I’ve been experimenting with many vegan dishes lately. When the clock struck midnight on Jan 1, 2016, I implemented my own little 30 day vegan challenge. I’m already vegan about 90% of the time, where I only eat animal meats 1-2 times per week. Dairy was never a part of my diet, but I do love eating eggs.
That’s probably the hardest part about being vegan for me – missing the eggs! But so far, my energy levels, digestion, and the way physically look has been pretty good!
13 days into the lifestyle and I decided to try check out some new ways to make burgers.
This was my dinner last night!
It’s packed with protein, fibre, antioxidants and lots of flavour!
And this is how I made it!
Makes about 8 patties
What you need:
3 cups baby spinach
1 cup dried chickpeas
2 tbsp chopped garlic
juice of half of a lemon and lemon zest
the original recipe called for sundried tomatoes but I didn’t have any, so I used 1/2 cup of raw cherry tomatoes
1/2 cup flour (I used millet flour)
1 tsbp soaked chia seeds (in place of eggs for vegan option)
1 tbsp cooking oil (organic avocado, grapeseed, coconut, or rice bran are my choices because they have high heat cooking tolerance, contain good fats and free from refinement and toxins)
What to do:
soak chickpeas overnight, discard water and boil the chickpeas in newly added water. Simmer in low-med heat for 1-1.5 hours
dump all ingredients – EXCEPT the FLOUR – into a food processor and pulse. I used my nutribullet and ended up pureeing the mix a bit too much – or so I thought
mix in the flour
turn on the stove to high heat and pour the oil into a pan
create the burger patties with your hands and place them into the pan, checking on them and flipping every 5 minutes or so.
Cover the lid and let them simmer with med-high heat and continue to flip every 5 minutes or so
You can add some sea salt/pepper/other herbs and spices to you liking
Because I pureed everything, the burgers ended up nice a crispy on outside, and soft and warm in the inside! I enjoyed mine with some sriracha and sauerkraut!