White beans and nutritional yeast give this polenta a creamy and cheesy taste, without the dairy. Add some roasted broccoli and a drizzle of chili oil, and you’ve got an easy, filling meat-free dinner!
As a vegetarian during my late teens and twenties, I ate my fair share of veggie burgers. After college I started making my own, improving on the store-bought burgers I’d come to rely on by making my own zesty bean burger packed with herbs and subtle spices.
The recipe has come a long way since those days, and the latest version is this tender white bean number with double pesto—some goes in the burgers and some goes into a creamy sauce over top.
These veggie burgers cook up like a dream. They’re sure to be a winner for meat eaters and vegetarians alike.