And the winner is… Erika Kwee!

Congratulations to VegOut! challenger Erika Kwee for winning our  Most Veg Recipe Flash Contest! Also known on Instagram and her blog as The Pancake Princess, Erika’s winning veggie concoction included a whopping 15 vegetables. In addition to the veggie count, we were also impressed by the creativity she displayed in getting so many veggies into one meal. Check it out!


15-Veggie Burger on Carrot Buns

For the carrot buns:
6 medium carrots, shaved using a vegetable peeler
2 tablespoons flour
Dash of salt and pepper
Dried herbs of choice (basil, parsley, dill, tarragon, rosemary, etc.), optional
Olive oil

For the veggie burger patties:
2 medium sweet potatoes, steamed, baked or microwaved until tender
½ small onion, diced
3-4 garlic cloves, minced
spices of choice: I used ½ teaspoon cumin, ¼ teaspoon dried rosemary, salt and pepper
1 ½ cups mixed vegetables of choice: I used ½ cup broccoli, 1/3 cup frozen butternut squash, a handful of kale, and 2 tablespoons each: frozen peas, frozen edamame, corn, bell pepper
2 green onions, sliced
3 tablespoons hummus

For garnish: fresh cilantro, spinach and cucumber slices

To make the carrot buns:

  • Toss the carrot shavings with the flour, salt, pepper and dried herbs until evenly coated.
  • Heat 1-2 teaspoons of olive oil in a large frying pan over medium heat. Use a fork to twirl the carrot strands into a large clump, then pull the clump off your fork and flatten to form a rough circle—this will serve as the bun for your burger.
  • Fry carrot “buns” for several minutes on each side, or until golden with a slight crust.

To make the veggie burgers:

  • Steam, bake or microwave your sweet potatoes until tender. A medium sweet potato will take about 45 minutes to bake in a 375 degree oven or 5 minutes in a microwave. Once cooked, set aside to cool before peeling off the skin.
  • Sauté the onion in 1-2 teaspoons olive oil over medium heat for 2-3 minutes. Add garlic and spices and cook for another minute. Add the rest of the ingredients except for the green onion and hummus to the pan with a splash of water and cover. Steam for several minutes until any frozen vegetables are warmed through. Remove from heat.
  • In a bowl, mash the cooked sweet potato, sautéed vegetables, green onions and hummus together (add more hummus if needed). Form patties 1/3 cup at a time and fry over medium heat in a few teaspoons of olive oil, about 2-3 minutes on each side, or until browned.
  • Serve on top of carrot buns with cucumber, cilantro and spinach.

 For more tasty recipes by Erika, visit her blog, The Pancake Princess.

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