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Homerun veggie burger

Homerun veggie burger


1 tablespoon olive oil
2 (4-inch) Portobello mushroom caps, chopped
1 onion, finely chopped
1 red bell pepper, chopped
3 1/2 cups baby spinach
1 cup refrigerated TVP (textured vegetable protein), from a 12‑ounce tube
2/3 cup unseasoned whole wheat bread crumbs
1/4 teaspoon salt
6 (4-inch) low-carb, reduced-fat whole wheat pita breads (such as Joseph’s Flax Oat Bran & Whole Wheat)
6 tablespoons roasted red pepper hummus
6 tomato slices
6 tablespoons cilantro leaves


Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, onion, and bell pepper and cook, stirring occasionally, until tender, about 8 minutes. Add 2 cups of the spinach and cook, stirring, until wilted, 3 – 4 minutes. Remove from the heat; let cool slightly.

Preheat the broiler. Line a broiler-pan with foil. Lightly spray the foil with cooking spray.

Transfer the mushroom mixture to a food processor. Add the TVP, bread crumbs, and salt; pulse just until blended. Shape into 6 (3-inch) patties. Place the patties on the pan and lightly spray with cooking spray. Broil, 4 inches from the heat, until the patties are heated through and lightly browned, about 4 minutes per side.

Place the pita breads on each of 6 plates. Evenly divide the remaining spinach among the pita breads. Top each with 1 patty, 1 tablespoon hummus, 1 tomato slice, and 1 tablespoon cilantro leaves. Serve at once.




Prep Time


Cook Time

Nutrition facts

Serving Size 1 garnished patty
Calories 210
Fat 5 g
Sat Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 470 mg
Carbohydrate 27 g
Fiber 9 g
Protein 16 g

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