I am on a roll! Inspired by my vegan mac and cheese last night, I decided to try veggie burgers today. And they turned out great!
I started off roughly following this recipe because it called for almonds and hemp seeds, both of which I had and never seemed to eat. Hoorah for clearing out pantry loiterers!
I soaked a bowl of black beans in water last night, boiled them up today and pulsed them in the blender.
For veg, chopped up 1/2 an onion, 2 stalks of celery and a handful of mushrooms. I tried to chop them up finely, but ended up blitzing them in the blender to make them more paste-like.
For the “dry ingredients,” pulsed 1/2 c. oatmeal, 1/2c. almonds, 1/3 c. hemp seeds, few spoons of flax seeds, and a spoon of minced garlic.
For the seasoning, I had none of the spices the recipe listed so I took courage from this recipe and made my own concoction of whole grain mustard, soy sauce, ketchup and salt. The addition of these wet ingredients also helped firm up the patties.
Fried one up in olive oil and to my surprise, it was delicious! I felt very proud of myself for having made a somewhat involved recipe and have it turn out well!
Fine print: These are nearly vegan because when I realized I didn’t have any of the spices in the first recipe, I got scared that the whole mess would be bland and horrible so I dropped in half a bouillon cube of chicken stock as I boiled the black beans. I had scooped out some of the beans before adding the stock, and afterwards I made a few bouillon-free patties with the same seasoning, so four of the patties are actually vegan. I’m sure they’ll taste just as good, it was just novice-chef jitters/thinking on my feet.
A wonderful sheep 