Ingredients for burgers:
·2 cans chickpeas, rinsed and drained
·50 g white quinoa
·50 g red quinoa
·2 cloves of garlic
·Leek - cut 6 stalks about 2 cm thick
·A handful of fresh parsley
·1 teaspoon ground red pepper
·2 tablespoons corn flour
·3 tablespoons oat milk
·Salt, pepper
Ingredients for the ''cheese'' sauce:
·1/2 sweet potato, peeled and diced
·1 large potato, peeled and diced
·1 teaspoon vegetable stock powder
·1 tablespoon onion granules
·1 teaspoon garlic powder
·2 tablespoons nutritional yeast
Preparing the burger:
Rinse the quinoa well and cook in salted water for 17 minutes, then leave covered for another 2 minutes. Drain if there is any water left in the pot.
While the quinoa is cooking, blend the chickpeas, garlic, leek, parsley, and ground red pepper well in a food processor.
Transfer to a bowl, add the cooked quinoa and mix everything well by hand.
Add cornmeal and oat milk and mix everything well again.
Shape the mixture into burgers, place them on a baking sheet lined with baking paper, and bake in a preheated oven at 190°C for 15-20 minutes.
Preparing the ''cheese'' sauce:
Place all ingredients except nutritional yeast in a small pot and add water to cover them.
Cook until the potatoes and sweet potatoes are tender (10-12 minutes).
Let it cool down a bit, then blend in a blender or with a stick mixer.
Add the nutritional yeast and blend briefly.
If the sauce is too thick, add a little plant-based milk or water.