My veggie burgers are a great source of vegetable fiber, along with protein from different types of legumes.
Since it’s starting to get cold outside, yesterday I started making my “winter green juice” (which in reality it turns red since I put red cabbage and beets in it), and like I always do, I saved the pulp and made veggie stock. — you should try this too! It’s such an easy way to save money, and it’s going to be the best veggie stock you’ll ever have to make whatever foods you want, including boiling rice in a nutritious stock!
I do not boil the pulp of the beets, because I find that everything ends up tasting like beets if I do, so when I make my veggie juice, I juice the beets first and put its pulp aside.
(If you don’t like the taste of beets, you can replace it with more TVP).
Then what to do with all of the strained boiled pulp? Veggie Burgers!
Here is how to make the best veggie burgers you’ll ever eat in your life:
(note that you need to wait for the pulp to cool off before making the burger)
- 2 cups cooked vegetable pulp
- 1/2 cup vegetable stock
- 1/2 cup TVP (textured vegetable protein)
- 1/2 onion, chopped
- 3 garlic cloves, minced
- 1 Tbsp rice flour
- 1 Tbsp arrow root flower
- 4 Tbsp ground flax seed
- 1 tsp refined coconut oil
- 1/2 cup raw beet pulp (if you don’t like beets, substitute it with 1/2 cup raw grated carrots, or 1/4 cup more of TVP)
- Raw parsley
- Garlic salt
- Onion salt
- Black pepper
- Cayenne pepper
- Chilli powder
- Ground mustard seeds
- 1 can garbanzo beans, washed and rinsed
- 1 can black beans, washed and rinsed
- Put the flaxseed in 5 Tbsp of water and set it aside (at least 30 min)
- Strain the cooked pulp really well and put it in the fridge to cool
In a frying pan:
- Bring the veggie stock to a boil
- Add the TVP, coconut oil, and onions and cook them well (until browned)
- Add garlic, salt, pepper, and spices – cook the for an extra 3 min
- Set aside and let it cool before using it
In a food processor, add in this order:
- Mix well garbanzo and black beans
- Cooked pulp and mix well
- Cool TVP mixture
- Flaxseed mixture
- Rice and arrow root flour
- Raw parsley
- Taste it and adjust spices if needed
(if you think the mixture is too soft, add a little more rice and arrow root four).
When everything is done, put parchment paper on a cookie sheet. Make whatever size veggie burgers you want and place them on the parchment paper. The mixture will be a little moist, but that is ok.
Cover the veggie burgers/cookie sheet with a plastic film and
put them in the refrigerator for 2 hours (or freezer until you are ready to eat them. After 2 hours in the refrigerator they will have become stiffer and ready to eat!
To cook your veggie burgers, you will need to grill then, or cook them on a non-stick pan. (do NOT microwave them or they will become very soft).
I have made many variations of this veggie burger, and have found this recipe to be the best one so far.
Please let me know what you think, I would love to hear it! 😀
Much Health & Gratitude,