Delicious Veggie Burger Recipe - Homemade Veggie Burger - Black Bean Burger Patties | Food Impromptu
Delicious Veggie Burger Recipe - Homemade Veggie Burger - Black Bean Burger Patties
???? Let me know if you enjoyed my Vegan Burger Patties recipe?
▶️ RECIPE INGREDIENTS: (8 to 9 Patties)
2 Cups / 1 Can (540ml - low sodium) of Cooked Black Beans (Rinsed/well drained)
3 Tablespoon Olive Oil
2 Cups Onion - chopped
2 Tablespoon Garlic
2 Cups Finely Grated Carrot (240g)
2 Teaspoon Paprika
1 Teaspoon Cumin
1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Cayenne Pepper (Optional)
Salt to taste (I added 1+1/4 Teaspoon of Pink Himalayan salt)
1 Tablespoon White Vinegar (I added White Wine Vinegar)
1 Tablespoon Balsamic Vinegar
1/4 Cup / 60ml Passata or Tomato puree
1/2 Cup / 80g Chickpea Flour OR Gram Flour
1/4 Teaspoon Baking Soda
2 to 3 Tablespoon Oil for frying the patties
Siracha Mayo:
Vegan Mayo + Sriracha Sauce to taste
▶️ METHOD:
To a heated pan add oil, onion, 1/4 teaspoon salt and fry on medium heat until the onion is caramelized. Add finely chopped garlic and fry for about 1 minute or until fragrant.
Next add the black beans, Paprika, Cumin, Black pepper, Cayenne, salt and mix well. Fry the beans until all the moisture is evaporated and the beans are almost DRY. Regulate the heat if needed - to prevent the spices from burning. Add the finely grated carrot and mix. Cook on medium to medium-high heat until the carrots are cooked, moisture evaporated and the mixture is dry. Turn off the heat and then mash most of the beans. Allow the mixture to cool down UNCOVERED.
Add white vinegar, balsamic vinegar, tomato puree and mix. Then add chickpea flour and baking soda and mix thoroughly. Knead the dough with your hands until the ingredients are completely combined.
Oil a 1/3 cup and also rub oil on your palms to prevent the dough from sticking while forming patties. Make 1/2 inch thick patties. Fry as many as you want and store the rest of the raw patties in the refrigerator for later.
(NOTE: You could make these patties in advance and store it in the refrigerator in an airtight container separated/lined with parchment paper for 4 to 5 days. This recipe is perfect for meal prep)
To a heated pan, add 2 to 3 Tablespoons of oil. Let the oil heat up and then add the patties - 3 or 4 at a time, do not over crowd the pan. Now reduce the heat to medium-low to low (depending on the heat of your stove) and cook it for about 3 minutes or so. Cooking on lower heat will prevent the patties from burning and will also cook the chickpea flour properly and prevent any raw flour taste.
Flip the patties and cook for about another 3 minutes on medium-low heat. Towards the end turn the heat to medium-high and cook for 30 seconds or so to give a slight char/crust. Be careful not to burn it. Remove from the pan and on a plate lined with paper towel. This will prevent the patties from getting soggy and will also soak any excess oil.
Let it slightly cool down and serve with your favorite dip or make a burger. This recipe is perfect for meal prep.
▶️ IMPORTANT TIPS:
- Make sure to fry the beans until all the moisture is gone and the beans are DRY and only then add the grated carrots and then again cook until the moisture is gone and the mixture is dry. This will prevent the dough from getting soggy
- The White vinegar cuts down the sweetness of the carrots and enhances the flavour of the beans by adding a very slight sourness. It also reacts with the baking soda and makes the patties less dense. The Balsamic Vinegar adds a unique sweet fermented flavour to the patties. So please do not skip it
- Cooking the patties on a lower heat will prevent the patties from burning and will also cook the patties evenly
- Towards the end of the frying process, turn the heat to medium-high for 30 seconds or so to get a nice golden crust/slight char. This adds a lot of flavour
- You can make these patties in advance and store in the refrigerator, in an airtight container separated/lined with parchment paper for 4 to 5 days. This recipe is perfect for meal prep.
Enjoy!
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Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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QUINOA BLACK BEAN NOURISH BOWL | HIGH PROTEIN Vegetarian and Vegan Meals Idea
Wholesome Black Beans and Quinoa Nourish Bowl. High Protein Vegetarian and Vegan Meal Ideas perfect for meal prep/planning.
???? Let me know in the comments if you enjoyed my vegan quinoa recipe.
▶️ RECIPE INGREDIENTS: (Servings 4 to 5 servings)
???? To Cook Quinoa:
1+1/2 Tablespoon Olive Oil
1 Tablespoon Garlic - finely chopped
1/2 Cup / 125ml Tomato puree or Passata/Strained tomatoes
1 Cup / 190g Quinoa (I have used tri-colour quinoa)
1+1/3 Cup / 325ml Water OR as required
1+1/2 Cup / 200g Frozen Corn
???? Other Ingredients:
1 Cup / 150g Red Bell Pepper - cut into 1/2 X 1/2 inch pieces
3/4 Cup / 140g Cherry/Grape Tomatoes - cut in half
1/2 Cup / 65g Red Onion - chopped
1/2 Cup / 30g Green Onion - chopped
1/2 Cup / 15g Cilantro (Coriander leaves) - chopped
1+1/2 Cup / 250g / 398ml Can - Cooked Black Beans (Rinsed/Drained well)
???? SALAD DRESSING:
3 Tablespoon Lemon Juice OR to taste
1 Tablespoon Olive Oil (I have added Organic Cold Pressed Olive Oil)
2 Tablespoon Maple syrup OR to taste
1 Teaspoon Ground Cumin
1/2 Teaspoon Ground Black Pepper
Salt to Taste (I have added 1+1/8 teaspoon of pink Himalayan salt)
(For extra heat you could add 1/8 to 1/4 teaspoon of Cayenne pepper)
OPTIONAL - Top with Avocado
▶️ METHOD:
Start by chopping the vegetables and set it aside. Thoroughly rinse the quinoa until the water runs clear and set aside. Also, rinse the cooked black beans thoroughly in a strainer and set it aside to drain any excess water.
To a heated pan add olive oil, garlic, chili flakes and fry on medium-low heat until the garlic start's to sizzle. Be careful not to burn the garlic. Add the tomato puree/passata and cook on medium to medium-low heat for another 1 to 2 minutes to cook out the raw flavour of the puree.
Add the rinsed quinoa, water and mix well. Add the frozed corn and bring to a boil. Cover the lid and reduce the heat to low. Cook for about 20 minutes or until the quinoa is cooked. Don’t let the quinoa get mushy.
As soon as the quinoa is cooked, transfer it to a large mixing bowl. Spread it our evenly and ALLOW IT TO COOL DOWN COMPLETELY.
To prepare the dressing add lemon juice, olive oil, maple syrup, ground cumin, ground black pepper and salt to a small bowl. Mix thoroughly and set it aside.
By now the quinoa would have cooled down, if not, wait till it completely cools down. Add the red bell pepper, Cherry/Grape tomatoes, red onion, green onion, cilantro and cooked black beans to the bowl with quinoa. Stir the dressing again to make sure everything is well incorporated. Then add the dressing to the quinoa/veggies and mix well.
You can eat it right away, BUT I HIGHLY RECOMMEND TO CHILL THE SALAD IN THE REFRIDGERATOR FOR A COUPLE HOURS BEFORE SERVING. This will allow the flavours to blend and it tastes so good cold. This salad is good just on it's own, but you can top with avocado just before serving
This recipes is perfect for meal prep / meal planning - it stores well in the refrigerator for up to 3 days, if stored well in an airtight container.
▶️ IMPORTANT NOTES:
???? Thoroughly wash the quinoa, this will get rid of any impurities/gunk/bitterness and will give a cleaner taste to the quinoa
???? Thoroughly rinse the cooked black beans in a strainer and set it aside to drain any excess water. We do not want any soggy beans
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, reduce the heat
???? Regarding cooking the quinoa, do not let the quinoa get mushy. Cook until the quinoa is cooked but still holds it's shape.
???? After you mix the dressing with the quinoa and veggies, I HIGHLY RECOMMEND TO CHILL IT IN THE REFRIGERATOR FOR A COUPLE HOURS BEFORE SERVING. This will allow the flavours to blend and tastes so good cold
???? This recipes is perfect for meal prep / meal planning, as it stores in the refrigerator for up to 3 days - if stored well in an airtight container
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Welcome to YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
Subscribe to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!????
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High Protein Soya Chunks Nutri Dosa Recipe with Raw Tender Mango Chutney | Meal Maker Nutri Roastie
If you're going to cook this recipe for yourself and are wondering where to get the ingredients, Swiggy Instamart has you covered.
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@hebbarskitchenhindi @hebbarskitchenoriginals
high protein soya chunks nutri dosa recipe | meal maker dosa & chutney with detailed photo and video recipe. an ideal and healthy protein-rich breakfast recipe or dosa recipe made with soya chunks and basic vegetables. unlike the traditional dosa recipe that is made with rice and lentil which is a good source of carbs, these are rich in protein and nutrients. it can be an ideal morning breakfast recipe especially for kids or for those who are planning to reduce their weight.
high protein soya chunks nutri dosa recipe | meal maker dosa & chutney with step by step photo and video recipe. morning breakfast makes one of the important meals in a day's routine. yet it can be tricky to prepare a healthy and tasty that attracts all the age group audience. the traditional breakfast recipes like dosa and idli do provide it, but can be monotonous. hence to make it more interesting i am combining the high protein soya with vegetables to make a healthy dosa recipe.
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Red beans and rice | Southern U.S. style
Thanks to Thryve for sponsoring this video! Click here to get 50% off your Thryve gut health test kit:
Here's the J. Kenji López-Alt article I mentioned about whether you should salt bean soak water:
***RECIPE, SERVES 6-8***
1 lb (454g) dried small (Mexican) red beans
1 red onion
1 red bell pepper
2 stalks celery (plus celery leaves for garnish)
2 tablespoons tomato paste
1 smoked ham hock (or smoked turkey leg, or spoonful of smoked paprika)
paprika
garlic powder
cumin
oregano
dried sage
salt
pepper
olive oil
sugar
vinegar
hot sauce for garnish
cooked rice to eat it with
Soak the beans in enough water to keep them submerged as they double in size overnight. (Kenji recommends 15g of salt per liter of soak water, but plain water is fine too.)
The next day, you can either keep the soak water, or drain it out and rinse the beans clean. (The water has a lot of good color, but there's some evidence that it increases gas if you use it, and Kenji says he gets better texture by discarding salted soak water and rinsing the beans clean.)
Cut the onion, pepper and celery stalks into a medium dice, and put them in a big pot with a little olive oil. Cook over high heat, stirring constantly, until they seem at least halfway cooked. Stir in the tomato paste, then quickly add in the beans and enough water to cover everything before the paste burns. Drop in the ham hock.
Reduce the heat to a low boil and cook, stirring occasionally, until the beans taste done — 45-60 min. At any point in the process, season to taste with salt, pepper, paprika, garlic powder, cumin, oregano and sage. At the very end, stir in a pinch of sugar and a tiny splash of vinegar (not traditional but very good).
Serve the beans alongside rice, garnish with celery leaves, and drown in hot sauce. You can try to eat some meat off of the ham hock, but keep in mind it was chiefly for flavoring the beans.
Persian Adas Polo (Lentil rice with raisins & meat or mushrooms) - بهترین عدس پلوی ایرانی
Adas Polo (عدس پلو) is a popular Persian (Iranian) rice dish made using the Polo/Polow technique. Rice is par-cooked (boiled and strained to wash the starch out of it). Then prepared lentil and ground meat are mixed with par-boiled rice and steamed to perfection, yielding an extremely delicious Persian classic. You can easily replace the meat with your favorite mushrooms to make it a vegetarian dish! This dish can be made with almost any kind of meat (usually ground and sautéd ahead of time) or it can be made with mushrooms instead of meat. Adas Polo can be served as a side dish (when made with no meat) or can be the main attraction. I like to make my Adas Polo with 80/20 ground beef and serve it with a Shirazi Salad. You can customize this recipe in many ways; add additional or alternate dried sweet fruits and nuts.
Enjoy and let me know how you like Adas Polo. Please tag me on your related posts on Instagram: @CafeBagheri.
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Full recipe for Adas Polo is placed in first comment under this video.
0:00 Introduction
0:20 Three different ways to cook rice
0:50 Lentil is a Legume
2:00 Prepare, wash and brine the rice
3:55 Prepare, wash and soak the lentils
5:40 Boil the rice
6:51 Finely dice the onion and divide
7:30 Strain cooked rice and wash the starch out of it
8:45 Strain the water out of lentils
9:15 Sauté first half of onion and strained lentils
12:05 Sauté second half of onion and the ground meat
14:58 Add turmeric and raisins
15:06 Optional way to cut up the raisins for a better distribution of their sweetness
16:56 Add the cooked meat and raisin mixture to the cooked lentils
17:17 Add cooked rice, meat and lentils all together in a large bowl and stir well
18:32 Make the saffron butter sauce
20:46 Prepare lavash flat bread for Tahdig layer
22:00 Lay down oil/butter, spices, bread, the lentil rice mix and the butter saffron sauce
24:10 Steam lentil rice in the pot for 50 minutes on low temp
26:55 Adas Polo is ready after 50 minutes
27:30 Flip the rice out of the pot onto a round serving platter
28:29 Trying the delicious Adas Polo
29:54 Outtro
2 Ingredients Lentil Tofu (Firm Tofu)
#lentiltofu #lentilrecipe #veganrecipes
Are you looking for a tasty and healthy protein source that won't break the bank? Look no further than this mind-blowing lentil tofu recipe! Made with just two simple ingredients, this recipe is budget-friendly and easy to make. Plus, it's soy-free, making it a great option for those with soy allergies or sensitivities. Best of all, this lentil tofu is environmentally friendly, so you can feel good about enjoying it.
Lentil tofu is a delicious and versatile protein source that can be used in a variety of recipes. This easy homemade lentil tofu recipe is perfect for anyone who wants to enjoy the benefits of tofu without the soy. All you need are lentils and water, making it an inexpensive and accessible recipe for anyone on a budget. Plus, the process of making lentil tofu is surprisingly simple and requires only a few basic steps.
One of the great things about this lentil tofu recipe is its versatility. You can use it in all sorts of dishes, from stir-fries and curries to sandwiches and salads. And because it's made with lentils, it's naturally gluten-free and packed with nutrients like protein and fiber. So not only is it a budget-friendly option, but it's also a healthy one!
Making lentil tofu is also an environmentally friendly choice. Unlike traditional tofu, which is often made from soybeans that require a lot of resources to grow and transport, lentils are a more sustainable crop. They require less water and fertilizer than soybeans, making them a more eco-friendly choice. Plus, since lentils are a staple food in many parts of the world, using them to make tofu can help support small farmers and local communities.
Whether you're looking for a tasty new way to incorporate more protein into your diet, or you're just looking for a budget-friendly and environmentally friendly recipe, this lentil tofu is a must-try. With just two ingredients and a few simple steps, you can make your own delicious, soy-free tofu at home. So why not give it a try today and see how easy and tasty homemade lentil tofu can be!
If you enjoyed the video, liking it would be greatly appreciated! If you love what I do and want to see more recipes, subscribing to my channel might be a good idea!
0:00 intro
1:27 list of ingredients
1:49 start of recipe
5:41 use it in a dish
6:22 cost breakdown
6:38 outro
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