Sarah’s Vegan Burgers, Topped with Hummus
Serve with salad, sprouted beans or quinoa
Use organic ingredients where possible
Veggie Burgers
Ingredients:
Organic coconoil
1 finely chopped onion
1 carrot, grated
½ bell pepper
3 garlic cloves, smashed, peeled and finely chopped
2 tbsp tomato puree
2 tsp dried herbs
1 tsp oregano
1 tsp chlorella
2 tsp sprouted, ground flaxseed
400g kidney beans or black beans – cooked
200g brown rice, cooked
50g chopped nuts
Himalayan Crystal salt and black pepper
3 tbsp gluten free flour
Melt 1 tbsp coconoil in a saucepan.
Add onion, garlic, herbs, oregano.
Season with salt and pepper to taste. Stir fry for 5 minutes.
Chop beans and rice in a blender. Add onion mix and nuts. Blend briefly.
Chill the mix in the freezer for 15 minutes.
Dust work surface with flour. Make 6 – 8 burger shapes. Place on a baking sheet and chill.
Melt 1 tbsp of coconoil in a frying pan on a high heat. Fry burgers until brown (Approx 10 mins.)
The burgers freeze well. Defrost for 4 hours.
1 finely chopped onion
1 carrot, grated
½ bell pepper
3 garlic cloves, smashed, peeled and finely chopped
2 tbsp tomato puree
2 tsp dried herbs
1 tsp oregano
1 tsp chlorella
2 tsp sprouted, ground flaxseed
400g kidney beans or black beans – cooked
200g brown rice, cooked
50g chopped nuts
Himalayan Crystal salt and black pepper
3 tbsp gluten free flour
Melt 1 tbsp coconoil in a saucepan.
Add onion, garlic, herbs, oregano.
Season with salt and pepper to taste. Stir fry for 5 minutes.
Chop beans and rice in a blender. Add onion mix and nuts. Blend briefly.
Chill the mix in the freezer for 15 minutes.
Dust work surface with flour. Make 6 – 8 burger shapes. Place on a baking sheet and chill.
Melt 1 tbsp of coconoil in a frying pan on a high heat. Fry burgers until brown (Approx 10 mins.)
The burgers freeze well. Defrost for 4 hours.
Houmous
Ingredients
200g/7oz chickpeas (cooked if dried or try to find glass jars or tetra packs over tins.)
2 tbsp lemon juice or more
4 garlic cloves, crushed
1 tsp ground cumin
Himalayan crystal salt
100ml/3½fl oz tahini (sesame seed paste)
4 tbsp water
2 tbsp extra virgin olive oil, hemp or Udo’s Choice oil.
1 tsp paprika
Method
Drain the chickpeas and rinse. Reserve a few whole chick peas for serving.
Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and water in a food processor, and blend to a creamy purée.
Add more lemon juice, garlic, cumin or salt to taste. Turn out into a dinner plate, and make smooth with the back of a spoon. Drizzle with extra virgin olive oil and scatter with the reserved chickpeas.
