Equipment
- Food Processor
- Oven
- Baking Sheet
Ingredients
Veggie Burgers
- 1/2 red onion
- 3 cloves garlic, minced
- 1 C cremini, portobello, or white mushrooms, chopped
- 1 carrot, grated
- 1 jalapeno, diced
- 14 oz can chickpeas, drained
- 1/2 C gluten free rolled oats
- 2 TBSP tomato paste
- 2 TBSP curry powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/2 tsp salt and pepper
- 1/2 C cilantro
- 1 TBSP tamari, soy sauce, or liquid aminos
- 2 TBSP chili garlic sauce
- 3 TBSP ground flax seed
Cilantro Mint Chutney
- 2 limes, juiced
- 2 garlic cloves
- 1/2 C cilantro
- 1/2 C mint
- 2 TBSP ginger
- 1/4 C unsweetened coconut milk yogurt
- 1/4 ripe avocado
- 1/2 tsp salt and pepper
- 2 tsp maple syrup
- 1/2 jalapeno
- 1 tsp apple cider vinegar
Toppings
- red cabbage, chopped
- pickled onions
- tomato
- lettuce
Method
- Preheat oven to 400 degrees and line a baking sheet with parchment paper. Lightly spray with olive oil and set aside.
- Heat a cast iron skillet over medium heat and add a small amount of water or olive oil. Add in onion and garlic and sauté for 2-3 minutes until fragrant.
- Add in mushrooms, carrots, and jalapeño and sauté for another 3-4 minutes.
- Transfer cooked veggies to a food processor and add in remaining ingredients. Pulse until well combined, but not pureed. It is important to NOT over mix as you do not want a wet mushy mess. It is ideal to still have some chunkiness to your mixture! If it is a little too wet, add additional oats 1 TBSP at a time.
- Form patties (6) by rolling into balls and flattening between your palms. Place on the parchment lined baking sheet.
- Bake for 20 minutes. Flip and bake for an additional 10 minutes.
- Add all ingredients for chutney to a blender and puree until smooth. Season to taste.
- Serve as desired with recommended toppings.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.