Wednesday, 8 April 2015

Protein Veggie Burger

I´m very happy to share this recipe with you guys. This awesome veggie burger is - and will always be the most delicious burger you´ll ever taste! Trust me. It´s rich in proteins and also has some of the good and healthy fat, and is the best meal you can get before or after you´ve exercised. 

Protein Veggie Burger
Makes 4 burgers

1/2 can chickpeas
1/2 can red beans
3 tbsps coconut oil
a little bit of tumeric (whole or grounded)
2 grated carrots
1 small cup pines
1 small cup walnuts
some dried fennel
some dried rosemary

2 big sweet potatoes

4 gluten-free and milk free rolls

For the salad:
1 avocado
2 tomatoes
1/2 red onion
salad leafs of own choice

In a food processor, add the nuts and and mix until it´s formed a smooth nut flour. Milt the coconut oil on low heat till it gets runny, and meanwhile add in the chickpeas, red beans and the grated carrot into the food processor. Once it´s roughly starting to take form, pour in the coconut oil a little by little and also put in the tumeric. Let the mixture blend well before you split it into four even parts and shape it into the shape you want with your hands. Sprinkle over some rosemary and fennel. Place the burgers onto a plate, wrap it up with some tin foil and let it sit in the fridge for a couple of hours, preferably over night. 

Heat up the oven to about 200C and let the burgers cook for about 45 minutes or till they´ve got a golden crust. 

Chop the sweet potatoes and place them onto a baking tray with some oil and have them in the oven on maximum heat for 15 minutes. 

Cut the rolls in two, make the simple salad and place it onto the rolls. Once the protein veggie burger is done, put it on top and serve together with the sweet potatoes and some tomato puré. 

No comments:

Post a Comment