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Veggie Bean Burger

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What is a vegetarian?

A vegetarian doesn’t eat any dead animals or slaughterhouse by-products. That means they consume no meat, poultry, fish or seafood (eg prawns or crabs) and no by-products such as gelatine (which is actually made from boiled up animals’ bones, horns, and hooves – gross).

What is a vegan?

A vegan doesn’t eat anything derived from animals; dead or alive! That means they choose not to eat the same things as vegetarians but also avoid dairy products, such as milk, cheese or butter, along with eggs and honey.
It is scientifically proven that vegetarians are more intelligent, smell better and suffer less from lots of diseases than meat-eaters! Hardly surprising considering the rubbish meat-eaters put into their body every meal.

Bean burgers

Equipment

  • Chopping board and knife
  • Grater
  • Garlic crusher (or just chop with the knife if you don’t have one)
  • Measuring spoons
  • Scales
  • Potato masher or stick blender
  • Mixing bowl and wooden spoon
  • Frying pan and fish slice
  1. 1 medium onion, finely chopped
  2. 2 garlic cloves, crushed
  3. 10ml/2tsp olive oil
  4. 1 medium carrot, grated finely
  5. 1⁄2 tsp mild chili powder (or even less if you really hate hot spices)
  6. 1 tsp ground cumin
  7. 1 tin rinsed and drained pinto or kidney beans
  8. 1 tbsp Dijon mustard (milder than English, so don’t worry)
  9. 1 tbsp soya sauce
  10. 1 tbsp tomato purée
  11. 75g/3oz rolled oats –use either jumbo or porridge
  12. A little vegetable oil

These are easy, quick, tasty and cheap! This is a flexible recipe that can easily be changed by using different combinations of beans/lentils and spices/herbs.

  1. Fry onion and garlic in oil until softened. Add a little water if the mixture starts to stick.
  2. Add grated carrot and spices for another minute or two, stirring to make sure nothing sticks.
  3. In a bowl, mash beans thoroughly.
  4. Add cooked vegetable and spice mixture to beans.
  5. Add mustard, soya sauce, tomato purée, and oats.
  6. Mix all ingredients thoroughly.
  7. If you have time, chill the mixture in the fridge before making into burgers – makes it easier to handle.
  8. With wet hands, form mix into burgers. Flatten each one with the back of wooden spatula or spoon. (Use a cup as a cookie cutter if you want them evenly around.)
  9. Fry gently in the oil for a few minutes on either side until they are brown on the outside and squidgy in the middle. Don’t worry if they fall apart, just squish them back together!
  10. Serve with salad and baked potatoes, or on a wholemeal roll with a little Plamil vegan mayo, relish, and salad.

Makes 6-8 small burgers
Preparation/cooking time 50 minutes

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