SPICY CHICKPEAS BURGERS
Ingredients:
· 2 and 1/4 cups cooked chickpeas
· 1 and 1/4 cups cooked brown rice
· 3 tablespoons toasted sunflower seeds
· 1 tablespoon toasted pumpkin seeds
· 2 large cloves of garlic, finely chopped
· 1/2 cup red pepper, finely chopped
· 1 jalapeño pepper, deseeded and finely chopped
· 1/4 cup purple onion, finely chopped
· 1 small carrot, finely grated
· 1/4 cup fresh parsley, finely chopped
· 3 tablespoons BBQ sauce
· 1/4 cup breadcrumbs (add more if necessary if the mixture is too wet)
· 2-3 tablespoons ground flax seeds
· 1/4 teaspoon chili pepper flakes
· 1 teaspoon salt
Preparation:
Finely chop the garlic, red pepper, jalapeño, onion and parsley, finely grate the carrots, mix with salt and set aside.
In a large bowl, mix the rice and cooked chickpeas and mash them well with a potato masher (or pulse briefly in a food processor) until you get a sticky, but not completely smooth mixture.
Add the prepared vegetables, toasted seeds, BBQ sauce, bread crumbs, ground flax, salt, and chili flakes. Mix with a spoon or by hand until everything is combined.
If the mixture is too wet, add a little more breadcrumbs. Form 6–8 patties and press them firmly with your hands.
Heat a pan with a little oil over medium heat and fry the patties for 4–5 minutes on each side, until golden brown and firm.
UNIVERSAL VEGAN SAUCE
This simple, yet extremely tasty and aromatic sauce goes perfectly with cauliflower puree, baked sweet potatoes, vegetables, or pancakes.
Ingredients:
· 2 tablespoons (30 ml) extra virgin olive oil
· 1 and 1/2 cups (200 g) finely chopped onion
· 4 large cloves of garlic, finely chopped
· 500 ml vegetable stock (with a lower salt content)
· 6 tablespoons (45 g) plain flour (or gluten-free all-purpose flour)
· 1/4 cup (60 ml) tamari sauce (gives a deep umami flavor)
· 1-3 tablespoons of nutritional yeast (to taste)
· Freshly ground black pepper, to taste
· Fine sea salt, to taste
· 1/2 teaspoon white wine vinegar (optional, adds freshness)
Preparation:
In a medium-sized pot, heat the oil over medium heat, add the onion and garlic and sauté for 5 minutes until the onion softens and becomes translucent.
In a separate bowl, whisk together the stock and flour until smooth and lump-free. Pour the mixture into the pot with the onions and stir well.
Add tamari, nutritional yeast, and pepper. Continue to cook over medium heat, stirring frequently, until the sauce begins to thicken (about 5–7 min.).
If it starts to stick to the bottom, reduce the heat. Once the sauce has thickened, remove it from the heat and transfer it to a blender and blend on low to medium speed until it has a smooth, creamy texture.
Return the sauce to the pot and reheat over medium heat. Add salt to taste and vinegar if desired.
If the sauce is too thick, add a little stock, and if it is too thin, whisk 1 tablespoon of flour with 1 tablespoon of stock and stir into the sauce. Let it simmer gently until it reaches the desired thickness.
The sauce will thicken a little more as it cools. Transfer the cooled sauce to a sealed container and store in the refrigerator for up to 3 days.
Tip - for an even deeper flavor, add a teaspoon of soy sauce or a little miso paste.