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Go! Get yourself a copy of Dreena Burton’s latest cookbook, “Let Them Eat Vegan.” You won’t be disappointed. I love the way Dreena cooks and bakes. Her creations have the perfect balance of healthy and delicious. She uses primarily whole plant ingredients, plenty of beans/legumes, minimal added fats and “just enough” sweetener. Eat all you want because there’s zero guilt!
The first recipe I tried was the Chickpea Pumpkin Seed Burgers on page 136. At first I wasn’t sure that the burgers would hold together, but after I let the patties sit for about an hour they held up just fine in the pan. I cooked 2 and refrigerated the other 4 patties (between layers of parchment paper in a storage container.) Now I know that oats are a secret ingredient for vegan burger success! I’ve used gluten flour before, but I’ve never used oats. Oats work great– I think they’re my new favorite cooking ingredient! The “resting” time must allow the oats to soak up moisture and this helps bind the burger.
For Burger Night #1 we had a side salad with a creamy horseradish dressing and some roasted Yukon Gold potatoes, carrots, celery and onion.
For Burger Night #2 I made the Raw-nch Dressing on page 47. I didn’t have fresh parsley so I used kale instead. It worked. The dressing made for a great romaine lettuce dip and burger sauce. We made some homemade potato chips!
I’m looking forward to making more out of Let Them Eat Vegan!