BEST Veggie Burger~vegan/gluten free~no weird ingredients
This veggie burger is so tasty, even carnivores will love them! The ingredients are so simple you probably already have them. Original recipe does have gluten, but watch the video to find out how to make them gluten free!
Full printable RECIPE:
INGREDIENTS
50 grams carrot half medium
50 grams celery 1 small stalk
100 grams onion 1 medium
1 clove garlic
1½ teaspoons salt
2 cups quick cooking oats
½ cup whole wheat flour
1 teaspoon Italian herbs dry
½ teaspoon black pepper
1 - 19 fl. oz. can black beans drained but not rinsed
1 teaspoon soy sauce
INSTRUCTIONS
Using a food processor or a box grater, pulse or shred the carrot, celery, onion and garlic. Add the salt and stir together well, mashing the mixture so the salt can draw out liquid from the vegetables. Set aside.
In a large bowl combine oats, whole wheat flour, Italian herbs and black pepper. Mix until well combined. Add beans, vegetable mixture and soy sauce. Mash the beans with a fork before mixing everything together. Do not mash the beans too much. The mixture will be stiff, so feel free to add a spoonful or 2 of water. Do not add too much though or the burgers will be mushy.
Cover mixture and refrigerate for 4 hours or overnight. If you are in a hurry, at least 1 hour is necessary.
When you are ready to cook the burgers, shape the mixture into 6 patties. Heat 1/4 inch oil in a skillet on medium high and sear the burgers on each side for 45 seconds to 1 minute. When both sides are golden brown, reduce the heat to the lowest temperature and cover with a lid.
Cook low and slow for 15 minutes on each side, checking frequently to prevent burning. By the end of cooking, the burgers should be slightly darker than when they were seared and cooked thoroughly. Serve on buns with your favorite condiments.
OVEN FRIES RECIPE:
If you liked this video, you might enjoy these ones too!
VEGGIE MEAT CRUMBLES:
CURRIED DAL:
CHOCOLATE AVOCADO CAKE:
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Indian Style Baked Beans | Baked Beans in Tomato Sauce | Baked Beans Recipe | Instant Pot Recipes
Indian Style Baked Beans | Baked Beans in Tomato Sauce | Baked Beans Recipe | Instant Pot Recipes - Instructions step by step.
Canned baked beans are white cooked beans also known as navy beans. It is a very convenient food and easy to make recipe. It can be consumed either hot or cold. Eat baked beans on a toast or have it with some pita bread. Baked beans work great for breakfast or even a very light dinner. But we Indians only enjoy beans if we add a touch of our spices or the way we call it a “desi tadka” to the recipe. Try it out!
You can view the complete step by step recipe on our website:
Indian Style Baked Beans | Baked Beans in Tomato Sauce | Canned Baked Beans Recipe Vegetarian | Instant Pot Recipes - Video
So today, I have come up with this baked beans recipe in Indian style which takes only 10 minutes to prepare. It’s simple and delicious.
#bakedbeans #bakedbeanrecipe #instantpot #bestbeans #beanssidedish
Recipe:
Ingredients:-
Baked beans tin (बेक्ड बीन्स) - 1
Oil (तेल) – 2 tbsp
Onion (प्याज) - 1
Tomato (टमाटर) - 1
Green Chilies (हरी मिर्च) – 2
Ginger (अदरक) – ½ inch
Red Chilli Powder (लाल मिर्च पाउडर) - 1 tsp
Coriander Powder (धनिया पाउडर) - 1 tsp
Salt (नमक)
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LEARN HOW TO MAKE AUTHENTIC MEXICAN HUARACHES {BEAN-FILLED MASA CAKES IN THE SHAPE OF A SANDAL}
ORDER YOUR VEGETARIAN MEXICAN COOKBOOK, PLANT POWERED MEXICAN HERE:
IF YOU'VE NEVER HAD A HUARACHE...HAVE YOU EVEN LIVED?!
This plant-based Huaraches recipe takes you step-by-step through how to make these heavenly bean-filled masa cakes topped with tomatillo salsa, sautéed squash blossoms, and chipotle aioli. Gluten-free and vegan-adaptable!
INGREDIENTS
for the huaraches:
2 cups masa harina
1/2 teaspoon kosher salt
1-2 cups water
Scant cup of refried beans or 1 (15-ounce) can of pinto beans, drained, rinsed, and mashed with a potato masher
3 tablespoons olive oil
1 recipe Tomatillo-Avocado Salsa
for the chipotle aioli:
1/2 cup mayonnaise] (use vegan [mayonnaise to make this a vegan recipe)
2-3 chipotles in adobo, minced (depending on how spicy you like things)
2 cloves garlic, minced
2 teaspoons lime juice
1/2 teaspoon kosher salt
for the squash blossoms:
3 tablespoons olive oil
1 1/2 white onions, sliced (use the other half to make the tomatillo salsa)
9 cloves garlic, sliced
12 ounces squash blossoms, stems removed and cleaned
INSTRUCTIONS
Make the masa. Combine the masa harina and salt in a large bowl. Add the water, starting with 1 cup and mix to form a dough. Continue adding water until a soft, smooth dough forms. The dough should be tacky but not sticky or cracking. Knead the dough for two minutes to really hydrate the flour.
Divide the dough. Divide the dough into 6 equal portions, about 4 ounces or 1/2 cup each. Cover with plastic wrap to prevent from drying out.
Fill with beans. With wet hands pat one of the pieces of dough into a thick circle about the size of your hand (about 4-5 inches wide). Top with about a tablespoon of beans, spread out leaving about 1/2-inch border.
Roll up. Fold the dough around the beans like you're closing a taco and pinch the ends together to seal, then roll into a thick cylinder or cigar shape.
Press thin. Either using a tortilla press or a rolling pin (or a huarache press, if you have one), place the dough between two pieces of thin plastic (like the produce bags from the grocery store) and press to flatten slightly with your hand. Press down gently with a tortilla press or set on a counter and roll with a rolling pin until it is about 1/2-inch to 1/4-inch thick. Some beans may squeeze out, that's okay. Wipe off the plastic with a paper towel in-between uses.
Cook huaraches. Heat a comal or heavy skillet over medium-high heat until hot, but not smoking. Remove the top piece of plastic from the huarache. Wet hands and flip huarache over to your right hand. Remove other piece of plastic and swiftly flip huarache onto hot comal.
Let cook undisturbed until a crust forms and it easily removes from the comal, about 2-3 minutes. Flip and cook on the other side. Repeat with remaining dough and beans. At this step you can let the huaraches cool, wrap tightly and refrigerate for up to 5 days.
Make the chipotle aioli. Combine all ingredients in a small bowl. Taste and add more lime juice or salt if needed.
Make the squash blossoms. Heat oil in a large frying pan over medium-high heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until tender and starting to brown. Add garlic and cook another minute. Add squash blossoms, season again with salt and pepper and stir until just starting to wilt, about a minute more. Cover and remove from heat.
Fry the huaraches. Heat a tablespoon of olive oil in a large frying pan over medium-high heat. Add 1-2 huaraches (as many as will fit in a single layer) and lightly fry on both sides until crisp, golden brown and warmed through. Keep warm in a low oven while you fry the rest.
Assemble and serve. Spread tomatillo salsa over the bottom of each huarache, divide squash blossoms evenly between them, drizzle chipotle aioli over the top and serve!
NOTES
Huaraches can be cooked (but not fried), cooled, then wrapped tightly and refrigerated for up to 5 days or frozen for up to 3 months.
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My name is Kate Ramos and ¡Hola! Jalapeño is where we celebrate Mexican flavors!
I’m a white girl from the Midwest who dreamed of being a chef. So I moved to Napa Valley, did just that, and at the same time fell in love with the most charming Mexican-American man you’ll ever meet.While working in restaurant kitchens in California I also fell hard for Mexican cuisine, it’s ingredients, and the beauty, depth and vibrance of Mexican food.
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YOU ARE WATCHING:
Quick & Easy Bean Salsa/Salad, Cooking with Kristina
First video! yay!
ingredients:
2-3 tomatoes
1 can kidney beans, drained and rinsed
1/4-1/3 C chopped red onion, soaked in red wine vinegar
parsley/cilantro
Zucchini
olive oil
red pepper
optional:
boiled potato
cooked quinoa/rice
corn
red chili pepper
*equal amounts of each ingredient will give the best results.
recipe inspired by the cookbook Vegan Made Simple, from which i hope to share many more recipes with you!
Let me know if you tried this salad and how it turned out, and anything else you'd like to see me make or talk about :)
Music: Cappelletti Show by Serena Giannini
Direct Link:
Bean Croquettes with Salsa for YouTube
These croquettes are made by shaping mashed black beans, cumin, tomato, corn, scallions, chili powder, cilantro and breadcrumbs together. They are coated with panko for a pleasant crispness and are then baked. It is served with refreshing and zesty salsa.
Royalty free music from YouTube video library: “Bubble Bath”