Ingredients:

• 1 can chickpeas, drained and rinsed
• 1/2 cup cooked quinoa
• 1/4 cup oats
• 1/4 cup breadcrumbs
• 1/4 cup diced onion
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon tomato paste
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. In a food processor, pulse the chickpeas until roughly chopped.
2. In a large mixing bowl, combine the chopped chickpeas, cooked quinoa, oats, breadcrumbs, diced onion, minced garlic, soy sauce, tomato paste, smoked paprika, cumin, salt, and pepper. Mix well.
3. Shape the mixture into patties of desired size.
4. Heat a non-stick pan over medium heat and cook the patties for about 5 minutes on each side or until golden brown.
5. Serve on a whole-wheat bun with your favorite toppings and condiments.

Ingredients:

• 12 lasagna noodles
• 2 cups vegan ricotta cheese
• 1 cup baby spinach, chopped
• 1 cup mushrooms, sliced
• 1 cup zucchini, sliced
• 1 cup eggplant, sliced
• 2 cups marinara sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. Cook the lasagna noodles according to package instructions, then drain and set aside.
3. In a bowl, combine the vegan ricotta cheese, chopped spinach, dried oregano, dried basil, garlic powder, salt, and pepper.
4. In a greased baking dish, spread a layer of marinara sauce.
5. Place a layer of lasagna noodles on top of the sauce, followed by half of the ricotta cheese mixture.
6. Add a layer of sliced mushrooms, zucchini, and eggplant on top of the ricotta cheese mixture.
7. Repeat the layers until all ingredients are used, finishing with a layer of marinara sauce on top.
8. Cover the dish with foil and bake for 40 minutes.
9. Remove the foil and bake for an additional 10 minutes.
10. Let it cool for a few minutes before serving.