Are you vegan but love burgers? then this is the recipe for you. When making vegan burgers the texture tends to be much softer than when you make burgers with real meat so note that you have to be more careful with them and to cook them slightly longer to toughen the pates.
Ingredients
1 can black beans washed and drained
1 cup TVP (textured vegetable protein)
1 cup boiling water
1 block smoked Tofu
1/2 cup whole wheat flour
1 tablespoon nutritional yeast
1 tablespoon flax seeds
1/3 cup pumpkin seeds
5 cloves garlic
1 tablespoon tomato puree
1/4 teaspoon black pepper
1/4 teaspoon Himalayan salt
1 cup cold water
1/2 teaspoon liquid smoke
1 tablespoon agave syrup
1/4 tablespoon blackstrap molasses
Method of cooking
1- Turn on your oven at gas mark 300 f.
2- in a small bowl add the TVP and water and stand for 5 minutes.
3- Add all the ingredients from the black beans down to the Himalayan salt into a food processor and blend into a pate mixture.
4- In a small bowl add add part 2 the water, liquid smoke, agave, and blackstrap molasses and mix well. Add to the pate mixture in the processor and blend a little longer.
5- Grab a baking tray 12"by 10" and grease. form 8 to 10 pates on the tray and place in the oven for 30 minutes. After 30 minutes if the pates are not firm put under the grill for a further 10 minutes.
Enjoy!
Goes well on a brown toasted burger bun with spinach, tomato, hummus and a dollop of english mustard
Ingredients
1 can black beans washed and drained
1 cup TVP (textured vegetable protein)
1 cup boiling water
1 block smoked Tofu
1/2 cup whole wheat flour
1 tablespoon nutritional yeast
1 tablespoon flax seeds
1/3 cup pumpkin seeds
5 cloves garlic
1 tablespoon tomato puree
1/4 teaspoon black pepper
1/4 teaspoon Himalayan salt
1 cup cold water
1/2 teaspoon liquid smoke
1 tablespoon agave syrup
1/4 tablespoon blackstrap molasses
Method of cooking
1- Turn on your oven at gas mark 300 f.
2- in a small bowl add the TVP and water and stand for 5 minutes.
3- Add all the ingredients from the black beans down to the Himalayan salt into a food processor and blend into a pate mixture.
4- In a small bowl add add part 2 the water, liquid smoke, agave, and blackstrap molasses and mix well. Add to the pate mixture in the processor and blend a little longer.
5- Grab a baking tray 12"by 10" and grease. form 8 to 10 pates on the tray and place in the oven for 30 minutes. After 30 minutes if the pates are not firm put under the grill for a further 10 minutes.
Enjoy!
Goes well on a brown toasted burger bun with spinach, tomato, hummus and a dollop of english mustard
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