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Vegan Carrot, Coriander & Quinoa Burgers

Serves: 10

Gluten Free‏Vegan Friendly

These delicious burgers are perfect for the vegan curious and those following a gluten-free diet. They are easy to make and can be stored in the fridge for 3 days or frozen, so ideal for batch cooking. They are packed with protein and can be enjoyed at breakfast, lunch or dinner. This recipe makes going vegan easy!

Vegan Carrot, Coriander & Quinoa Burgers Recipe: Veggie Magazine

Ingredients:

2 tbsp. chia seeds (approx. 20g) soaked in 75 ml water

200g pre-cooked tricolor quinoa grains (approx. 50g dried quinoa)

3 medium sized finely chopped onions

4 cloves of finely chopped garlic

½ tsp coriander seeds

½ tsp curry powder

1 tbsp. cumin powder

1 tbsp. tumeric pow

1 tsp pink himalayan salt 3tbsp coconut oil for frying

200g grated carrot (3 med carrots)

100g nuts and seeds (sunflower, pumpkin and pine kernels)

1 x generous handful of spinach

2 small red chilies chopped

50g fresh coriander chopped

80g gram flour

method:

  • Pre-cook the quinoa grains following instructions on the packet and leave to cool.
  • Soak the chia seeds in the water in a small container, and set aside to create the chia “egg”
  • In a large saucepan heat 1 tbsp. of coconut oil and add the curry powder, tumeric powder , cumin powder and coriander seeds stirring for a few minutes until the spices start to colour slightly.
  • Add all of the chopped onion and garlic to the pan along with salt, coat nicely in the spices and fry on low to med heat for 10-15 mins until softening and turning translucent .
  • Add the grated carrot, seeds and nuts, chopped chilies and fresh spinach, mix in well and cook for another 10 mins until all cooked down and seeds and nuts have softened a bit. Add more salt to taste at this stage.
  • Transfer to a large mixing bowl and leave to cool for a few minutes.
  • Into this cooked mix, add the fresh chopped coriander, the chia seed “egg” mixture and cooked quinoa. Mix well together ensuring the chia is evenly distributed. The mix should be a bit wet and sticky.
  • Lastly, add the gram flour a spoonful at a time, mixing in very well until the mix is not so wet but remains sticky. This texture is essential to hold the shape of the patties.
  • Next shape the mix into approx. 10 patties about 1.5 cm thick. Making sure the patties are solid and well formed with clean edges will help them keep their form while cooking too, rough or split edges will burn and break making a burning mess in the pan! Wetting your hands can help to smooth down surfaces of patty if you get in a bit of a sticky mess.
  • In another frying pan (nonstick ESSENTIAL) heat a little of the coconut oil and fry the burgers for approx. 5 mins on each side, keeping them moving to prevent sticking and using spatula to keep smoothing down edges.
  • Serve in a gluten-free roll with mango chutney, fresh leaves, tomato, grated carrot and alfalfa sprouts. With homemade potato wedges.
Print Recipe https://www.indigo-herbs.co.uk/

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