EP. 3: Black Bean Mole Nachos With Cashew Nacho Cheese | Food With My Dude™ | Healthy Grocery Girl
Recipe + More:
Subscribe! New Video Weekly!:
HGG Meal Plans + Nutrition Programs:
Chili Cheese Fries | Cashew Nacho Cheese Sauce:
Healthy Grocery Girl on Social:
Instagram: @HealthyGroceryGirl
Facebook:
Twitter: @HlthyGroceryGrl
Snap Chat: @HlthyGroceryGrl
Music courtesy of Audio Network
Have a Happy and Healthy Day! xx Megan your Registered Dietitian
Delicious Veggie Burger Recipe - Homemade Veggie Burger - Black Bean Burger Patties | Food Impromptu
Delicious Veggie Burger Recipe - Homemade Veggie Burger - Black Bean Burger Patties
???? Let me know if you enjoyed my Vegan Burger Patties recipe?
▶️ RECIPE INGREDIENTS: (8 to 9 Patties)
2 Cups / 1 Can (540ml - low sodium) of Cooked Black Beans (Rinsed/well drained)
3 Tablespoon Olive Oil
2 Cups Onion - chopped
2 Tablespoon Garlic
2 Cups Finely Grated Carrot (240g)
2 Teaspoon Paprika
1 Teaspoon Cumin
1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Cayenne Pepper (Optional)
Salt to taste (I added 1+1/4 Teaspoon of Pink Himalayan salt)
1 Tablespoon White Vinegar (I added White Wine Vinegar)
1 Tablespoon Balsamic Vinegar
1/4 Cup / 60ml Passata or Tomato puree
1/2 Cup / 80g Chickpea Flour OR Gram Flour
1/4 Teaspoon Baking Soda
2 to 3 Tablespoon Oil for frying the patties
Siracha Mayo:
Vegan Mayo + Sriracha Sauce to taste
▶️ METHOD:
To a heated pan add oil, onion, 1/4 teaspoon salt and fry on medium heat until the onion is caramelized. Add finely chopped garlic and fry for about 1 minute or until fragrant.
Next add the black beans, Paprika, Cumin, Black pepper, Cayenne, salt and mix well. Fry the beans until all the moisture is evaporated and the beans are almost DRY. Regulate the heat if needed - to prevent the spices from burning. Add the finely grated carrot and mix. Cook on medium to medium-high heat until the carrots are cooked, moisture evaporated and the mixture is dry. Turn off the heat and then mash most of the beans. Allow the mixture to cool down UNCOVERED.
Add white vinegar, balsamic vinegar, tomato puree and mix. Then add chickpea flour and baking soda and mix thoroughly. Knead the dough with your hands until the ingredients are completely combined.
Oil a 1/3 cup and also rub oil on your palms to prevent the dough from sticking while forming patties. Make 1/2 inch thick patties. Fry as many as you want and store the rest of the raw patties in the refrigerator for later.
(NOTE: You could make these patties in advance and store it in the refrigerator in an airtight container separated/lined with parchment paper for 4 to 5 days. This recipe is perfect for meal prep)
To a heated pan, add 2 to 3 Tablespoons of oil. Let the oil heat up and then add the patties - 3 or 4 at a time, do not over crowd the pan. Now reduce the heat to medium-low to low (depending on the heat of your stove) and cook it for about 3 minutes or so. Cooking on lower heat will prevent the patties from burning and will also cook the chickpea flour properly and prevent any raw flour taste.
Flip the patties and cook for about another 3 minutes on medium-low heat. Towards the end turn the heat to medium-high and cook for 30 seconds or so to give a slight char/crust. Be careful not to burn it. Remove from the pan and on a plate lined with paper towel. This will prevent the patties from getting soggy and will also soak any excess oil.
Let it slightly cool down and serve with your favorite dip or make a burger. This recipe is perfect for meal prep.
▶️ IMPORTANT TIPS:
- Make sure to fry the beans until all the moisture is gone and the beans are DRY and only then add the grated carrots and then again cook until the moisture is gone and the mixture is dry. This will prevent the dough from getting soggy
- The White vinegar cuts down the sweetness of the carrots and enhances the flavour of the beans by adding a very slight sourness. It also reacts with the baking soda and makes the patties less dense. The Balsamic Vinegar adds a unique sweet fermented flavour to the patties. So please do not skip it
- Cooking the patties on a lower heat will prevent the patties from burning and will also cook the patties evenly
- Towards the end of the frying process, turn the heat to medium-high for 30 seconds or so to get a nice golden crust/slight char. This adds a lot of flavour
- You can make these patties in advance and store in the refrigerator, in an airtight container separated/lined with parchment paper for 4 to 5 days. This recipe is perfect for meal prep.
Enjoy!
********
✅ About Food Impromptu:
Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
✅ Subscribe for Quick and Healthy Vegan Recipes:
✅ Follow Food Impromptu on Social Media:
???? Instagram:
???? Pinterest:
*****
#blackbeanburgerpattyrecipe #blackbeanburgers #veganburger #veganburgerrecipe #blackbeanburgerrecipe #veggieburgerrecipe #blackbeanburger #veganburgers #veganrecipes #veganburgerpatties #howtomakeblackbeanburgers #vegetarianburger
Really Awesome Black Bean Burgers | Kenji's Cooking Show
This is one of my most popular recipes from the last decade. Read more here:
The trick is to bake canned black beans in the oven to dehydrate them before chopping them and incorporating them into a vegetarian patty flavored with onions, chiles, chipotle peppers, and cotija cheese. cashews add more texture. They're delicious, even if you aren't normally a veggie-burger person.
You Won't Believe How Easy It is to Make Walnut Meat!
Are you in the mood for some healthy nachos tacos? Well, in this video, we're going to show you how to make the best walnut meat possible! This delicious recipe will leave you feeling satisfied and energised, perfect for a lazy Sunday afternoon.
If you're looking for a quick and easy recipe, then this is the video for you! We'll show you how to make walnut meat, which is a great way to add some protein to your meals. Not to mention, this recipe is delicious and healthy! So what are you waiting for? Give this recipe a try today!
Three ways to make your breakfast more exciting
#black walnut #how to make vegan walnut meat
#simple walnut meat recipe #vegan dinner meals #taco tuesday #vegan ground beef#vegan walnut meat tacos #vegan walnut recipes #vegetarian walnut meat #simple and easy walnut taco meat
Vegan Crockpot Quinoa and Black Bean Chili
Vegan Crockpot Quinoa and Black Bean Chili
Found in
Ingredients
2 1/4 cups vegetable broth
1/2 cup uncooked quinoa
15 oz can black beans
1/2 container 28 oz diced tomatoes
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1 shredded carrot
1/2 onion, chopped
2 cloves garlic
1/2 small chili pepper
2 teaspoons chili powder
1/4 teaspoon cayenne pepper
1 1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon oregano
1/2 cup corn kernels
Toppings
chopped avocado chunks
chopped green onions
shredded carrot
Vegan Cashew Sour Cream
1/2 cup soaked cashews (cashews soaked in water overnight)
3-4 tablespoons water
splash apple cider vinegar
1/2 teaspoon fine sea salt
1 teaspoon lime juice
Instructions
Add the broth, quinoa, black beans and tomatoes to the slow cooker. Stir to combine.
Next add the peppers, carrot, onion and garlic, and stir, then add the rest of the seasonings and stir a few times to combine.
Set the slow cooker (Crock-Pot) to high for 2 1/2 to 3 hours or on low for 5-6 hours (for high, monitor the last 30 minutes and for low, monitor the last hour).
For the Vegan Cashew Sour Cream, Blend all the ingredients for cashew sour cream in a high speed blender (I use a NutriBullet) until smooth, for about 30 seconds, scraping blender once halfway in between.
Serve on chili with your favourite toppings (avocado, chopped green onions).
BLACK BEAN QUINOA TACOS WITH CILANTRO LIME CASHEW CREMA | vegetarian, vegan, & dairy-free dinner!
Say hello to the plant-based tacos that are on heavy weeknight dinner rotation here at the PWWB House! These Black Bean Quinoa Tacos are complete with a satisfying & heavily spiced black bean quinoa taco meat and creamy-dreamy dairy-free crema. The easiest 30-minute dinner recipe, perfect for Meatless Monday AND Taco Tuesday!
Ever since it was first published in 2018, this simple recipe has earned its spot in thousands of PWWB readers’ regular dinner rotation. Whether you’re a longtime vegan, new to a plant-based lifestyle, or you’re simply a meat eater looking to add a few more veggie-forward recipes into your meal plan, you’re in for such a treat! ♡ Happy cooking!
????️Printable Quinoa & Black Bean Tacos Recipe:
????️Printable Cashew Crema Recipe:
▶Follow along with PWWB for more unfussy recipes with a big punch of flavor!
Instagram:
TikTok:
▶FREE email series: Plant-Based Meals Made Easy AF for the Vegan-Curious
▶Products used in this video:
Nonstick skillet:
Personal blender:
Blue-rimmed dinner plates:
7-Inch Chef Knife (White):
7-Inch Chef Knife (Black):
Cutting Board:
Fine mesh strainer:
Glass measuring cups:
▶Timestamps:
00:00: Intro
01:16: Black bean quinoa taco meat
02:36: Cilantro lime cashew crema
03:38: Finishing touches, taco assembly, & serving suggestions
#blackbeantacos #quinoatacos #vegetariantacos #vegantacos #healthytacosrecipe #easyvegetarianrecipe