I tried so many different végé burger recipes and the problem with most, they did not maintain its shape. I have tested this recipe twice now, flavour is amazing as it has a subtle smoky flavour and yes ! the paddy remains a paddy until you bite into it. Makes four burgers. *A note, I like soaking my chick peas overnight, I dont use canned goods if I can help it, healthier this way and cook them day after.
For buns and toppings, go for your favorites, I love tomatoes, red onion, mustard and a kick, but you can certainly change it up and add lettuce, avocado, pickles, ketchup
*If you cant attempt this recipe for the moment, create a file named plant based recipes and save it for later !
1 cup of walnuts
1 cup of cooked chick peas
1 tbsp soya sauce
2 tbsp tomate paste
2 tbsp Vegan mayonnaise *found in all grocery stores
1 tsp Dijon mustard
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp ground black pepper
1 tsp salt
1/2 tsp smoked paprika
1/8 tsp liquid smoke *found in all grocery stores
1 cup of cooked couscous
1/2 cup vital wheat gluten *found in most grocery stores, I use the Bob’s Red Mill brand * if you have a gluten intolerance, you can replace it with (I suggest millet flour or oatmeal flour) but you can certainly use your favorite
2 tbsp olive oil for frying
Use a food processor to grind the walnuts, then transfer to a large bowl. Add the chickpeas, soya sauce and tomate paste to the food processor. Process until well mixed. Transfer to bowl with the walnuts. Add to the bowl, mayonnaise mustard, garlic & onion powder, pepper, salt, smoked paprika, liquid smoke, couscous and wheat gluten (or your choice of a gluten free flour) and mix well. Use your hands to form 4 patties. Add the oil to a frying pan, add the burgers and fry each side for 5 minutes on medium high heat.
Rest on buns with your favorite toppings and serve with chips or a side salad
Only 4 ingredients ! perfect for lunches, snacks, breakfast and not sweetened with sugar
1.5 cups raw almonds
1.5 cups oats, if you have an intolerance to gluten use GF oats
10 pitted dates roughly chopped
1/4 cup melted coconut oil
25 pitted dates roughly chopped
1/2 cup of water
Line an 8 x 8 square pan with parchment paper (my trick is to put the pan above the paper, trace with a pencil all around and then cut with scissors 🙂
In a food processor , process the almonds and oats until fine, add the dates and process again. Add the melted coconut oil and process until sticky. Set aside 3/4 of a cup of the mixture for later (for top layer). Take remaining of the mixture and press firmly and evenly into your pan.
For the filling use the food processor as well and process the dates and water until a paste forms. Spread the date mixture onto the crust and spread with a flat spatula.
Sprinkle the 3/4 of the mixture previously set aside and press down with your fingers. Let set in the fridge for 1 hour minimum. Cut into squares and ENJOY !
Oats & Fruits Parfait ! 🌱🍓Perfect breakfast, dessert or snack ! Simple, soak oats overnight with your choice of plant based milk kept in the fridge, I used almond. Next day add different cut up fruits, your favorites 😊, then toppings could be nuts, or shavings (coconut, almond) I also like to add additional nutrients such as chia seeds, flax, hempseeds. Then drizzle a little maple syrup to sweeten it. Set it up in a beautiful glass, when you can eat something with your eyes 👀 before you actually have tasted, it is even better 😋