Wednesday, 20 July 2016

Vegan Veggie Burgers

Now my family have all deserted me and moved interstate, I don't have to worry about finding gluten-free, vegan or diary-free foods (except when they come for a visit).  In saying that, I must admit I would rather have them around the corner than so far away - but that's another story.

Our city is experiencing some erratic weather patterns, hail and high winds causing widespread damage to trees and houses and a ridiculous amount of rain over a short period of time. And it's been so cold, not by northern hemisphere standards, but cold enough to make my bones hurt!

Even our local magpies are sneaking back under cover sheltering from the freezing arctic winds and rain. 

And this weather makes me want to eat comfort food. You know the kind that puts a smile on your face and warms you right down to your toes. I think I've got the perfect remedy with this veggie burger mix. 

It's also another little gem that I will be able to share with Miss K and Miss V when they decide to come for a visit, because these burgers are very vegan and gluten free!

Fortunately these require very little time to throw together, just a little resting time in the fridge and surprisingly they don't fall apart when you cook them - making this a scrumptious little lunch or dinner recipe. And you will probably find that you have all of the ingredients on hand, so no last minute rushing to the shops to buy anything.

I've served these in burger buns with thick slices of tomato, rocket, home made tomato and chilli chutney and a pile of sweet potato chips hot from the oven. Give it a go and let me know what you think.

                                        VEGAN VEGETABLE BURGERS


1 can chick peas drained and mashed
1 small zucchini grated
1/2 red onion finely chopped
1-2 cloves of garlic minced
1 cup of quick oats
1 teaspoon ground cumin
1/2 bunch chopped coriander
3 tablespoons red wine vinegar
2 tablespoons hot chilli sauce (more or less depending on taste)
2 tablespoons peanut butter
salt and pepper
small raw beetroot /grated/optional
2 tablespoons olive oil

Place all the ingredients, except the oil, into a large bowl and thoroughly mix together. 
Form the mixture into 6 - 8 burgers.
Cover and place in the fridge for about 1 hour.
You can either fry these in a pan with olive oil or place on a hot BBQ plate. Cook until they are golden brown on both sides.

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