I’ve actually really enjoyed compiling my last two recipes on here – even more than I thought I would. So today I’m sharing a vegan recipe for you. I’m trying to be a little more sustainable and reduce the amount of animal products I’m eating so this seemed like the perfect recipe for me to do this.
This recipe makes enough for four burgers which was two servings for me. They’re suitable for freezing (just defrost before cooking) and can be baked, grilled or fried. This batch were oven baked as I was cooking Jacket Potatoes to go with them and I’m trying to be a little healthier.
1 400g tin of Red Kidney Beans in Water
100g Chickpeas, drained
2 tbsp Tomato Puree
1/8 Red Chilli, finely chopped
1 Sping Onion, finely chopped
3/4 Cup Oats
Seasoning to taste (I used approximately 3 tsp chilli powder, 1/2 tsp peri peri salt, 1 tsp black pepper & 1 tbsp mixed herbs)
Drain the kidney beans and chickpeas, but retain 1/2 cup of the water from the kidney beans. Mash the kidney beans and chickpeas in a bowl with the retained water until at a desired consistency (you could pulse in a blender or food processor but you don’t want it to be too runny). Add the tomato puree, spring onion, chilli and seasonings and mix well. I find it’s best to check the seasoning taste here before the addition of oats – perks of it being vegan means you don’t have to cook it to check the flavouring. Once you’re satisfied with the flavour, pour in the oats and mix. Once mixed, divide the mixture into four and shape your burger patties (you may want to add some more oats if the mixture is too sticky). Spritz low calorie cooking spray onto a baking tray and bake the patties at 180 degrees for 10 minutes on each side and serve.
In this particular occasion I ate these with a jacket potato and peas, and topped with a little bit of avocado but you can just switch your ordinary burger out with this and serve it in a bun with a salad.