Italian seasoned vegan burger with unique flavor from chickpeas, herbs and a homemade Italian sauce. Topped with colorful cherry tomatoes, onions and tasty parsley. Italian delicious, filling, just the perfect vegan burger experience.
Melt the coconut oil in a frying pan over medium heat.
15 g Frying oil or other high heat oil
Add the onion and garlic and sauté for 2-3 minutes until translucent.
110 g red onion, 1 Garlic clove
Chickpeas, linseed flour, oat flour, olive oil, vegan parmesan, parsley, basil, oregano, marjoram, thyme, sea salt, pepper and optional tapioca starch in a food processor (e.g. MagiMix AD) and pulse until a homogeneous mass is obtained. Alternatively, place all ingredients in a large bowl and mix by hand to form a uniform dough.
240 g Chickpeas, 25 g Linseed meal, 75 g gluten free oat flour, 60 ml Olive oil, 20 g vegan parmesan, 15 g fresh parsley, 1 tbspn Basil, 1 tbspn Oregano, ½ tbspn Marjoram, ½ tbspn Thyme, 1 tbspn Sea salt, Optional: 2 tablespoons tapioca starch
Season to taste and add sea salt and pepper to taste. The consistency should be firm but malleable, neither too dry nor too mushy. If too dry, sip more olive oil, if too wet, add more oatmeal.
Pepper to taste
Form into a ball, place in a bowl and cover and refrigerate for 30 minutes. The patty mixture should be really nice and firm now.
In the meantime, for the HOMEMADE ITALIAN SAUCE place all the ingredients in a small saucepan, bring to the boil once and then reduce over medium heat for about 15 minutes until all the liquid has evaporated and a sauce has formed. Season and set aside.
1 tbspn Basil, 1 tbspn Oregano, ½ tbspn Marjoram, ½ tbspn Thyme, ½ tbspn Garlic granules or a clove of garlic pressed, 1 tbspn Coconut blossom sugar, 1 tbspn Balsamic vinegar, Salt and pepper to taste, 250 g Tomatoes Passata
Heat medium sized pan and heat a little coconut oil or frying oil. Separate dough into 4 equal portions and shape into burger patties. Ideally, use a burger press to help.
Sear for about 3-7 minutes on each side until desired browning is achieved and patties are nicely done.
Slice open vegan burger buns, top with parsley, place patty on top, spread cherry tomatoes and Italian sauce on top and garnish with desired toppings. enjoy!
Red onion, Cherry tomatoes, parsley, vegan burger buns, Homemade frieze
Patties last 2-3 days covered in the refrigerator, preferably fresh.