Chickpea Burgers, obviously vegan or why would I write about it.

I make my fiancé lunch before he goes to work every morning and since cutting meat all he really eats are leftovers from the night before.  I used to make him really wonderful sandwiches with different meats and cheeses, with those options out I looked for something that would make a filling base for a sandwich.

My every day battle is getting both of us the proper nutrition in tasty and interesting ways, these little power burgers do the trick!

 

Makes 8 burger sized patties

15 minute prep

10 minute rest

30 minute bake

 

Ingredients:

Two cans garbanzo beans

One sweet potato (cubed and steamed)

One onion (chopped and caramelized)

One teaspoon each: basil, parsley, oregano, olive oil

One half teaspoon salt and pepper

Two tablespoons cornstarch

 

Method:

Preheat oven to 350

Mix two tablespoons cornstarch with six tablespoons water, set aside

Cube sweet potato and steam until fork tender (I use the microwave)

In medium pan sauté and caramelize one chopped onion in one tablespoon olive oil

Drain and rinse garbanzo beans, mix seasonings together, add to food processor

When ready add sweet potato and pulse mixture several times until it begins to mix

Add the caramelized onion

Scrape sides occasionally and continue to pulse until the mixture begins to stick together

Transfer from processor to mixing bowl, stir in cornstarch

Allow the mixture to sit for ten minutes

Rub coconut or olive oil on baking sheet, form eight patties

Bake twenty minutes, sprinkle oil on top and flip, bake ten more minutes

Serve immediately, or save finished patties in Tupperware for a few days.

 

To reheat:

Heat olive oil in pan on medium heat, add patties and cook til heated through and crispy.  Another one of those recipes that tastes better after 48 hours.

 

 

 

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Vegan Taco Tuesday

I’ve been on a roll with vegan dishes lately, this one got a five out of five stars from my manimal!  I just had to share.

 

Ingredients:

One jar medium chunky salsa

One avocado (pitted, cubed)

One cup cooked red quinoa

One cup bean spread (smush up beans with a bit of salsa! BAM vegan bean spread)

Corn tortillas or shells (this easily makes twelve shells)

About twenty cherry tomatoes (halved)

 

Method:

Heat oven to 250, bake shells for 5-8 minutes.

In one bowl mix up your bean spread using one can of beans (black beans are delightful) with half a jar of salsa, a squeeze lime juice on top.

In a large mixing bowl, combine cubed avocado, halved tomatoes, the rest of the salsa, and the quinoa.

Once shells are done, spread a bit of the bean dip inside, stuff with tomato avocado mixture, serve with limes to squeeze and Sriracha on the side.

 

The beauty of this recipe is how incredibly quick and simple it is.  Keep on task and it can be done in twenty minutes, it’s filling and satisfying, store the rest in the fridge for a few days, it tastes best after 48 hours.  Enjoy!