mushroom avocado BUBBA Veggie Burger

This is a sponsored post written by me on behalf of BUBBA Burger. All opinions are 100% mine.

May is National Burger Month!  

Yes, vegheads can enjoy it too…

Kick it off by trying the new veggie burger by BUBBA Burger!

Mushroom Avocado BUBBA Veggie Burger

When I was asked to try out BUBBA Veggie Burger I excitedly responded “yes!”  Veggie burgers make a quick and easy meal…not to mention, healthy!  Made with black beans, veggies, flax and oats providing plant-based protein and balanced nutrition!  What I like most about BUBBA Veggie Burgers is that they are not loaded with highly processed soy protein like other brands.  I’ve been stocking my freezer with easy-to-make meals for when the baby is born and these burgers will definitely be on my grocery list!

undefined

BUBBA Veggie Burgers are not your average Veggie burger. They are made from all veggies and have a great black bean flavor for the perfect alternative option at any cook out!

Not sure what you’re going to eat at a family BBQ?    

Take these with you!  convenient, no thawing required!  You don’t even have to be a vegetarian to enjoy these burgers…share them with the whole family!

  • No GMO’s
  • All natural
  • Excellent source of vitamin A & C
  • Gluten free
  • Vegan friendly
  • Low fat
  • Cholesterol free
  • No Saturated Fat
  • Multigrain
  • Good Source Of Dietary Fiber
  • 2.5 grams of fat
  • Four (4) 3 oz. burgers per box
  • Frozen for your convenience – no thawing

Mushroom Avocado BUBBA Veggie Burger

I topped these with sautéed mushrooms, avocado, red onion and dijon mustard….nothing fancy!

Mushroom Avocado BUBBA Veggie Burgers
 
Prep time
Cook time
Total time
 
Makes 4 burgers
Author:
Recipe type: Main
Cuisine: Vegetarian
Serves: 4
Ingredients
  • For Mushrooms:
  • 1 teaspoon extra virgin olive oil
  • 1 package mushrooms, sliced
  • sea salt and pepper
  • For BUBBA Veggie Burgers:
  • 1 tablespoon extra virgin olive oil
  • 4 BUBBA Veggie Burgers
  • 1 avocado, sliced
  • 4 slices red onion
  • dijon mustard
  • 4 whole wheat hamburger buns
Instructions
  1. Heat olive oil over medium heat in a small skillet. Add mushrooms and sauté until golden, season with sea salt and pepper.
  2. Meanwhile, in a large skillet heat 1 tablespoon extra virgin olive oil over medium heat. Cook BUBBA Veggie Burgers for 4-6 minutes on each side.
  3. Assemble burgers on buns with sautéed mushrooms, avocado, red onion, dijon mustard and enjoy!

Mushroom Avocado BUBBA Veggie Burger

Other combinations:

BBQ sauce and sautéed onions

Hummus, cucumbers and roasted red peppers

Pesto, spinach and tomato

Guacamole and salsa

Coleslaw

What’s your favorite way to dress up a veggie burger?

Like BUBBA Veggie Burger on Facebook!

Follow BUBBA Veggie Burger on Instagram @bubbaburger

Visit Sponsors Site

avocado and arugula white bean hummus

Avocado and Arugula White Bean Hummus

Avocado and Arugula White Bean Hummus ~vegan, gluten free~

I love using white beans instead of chickpeas for hummus, they create a much smoother and lighter texture!  This hummus can be served with crackers, but would make an excellent spread on a grilled veggie sandwich!

After doing some research on bone health, I stumbled across the importance of beans (especially white beans) for bone integrity.  This recipe which incorporates white beans and arugula (also good for bone health!) is a winning combo providing calcium, magnesium and vitamin K.

Avocado and Arugula White Bean Hummus ~vegan, gluten free~

avocado and arugula white bean hummus
 
Prep time
Total time
 
Avocado and Arugula White Bean Hummus Makes around 2 cups
Author:
Recipe type: Appetizer
Cuisine: Vegan
Serves: 2 cups
Ingredients
  • ½ avocado
  • 1 cup arugula, packed
  • ¼ cup toasted pine nuts
  • 2 cloves garlic
  • ¼ cup water
  • 1 can (15 oz) white beans, drained and rinsed
  • ½ lemon, juiced
  • 2 tablespoons extra virgin olive oil
  • sea salt and pepper to taste
Instructions
  1. Place all ingredients in a food processor and blend until creamy. Adjust seasoning as needed. Serve with gluten free crackers and enjoy!

Avocado and Arugula White Bean Hummus ~vegan, gluten free~

 I used toasted pine nuts, but you can substitute walnuts or almonds!  Same goes for the arugula, feel free to use baby spinach or kale instead!  You pretty much can’t mess up this recipe!  Simply adjust the flavor with fresh lemon juice, garlic, sea salt and pepper to please your taste buds!

avocado and edamame zucchini noodles

Avocado and Edamame Zucchini Noodles, a light and refreshing meal in under 10 minutes!

Avocado and Edamame Zucchini Noodles ~vegan, gluten free~

We made a variation of this meal a few weeks back for dinner, which sparked the idea for this recipe.  The original recipe included spiraled zucchini and garlic lightly cooked in olive oil.  However, we served it over cooked pasta.  It tasted great, but was heavy on carbs.  Instead, this version uses zucchini as the pasta and includes edamame and avocado to make it a well rounded meal.

Avocado and Edamame Zucchini Noodles ~vegan, gluten free~

I’ve said before that I’m not a huge fan of zucchini, but something about the fun spiralized shape makes it taste different!  I’m also in a stage of pregnancy where I can’t get enough raw vegetables!  A meal that serves up a whole bowl of fresh veggies is ok with me!  Strange how these pregnancy cravings work, one day it’s muffins and the next it’s lemons and zucchini!

Avocado and Edamame Zucchini Noodles ~vegan, gluten free~

avocado and edamame zucchini noodles
 
Prep time
Cook time
Total time
 
Makes 2 portions
Author:
Recipe type: Main
Cuisine: Vegan
Serves: 2
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 2 zucchinis, spiral cut
  • 2-3 tablespoons lemon juice
  • 1 cup edamame, steamed
  • ½ avocado, cubed
  • 5-6 fresh basil leaves, chopped
  • 1 tablespoon hemp seeds
  • sea salt and pepper to taste
Instructions
  1. In a small sauce pan over low heat add olive oil and garlic, sauté until fragrant.
  2. In a large bowl add zucchini noodles, lemon juice, edamame, avocado and basil leaves. Add olive oil and garlic, sea salt and pepper and toss to coat. Top with hemp seeds and enjoy!

Avocado and Edamame Zucchini Noodles ~vegan, gluten free~

Perfect for a Meatless Monday meal!