Hottest Summer Trend: Carrot Dogs

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Hottest Summer Trend: Carrot Dogs, via Eat the Vegan Rainbow

There are many ways for plant-based and vegan eaters to enjoy one of the summer food staples, the hot dog. Most grocery store (supermarket) chains in US now carry plant-based hot dogs, and I tried a few. They are OK, and some are really, really good! This makes dinner really quick and easy – from fridge to plate in less than 15 minutes, but the store bought vegan hot dogs are not cheap, and depending on the brand they may not taste all that great.

Enter a super cheap, super easy, super cute and super hero hot dog alternative: carrot dog! If you have not seen or tried these you are missing out. Carrot Dogs are what they are – carrots made into a hot dog. Now, some of you may think that carrot is a carrot and it’s perfect the way it is. I agree: carrots are perfect as they are, and joy to munch any time. But, we all now carrots have always led a secret agent life as a sweet vegetable that can be made into a cake, a muffin, a cookie or in many other things. So why not a hot dog?

I started seeing posts on Carrot Dogs few months ago and had to admit it to myself: Carrot Dogs are an IT items this summer. So, I went for it and boy or boy do I like the results. I made carrots dogs couple of times now and they made the rounds: to the beach, to the back yard BBQ party, to the laid back late summer dinner outdoors. Trust me: they are absolutely worth it!

One thing to keep in mind is the thickness of your carrots. They should be relatively evenly cylindrical and about the diameter of a regular hotdog. Take some time to eyeball your carrots and pick those that look they fit the part. Also, keep in mind that they should fit nicely into your hot dog bun, so cut them accordingly. If you want to get really realistic, you can shape their ends into a hot dog looking end lobes, but I didn’t. All this is purely cosmetic and at the end of the day will not change the taste. But, if you are entertaining and want to go for a real WOW factor, take some time to fine tune the look of your carrot dogs. You may want to do this final fine sculpting step after your carrot dogs are cooked, as they will be softer and easier to carve.

Speaking of cooking carrot dogs, there is one major trick to a perfect carrot dog: boiling the carrots just enough to make them as soft as a regular hot dog would be. This is a bit tricky because that level softness in a carrot is only a step or two removed from when the carrots start to fall apart when handled with a fork or a pair of grill tongs. The exact time will depend on how thick your carrrots are, and what variety they are. I started with boiling the carrots for 11 minutes and that turned out not to be enough, so I went up to about 15 to 16 minutes which was much better. I also tried the pressure cooker – that was way too much!

Once you have your perfectly shaped and perfectly cooked carrot dogs, they will need to spend some time marinating in a mix of oil, vinegar, and spices which all work together to add a layer of hot dogginess to the carrots. The marinating step can take anywhere between half an hour to couple of hours. Longer is fine, and you can make your carrots a day ahead and leave them to marinate overnight in the refrigerator. Less than half an hour is probably not going to be long enough.

The second to last thing that remains to be done is grilling, and that takes only a few minutes per side. The dogs are fully cooked so all you really want to do here is add some grill marks and get some caramelization going. If you like your hot dog buns warm, you can put them on the grill once your carrot dog is a minute away from being done. So, the very last thing is to put the dog into the bun and top it with your favorite hot dog topping. I go a bit wild with my condiments and pile on ketchup, yellow mustard, and dill relish but really anything goes. Bite in, and be amazed at how great carrot dogs taste. Believe me, you will immediately understand why people are raving about these!!!

Carrot Dogs

What you’ll need:

8-12 carrots (or as many as you like)

1/2 cup vegetable broth

1/3 cup apple cider vinegar

3 tablespoons vegetable oil

3 tablespoons soy sauce (reduced sodium)

1 tablespoon smoked paprika

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon ground yellow mustard

Cooking oil (for oiling the grill)

Hot dog buns, mustard, ketchup, relish, sauerkraut, chili – anything else you like – for serving!!!

 

What you’ll do:

  1. Peel and cut your carrots to be about the length of your hot dog buns. You don’t need to be super precise but do try to pick carrots that are more or less cylindrical, and about the same diameter as this will help them cook more evenly.
  2. Place carrots into a pot – I use the pot with large bottom so the carrots can lay flat – and cover with water. Bring water to boil, and boil carrots for 10 to 16 minutes. You will need to keep an eye on your carrots and check from time to time as the exact time will vary from a carrot variety to a carrot variety, and depend on how thick your carrot dogs are.
  3. While carrots are cooking, whisk together the marinade by mixing together vegetable broth, vinegar, oil, soy sauce, smoked paprika, garlic powder, onion powder and ground mustard.
  4. Run the hot carrots under the cold water to stop the cooking, drain, pat dry, and add to the marinade. Marinate for about 30 to 60 minutes at room temperature or overnight in the refrigerator.
  5. Prepare the outdoor grill for grilling as you would normally do. I have a gas grill and turn all my burners on full blast for 5 minutes, with the lid down to burn off any leftovers from last time. Then I dial them back and use my brush to clean off any remaining bits and pieces from the grill grates. Once that’s done I dip a paper towel in some oil and using a pair of long tongs pass the oiled paper towel over the grill grates. Now we are ready!
  6. Place your carrot dogs on the grill over medium high heat and grill for couple of minutes on each side, or until nice grill marks form. You could brush the carrot dogs with the marinade as they cook to prevent them from drying out, but the process is quite quick and this may not be necessary. One tip: if you marinated your carrot dogs in the refrigerator, take them out a hour before you plan to grill them to let them come to room temperature. That will help with flavors and the grilling.
  7. Enjoy the carrot dogs the way you would any ole’ hot dog!

Copyright © Eat the Vegan Rainbow, 2017

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Avocado Burgers

You probably know that veggie burgers are going through somewhat of a revolution, with companies like Beyond Meat and Impossible Foods, leading the way within US in creating plant-based products that taste and look like the real meat.  I have not had an Impossible Burger yet, but I can attest to Beyond Burger being everything its creators wanted it to be – a plant-based burger that looks, cooks and tastes like fresh ground beef burger. It is absolutely spot on, thanks to some interesting protein biochemistry and biophysics that transfrorms pea protein into ground beef, as well as the use of plenty of fat for that greasy burger feeling, and a good amount of salt. And fat and salt are likely two components of this burger that, in addition to getting the texture of the protein component just right, make this type of burger so realistic and so delicious and so addictive.

Indulging in one of these burgers as an occasional treat is all fine and good, but making it on a daily basis is almost us unhealthy as eating the beef patty. That’s why I’ve been focusing on creating plant burgers (call them veggie burgers if you like) that can work on a grill or in a grill pan, look very burgery, and taste great without huge amounts of salt and fat. My blog now has the entire section dedicated to Burgers, Hot Dogs & More. Some of the burgers I made taste very much like a beef patty, some less so… At the end, what I discovered is that plant burger needs to pass two tests in order to qualify for being on my plate: it has to hold its shape well and sustain grilling on the grill or in a grill pan, and it has to taste amazing. Any burger that checks those two boxes off deserves to be shared!

The patty I am sharing today has three twists. Twist number one is that I decided to try using avocados as a fat source to add some juiciness to the burgers. Avocados, also known as Alligator Pear – isn’t that awesome? – are not something I ever considered cooking with but we recently had a huge avocado sales in my local grocery store and I got more than I should and there is a limit to how much avocado toasts one can eat in a week, so I was looking for something else to do with them. The idea to try making a burger with avocados was inspired by their high fat content and their creamy consistency (when they are ripe and perfect). I did quite a few internet searchers to see what other have done, but I could not find a single recipe that used avocados inside the actual burger patty. So, off I went to see if Avocado Burgers can be made into reality.

My twist number two is one of my favorite tricks to add umami flavor to just about anything – finely ground mushrooms. They work wonders in a dish like Meatless Shepherd’s Pie, or more generally any time you want to recreate that special “je ne sais quoi” of ground beef.

Final twist to this story is using extra firm tofu that has been frozen for few days than thawed all the way over the course of one to two days in the refrigerator. Freezing and defrosting tofu changes its texture daramatically. The tofu becomes tougher and stronger, and it absorbs the marinades and flavors better. There are no tricks to freezing tofu in my kitchen as I just put the container tofu comes in from the store into the freezer, but if you need a more refined method The Spruce has detailed step by step instructions. Before you use tofu, drain it well and then dig in – use your hands to press and squeeze and get the excess water out. I suppose you could use the tofu press for this or a method where you place tofu slices between paper towels and place a large weight on top for twenty minutes, but because tofu that’s been frozen then defrosted has this tougher and stronger texture, using your hands actually works quite well. Plus, you can easily go from squeezing to crumbling, which is the next step. At the end you will end up with a pile of small tofu crumbles.

To this pile of crumbles you will add mashed avocado, ground mushrooms, tomato paste, and couple of staples when it comes to boosting umami and grilled food flavors: soy sauce or liquid aminos, Worcestershire sauce and liquid smoke. The patties will be soft so it is a good idea to stick them into the fridge or a freezer to firm up before cooking. I felt like pairing only some crispy lattice with this burger but pickles, mustard, ketchup, tomatoes, and all the other common burger fixings will go well with it too!

Avocado Burger

What you’ll need:

1 16 oz. (450 g) block of extra firm tofu, frozen then thawed

8 oz. (225 g) crimini (baby bella) mushrooms

1 large avocado, ripe

2 tablespoon tomato paste

1 tablespoon Worcestershire sauce, vegan

1 tablespoon soy sauce or liquid aminos

1 teaspoon garlic powder

1 teaspoon liquid smoke

Cooking spray (for the pan)

What you’ll do:

  1. Freeze the tofu few days in advance and when completely frozen take it out of the freezer and leave it in refrigerator for a day or two, until completely defrosted. Drain the tofu and using your hands squeeze the water out of tofu. The tofu should feel like a relatively tough sponge soaked with water at the beginning, and at the end it should feel moist but not dripping wet. Crumble the tofu into a large mixing bowl.
  2. Chop the mushrooms using a food processor until they are finely ground. Few chunkier bits here and there will not hurt but try to get the mushrooms to be about the same consistency as your tofu crumbles. Add to the tofu.
  3. Cut and peel the avocado, and scoop out the green flesh into a small bowl and mash with the fork until finely mashed. Ideally the avocado should be as smooth as you can get it, and if you are using a perfectly ripe avocado this should not be a problem. Side note: If you discover that your avocado is tough that means that it is not ripe enough. If your avocado is turning black it means that it is past its prime. Unfortunately, when it comes to avocados only the perfectly ripe, perfectly green and perfectly soft will work, for this or any other recipe. If your avocados are tough to touch it means they need to ripen and you can help them out by putting them in a paper bag, closing it tightly and leaving them on the kitchen counter overnight. That usually helps – and if they are really, really green you can a ripe banana to the bag to help avocados along. 
  4. Add the avocado purée to the tofu mix, as well as the rest of ingredients.
  5. Mix well to combine using your hands. You want to work the mix a bit, which means squeezing and mixing at the same time. Once everything is combined together, use your hands to form patties. Place the patties onto a tray lined with wax paper, and put them into the refrigerator for 30-60 minutes or into a freezer for 15 minutes or so.
  6. Heat your grill pan or a cast iron skillet over the medium high heat. Spray with cooking spray and add 2-3 patties at a time. You need to leave enough room around tha patties to be able to flip them so keep that in mind. Cook on one side for 5 minutes then flip over and cook for another 4-5 minutes, until both sides are nice and brown.
  7. Serve on your favorite hamburger bun with your favorite toppings. And in case you have couple of avocados still left over, go wild – slice them up, toss them on top, and have yourself a Double Avocado Burger!

Copyright © Eat the Vegan Rainbow, 2017

Black-Eyed Peas Burgers

Black-Eyed Pea Burgers
Black-Eyed Pea Burgers, via Eat the Vegan Rainbow
Still hunting for that perfect meat-free burger? I’m with you and I’m still searching. But in the meantime my Roasted Red Peppers Chickpea Burgers I shared recently, and these Black-Eyed Peas Burgers here are really close to where I want my burgers to be.

As with the chickpea burgers, the big secret to getting the burgers to stick together is to let the patties firm up in the fridge or the freezer. The rest is really easy and requires a large mixing bowl, a stick (immersion) blender (or a food processor), and couple of easy to find ingredients. These are really simple and I’d say they qualify as a quick mid-week dinner.

Black-Eyed Peas Burgers

What you’ll need:

2 15.5 oz (439 g) cans black-eyed peas

3 large carrots

1/2 cup pumpkin seeds

2 tablespoons almond butter

2 tablespoons flax meal

1 teaspoon smoked paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1 tablespoon sesame seeds

Cooking spray

What you’ll do:

  1. In a small mixing bowl combine flax meal with 4 tablespoons of hot water to make Flax Egg.
  2. Place black-eyed peas in a strainer and rinse well. Drain to remove excess water and pat dry. Place in a large mixing bowl.
  3. Use a food processor to chop the carrots very finely. Add to the mixing bowl.
  4. Add the rest of the ingredients, including the Flax Egg, and blend everything together using an immersion (stick) blender. If you don’t have a stick blender you can also use a food processor. The mix should be relatively smooth, but some chunkiness is OK.
  5. Line the large tray with wax paper. Use your hands to form the burger patties. They should be about 1/8 in (1 cm) thick. Arrange the patties on the tray, cover with another sheet of wax paper and put in the freezer for about 30 minutes. If you leave them in the refrigerator you will need to give them couple of hours.
  6. Place a large pan over medium-high heat and let it get nice and hot. Spray the bottom with the cooking spray and add burgers to the pan in small batches. Cook for about 5-6 minutes on one side then flip over and finish cooking for another 4-5 minutes on the other side.
  7. Serve as you would any other burger, perhaps with some Fat Free Roasted Potato Medallions on the side as a healthy alternative to French fries.
  8. Copyright © Eat the Vegan Rainbow, 2017

Grilled Tofu Sandwich with Spicy Cole Slaw

 

Grilled Tofu & Spicy Cole Slaw Sandwich
Grilled Tofu and Spicy Cole Slaw Sandwich, via Eat the Vegan Rainbow
Let’s face it: if you don’t enjoy some grilled food during the fleeting late spring, you are totally missing out. And even if you are a committed vegan or a plant-based eater you should not stay grill deprived.

I’ve already showed you how to make phenomenal grilled portobello mushroom steaks, and flavorful grilled eggplant. Today is the day when we cross the Rubicon of vegan grilling with a Grilled Tofu recipe. Trust me: once you try it, you will not be going back!

Before I dive into the details, I have to give credit where credit is due. In this case it all comes down to a fabulous Tofu Bacon recipe developed by The Buddhist Chef. I made that bacon quite a few times and it is absolutely amazing. That recipe inspired me to look for other ways to cook tofu and get it taste and look in a way you would never expect. So here I decided to see whether I can optimize tofu for grilling.

What I discovered is that for successful grilled tofu you do need to cut thicker slices, so I recommend slices that are about 1/2 in (1.5 cm) in thickness. What you’ll need to do is start from extra firm tofu and drain it really well. I left my block of tofu in a strainer and put a heavy can on top to help the draining. Let it sit for one to two hours then pat dry and slice.

The sliced tofu goes into a marinade, and this is a critical step because no matter how good your grilling skills are, tofu is so subtle tasting that grilling it as is will not produce a rich flavor.  The marinade I use builds on the Tofu Bacon recipe by using liquid smoke, smoked paprika, chili powder, and cumin, which all work together towards giving tofu the extra smoky aroma. You will need a bit of oil in this marinade, as well as a bit of steak sauce or vegan Worcestershire sauce. Let the tofu marinate for about an hour, then grill it on high and enjoy with your favorite add-ons.

On this occasion I went with a simple steamed corn on the cob, toasted bread, and vegan spicy cole slaw. For this cole slaw you can use any vegan mayo you like, including store bought one. I recommend adding some ground mustard for extra punch. The cole slaw and grilled tofu work incredibly well – they are match made in heaven!

Grilled Tofu Tray
Grilled Tofu, via Eat the Vegan Rainbow

Grilled Tofu Sandwich with Spicy Cole Slaw

What you’ll need:

FOR GRILLED TOFU

2 14 oz. (400 g) extra firm tofu

2 tablespoons soy sauce

2 tablespoons vegetable oil

1 tablespoon vegan Worcestershire sauce

1 tablespoon liquid smoke

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon chili powder

Vegetable oil (to oil grill grates)

Bread for serving

FOR SPICY COLE SLAW

16 oz (454 g) bag of Cole Slaw mix (or 2 cups shredded green cabbage plus 1 cup shredded carrots)

1/2 cup vegan mayo

3 tablespoons white vinegar

1 tablespoon Dijon mustard

2 teaspoons ground mustard seeds

1 teaspoon ground black pepper

1/4 teaspoon salt


What you’ll do:

  1. In a large bowl, mix all the Spicy Cole Slaw ingredients together, cover with plastic wrap and set aside for couple of hours. Cole Slaw needs some time to “mature”, mostly because cabbage needs a bit of time to soften and become smooth and more palatable.
  2. Drain the tofu and leave in the strainer for 2-3 hours. You can do this overnight in which case leave the tofu blocks in the refrigerator, or you can use any other method of pressing tofu you are used to.
  3. Once the tofu is pressed/drained, slice each block into 8 slices. Arrange in a single layer, in a deep baking dish or any other type of a container with a flat bottom that will allow your tofu slices to rest flat and absorb the marinade.
  4. To make a marinade mix all the ingredients (except bread and oil you need for the grill grate). Mix well and pour over the tofu slices.
  5. Marinate tofu slices for 1-2 hours.
  6. When ready to grill, prepare your grill as you usually do. In my case this means turning all the burners on (I have a gas grill) to full blast, closing the lid and letting any bits and pieces of food from last time burn off for 10 minutes. Then, I turn down the flames, scrape the grill grates well, and oil them with fresh batch of vegetable oil.
  7. For grilling tofu I recommend medium high to high flames, so bring the flame up and place the tofu pieces on. Grill for 5-10 minutes on one side, brush on the marinade, flip them over and grill for another 5-8 minutes. If you like the classical grill marks, you will need to rotate your tofu by about 45 degrees and let it grill some more. If doing that, I suggest you keep brushing on the marinade so your tofu does not dry out.
  8. Keep your grilled tofu tightly wrapped in some foil, to keep it hot while you grill or toast the bread. Once the bread is ready, place a good amount of spicy cole slaw on and top with grilled tofu. I like my sandwiches open faced by you can definitely make this into a standard sandwich, or a wrap. Serve with some grilled or boiled corn for a summer meal worth sharing!

 

Copyright © Eat the Vegan Rainbow, 2017

A Very Beefy Veggie Burger

"Beef" Veggie Burger
“Beef” Veggie Burger, via Eat the Vegan Rainbow
For many researching and investing into meat alternatives, making a plant-based burger that looks, cooks and tastes like real beef has become one of the most important goals. Several years ago, I heard Pat Brown, founder and CEO of Impossible Foods, give a talk and one thing Pat mentioned was how incredibly hard it is to re-create a plant-based hamburger. Burgers are such a huge part of American culture, so offering a meatless alternative is unlikely to convince anyone to go meat-free unless that alternative is spot on, juicy and meaty.

But, lets be honest: veggie burgers are definitely not hitting this mark. For the most part, they are a mix of vegetables thrown together and shaped into a patty that usually falls apart as you are grilling it. I know this sounds mean, but it is what it is. I myself have been down the road of trying to figure out how to keep my veggie burgers together while at the same time make them taste authentic many times before. Some attempts have been a total failure, some, like this Roasted Red Peppers and Chickpea Burger, have been a success.

Don’t get me wrong – I love veggie burgers! They have amazing flavors and textures, and they are fun to eat. Also: I am not a fan of hamburgers, but I live in a land of hamburger lovers so I agree with Pat Brown’s general idea that in order to convince people to give up their meat we need to offer them something incredible to sizzle on the grill and stick inside the bun. And just in case you are wondering whether there is any such thing available in retail stores, you should head out to your local Whole Foods Market and get some Beyond Meat‘s The Beyond Burger. I had it few nights ago and it blew my mind!

So although I am most certainly going to be getting those burgers again, they do come with a relatively unfriendly price tag, which means I am where I started: trying to home brew an impossible, incredible and all-around awesome meat-free burger. This recipe for A Very Beefy Veggie Burger is one step closer to achieving that ideal combination of flavor, texture and grillability and the tip top secret of this recipe is to use TVP (Textured Vegetable Protein) without pre-soaking and letting it absorb all the ground mushroom and mashed beans juices. This batch of burgers was cooked in a grill pan because the weather in New England has been very rainy lately and I just could not wait to make these, but the patties are firm enough to withstand the ultimate test of an outdoor grill.

As for condiments, sky is truly the limit. I paired these burgers with some Vegan Herb Mayo, cucumber and tomato slices, butter lettuce and Roasted Red Beets Hummus, but you can use anything you like. The flavor of these patties is very, very similar to what you can expect from a hamburger, but the texture and juiciness does need more work. Still, I will try, try, try again until I develop the recipe for a mouth-watering, and inexpensive, beef-less burger. As Silicon Valley is now funding these types of efforts, perhaps I can re-write the stereotype of “two guys in a garage” into “one woman in the kitchen” story? That would be fun!!!

Very Beefy Plant-Based Burger
Very Beefy Plant-Based Burger, via Eat the Vegan Rainbow
Note: Just in case you are asking yourself why we should go meatless, Bill Gates offered some well-articulated arguments in the Future of Food post few years ago.

 

A Very Beefy Veggie Burger

What you’ll need:

2 15.5 oz (439 g) cans of Roman (cranberry) beans

1 cup TVP (Textured Vegetable Protein; I used Bob’s Red Mill TVP)

8 oz. (227 g) baby bella mushrooms

2 tablespoons almond butter

2 tablespoons nutritional yeast

1 tablespoon soy sauce, reduced sodium

1 tablespoon Worcestershire sauce, vegan

1 teaspoon onion powder

1 teaspoon garlic powder

Cooking spray

 

What you’ll do:

  1. Drain and rinse the beans. Pat dry and place in the large mixing bowl.
  2. Use a food processor to grind the mushrooms. Add the mushroom meat to the mixing bowl.
  3. Add TVP and the rest of the ingredients (except the cooking spray) into the bowl and use the immersion blender to blend everything into a mixture that looks like ground beef, with the same type of texture. You can also do this step in the food processor.
  4. Let the mixture stand for 30 to 60 minutes on the kitchen counter, then shape the burgers and leave them in the refrigerator for about an hour to firm up. This will give TVP time to soak up all the juice from mushrooms and bean and soften just enough to give a nice ground beef texture to the burger without making it too soft and crumbly.
  5. Heat the grill or the grill pan on high and make sure that your grill grate or your pan are generously oiled. Reduce the heat to medium before putting your burgers on. Grill for 4 to 5 minutes on one side, then flip over and grill for additional 4 to 5 minutes.
  6. Put your burger buns on the grill for a minute or two to toast them gently, then top with mayo, burger, cucumber slices, tomatoes, lettuce, roasted beet hummus or whatever floats your boat – and bite in!!!

Correction: the original post said “yeast extract” but that’s not correct. I used nutritional yeast so I made the correction now. Thanks to Mary Dion for flagging this to me on Facebook!!!

Copyright © Eat the Vegan Rainbow, 2017

Roasted Red Peppers Chickpea Burgers

Roasted Red Pepper Chickpea Burger
Roasted Red Pepper Chickpea Burgers, via Eat the Vegan Rainbow
There are many things that every time I make then turn out perfect and exactly as I want them. Well, veggie burgers ain’t that! I’ve tried many veggie burger recipes and had failure after failure to reckon with.

The main issue with most of the veggie burger recipes I tried (and failed at) is that the burger consistency is just so delicate that they fall apart as they are cooked. One way to make the veggie burgers sturdier is to use a grain or a flour based binder, like bread crumbs, which I use in my Vegan Jackfruit “Crab” Cakes, or oats, which I used in my Meatless Meatballs. But, I really wanted to see if I can skip using those in a burger.

The recipe I came up with uses chickpeas – in all honestly because I bought one too many cans of chickpeas at a recent sale – and some roasted red peppers, for color and flavor. It also uses sunflower seeds that add a different texture, a bit of crunch, good amount of healthy fats and a good amount of iron, which is something that I keep in mind when cooking given that meat, a great source of dietary iron, is off my table. Additionally, a key ingredient that glues the burgers together is “flax egg”, which is flax meal soaked in water which turns it gooey and slimy, just like egg!  The mix comes together really quickly and all you need will be a stick (hand-held) blender or a food processor.

Roasted Red Pepper Chickpea Burger Mix
Roasted Red Pepper Chickpea Burgers Mix, via Eat the Vegan Rainbow
The rest of the preparation does take a bit of time but really not much effort because you will let the fridge or a freezer do some work for you. Placing formed patties into a fridge or a freezer to firm up is officially the greatest tip ever. It helped my Jackfruit “Crab” Cakes, and I can now say it most certainly helped these Roasted Red Pepper Chickpea Burgers. I recommend keeping the patties in the freezer for quite a bit, until they are almost frozen on the edges, because these burgers are still gentle and soft while they cook. They do come together as they cool off and they will be great when you serve them, but you will need to be gentle and careful when you flip them so give the patties plenty of room.

Roasted Red Peppers Chickpea Burgers in the Pan
Roasted Red Peppers Chickpea Burgers in the Pan, via Eat the Vegan Rainbow
Leave the burgers to cool just for couple of minutes. As I mentioned, they will come out of the pan pretty soft and they will get firmer as they cool. You can serve these burgers any way you like your burgers served, in a bun or without. They have a delicious, just slightly sweet flavor from the roasted red peppers and the lovely browning they get as they cook.

Could you bake or broil these? I think that would work. Could you form patties, freeze them and then cook them a week later? I don’t see why not. But in that case I recommend thawing for a bit before letting them hit the griddle. Could these be grilled? Well, sorry to disappoint you but I don’t think so. But, this is not to say that I am not going to try. After all, experimenting is half the fun…

Roasted Red Pepper Chickpea Burger
Roasted Red Pepper Chickpea Burgers, via Eat the Vegan Rainbow

Roasted Red Pepper Chickpea Burgers

What you’ll need:

3 15.5 oz (439 g) cans chickpeas (garbanzo beans), low sodium

1/2 cup roasted red peppers, homemade or store bought (jarred in water)

1/4 cup sunflower seeds, roasted and unsalted

1 tablespoon tomato paste

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon chili powder

1 teaspoon smoked paprika

1 teaspoon soy sauce

2 tablespoon flax meal

4 tablespoons hot water

Cooking spray

What you’ll do:

  1. In a mixing/measuring cup mix flax meal and hot water. Stir well and let stand for 15-30 minutes.
  2. Place the chickpeas in a large colander or a strainer. Rinse well and drain.
  3. Put chickpeas, roasted red peppers, sunflower seeds, “flax eggs”, and all the spices in a large and deep mixing bowl (or the food processor if that’s what you are using instead of the stick blender) and blend until mostly blended. I like some texture to the burgers so I do leave some bigger chunks around, but follow your taste buds and preferences here.
  4. Line a flat serving platter or a tray with wax paper. Using your hands shape the burgers and place them on the tray. This amount of the burger mix makes about 8 good size burgers. Put the burgers in the freezer for 30-45 minutes of refrigerator for 2-3 hours. If using the freezer method make sure the patties are not frozen through but still soft in the middle and mostly solid at the edges. If you are using the refrigerator, the patties need to give some resistance when you poke them.
  5. Spray the bottom of your frying pan with cooking spray and heat over high heat. Put 3-4 burgers in at a time, how many depends on the size of your pan and it’s important to keep in mind that these burgers are on a softer side so need some extra space around them to help with moving around and flipping. Cook for 4-5 minutes on one side, carefully flip around and cook for another 3-4 minutes.
  6. Let the cooked burgers rest for 5 minutes or so, then serve!
  7. Copyright © Eat the Vegan Rainbow, 2017