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VEGAN RHUBARB RECIPES (ALSO GLUTEN-FREE) | Good Eatings - YouTube

Happy Sunday and happy spring to you all with three spring worthy vegan rhubarb recipes is what’s happening here today. Since we moved into our current house three years ago we’ve been loving the rhubarb plant growing in the veg patch that just keeps on giving. It’s lovely to see it pop up every spring, those strangley beautiful first knobbly pink pieces that break through the soil reminds me that warmth and growth and blooming is coming. It’s my favourite time of year. Which I say about almost any time while I’m in it, except deep into winter, haha!

When you watch the video and scroll down you’ll find two baking recipes and a chutney. A little bit of an eclectic mix but rhubarb lends itself well to many different things and among them these three. All the recipes have very different flavour profiles. The chutney is warming and sweet with chili and cardamom. The muffins have a caramel-y, coconut-y richness to them which oddly goes really well with the tarte rhubarb in my humble opinion. And finally the galette has a very clean flavour of rhubarb which lends itself really well to it’s sweet friend vanilla ice cream.

I really hope you’ll enjoy the video and these recipes and I look forward to seeing you here again next week with a new recipe! x

RHUBARB AND DATE CHUTNEY

Yields a 0,5 liter jar full.

INGREDIENTS:

1 cup apple cider vinegar

2 cups rhubarb, chopped into chunks

5 dates, pitted and roughly chopped

1 red onion, sliced into half moons

1 tbsp grated ginger

0,5 cup cane sugar or other sugar of your choice

0,25 tsp chilli flakes, or more if you like it hot

0,25 tsp ground cardamom

0,25 tsp sea salt

A few cracks of black pepper

METHOD:

Place all your ingredients in a sauce pan and bring to a boil. Then let cook and reduce until glossy and thickened to your preferred amount. This can take anywhere between 25-50 minutes over medium heat. Stir often and make sure it doesn’t catch. When done the rhubarb should have broken down and it should have thickened a fair amount. Refer to my video if you are not certain about the thickness.

When thickened leave to cool. Once cooled you can pour it into a jar and keep in the fridge for at least 10 days.

RHUBARB AND COCONUT MUFFINS

Find the recipe here!

RHUBARB GALETTE

Yields roughly 6 servings.

INGREDIENTS:

For the pastry:

1 cup buckwheat flour

0,75 cup almond flour

2 tbsp coconut or caster sugar

Pinch of salt

75 g vegan butter or margarine

2-4 tbsp ice water

For the filling:

4-5 long but quite slim rhubarb stalks,chopped on the diagonal into inch length pieces

1 tbsp coconut or caster sugar

1 tsp corn starch

Garnish the edge, optional:

0,5 tbsp olive or rapeseed oil

2 tbsp slivered almonds

Serve with:

Vegan vanilla ice cream

METHOD:

Preheat oven to 180 degrees celsius.

Sift your buckwheat flour into a bowl and add your almond flour, 2 tbsp sugar and the salt into the same bowl. Give this a mix with a fork until well combined.

Cut your cold butter into shavings and add to the bowl (see video for my technique, you could also use a cheese slicer for this). Cut the butter into the flour using a pastry cutter or like me a fork. When more or less combined use your fingers to create a crumbly mix, don’t over work the pastry. Then add the ice water one tablespoon at a time until you can work the dough into a coherent ball. Only use as much water as is required for this action, leave the rest. Place the dough ball in the fridge will you prepare the filling. You can cover the pastry in cling film if you know you’ll leave it there a longer period of time so it doesn’t dry out.

Prepare your rhubarb and if you want the same pattern as I follow the instruction in the ingredients list. However, you can create any pattern you like or no pattern at all. Either way you will place your cut rhubarb into a bowl along with the starch and sugar. Give it a good mix to coat the rhubarb and set aside.

Time to roll out the pastry into a thin circle like shape. You’ll want to roll it out so that it’s no thicker than 3-4 mm. The easiest way to roll it out is by placing your pastry between two sheets of baking paper. You can then use your rolling pin to roll out the dough without it ever touching the pastry, preventing any sticking. Roll from different angles to flatten your ball. I suggest stopping once in a while and lifting the paper a little to remedy any cracks in the edges. I find these cracks are impossible to avoid but easy to fix with a gentle touch. When rolled out into the thin circle lift the top paper.

Place your rhubarb about an inch and a little bit from the side with the cut sides facing each other to create a v-shape. Continue doing this until your an inch and a little bit away from the other edge. The continue to match the pieces on the sides of your first v to create new vs on either side. Continue to do this until you have rhubarb an inch and a little bit away from every side of the pastry. You will need to cut your inch long pieces into smaller pieces as you go along to achieve this. Refer to the video for visuals.

When you have arranged your rhubarb it’s time to fold the pastry over the edge. For this you’ll want to lift the baking paper to help fold the edges over the fruit. Little by little you can fold it over and gently press down before pulling the sheet off of the astry. Continue until you’ve folded in all the edges.

You could now bake the galette as is but if you wan to get extra fancy you can brush the folded over edges with a little oil and then sprinkle it with slivered almonds. This is a beautiful effect and gives a nice nutty crunch to the finished result.

Then slide your baking sheet onto a baking tray and bake in the centre of the oven for 30 minutes. Once baked remove from the oven and let cool for a minute or two before slicing and serving with some vegan vanilla ice cream.

The post VEGAN RHUBARB RECIPES: CHUTNEY, MUFFINS AND GALETTE appeared first on Good Eatings.

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3 VEGAN AND GLUTEN-FREE BAKED TREATS: MUFFINS, COOKIES + CRUMBLE BARS | Good Eatings - YouTube

Baking, my friends, is not something I do that often anymore even though I used to love it when I was in my teens. My friend and I even baked to sell at the weekend market during almost the whole first year of high school. That was a rather strange thing to do but I learned a lot about baking and hard work, as well as waking up at a very early hour to do said work. Think that was good for my work ethic. But enough about my youth and more about the baking this post is all about because today I’m sharing three delicious and rather easy recipes for baked treats! As you scroll down you’ll find lemon and poppy seed muffins, chocolate chip cookies and raspberry and rhubarb crumble bars. And they are all vegan of course and gluten free as well.

As we are now officially in spring it’s fika time galore here in Sweden. It’s time to put the garden furniture out and use it as often as you can coffee (in my case tea) cup in hand and a healthy serving of treats. Those are some of my best memories from the warm months; having fika in the sun and enjoying the warmth and friendly chatter. So let’s celebrate that memory and bake some yummy stuff that works perfectly for spring. Okay, so chocolate chip cookies are maybe not a spring flavour but they go with everything if you ask me! These treats would also be great for your picnic or hike, just wrap them up and stick them in your backpack.

I have already tried these recipes on a few friends so I feel very confident to say that they are hits and I hope you’ll all enjoy them as well. And remember that sharing is caring so treat your friends and family, it’s a sure thing for making people happy!

Also remember to tag me @goodeatings on instagram if you try the recipes and share your creations. I love to see what you get up to in the kitchen! x

Looking for more meal ideas or something more substantial to eat? Check out my week of series: 5 breakfasts, 5 lunches and 5 dinners as well as 5 sweet snacks.

LEMON AND POPPY SEED MUFFINS

Yields 12 small muffins.

INGREDIENTS:

0,75 cup oat milk

0,33 cup maple syrup

0,25 cup rapeseed oil or other liquid oil

1 lemon, zest and juice

3 tbsp poppy seeds

0,25 tsp vanilla powder or 1 tsp vanilla extract

1 cup almond meal

0,75 cup rice flour

0,75 cup buckwheat flour

1 tsp baking soda

1 tsp baking powder

Pinch of salt

METHOD:

Preheat your oven to 180 degrees celsius and grease a muffin tray with a little oil or vegan butter.

Mix all your wet ingredients including lemon zest and juice as well as poppy seeds, salt and vanilla powder in a large mixing bowl.

Add your flours little by little along with baking soda and baking powder while whisking it in to the wet mix.

Once the mix is well combined dollop your batter into the greased muffin tin. Spreading it evenly between the twelve spaces.

Bake for 15-17 minutes or until slightly golden on top.

CHOCOLATE CHIP COOKIES

Yields 14-15 cookies.

INGREDIENTS:

0,5 cup vegan butter/margarine

0,5 cup coconut sugar (or brown sugar if you prefer)

1,5 cup oat flour

0,5 cup almond flour

0,5 tsp baking powder

0,5 tsp baking soda

Pinch of salt

0,25 tsp vanilla powder, optional

0,5 cup chocolate chips (I simply chop some semi dark vegan chocolate bar)

METHOD:

Preheat your oven to 175 degrees celsius and line a baking tray.

Use an electrical whisk or a fork to mix the vegan butter with the sugar.

Then mix all your dry ingredients in a separate mixing bowl before adding little by little to the butter mix while you whisk/mix.

Once well incorporated add your chocolate chips or chopped up vegan chocolate.

Roll your dough into 14-15 little balls and place a good distance apart on the lined baking tray. Then press down to create little discs, roughly 1 centimeter deep.

Bake for 14-16 minutes or until lightly browned.

Let cool to crisp up.

RASPBERRY AND RHUBARB CRUMBLE BARS

Yields 12 bars.

INGREDIENTS:

For the filling:

375 g frozen raspberries, thawed or frozen

3 medium sized rhubarb stems

0,25 cup coconut or brown sugar

1 tbsp corn starch or other starch

For the base and crumble:

2,25 cup oats

1,5 cup almond flour

0,75 cup buckwheat flour

Pinch of salt

0,5 cup coconut oil

0,5 cup maple syrup or other liquid sweetener

0,25 cup tahini

METHOD:

Preheat oven to 175 degrees celsius.

Place all the ingredients for the filling in a sauce pan and bring to a simmer. Let simmer for 15 minutes or until it has thickened nicely, see the video for reference.

While the filling is simmering you can prepare your base and crumble by placing all the dry ingredients into a large mixing bowl and mixing well.

Once the dry ingredients are mixed you can add your coconut oil,maple syrup and tahini and mix well again. I think it’s easiest to use my hands for this.

When the mixture is well combined place two thirds of it into your baking dish and press it down to form a level base at the bottom. Bake your base for ten minutes.

When you’ve baked your base and your filling is thickened you can pour the filling on top of the base. Then crumble on the remaining base and crumble mixture.

Bake the whole thing for another 25-30 minutes or until golden on top.  Keep an eye on it so you don’t burn the top. You can always place a baking sheet on top of the dish if the top starts looking too brown early on in the baking to protect.

The post 3 VEGAN AND GLUTEN FREE BAKED TREATS: CHOC CHIP COOKIES, LEMON POPPY MUFFINS AND CRUMBLE BARS appeared first on Good Eatings.

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MAY DAY VLOG + VEGAN FOOD INSPIRATION | Good Eatings - YouTube

Time for another vlog! In this video I eat lots of simple and yummy vegan food as well as join a May Day march in Lund. I hope you’ll enjoy getting a glimpse into my day! x

The post MAY DAY VLOG: LOTS OF FOOD AND THE MARCH appeared first on Good Eatings.

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GOLDEN SAUERKRAUT RECIPE: LACTO-FERMENTING PART 1/3 | Good Eatings - YouTube

SAUERKRAUT

I’m jumping straight in with this mammoth fermented vegetables post so jump right in with me! The first recipe is for a beautifully sunshine yellow sauerkraut. I think sauerkraut is probably the first thing people think about when you mention fermentation. I think it’s also something most of us have had and many of us have disliked. To those of you who have had a bad experience with some grey-ish sad looking sauerkraut that you fished out of a jar I’d like to say that there’s hope. And lots of it! Often store bought sauerkraut is made with boiled cabbage but here we use raw to start the recipe.  Fermenting your own sauerkraut is super fresh and leaves a nice somewhat crunchy texture. It is a technique where you use the vegetables own juices to ferment them in. To spice up this recipe we use ginger and turmeric to flavour and add some carrot and apple for more goodness. You can mix it up any way you like though using different spices, whole or ground, as well as add in vegetables like beet.

GOLDEN SAUERKRAUT

Yields a 1,8 liter jar.

INGREDIENTS:

1,2 kg cabbage, shredded

24 grams good quality salt

2,5 medium sized carrots, grated

1 apple, chopped into bite sized pieces

2 inches of a ginger root, finely grated

0,5 inches turmeric root, finely grated

METHOD:

Place your shredded cabbage in a very large or two large mixing bowls and add the salt accordingly. Here you have two options:

  1. Mix the cabbage and salt well and let sit for 15-30 minutes until the cabbage has released a lot of liquid, then give it a quick massage to squeeze a little more liquid out.
  2. Massage the salt into the cabbage to break it down until the liquid releases from the cabbage. This can take a little while but before you know it you’ll have plenty of liquid released from the vegetable.

When you have massaged the salt into the cabbage and lots of liquid is released you can add the remaining ingredients and mix well. When adding the turmeric and mixing you could use a glove to protect your hand from turning yellow.

Once thoroughly mixed start placing the vegetable mixture into a clean jar with an air tight lid. Press down firmly as you add your vegetables into the jar, getting rid of any air bubbles in between the vegetables. As you press down the liquid should start rising above the vegetables. It’s important that this happens, if by the end of filling up the jar the liquid is not reaching above the surface of the vegetables you’ll want to pour some in from the mixing bowl where there should be some spare.

When the vegetables are about and inch from the top and the liquid is covering them you’ll want to create a “lid” of some sort or use a weight to make sure your vegetables stay submerged in the liquid. There are stone and ceramic weights made specifically for fermentation or you could use some spare outer cabbage leaves which you fold to fit the opening of the jar. Use a couple of leaves to create a tight lid pressed into the liquid to keep the vegetables below the surface. It is okay if the cabbage leaves are not completely submerged, they are not as sensitive to unwanted bacterial or yeast growth as they have less or no cut surface.

Once the vegetables have been weighed down you can close the jar and place it on a saucer. The saucer will protect your surface from any leaking liquid which can get pressed out of the jar by gas building up during fermentation.

You will want to release gases from the jar once a day for the first few days of fermenting. This is easily done simply by opening the jar, be careful of any squirting liquid, and with a clean hand pressing the weight or cabbage leaf down to press any gas out from air pockets in the vegetables. Close your jar again and repeat until your jar seems to be building up less gas. Usually the ferment is more vigorous in the beginning but if you find it’s very active you might want to keep releasing gas for the duration of your ferment.

Keep the jar in room temperature for 7-14 days. After 7 days of fermenting you can try the vegetables. If you like the taste fridge the jar and start eating away. This will slow the fermentation down and here you can keep the sauerkraut for several months, at least two. If you are not quite happy with the flavour and want it more sour leave the jar in room temperature until you are satisfied with the flavour and the fridge it.

FERMENTED PICKLE RECIPES: LACTO-FERMENTING PART 2/3 | Good Eatings - YouTube

VEGETABLES IN BRINE

I always wondered how to make delicious pickled vegetables. Rob and I tried a conventional pickling recipe for cucumbers once and they came out terrible. Now my faith in my pickling ability is back with these super easy and super delicious fermented pickle recipes. Who knew it could be this easy to make pickles?! I’d say any hard and more or less mild vegetables like beets, turnips, kohlrabi, cabbage and carrots are awesome for these recipes. You can mix and match any way you like to create vegetable magic. A little bit of water and salt to make the easiest brine, whatever flavour enhancers you might like along with your veggies cut into chunks and you’re all set.

PINK PICKLED VEGETABLES

Yields one 1,8 liter jar full.

INGREDIENTS:

1 beetroot, peeled and cut into chunks

1 kohlrabi, peeled and cut into chunks

1 turnip, peeled and cut into chunks

Roughly a quarter cauliflower, cut into florets

1 small head of garlic, peeled roughly sliced

4-5 bay leaves

5-10 whole all spice

0,8 liter water

12 grams of good quality salt

METHOD:

Place your cleaned and cut vegetables as well as bay leaf and all spice in your jar. You can layer and mix them as you like. Press down as you go along adding the vegetables to make room for more.

Prepare your bring by mixing your water with your salt in a jug until the salt is dissolved. Pour over your vegetables making sure they are covered. If not prepare some more brine. You will want to use 1,5-2 per cent salt to any amount of water.

When the vegetables are covered by the brine you will want to weigh them down somehow. You can use ceramic or stone weights crafted for fermentation or you could create a lid from some cabbage leaves. If so fold a couple of cabbage leaves to fit in the opening of your jar. Press them down into the brine to cover the vegetables and keep them submerged. It is okay if the cabbage leaves stick up over the surface as long as the vegetables stay submerged.

Close your jar and place on a saucer. The saucer will protect your surface from any leaking liquid which can get pressed out of the jar by gas building up during fermentation.

For the first few days or even for the duration of your ferment if you deem it necessary you will want to release gas from your jars. Simply open your jar carefully, be aware of any squirting liquid as this sometimes happen during vigorous fermentation. Then press down on your weight or cabbage leaf lid to push out more gas from pockets created between the vegetables. Then close your jar again and repeat until you find there’s not a surplus of gas building up.

Place the jar and saucer in room temperature where you can keep an eye on it for 9-14 days. After 9 days you can taste your fermented pickles and if you are satisfied with their flavour and sourness you can place them in the fridge to slow down the fermentation. You can keep them in the fridge for several months, at least two. If you are not satisfied with the flavour profile of your ferment after the initial 9 days you can keep fermenting in room temperature until you’ve reached your desired taste and the fridge it.

VEGETABLES IN BRINE: CURRY SPICED PICKLES

Yields one 1,8 liter jar full.

INGREDIENTS:

2-3 carrots, cut into sticks

1 kohlrabi, peeled and cut into chunks

1 turnip, peeled and cut into chunks

Roughly a quarter cauliflower, cut into florets

2 tbsp curry powder

0,8 liter water

12 grams of good quality salt

METHOD:

See previous recipe method and apply procedure but use the listed vegetables and spices for this recipe in place of the previous ones.

KIMCHI INSPIRED RECIPES: LACTO-FERMENTING PART 3/3 | Good Eatings - YouTube

MIXED CULTURE FERMENTATION: KIMCHI

Kimchi, kimchi, kimchi (insert dreamy eyes emoji). This last section of this post is dedicated to these pungent yet delicious vegetable ferments that originate from Korea. This technique is a combination of fermenting in the vegetables own juices and a brine. Basically it’s a combination of the two techniques covered above which is pretty exctiting. At least for a food geek like me. The beautiful thing here though is that when making the brine part we pack in lots of flavour using onion, garlic, ginger and gochugaru. “Now what’s gouchugaru?!” is what I know many of you are thinking and it’s Korean spicy red pepper flakes. But you can use any chili flakes or powder you like to substitute and use the amount that you enjoy.

KIMCHI INSPIRED CARROT STICKS

Yields one 1 liter jar full.

INGREDIENTS:

700 grams carrots, cut into matchsticks

10-11 grams good quality salt

2 spring onions, sliced

0,5 brown onion, roughly chopped

0,5 head of garlic, roughly chopped

1,5 inches ginger root, roughly chopped

1-3 tbsp gochugaru (korean spicy red pepper flakes) or other chili of your choice

0,5 cup water + 2 grams good quality salt

METHOD:

Place your carrot and salt in a mixing bowl and mix well. Give your carrots a squeeze and set to one side.

Place onion, garlic, ginger as well as water and salt in a hand blender bowl and then blend until more or less smooth.

Add your spring onions to the carrots and pour over your spiced brine mixture as well. Give it all a good mix and then let sit for 30 minutes. This will allow the vegetables natural juices to release which will add to the water you’ve poured on a liquid for your jar.

After 30 minutes give your veggies a good squeeze and then you can start putting your vegetable mixture into a clean jar. As you add little by little press the vegetables firmly down to remove any air bubbles between the layers and pieces. Continue like this until your vegetables are roughly an inch from the top of the jar. The liquid from the vegetables and brine should be covering the surface of your vegetables, if not pour in excess liquid from your mixing bowl where there usually is some extra.

For these kimchi recipes Agata taught me not to use a weight or a cabbage lid as we ferment them for a shorter amount of time. If you have a stone or ceramic weight feel free to use it though.

Then close up your jar and place it on a saucer. Keep it in room temperature somewhere you can keep an eye on it for 2-3 days or until it has reached your desired flavour profile.

Release gases from your jar each day by opening the lid and pressing down on your vegetables with clean hands. Press the vegetables firmly down until they are covered by the liquid. Close the jar and return to it’s fermentation spot.

After 2 days you can taste your carrots and if they are to your liking place them in the fridge and start eating away. You can keep these in the fridge for a few weeks, at least 3. If you are not happy with the flavour after 2 days keep fermenting at room temperature and taste each day when you release the gases until your satisfied with the taste. Then keep in fridge to slow down fermentation as you enjoy.

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FERMENTATION Q&A WITH AGATA | Good Eatings - YouTube

I’ve finally invited my friend Agata to come on my YouTube channel to teach us all about fermentation. In this first video she explains what kinds of fermentation exists in dealing with food and what benefits we can derive from this fantastic practice. I also ask her many of the questions you guys kindly left for us on instagram when I asked what you most wanted to know about the subject.

The rest of the questions will all be answered this weekend when I post a three part series in which Agata shows us three techniques of lacto-fermentation. We ferment all the veggies as we make sauerkraut, fermented pickled vegetables and two different types of kimchi. Agata also makes sure that we know how to create the right environment for our ferments to thrive in those three videos.

I can’t wait to share them as well and I hope you will enjoy learning more about fermentation! x

The post FERMENTATION INTRODUCTION AND Q&A appeared first on Good Eatings.

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MARCH VLOG: SHOWING MY HOME AND PROPS | Good Eatings - YouTube

I can’t help but film these vlogs at the end of the month, I don’t know what’s happened! I’ve just entered a circle of doing these last minute. Either way I hope you will enjoy this March vlog where I spend time at home as well as show you around it a bit. There’s also a section where I share where many of my plates and bowls are from. Many of you have asked me so I thought this was a good place to show you. I hope you find it useful in some way!

This time around I also filmed most of the vlog on my own. It was actually a bit of a challenge but I’m glad to be freeing Rob from some of the filming. I hope you guys don’t notice that much of a difference but if you do that’s okay too. I just want to be more efficient and self sufficient when it comes to the vlogging. At least for now!

Wising you all a lovely Sunday and I hope you enjoy! x

The post MARCH VLOG: MY HOME AND PROPS appeared first on Good Eatings.

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5 FEEL GOOD EVERY DAY PRACTICES | Good Eatings - YouTube

Want to know my top five feel good practices that I do every day? I hope so because that’s what this video is all about. I also hope it will inspire YOU in some way to figure out some every day rituals that bring you good vibes as you sail through your day. Feeling uplifted and content is so important for staying motivated. This I’ve noticed since working from home and being the only one to propel myself forward. It’s important to nurture our own drive and help it along the way with easy every day practices.

These are my top five but I’d love to read all about yours so please feel free to share in the comments! x

The post 5 FEEL GOOD EVERY DAY PRACTICES appeared first on Good Eatings.

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PLANT BASED BURGERS x 3 | Good Eatings - YouTube

Plant based burgers, burgers, burgers – you gotta love ’em! At least I do and Rod definitely does. So in this video I wanted to share my three go to plant based burger patties and how I like to dress them. You’ll find all the full recipes below as usual. 

The three burgers are all based on different legumes and two of them also contain a grain. On top of that there’s plenty of spices and flavouring to make them a taste sensation while being totally nutritious. I like to use oats blended into a coarse flour to give bind and bite so you’ll see that throughout. Otherwise they are all unique and I have chosen to layer them with different condiments and veggies to bring out the best of the flavours in the patties themselves.

One of the burgers is inspired by Mexican flavours while another one has more of a satay flavour and the third one has a nice herb touch which goes great with pesto. Maybe it seems a little OTT to create the burgers based on different cuisines but I wanted to give you some ideas that reach a little bit outside the box. If you wanted a more plain burger I’d simply remove the spices in either of the recipes and focus on adding a little soya, liquid smoke, smoked paprika and black pepper to create more of a plain yet umami base. Then you can go wild with your favourite classic toppings.

I hope you guys will want to try the recipes and will enjoy, remember to tag me @goodeatings on instagram if you share your creations. I love to see what you get up to in the kitchen! x

Looking for more meal ideas? Check out my week of series: 5 breakfasts, 5 lunches and 5 dinners as well as 5 sweet snacks.

SWEET POTATO, QUINOA + BLACK BEAN BURGER

Yields roughly 6 patties.

INGREDIENTS:

0,5 cup cooked sweet potato

1 cup cooked quinoa or mixed grains

1 cup black beans

1 small red onion, chopped finely

0,5 cup oats, blended into a flour

0,75 cup walnut halves or pieces

2 tbsp nutritional yeast

1 tsp cumin

1 tsp smoked paprika

1 tsp garlic powder

1 tsp dried oregano

0,5 tsp chili powder

Salt and pepper, to taste

Serve with: Burger buns, vegan mayonnaise, lettuce, tomato, chunky salsa, raw red onion rings and guacamole

METHOD:

Preheat your oven to 180 degrees celsius, fan assisted.

Crush your walnuts roughly in a pestle and mortar, making sure you leave some larger chunks to give a crunchy bite to the burger.

Place the crushed walnuts along with all the other ingredients in a large mixing bowl.

Mash roughly with your hands and mix the ingredients together very well.

Form six patties and place on a lined baking tray.

Bake the burgers for 25-30 minutes in the middle of the oven,flipping after roughly 15 minutes.

Layer your burgers into your toasted bun of choice along with vegan mayo, lettuce, chunky salsa, guacamole, tomato and onion rings.

KIDNEY BEAN, MUSHROOM + PEANUT BUTTER BURGERS

Yields roughly 4 patties.

INGREDIENTS:

1 tbsp milled flaxseed + 1 tbsp soya sauce or tamari + 1 tbsp water

1 medium sized brown onion, finely chopped

2 garlic cloves, minced

3 large shiitake mushrooms, finely chopped

1 can kidney beans, rinsed and drained

2 tbsp crunchy peanut butter

0,33 cup oats, blended to a flour

0,5 tsp smoked paprika powder

A pinch of ground black pepper

Serve with: Lettuce, cucumber ribbons, sweet chili sauce, vegan mayo, alfalfa sprouts and pickled red onion

METHOD:

Preheat your oven to 180 degrees celsius, fan assisted.

Make a flax egg by mixing your milled flaxseed with the water and soya sauce. Then set it aside for roughly 15 minutes to make a gel like consistency.

Over medium heat saute your onions until translucent in a little water or oil. Then add your garlic and saute another minute before adding your mushrooms. Saute the mixture for another 5 minutes or so until the mushrooms are glossy.

Place the fried veggies along with the flax egg and all the other ingredients in a large mixing bowl.

Mash it all roughly with your hands and mix the ingredients together very well.

Form four patties and place on a lined baking tray.

Bake the burgers for 20-25 minutes in the middle of the oven, flipping after roughly 15 minutes.

Layer your burgers into your toasted bun of choice along with vegan mayo, green leaves,  alfalfa sprouts or other sprouts of your choice, sweet chili sauce, cucumber ribbons and pickled red onions.

HERBY LENTIL + RICE BURGERS

Yields roughly 6 patties.

INGREDIENTS:

1 cup cooked brown/green lentils

1 cup cooked brown rice

0,75 cup oats, blitzed into a coarse flour

1 onion, finely chopped

3 garlic cloves, minced

2 tbsp soy sauce

1 tsp liquid smoke

1 tsp balsamic vinegar

2 tbsp mixed herbs

Sea salt and black pepper to taste

Serve with: Lettuce, sliced pickles, tomato, vegan mayo, vegan red pesto and raw red onion rings

METHOD:

Preheat your oven to 180 degrees celsius, fan assisted.

Place all the ingredients in a large mixing bowl.

Mash roughly with your hands and mix the ingredients together very well.

Form six patties and place on a lined baking tray.

Bake the burgers for 20-25 minutes in the middle of the oven, flipping after roughly 15 minutes.

Layer your burgers into your toasted bun of choice along with vegan mayo, lettuce, sun dried tomato pesto, sliced pickles, tomato and onion rings.

The post PLANT BASED BURGERS x 3 appeared first on Good Eatings.

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