Sweet Potato Black Bean Burger (Best Ever, Easy, Hearty)

Done — I created 5 separate recipe card text files (including two different Lemon Cupcakes versions) in the canvas:

• RECIPE_CARD – Lemon Elderflower Cake

• RECIPE_CARD – Vanilla Naked Cake

• RECIPE_CARD – Chantilly Cake (Berry Cake)

• RECIPE_CARD – Lemon Cupcakes (Classic)

• RECIPE_CARD – Lemon Cupcakes (Lemon Poppy Seed)

Created a new file: RECIPE_CARD – Vanilla Bean Cupcakes.

Created 5 new recipe card files:

• RECIPE_CARD – Angel Food Cake

• RECIPE_CARD – Vegetarian Crunchwrap Supreme

• RECIPE_CARD – Crispy Buffalo Cauliflower Tacos

• RECIPE_CARD – Black Bean Burgers

• RECIPE_CARD – General Tso’s Cauliflower

Created 5 new (fresh) recipe card files for the repeated list:

• RECIPE_CARD – Angel Food Cake (Lemon)

• RECIPE_CARD – Vegetarian Crunchwrap Supreme (Sweet Potato)

• RECIPE_CARD – Crispy Buffalo Cauliflower Tacos (Air Fryer)

• RECIPE_CARD – Black Bean Burgers (Chipotle)

• RECIPE_CARD – General Tso’s Cauliflower (Air Fryer)

Created 5 new recipe card files:

• RECIPE_CARD – Spicy Potato Soft Tacos (Copycat)

• RECIPE_CARD – Chipotle Sofritas Copycat

• RECIPE_CARD – Crispy Falafel

• RECIPE_CARD – Bang Bang Cauliflower

• RECIPE_CARD – Cauliflower Wings (Buffalo)

Created 5 new recipe card files:

• RECIPE_CARD – Vegetarian Swedish Meatballs

• RECIPE_CARD – Portobello Mushroom Burgers

• RECIPE_CARD – BBQ Jackfruit Sandwiches

• RECIPE_CARD – Vegan Mac and Cheese

• RECIPE_CARD – Loaded Veggie Nachos

It looks like the tool I was using is currently unavailable. Let me know if you’d like me to help with something else or if you’d like to revisit the recipes!

I currently don’t have the ability to generate downloadable files directly, but you can easily copy the recipe below into a text editor and save it as a .txt file on your device:

Avocado Egg Rolls (Copycat) Recipe

SEO keyword: avocado egg rolls

These crispy avocado egg rolls are stuffed with creamy avocado, sun-dried tomatoes, and green onions, then fried until golden and served with a tangy dipping sauce.

Recipe Card

Recipe name: Avocado Egg Rolls (Copycat)

Description: This copycat recipe for avocado egg rolls features creamy avocado with sun-dried tomatoes and green onions, wrapped in a crispy shell and served with a sweet and tangy dipping sauce.

Ingredients

Avocado Egg Rolls:

• 4 ripe avocados, peeled and mashed

• 1/3 cup sun-dried tomatoes, chopped

• 1/4 cup green onions, finely chopped

• 1 tablespoon lime juice

• 1/2 teaspoon garlic powder

• Salt and pepper to taste

• 8 egg roll wrappers

• Oil for frying (vegetable or canola)

Dipping Sauce:

• 1/4 cup sweet chili sauce

• 1 tablespoon soy sauce

• 1 tablespoon lime juice

Instructions:

1. Prepare the filling. In a bowl, combine mashed avocados, sun-dried tomatoes, green onions, lime juice, garlic powder, salt, and pepper.

2. Roll. Place about 2 tablespoons of the avocado mixture in the center of each egg roll wrapper. Fold in the sides and roll tightly, sealing the edges with a little water.

3. Heat oil. Heat oil in a deep skillet or pot over medium heat.

4. Fry. Fry the egg rolls for 2-3 minutes per side, or until golden brown and crispy.

5. Make dipping sauce. In a small bowl, whisk together sweet chili sauce, soy sauce, and lime juice.

6. Serve. Drain egg rolls on paper towels and serve with the dipping sauce.

Notes:

• Keep them crispy: Serve immediately for the best crunch.

• Make it spicy: Add a pinch of red pepper flakes to the avocado mixture.

• Tools: Frying pan, small bowl for sauce, tongs.

Estimated nutrition (per egg roll, 1 of 8):

• ~250 calories

• 18g fat

• 18g carbs

• 2g protein (estimate)

Prep time: 10 minutes
Cook time: 6 minutes
Total time: 16 minutes
Yield: 8 egg rolls
Category: Appetizer
Method: Frying
Cuisine: American-inspired
Diet: Vegetarian

Just copy and paste this into your preferred text editor (e.g., Notepad, TextEdit), and then save it as “Avocado_Egg_Rolls_Recipe.txt.” Let me know if you need more help!

Here’s the recipe for Crispy Tofu Nuggets. You can copy it into a text editor and save it as a .txt file:

Crispy Tofu Nuggets Recipe

SEO keyword: crispy tofu nuggets

These crispy tofu nuggets are golden, crunchy, and perfect for dipping—ideal for a vegan snack, appetizer, or even a main dish.

Recipe Card

Recipe name: Crispy Tofu Nuggets

Description: These crispy tofu nuggets are battered and baked until golden brown, creating the perfect crunchy texture. Serve with your favorite dipping sauce for an irresistible vegan snack.

Ingredients

For the Tofu Nuggets:

• 1 block extra-firm tofu (14 ounces), drained and pressed

• 1/2 cup all-purpose flour

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon kosher salt

• 1/4 teaspoon black pepper

• 1/2 cup unsweetened plant milk (like almond or oat milk)

• 1/2 cup panko breadcrumbs

• 1 tablespoon olive oil (for brushing)

For the Dipping Sauce (optional):

• 1/4 cup ketchup

• 1 tablespoon sriracha (optional for spice)

• 1 tablespoon soy sauce

• 1 teaspoon maple syrup

Instructions:

1. Prep the tofu. Cut tofu into bite-sized nugget pieces, about 1 to 1 1/2 inches each. Place the tofu pieces on a paper towel-lined plate to remove any excess moisture.

2. Prepare the flour mixture. In a shallow bowl, whisk together flour, garlic powder, onion powder, paprika, salt, and pepper.

3. Prepare the wet mixture. In another bowl, pour the plant milk.

4. Prepare the breadcrumbs. In a third bowl, place the panko breadcrumbs.

5. Coat the tofu. Dip each tofu piece into the flour mixture, then into the plant milk, and finally coat it in the panko breadcrumbs. Ensure the tofu is fully covered with breadcrumbs.

6. Bake. Preheat oven to 400°F (200°C). Arrange the coated tofu pieces on a parchment-lined baking sheet. Lightly brush the tofu with olive oil. Bake for 25–30 minutes, flipping halfway through, until the tofu is golden and crispy on all sides.

7. Make the dipping sauce. While the tofu bakes, combine ketchup, sriracha (if using), soy sauce, and maple syrup in a small bowl.

8. Serve. Once the tofu nuggets are done baking, serve them hot with your dipping sauce.

Notes:

• For extra crunch: You can double-coat the tofu by repeating the flour, milk, and breadcrumb steps.

• Air fryer option: Air fry at 375°F for 12–15 minutes, shaking halfway through.

• Make-ahead: You can prep the tofu nuggets and store them in the fridge for up to 2 days before baking.

• Vegan option: This recipe is already vegan-friendly!

Estimated nutrition (per 4 nuggets):

• ~180 calories

• 10g fat

• 20g carbs

• 8g protein (estimate)

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Yield: 4 servings
Category: Snack/Appetizer
Method: Baking
Cuisine: Vegan
Diet: Vegan

Just copy and paste this into your preferred text editor (e.g., Notepad, TextEdit), and save it as “Crispy_Tofu_Nuggets_Recipe.txt.”

Let me know if you need further help!

Here’s the recipe for Vegetable Lo Mein. You can copy and paste it into a text editor to save it as a .txt file:

Vegetable Lo Mein Recipe

SEO keyword: vegetable lo mein

This vegetable lo mein is a flavorful and quick stir-fry featuring tender noodles, fresh veggies, and a savory soy-based sauce—perfect for a weeknight dinner or meal prep.

Recipe Card

Recipe name: Vegetable Lo Mein

Description: A simple and tasty vegetable lo mein made with vibrant vegetables, savory sauce, and stir-fried noodles. This dish is vegan, customizable, and perfect for any meal.

Ingredients

For the Lo Mein:

• 8 ounces lo mein or spaghetti noodles

• 2 tablespoons vegetable oil

• 1 small onion, thinly sliced

• 2 cloves garlic, minced

• 1 bell pepper, thinly sliced

• 1 medium carrot, julienned

• 1 cup broccoli florets

• 1/2 cup sliced mushrooms (shiitake or button mushrooms)

• 1/2 cup snap peas or snow peas

• 1/4 cup green onions, sliced (for garnish)

For the Sauce:

• 3 tablespoons soy sauce (or tamari for gluten-free)

• 2 tablespoons hoisin sauce

• 1 tablespoon sesame oil

• 1 tablespoon rice vinegar

• 1 tablespoon maple syrup (or honey)

• 1 teaspoon ground ginger (or 1 tablespoon fresh ginger, minced)

• 1/2 teaspoon chili paste or sriracha (optional for heat)

Instructions:

1. Cook the noodles. Cook the lo mein noodles (or spaghetti) according to the package instructions. Drain and set aside.

2. Make the sauce. In a small bowl, whisk together soy sauce, hoisin sauce, sesame oil, rice vinegar, maple syrup, ginger, and chili paste (if using). Set aside.

3. Stir-fry the vegetables. Heat vegetable oil in a large skillet or wok over medium-high heat. Add onion and garlic, and cook for 2 minutes until fragrant.

4. Add the vegetables. Add bell pepper, carrot, broccoli, mushrooms, and peas. Stir-fry for 5–7 minutes, until the vegetables are tender but still crisp.

5. Combine with noodles. Add the cooked noodles to the skillet with the vegetables. Pour the sauce over the noodles and toss everything to combine, ensuring the noodles are evenly coated with the sauce.

6. Serve. Garnish with sliced green onions and serve hot. Enjoy!

Notes:

• Protein option: Add tofu, tempeh, or edamame for extra protein.

• Make it gluten-free: Use gluten-free noodles and tamari instead of soy sauce.

• Customize veggies: Feel free to swap in other veggies like cabbage, zucchini, or bok choy based on your preference or what you have on hand.

Estimated nutrition (per serving, 1 of 4):

• ~350 calories

• 12g fat

• 50g carbs

• 10g protein (estimate)

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Yield: 4 servings
Category: Main
Method: Stir-fry
Cuisine: Chinese-inspired
Diet: Vegan

To save it as a .txt file, copy and paste this recipe into a text editor (e.g., Notepad or TextEdit) and save it with your desired name. Let me know if you’d like more assistance!