After two tasty trials, the third time is Most Definitely A Charm.
I finally made a vegan ‘burger’ that fits my criteria – great taste, holds shape, short ingredient list.
See? Very few ingredients, just as I like it:
Those ingredients make for a very tasty burger, and after baking, they held their shape!
check, Check and CHECK !
For added flavor, I also made a vegan basil aioli, using my beautiful basil plant:
Jason’s burger, without tomatoes:
Jason had a second burger, sriracha-fied.
white bean quinoa burgers
1 can great northern beans, rinsed, halfway mashed
1 cup cooked quinoa
1/2 cup yukon gold potatoes – mashed
1/4 cup nutritional yeast
1/2 red onion, finely diced
2 cloves garlic, finely diced
sea salt, to taste
+ gluten free ap flour, to roll/form (1/8 cup)
Combine all ingredients except flour. Using flour, form patties 3 1/2 inch round, 1/2 inch thick.
Bake @ 325 for 40 minutes – flip burgers after 20 minutes.
Makes 5 burgers.
vegan basil aioli
1/2 cup raw cashews, soaked overnight
1/3 cup water
splash lemon juice
25-30 fresh basil leaves
Pulse soaked cashews in food processor. Add water, lemon juice and basil – pulse to combine.
For dessert, I found more of those HUGE grapes!
The bun was gluten free, a tapioca + corn bun that is made locally.
I am excited to try more products – I’ll let you know more soon!
and because it has been a while, My Favorite Basil wanted to say hey:
What are your favorite burger toppings?
Do you like basil, the herb?
Do you have a dog?