Via Peas and Crayons
These tasty Chipotle Pumpkin Veggie Burgers are quick, easy, and a total crowd pleaser! Each veggie burger is vegan, gluten-free, freezer-friendly and 100% delicious!
Cannellini beans & pumpkin puree meet chipotle peppers in adobo sauce to form this versatile vegan patty.
It’s oh so easy to double these chipotle pumpkin veggie burgers to feed a crew of 8! You can even double the batch to scarf half and then freeze the remainder for later. The recipe is beyond freezer friendly and a total lifesaver on a busy weeknight!
Simply cook the burgers per instructions, allow to cool a bit, and then freeze spaced out on a plate or cookie sheet. Once they’ve had a chance to partially freeze you can wrap them individually and pile them in baggies or your favorite airtight container for fast food without the freaky ingredients. To re-heat, simply pop on a baking sheet in the oven for about 18-20 minutes at 400 F. Presto! Chipotle Pumpkin Veggie Burgers with avocado mass and lots of sass!
Wow that was cheesy. Just make ’em, will ya?
Go To The Recipe at Peas & Crayons