Blackbean & Quinoa Veggie Burger With Cashew Mayo | Eat Clean 2
Madeleine Shaw is back with her Eat Clean series. This week she shows you to make a delicious black bean and quinoa veggie burger with crunchy cashew mayo. Enjoy!
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INGREDIENTS:
2 tbsp Coconut Oil
1 Small Onion
2 Crushed Garlic Cloves
1 tbsp Fresh Grated Ginger
2 tsp Tamari
2 tbsp Tomato Concentrate
1 Grated Carrot
200 g Drained Cooked Black beans
1 Egg
150 g Cooked Quinoa
6-8 tbsp Buckwheat or Another Gluten Free Flour
Salt and Pepper
1 Cup Raw Cashews, Soaked for 4 Hours
2 tbsp Lemon Juice
2 1/2 tsp Dijon Mustard
4 tbsp Filtered Water
STEP 1: START THE BURGERS
To make the burgers heat the coconut oil, slice up the onion finely and sauté for 5 mins. Add the garlic, ginger, tomato and stir for 30 seconds. Add in the beans, stir for a minute then turn off the heat.
STEP 2: FOOD PROCESSOR
Transfer the mixture to a food processor, along with the grated carrot and 2 tsp of tamari, and blitz until the mixture has all combined.
STEP 3: FINISH MIXTURE
Place the processed bean mix, and the cooked quinoa in a bowl and mix together with your hands. Whisk the egg in a bowl and add to the mixture along with 6-8 tbsp of flour. Season with salt and pepper and mix until you have a firmish mixture.
STEP 4: MAKE PATTIES
Roll the mixture into equal sized burger patties and place in fridge to set for 20 mins.
STEP 5: MAKE MAYO
While the burgers are chilling you can make the mayo by placing 1 cup of cashew nuts, soaked for 4 hours, 2tbsp lemon juice, 2 ½ tsp Dijon mustard, 4 tbsp of filtered water and a pinch of salt into a blender and blitzing until smooth. Transfer to a bowl.
STEP 6: COOK BURGERS
Remove your burgers from the fridge. Heat a large frying pan over a medium to high heat and fry each burger for 5 mins on each side until cooked through.
STEP 7: FINISH AND SERVE
Serve the burgers in a lettuce wrap with a few spoonfuls of the cashew mayo.
Easy Vegetarian Meals - Nutty Lentil Rice
Cooking Easy Vegetarian Meals - Nutty Lentil Rice is one of the easiest vegan vegetarian meals with very easy vegetarian recipe. This easy vegetarian dish, high in protein and packed with other nutrients, is simple to follow vegetarian dinner recipes can be great as healthy vegetarian meal for everyone. Enjoy:
A burger alarm for Vicky
Vicky Goes Veg: Vicky Ratnani is hungry for burger and he cooks up a nutty and nutritious Red Rice, Root and Beans Burger.Red
MUSHROOM BURGER PATTY recipe vegan
mushroom burger patty recipe vegan
1 cup sliced mushrooms
1/2 cup chopped onions
1/2 cup lightly toasted quick oat
1/2 cup cooked quick oat (cook with half liquid recommended on the package)
1/2 cup parsley
2 chipotle peppers, seeded & 1tbs adobo sauce
1 pack (100g) of chestnut, chop and mash a little bit
2tbs chia seed mix with 6tbs water
Cook mushrooms & onions until nicely brown. Add other ingredients. Shape into patties. Shallow fry patties both sides until golden brown
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#mushroom burger patty plant based
#how to make mushroom burger patty
#homemade mushroom burger patty
This video is how to make a mushroom burger patty and it's vegan mushroom burger patty recipe, vegan mushroom burger patties. It's easy mushroom burger patty recipe vegan, also easy mushroom burger patty recipe vegetarian
These healthy and tasty food recipes vegetarian can be used as healthy vegetarian food recipes for dinner. Vegetarian recipes healthy are what I’m going for
Spicy Southern Burger Recipe
This veggie burger recipe is a great option for a quick dinner, and with fast-cooking kasha as the base, your meal will be ready in no time. Veggie burgers make for fun and healthy vegan recipes because once you make them, there are so many options for eating them! On a bun, on some greens, under a pickle and a tomato, with some home-baked french fries...
Ingredients
1 cup kasha (toasted buckwheat)
2 carrots, grated
handful fresh parsley, chopped
1 tsp basil*
1 tsp thyme*
½ tsp oregano*
½ tsp paprika*
½ tsp ground mustard powder*
¼ tsp cayenne pepper*
salt and pepper, to taste
*or 1 tsp Mexican Chili Mix and 1 Tbsp Italian Herb Mix
✳ Grab your (free) vegan taster plan + quick-start guide to fill your plate & nourish your body:
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⭢ My favorite Vega protein+greens powder:
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This video is NOT sponsored. All opinions are 100% my own.
This video description contains affiliate links, meaning a tiny portion of your purchase goes to supporting this channel; for a full affiliate discretion notice, please visit veganook.com.
♥ Thank you so much for watching, and for your support!! I truly appreciate it. xo h ♥
Create Your Own Veggie Burger Masterpiece
Kick your love for veggie burgers up a notch and turn your classic bun & patty into a work of art using your favorite condiments from Heinz, available at Walmart.
Shop Now:
Sponsored by Heinz
Homemade rice and mushroom veggie patty, topped with melted Kraft Natural Swiss Cheese slices, Heinz Yellow Mustard, Mayochup, onion, and crisp lettuce. Recipe below!
Ingredients:
2 tablespoons unsalted butter
3 tablespoons canola oil, divided
1 pound white button mushrooms, finely chopped
1 cup cooked and cooled rice
1/2 cup Kraft Parmesan Finely Shredded Cheese
1/2 cup bread crumbs
1 egg, beaten
3 tablespoons minced chives
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon Worcestershire sauce
kosher salt
black pepper
4 Kraft Natural Swiss Cheese Slices
4 brioche buns
1/4 cup Heinz Mustard
1/4 cup Heinz Mayochup
1/2 red onion, thinly sliced into rounds
4 leaves green leaf lettuce
Steps:
1. Heat a large skillet over medium heat, add the butter and 1 tablespoon oil. When the butter has melted, stir in the mushrooms. Cook mushrooms for 12-15 minutes, until all of the liquid evaporates. Season with salt and pepper and set aside to cool.
2. In a medium sized bowl, mix the rice, parmesan cheese, breadcrumbs, garlic powder, onion powder, Worcestershire sauce, egg, chives, salt and pepper. Stir in mushrooms and mix until well combined. Form into 4 patties and refrigerate for 30 minutes.
3. Heat a large cast iron skillet over medium heat, add remaining 2 tablespoons oil and cook the patties for 8 minutes per side, or until golden and crisp, pressing down gently with a spatula as they cook. Top with Swiss cheese in the last few minutes of cooking.
4. To assemble: Spread Heinz Yellow Mustard on the bottom half of each bun. Place a burger on each bun. Top with onion, lettuce and Heinz Mayochup.
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