Vegan SMASH BURGERS!
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3 Vegan Burgers Like You’ve NEVER seen
For $80 off your first month of Green Chef plus free shipping on your first box, go to and enter 80saucestache. I've made a TON of Vegan Burgers on this show! I wanted to show you some of the updates I made to a few older vegan burger recipes and also share a simple new vegan burger!! So here it is 3 incredibly simple vegan burgers that are incredibly good!
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The goal of SauceStache is to continue trying something new, something new to me and something different.
I find inspirations from you the SauceSquad and my constant hunt of social media to see what food is being made around the globe and how can I try to make it. Lets try to make some food and have fun!!
The SECRET recipe for PLANT BASED Burgers!! 100% VEGAN | NO Soy | NO Gluten | NO Seitan
THe secret recipe for the most amazing vegan burger!! Inspired by Toronto's Planta burger from the Planta restaurant, this plant based burger will absolutely knock your socks off!!! This is a high protein vegan burger, with no soy, no gluten and no seitan! Trust me, you will DEVOUR these!!
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Vegan burger
Ingredients:
2 tbsp olive oil or oil of your choice
2 cups portobellini mushrooms
400g canned chickpeas
400g canned black beans
400g canned beluga lentils or dark lentils
1 cup oat flakes
1 small raw beetroot
2 tbsp coconut aminos
1 tbsp nutritional yeast
3 tsp salt
3/4 cup tapioca starch
To a saucepan add the oil of your choice. I’m using coconut oil for frying.
Add in the mushrooms and fry on medium heat until tender 9 min. Since they are the small portobellini mushrooms I didn’t bother chopping them! While your mushrooms are frying, prepare the beetroot by chopping it like you would an onion.
Once the mushrooms are cooked - to a food processor add:
black beans, chick peas, 200g of the lentils lentils (that’s half the can), mushrooms, and oats. process the mixture until it is mashed. Add the beetroot, salt, coconut amino, nutritional yeast and blend once more until it is mashed but you can still see small pieces of beetroot. Once that is blended place into a bowl and add in the rest of the lentils using a spoon to fold them in. Then add in the tapioca starch. Knead with your hands or mix with a spoon until fully incorporated and you can’t see the white powder.
To the saucepan add the oil of your choice and let the pan get quite hot. With your hands form the patty very very thin. The thinner the better. After 1.5 minutes flip the burger and add two pieces of vegan Cheese on top of each burger and close with lid. Fry for another 1.5 min. If the cheese hasn’t melted yet turn the heat down to low while keeping the lid on. I like to make 2 very thin burgers and stack them with pickles on top!!
Enjoy!
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#veganburger #plantaburger #veganrecipe #plantbasedburger
I can't stop making these tasty veggie burgers #shorts
You only need 8 ingredients and 1 bowl to make these Falafel Burgers! Packed with heart-healthy chickpeas and fresh herbs for a hearty plant-based main.
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How To Make The BEST Veggie Burgers (4 vegan recipes)
I'm not the biggest veggie burger fan, I never have been, but these 4 recipes are the ones that made me realize that there were vegan veggie burger recipes that I could LOVE.
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Recipes:
BLACK BEAN BURGER
15 oz black beans, 1 can, drained and rinsed
½ cup jarred roasted red pepper, finely chopped
1 cup fresh broccoli, minced
½ cup red onion, minced
1-2 cloves roasted garlic
¼ teaspoon cayenne pepper
½ teaspoon cumin
1 teaspoon salt
¾ -1 cup flour or cornmeal (or more if it is still too wet - if using cornmeal
¼ cup nutritional yeast
1 tsp Balsamic Vinegar
1 tsp Tomato paste
MUSHROOM LENTIL BURGER by Rachel!
1 tablespoon chia seeds
3 tablespoons water
3 tablespoons olive oil, divided
8 oz mushrooms, finely chopped
1 tablespoon soy sauce
½ tsp turmeric
½ tsp cumin
1 tsp vegan worcestershire sauce
½ teaspoon smoked paprika
1 small onion, diced
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon pepper
1 ½ cups lentils, cooked
1 cup oats
SWEET POTATO AND WHITE BEAN BURGER
1 medium sweet potato, roasted and peeled
15 oz white beans, or navy beans, drained and rinsed
1 small yellow onion, finely chopped
1 teaspoon garlic powder or roasted garlic
kosher salt, to taste
freshly ground black pepper, to taste
⅓ cup nutritional yeast
1 teaspoon red pepper flakes
⅓ cup fresh parsley, finely chopped
1 tablespoon lemon juice
¾ cup oats (I ground mine up, but that’s up to you!) use more if you want them firmer.
canola oil, as needed
PORTOBELLO MUSHROOM BURGER
4 large portobello mushrooms
Extra-virgin olive oil, for drizzling
Balsamic vinegar, for drizzling
low-sodium soy sauce, for drizzling
Sea salt and freshly ground black pepper
Timestamps:
0:00 - Intro
0:30 - Rare & Statistics
1:50 - Roasted Pepper & Black Bean Burger
6:44 - Mushroom Lentil Burger
9:46 - Sweet Potato & White Bean Burger
14:00 - Portobello Mushroom Burger
15:20 - Outro
Chef Makes Unbelievable Gourmet VEGAN Burgers
2 incredible vegan burger recipes by Chef Gaz Oakley
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