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What to do when you have leftover beets from winter, are dreaming of chargrilled burgers in the summer, but are smackdab in the middle of spring? Mash them all up with these Beefy Vegan Beet Burgers from Leah Vanderveldt’s The New Nourishing! Beets, black beans, and oats provide heft, onions keep things moist, and a touch of smoked paprika adds just the depth of flavor to keep you coming back for more. And what’s a burger without fries? Find Chef Chloe Coscarelli’s recipe for Polenta Fries with Avocado Chimichurri Dip, only in the March+April Spring Issue of VegNews, on newsstands now!
 
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