If you’re looking for ways to have a flavorful dose of protein between two buns this weekend for the unofficial start of summer, look no further than this Swiss mushroom quinoa burger. You can easily make a batch of 8 burgers to cook for a crowd or keep a few in the freezer for when you need a veggie option for a cookout. A meat-free bouillon paste adds savory umami notes. You likely have the rest of the ingredients for the patties in your pantry!

Swiss Mushroom Quinoa Burgers

Makes 8

Total Time: 25 minutes, plus 1-hour chilling time

Vegetarian, Dairy-Free

2 large eggs

4 large garlic cloves, grated or finely minced

2 tablespoons beef-less vegetarian soup base

2 ½ cups cooked quinoa

2 15-ounce cans chickpeas, drained and mashed

½ cup panko breadcrumbs

3 tablespoons avocado oil

8 burger buns

8 slices plant-based Swiss cheese (chao)

8 ounces cremini mushrooms, sliced

4 romaine leaves

1 beefsteak tomato, sliced

1 small red onion, thinly sliced

Ketchup

Mustard

1. In a mixing bowl, beat together eggs, garlic, oil, and soup base seasoning. Mix in cooked quinoa, mashed chickpeas, and breadcrumbs.
2. Divide mixture into 8 equal parts and roll into balls. Flatten each ball into a 3 ½ inch patty. Place burgers on a parchment-lined baking sheet and refrigerate for an hour before cooking.
3. Heat a skillet on medium with 3 tablespoons of avocado oil. Cook patties 3 minutes per side or until heated through and golden in color. Served topped with your favorite toppings.

Looking for a quick snack? These coconut hemp protein bites are ready in minutes and perfectly portioned for lunch boxes, the mid-afternoon slump, or to fuel your next workout. The recipe is scalable and customizable. Double it so you always have a quick bite on hand when hunger strikes. You can swap nuts or dried fruit, add a flavored protein powder, or skip the shredded coconut. Make sure you write down the changes as you make them—there’s nothing worse than perfecting your secret recipe and not being able to replicate it!

Coconut Hemp Protein Bites

Makes 14

Total Time: 10 minutes

Grain-Free, Vegan

½ cup raisins

1/3 cup roasted sunflower seeds

¼ cup sliced almonds

¼ cup walnuts

¼ cup hemp protein powder

2 tablespoons maple syrup

2 tablespoons hemp hearts

1 tablespoon chia seeds

½ cup almond butter

½ cup shredded coconut

1. In a food processor, place raisins, nuts, sunflower seeds, hemp protein, maple syrup, hemp hearts, and chia seeds. Run machine until mixture is finely minced.
2. Place nut/seed mixture in a mixing bowl and work in almond butter until dough forms.
3. Scoop mixture into tablespoon amounts and roll into balls then coat in shredded coconut. Store in an airtight container in the refrigerator.

Full of protein and dressed with a creamy homemade Caesar dressing, this salad is quick and satisfying. Don’t skimp on all the extras! We love the textures and flavors that the toppings bring, from rich avocado to tangy pickled red onion and crunchy tortilla chips. Romaine lettuce holds up well to the warm beans and taco filling, but feel free to substitute your favorite hearty green.

Taco Caesar Salad

Serves 2-3

Total Time: 40 minutes

Vegetarian, Gluten-Free

3.4-ounce package taco seasoned plant-based crumbles

½ cup cooked black beans, drained and rinsed

½ head romaine lettuce, chopped

½ cup pickled red onion, drained

1 avocado, chopped

½ cup cilantro leaves

½ cup shaved parmesan

3 ounces corn tortilla chips

Dressing:

½ cup sour cream

2 tablespoons buttermilk

1 tablespoon lemon juice

2 teaspoons minced garlic

½ teaspoon coarse ground black pepper

½ teaspoon dried oregano

¼ teaspoon sea salt

1. Cook taco crumbles based on the package instructions. Stir in black beans and heat until warmed through.
2. Whisk together the dressing ingredients.
3. Place warm crumbles and black beans as the base of the salad on plates. Arrange romaine, pickled onion, avocado, cilantro, and parmesan on top. Drizzle salads with dressing and top with broken tortilla chips.