VEGAN Burger Recipe | Interview and Cooking with The Scott Family

Here is their blog: https://get2droothealthandwellness.com/
Here is their YouTube Channel: https://www.youtube.com/channel/UCCanealljXll042OTbskgkg/featured

The Scott family is passionate about living a Whole Food Plant-Based lifestyle. Both Will and Faith have lost a combined weight of over 180lbs and have been able to sustain a healthy weight for the past 5 years. As a result of living a plant- exclusive lifestyle, their family has reaped the priceless benefits of good health, energy, and vibrancy.
Their message is simple, “Our Health is our Wealth. Let’s ‘Get2dRoot’ of obtaining and sustaining good health by eating more plants”. They love to inspire and motivate others to live a healthy lifestyle by sharing Whole Food Plant-Based Recipes and in-home workout routines on their website at www.get2droothealthandwellness.com.

Here are three of their family’s favorite Whole Food Plant-Based Recipes:
Ultimate ¼lb Beet Burger, Brussels Sprouts Slaw, Air-Fried Jo-Jo’s (fries) and Sweet Potato Fudgesicles

Brussels Sprouts Slaw Ingredients:
1lb Fresh Brussels Sprouts, trimmed
1 cup Julienne Carrots
2 Gala Apples, quartered and seeds removed
1 large Radish, trimmed and quartered
6 Tbsp White Balsamic Vinegar, (4% acidity)
2 Tbsp Dijon Mustard (Westbrae Mustard for salt-free option)
¼ tsp Celery Seeds
Directions:
Place trimmed Brussels Sprouts, Julienne Carrots, quartered Gala Apples, and Radish into a food processor fitted with an “S” blade. Pulse until chopped to desired slaw texture. Transfer chopped slaw into a large mixing bowl. Add the 4% acidity White Balsamic Vinegar, the Dijon, and Celery Seeds to the mixing bowl. Stir until well combined. Marinate for 30 minutes for the best taste or serve immediately.
Makes 1 big salad or 4-6 small sides
Air-Fried Jo-Jo’s (fries) Ingredients:
Russet Potatoes
Preheat air-fryer at 385F.
Scrub and peel potatoes. Cut into eighths. Place wedges in a single layer onto the air-fryer tray. Air-fry for 20-22 minutes until golden brown. Serve and enjoy!
Ultimate 1/4lb Beet Burger Ingredients:
1/2 cup White Button Mushrooms, chopped
1 cup Red Onion, chopped
1 1/2 cup Red Grapes, Seedless, and halved
1 cup Baby Spinach (about 2 handfuls), chopped
2 1/2 cup Cooked Basmati Brown Rice
1 cup Cooked Red/White Quinoa
(1) 15oz Black Beans, No Salt Added (rinsed and drained)
1/2 cup Old Fashioned Rolled Oats
1/2 cup Roasted Beets, minced
2 Tbsp Parsley, dried
1 Tbsp Chili Powder, Unsalted
1 Tbsp Onion Powder, unsalted
1 Tbsp Garlic Powder, unsalted
1 Tbsp Smoked Paprika
1 Tbsp Golden Flaxseed, milled
1/4 tsp Chipotle Pepper
2 Tbsp Nutritional Yeast
3 Tbsp Dijon Mustard (low-sodium brand)
3 Tbsp Vegan Worcestershire Sauce (or Ketchup)
1 1/2 Tbsp Liquid Smoke, Mesquite
8 tsp Mesquite BBQ Sauce (optional)

Directions:
1. Add the chopped red onions, red seedless grapes, and mushrooms to a non-stick pan. On medium/high heat sautee veggies. The mushrooms will release natural water, so no need to add oil. Sautee veggies until all water has evaporated and veggies are glazed (about 10 minutes). Set aside.
2. Add all ingredients to a food processor, including the chopped spinach and sauteed veggies. Pulse the mixture about 5-6 times. Using a spatula, stir the mixture for even distribution of spices a few times. Pulse a few more times until the mixture come together and hold. Cover mixture and refrigerate for 30 minutes – 2 hours to marinate and firm up. NOTE: If pressed for time, omit refrigeration time and bake burgers in the oven. Be sure to allow burgers to cool and firm up after cooking time. If chill time is omitted DO NOT attempt to cook burgers on the grill!

OVEN Method: Preheat oven to 375F. Line a cookie sheet with parchment paper. Scoop out a heaping 1/2cup of mixture onto to cookie sheet. Should make 8 patties. Using a spoon shape into the desired size. If desired, glaze each burger with 1 tsp of favorite BBQ sauce. Cook for 30 minutes in the oven. Allow cooling 5-10 minutes to firm up.
GRILL Method: Cook burgers on the grill for 30 minutes, flipping once during cooking time. If desired, glaze each burger with favorite BBQ Sauce once burger has been flipped. Allow burgers to cool 5-10 minutes before indulging.

Sweet Potato Fudgesicles Ingredients:
1 cup Roasted Sweet Potato
1 ¼ cup Unsweetened Soy Milk (or plant milk of choice)
¼ cup Raw Almond Butter
4 oz Medjool Dates, pitted (about 10 large dates)
3 Tbsp Cacao Powder
½ tsp Vanilla Extract
1/16 tsp (pinch) Ground Cinnamon

Directions:
1. Place all of the ingredients into a blender and blend until completely smooth.
2. Pour mixture into silicone popsicle molds. Insert popsicle sticks. Freeze 4-5 hours.
3. Remove from mold and Enjoy!

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