty!

Made small and sandwiched in slider buns, they are the perfect addition to any lunch box!

Related: Top 5 Lunchboxes We’ve Tested

There’s nothing I love more than grilling on warm sunshiny summer days! I’m not always in the mood for a heavy, greasy burger. That’s why I love mixing it up with a delicious Grilled Black Bean Burger instead.

Black beans are a great source of fiber and provide support for your digestive health. I love coming up with excellent ways to incorporate them into our meals. MOMables is a great resource, using them in recipes such as Black Bean Corn Cakes or wrapped in a Burrito with sweet potatoes.

MOMables menus provide tons of recipes similar to these burgers, which are healthy and satisfying for your growing kids!

The burgers themselves are simple to make and smell as good as they taste. Naturally allergy-friendly, they can also be made gluten-free and vegan too, depending on what type of bread crumb or oats you use in the recipe.

We served ours on our favorite allergy-friendly hamburger buns and topped with optional Chipotle Cheddar cheese. To keep this dairy-free and vegan, sub your favorite nondairy cheese substitute or omit completely.

I also found that leftover burgers are great packed in lunch the next day!

Grilled Black Bean Burgers

5 from 5 reviews

  • Author:
  • Yield: 6 burgers
  • Cuisine: Dinner


  • 2 15-ounce cans black beans, rinsed & drained (2 1/2 cups cooked)
  • 1 1/4 teaspoons garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon ground paprika
  • 1/2 teaspoon salt
  • 2 teaspoons finely chopped cilantro
  • 1/4 cup finely chopped green pepper
  • 1/2 cup breadcrumbs, or oats
  • 1 medium shallot, finely chopped (1/4 cup red onion)
  • 1 large carrot, grated
  • 1 egg, or 1 flax egg, (see the note)


  1. In a large mixing bowl, gently mash the black beans. Add garlic powder, chili powder, cumin, paprika, salt, and cilantro, mix to combine.
  2. To the black beans, add peppers, bread crumbs, onion, carrot, and egg. Mix to combine.
  3. With your hands, form six patties.
  4. In a large greased pan, pan-fry the patties over medium heat. Flip after 5 minutes, and grill or cook for an additional 5 minutes on the other side.
  5. Serve on a bun with your favorite toppings such as lettuce, tomato, and pickles. Alternatively, serve over a bed of lettuce as a salad.


Flax egg: 1 tablespoon ground flax + 3 tablespoons warm water. Mix and set aside for at least 5 minutes.


31 Chewy Oatmeal Raisin Granola Bars

Warning: You are going to want to pin and print this recipe because your kids are going to LOVE it and will ask for more. Trust me. This recipe is a winner.


Recipes like this one are the type of treats and snacks that the subscribers to our weekly school lunch menus get to try out before anyone else. Let’s face it. EVERYONE could use a little help in the lunch-packing department.

Lucky for you, school lunches and kids’ food is all I do. Finding ways to make food healthier and “out of the box” is one of the reasons I started MOMables. Whether you’ve been a paid subscriber, our blog reader for a while, or you stumbled upon this recipe—welcome!

You should know that if you want to get the scoop on new, fun recipes, our newsletter is FREE. It’s delivered to your inbox each week—free of spam too.

Okay, okay. Back to the recipe. I love oats and raisins. My kids love those chewy bars with the oat man on them, but I don’t like buying them. We finally came to a happy place when, after hundreds of tries, I nailed this recipe. Goodbye box, hello homemade.

I love this recipe because it’s also no-bake! You read it correctly. It’s a no-bake recipe! Woohooo!!! I hope this recipe is as much of a success at your house as it is in mine.

Chewy Oatmeal Raisin Granola Bars – MOMables.com

5 from 1 reviews

Yields 12 “bars.” After cutting the bars, store in an airtight container or zip bags for up to 1 week.

  • Author:
  • Yield: 12
  • Cuisine: Snacks


  • 2 cups quick oats
  • 1 cup crispy rice cereal
  • 1/8 teaspoon salt
  • 2-3 heaping tablespoons California raisins
  • ¼ cup butter or coconut oil
  • ¼ cup brown rice syrup
  • ¼ cup brown sugar
  • 1 teaspoon vanilla


  1. Line an 8×8 or 9×9 baking pan or glass baking dish with parchment paper.
  2. In a large bowl, mix the oats, rice cereal, salt, and raisins. Set aside.
  3. In a small pot, melt the butter, brown rice syrup, and brown sugar. When it starts to boil, reduce the heat, and cook for 4 minutes on medium-low, but make sure the mixture continues to minimally bubble. Stir often. After 4 minutes, turn off the heat, and add the vanilla. Stir to combine.
  4. Pour the liquid mixture into the dry mixture. Mix well to combine all ingredients.
  5. Dump evenly coated mixture into the lined baking dish. Cover with parchment paper, and press down with your hands until the mix is well packed. Just when you think you’ve pressed down enough, press again.
  6. Allow the pan to cool at room temperature for at least 2 hours.
  7. Lift the parchment paper out onto a cutting board, and slice into 12 bars.



Sweet Potato Biscuit Cookies

Do you love biscuits and cookies? This is the perfect combination of the best of both worlds.

Sweet Potato Biscuit Cookies MOMables Gluten Free MOMables.comI have a confession: One of my daughter’s and my favorite things to do is bake biscuits and snack on them straight from the oven, usually drenched with gooey butter all over them. Probably way more than we should.

We also love making gluten-free cookies and dunking them in milk or nibbling on them as we sip tea.

Gluten-free biscuits that are delicious enough to sit and eat a batch of aren’t easy to come by. There’s no special refrigerated tube waiting for us at the grocer to just open and bake. Finding that right balance of texture and chewiness, even homemade, takes trial and error.

These are especially yummy because we’re kicking up the nutrients and antioxidants by packing these full of sweet potatoes. They’re also vegan and dairy-, egg-, and gluten-free.


Sweet Potato Biscuits

Yields 12-15 biscuits. Recipe adapted from [Kitchen Apparel |http://www.kitchen-apparel.com/2/post/2013/02/sweet-potato-biscuits.html]

  • Author:
  • Cuisine: Baking


  • 2 large sweet potatoes, peeled and diced
  • 1 large apple, peeled and diced
  • 1 1/2 cups water
  • 2 cups gluten-free [oat flour |http://www.momables.com/how-to-make-oat-flour/]
  • 1 cup gluten-free all-purpose flour + extra for rolling and dusting
  • 3 teaspoons tapioca flour or starch
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3 tablespoons applesauce
  • 1/4 cup [maple syrup |http://www.momables.com/white-sugar-baking-substitutes-natural/]


  1. In a medium saucepan on your stovetop, cover the sweet potatoes and apples with the water. Cover with a lid.
  2. Bring the water to a boil, then let it simmer for 15 to 20 minutes until the potatoes are soft.
  3. Remove from the heat and mash with a potato masher, then set aside.
  4. Preheat the oven to 400F.
  5. In a large bowl, mix the flours, salt, cinnamon, baking powder, and baking soda.
  6. Add the applesauce, and mix with your fingers until small crumbles are formed.
  7. Add 1 cup of the sweet potato mash and the maple syrup. Mix with a large spoon until completely combined.
  8. Place the biscuit dough on a lightly floured surface, and work gently with your hands, pressing everything together.
  9. Roll out the dough until about 1-inch thick. Using a biscuit cutter, begin cutting the biscuits, then place them on a baking sheet.
  10. Roll the remaining scraps of dough together, and repeat the process to cut more biscuits.
  11. Bake for 20 to 25 minutes until the tops are slightly hard.
  12. These biscuits are best warm and can be reheated in the toaster oven.