Now that the summer weather has finally arrived here in Portland it is a perfect time to break out the BBQ. These vegan bean burgers are just the ticket!
Ingredients:
4 cups of kidney and black beans, cooked (2 cans, beans rinsed will do).
1/2 cup of red onion, chopped
4-5 cloves of garlic, crushed
1-2 tbs of of Braggs aminos liquids
1 tbs of mesquite seasoning mix
1 tsp of chili flakes (or more or less to taste)
1/2 cup of bread crumbs
1/4 cup of textured vegetable protein (TVP)
Take 2/3 of beans and puree in food processor until smooth, adding the Braggs slowly. In a bowl, mix pureed beans with whole beans. Add onions, garlic and seasonings and mix together thoroughly. Add bread crumbs and TVP as needed, mixing together gently until you can form a ball. With a little whole wheat flour on your hands, gently form patties and place on a cookie sheet. If you cannot get the mix to form into patties that will hold together, you can add a little egg/egg replacer to help make it more sticky. To cook, throw on a barbeque or under a broiler until fully cooked through.
These burgers are really delicious in any sort of sandwich. I personally recommend serving with avocado, chipotle mayo and fresh basil.
Serves 4-6.
No comments:
Post a Comment