Vegan Kidney Bean Patty

Here is another veggie patty recipe using beans. Do explore and try different types of beans that are available in the stores in your country. The bonuses of making veggie patty are that it take only few minutes to put it together, less dishes to wash and it's really cheap for a healthy vegetarian burger! The homemade salad dressing can also be used here, perfect double usage, no wastage!

Dietary: Vegetarian, Vegan.
Make 4 patties

 

Ingredients

 200g dried kidney beans, soaked overnight & cooked

 2 tsp chilli powder

 2 Tbsp fresh coriander, chopped

 2 Tbsp corn/potato starch
 120g or 1 cup breadcrumbs, divided

 Sea Salt, to taste

 Black pepper, to taste

 Olive/canola oil, if frying
 4 wholemeal burger or hotdog buns
 

Garnish

 Lettuce, or any leafy greens

 Tomato, finely sliced horizontally

 Cucumber, finely sliced

 Onion, finely sliced in rings

 

Dressing

 Vegan mayo 

 

Method

1. Soak kidney beans overnight or at least 4 hours. Cook until soft using pot over stove, slow cooker or pressure cooker. Roughly mash the beans with a potato masher or food processor, but do not mesh until smooth, it should be coarse to create some texture.

2. Mix in chilli powder, coriander, corn/potato starch and 3/4 of the breadcrumbs. Season to taste with salt and pepper. Mix until well combined.

3. Divide mixture into 4 equal size mould, shape into patties, and coat with the balanced breadcrumbs. Place into freezer for about 10 minutes to ensure patty keeps its shape when cooking.

4. Cook it:
☼ Using stove:
Heat frying pan with oil and cook each patty over gentle heat for about 3-5 minutes on each side until golden brown and warm though. Use two wooden spatulas for better control, if required. Repeat with other patties, using remaining oil. Keep the first batch warm in a low heat oven.

☼ Using Oven:

Preheat the oven to 190C / 180C(fan).  Evenly spread patties on a baking tray with parchment paper. Using a oven thermometer, ensure it is at the right temperature.  Pop them into the oven for about 20-25 minutes, turning once halftime, bake until golden brown.
 

☼ Using Airfryer:
Preheat the Airfryer to 180C for 3 minutes. Evenly spread patties in the fryer basket and slide the basket into the Airfryer. Set the timer to 20 minutes, turning once halftime, bake until golden brown.

5. Meanwhile, toast the sandwiches/buns a little if you like. Garnish, top with patty, then add the dressing or any sequence you like. Serve remaining garnish as side salad. Enjoy! 

Vegan Tuna Salad Sandwich

 

Wow, this vegan tuna is even better than the real tuna, amazing! Whoever came out with the idea of using chickpea as tuna is a genius! Can be served cold or hot, up to you. Best of all, this recipe is extremely high in fibre and protein, and low in fat, especially if you try out my Homemade Vegan Mayonnaise! This dish is great on its own as salad or as filling for whole wheat bread and croissant.



Serve 2
 

Ingredients

 100g dried garbanzo/chickpea beans, soaked overnight & cooked

 1 Tbsp vegan mayo
 1 Tbsp Japanese miso or 1 Tbsp nori/seaweed sheet
 1 tsp dijon or whole-grain mustard
 1 Tbsp red bell pepper, chopped
 1 Tbsp carrort, finely chopped
 ½ onion, finely chopped

 ½ rib celery, chopped
 1½ tsp parsley, finely chopped
 1½ tsp green/spring onions, finely chopped
 1½ tsp sweet pickle relish
 1 tsp lemon, juiced

Seasoning
 Pinch of sea salt or (½ tsp soy sauce or Braggs Liquid Aminos)
 Pinch of black pepper

Method

1. Mesh garbanzo beans using a mesher or food processor. Do not mesh until smooth, it should be coarse to create some texture.

2. Add vegan mayo and miso/nori to food processor. Pulse mixture until it is still chunky.

3. Transfer to a large bowl and mix the remaining ingredients throughly for 1 minute

4. Season with salt & pepper.

5. Place this spread over lettuce and garnish with colorful vegetables (e.g. cucumber, carrot). Or use as filling for whole wheat bread, croissant or wrap. Serve!


Chef's Notes
☼ Can be stored in airtight container in refrigerator up to 2 days.
 

Indian Chickpea Curry

This is a simple vegetarian Indian curry. Fresh ingredients are always better than canned ones. The rule of thumb for great dish is always go back to basics: use fresh ingredients! Serve this with pita bread, dosai or naan.

Dietary: Vegetarian, Vegan

Serve 2-4
 

Ingredients

 1 tsp mustard seeds

 ½ tsp asafoetida

 4 green cardamoms
 2 bay leaves
 ½ tsp cumin seed
 2 medium onions, chopped
 2 large tomatoes, chopped

 ½ large carrot, chopped

 1 Tbsp ginger, grind into paste
 4 cloves garlic, grind into paste
 1 large green chilli, grind into paste
 100g dried chickpea, soaked overnight
 400ml water
 1 Tbsp canola oil
 

Dry spices

 ½ tsp red chilli powder
 1 tsp turmeric powder
 2 tsp coriander powder
 1 tsp cumin powder 

 2 tsp garam masala
 1 tsp sugar
 

Garnish

 Pinch of sea salt

 2 Tbsp fresh coriander, finely chopped

 1 fresh green chilli, chopped

Method

1. Heat up oil in a large skillet or wok. Add mustard seeds, and once crackling, add asafoetida.

2. Add cardamoms, bay leaves, cumin seeds. Cook for 30 seconds or until seeds sizzle.

3. Add chopped onion, fry until brown. Add chopped tomatoes and carrot, and cook for further 5 minutes.

4. Add ginger, garlic, green chilli, red chilli powder, powdered spices and sugar, keep stirring.

5. Add the chickpeas stir well, then 400ml water to make a thick sauce. Place the lid on the pan, simmer for 10 minutes.

6. Garnish. Serve immediately with naan or rice.  
 

Vegan Pinto Bean & Mushroom Patty Sandwich

 

Mushrooms are similar in taste and texture to meat when cooked, and this mushroom burger recipe may just surprise you with how tasty it is. While mushrooms provide plenty of flavor and texture, the addition of pinto beans makes this veggie burger recipe high in fibre and protein too. This mushroom burger recipe is both vegetarian and vegan as well as gluten-free.

Dietary: Vegetarian, Vegan.
Serve 3

Ingredients

 150g pinto beans, soaked

 5 stalk fresh shitake mushrooms, chopped

 1/4 onion, diced
 2 clove garlic, minced

 1 tsp cumin seeds
 Non-gmo canola oil

 Powered Egg Replacer for 1 egg (follow instruction of product) or 2 Tbsp corn/potato starch

Seasonings
 1 tsp parsley, chopped
 Pinch of sea salt and black pepper

Garnish
 Lettuce
 Cucumber
 Tomato
 Eggless mayonnaise

Method

1. Soak pinto beans overnight or at least 8 hours. Cook until soft using pot over stove, slow cooker or pressure cooker. Mash the beans with a potato masher, or process in a food processor.

2. Sautee the onions and garlic in oil until aromatic. Add the cumin seeds and mushrooms and cook for another 3 minutes.

3. Add the beans and cook until brown. 

4. Add egg replacer and seasonings, mix well.

5. Transfer mixture into a plate and shape into square or round patties. Pop into freezer for about 10 minutes to ensure patty keeps its shape when on the pan.

6. Heat pan with oil and cook each patty until done, about 3 minutes on each side. Use 2 wooden spatulas for better control.

7. Garnish with lettuce, cucumber, tomato and mayonnaise in sandwich or burger bun. Serve immediately! 

Pinto Beans