• 1 onion, sliced
  • 4 pieces of garlic, diced
  • 6 mushrooms, sliced
  • 1/2 red pepper, sliced
  • 1/2 yellow pepper, sliced
  • 1 carrot, julienned
  • 1/4 head of broccoli, torn into small pieces
  • 1/4 head of cauliflower, torn into small pieces
  • A handful of colored cherry tomatoes
  • 3 radishes
  • Parsley
  • 1 tbsp of extra virgin olive oil or avocado oil
  • 1 cup of quinoa
  • 2 cups of water
  • 4 patties of Dr. Praeger’s Gluten-Free California Veggie Burgers


Serves: 4
Cook time: 20 minutes

  • PREHEAT the oven to 450 degrees
  • SAUTE sliced onions until translucent
  • ADD diced garlic in with the onions until cooked, place in a bowl
  • SAUTE mushrooms separately in the pan you just used for the onions and garlic
  • SAUTE peppers in a separate pan until cooked, place in bowl
  • STEAM cauliflower and broccoli separately (if you’re using a steamer, I use the same water and just switch veggies after 5-10 minutes), place in separate bowls
  • COOK Dr. Praeger’s California veggie burgers for approximately 7 minutes on an ungreased pan, carefully flip and bake for another 5 minutes until cooked through and browned
  • SAUTE julienned carrots in the same skillet that you used for the peppers, place in a bowl
  • CHOP colored cherry tomatoes and radishes, place in separate bowls
  • PLACE sauteed mushrooms in a separate bowl
  • SET UP the table with the different bowls of cooked vegetables, quinoa and a plate with the Dr. Praeger’s California veggie burgers. Everyone gets their own bowl and makes their own!
  • HAVE FUN plating and eating!