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Flavor-filled, approachable dishes aimed to keep your mind, your body and our earth, healthy. 

Italian Veggie Burger (Vegan)

Italian Veggie Burger (Vegan)

The Breakdown: 

Serving Size - 4 Patties

(*Please note - in photograph, parmesan cheese substituted for nutritional yeast. Substitute same amount of parmesan cheese for nutritional yeast)

  • Panko Breadcrumbs - 2 cups
  • Nutritional Yeast - 1/3 cup
  • Eggplant - 1 medium, chopped
  • Portobello Mushroom Caps - 1.5 cups, chopped
  • Red Bell Peppers - 2, roasted
  • Roma Tomatoes - 2, sliced and salted
  • Brioche Buns - 4
  • Shallot - 1 minced
  • Basil - 1 cup
  • Vegan Mayo - 1/2 cup
  • Garbanzo Beans - 1, 15 oz. can drained and rinsed
  • Lemon - juice of 1/4
  • Arugula - 1 cup
  • Onion Powder - 1/2 tbsp
  • Crushed Red Pepper Flakes - 1/4 tbsp
  • Garlic - 2 cloves, minced
  • EVOO - 4 tbsp
  • S&P


How to: 

1. Preheat oven to 500 degrees

2. While oven heats, prepare the eggplant, mushrooms, shallot, and garlic

3. Once oven reached 500, place red bell peppers on top shelf, rotating with tongs every 2 minutes, to get a achieve char on the outside. Once each side is slightly charred, place in a paper bag and seal tightly, allowing peppers to cool off

4. In a large bowl, add the breadcrumbs and nutritional yeast

5. In a medium pan, add 2 tbsp of EVOO and red pepper flakes and raise heat to medium high

6. Add the eggplant, a pinch of salt and mix

7. As eggplant begins to turn a golden yellow, add shallot, garlic and onion powder and continue mixing

8. Once eggplant has softened, remove from heat and add to bowl with breadcrumbs and nutritional yeast

9. In same pan, add an additional tbsp. of EVOO and then add mushrooms over medium high heat and sprinkle with a dash of salt

10. Cook down the mushrooms until softened and then add to bowl with eggplant, breadcrumbs and nutritional yeast

11. In a food processor, combine the drained garbanzo beans, basil, vegan mayo, lemon juice and a pinch of salt and blend until smooth

12. Add 3/4 of the blended mixture to the bowl with eggplant and mushrooms, being sure to reserve 1/4 of the mixture on the side

3. Mix all ingredients in the bowl with hands, diving into four equal patties about 1 inch thick

14Remove the charred skin from the red peppers, deseed, slice and add a pinch of salt

14. Add one additional tbsp. of EVOO over medium-high heat and add two patties to pan

15. Flip over after 2-3 minutes and continue cooking on other side, then continue with the remaining veggie patties

16. Take the remaining chickpea-mayo mixture and add an additional 1/2 tbsp of mayo and mix and then spread along the bottom and top of sliced brioche buns

17. Add the arugula, sliced tomato, vegan patties and sliced tomatoes then top with an additional sprinkle of nutritional yeast and enjoy



Italian Veggie Burger.JPG
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