• 4 oz. buckwheat soba noodles (or sub spaghetti or gluten-free noddle)
  • 1 cup purple cabbage (shredded)   
  • 1 cup carrots (shredded)
  • 1 cup beets (shredded)
  • 2 Dr. Praeger’s Mushroom Risotto Veggie Burgers
  • 1/3 cup parsley (chopped)
  • 1 avocado (chopped into pieces)
  • 1/3 cup almonds (chopped finely)
  • 1 teaspoon sesame seeds

Almond Lime Dressing:

  • 2 tablespoon sesame oil
  • 2 tablespoons soy sauce
  • 1 lime, juiced
  • 1/2 cup almond butter  
  • 1 tablespoon of garlic chili sauce
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Mushroom Risotto Veggie Burgers
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Yield: 3-4 servings

Prep Time: 20 mins

  • Cook soba noodles according to package directions. Cover and refrigerate for 15 minutes.
  • In a nonstick skillet, cook Dr. Praeger’s Mushroom Risotto Veggie Burgers on each side for 5-7 minutes until golden brown. Remove from heat and slice the burgers into 1 inch pieces.
  • In a small mixing bowl, combine all dressing ingredients, mixing until smooth.
  • In a large mixing bowl, toss soba noodles and vegetables with the dressing until they are well coated.
  • Top with avocado, almonds, parsley, and sesame seeds.