Serves a Party of 4
Sometimes it feels good to save yourself a run to the store and gather up a few random ingredients available in your own kitchen – and that is exactly how this recipe came to play.
My lady and I had a craving for an easy and comforting dinner, and settled for some veggie burgers made out of a few easy ingredients that we use on the daily. It ended up including canned chickpeas, a few leftover carrots, fresh Italian parsley, buckwheat flour, flaxseed meal, nutritional yeast, olive oil, oat milk, paprika, garlic powder, salt, and pepper. Seems like a bit much, but if you’re someone who cooks a whole bunch, these are staple ingredients for all kinds of meals. The best part is that we were able to complete this nourishing and tasty dinner in around 30 minutes. After boiling the chickpeas and carrots until they are tender, pulsing them in a blender, and then transferring them into a large bowl to be mixed together with the remaining ingredients. All that’s left is to fry them up on a skillet with some oil and begin working on the sweet potato fries.
Lucky for me, I was gifted an incredible air fryer that I am still learning how to use for certain dishes, but making fries has been an absolute pleasure. All it takes is dropping a few sliced potatoes in there at 400 degrees for about 10 minutes for the most crispy and delicious fries. If you don’t have an air fryer, you can still make some tasty fries by preheating your oven to 425 degrees, adding a tiny bit of oil and salt, and baking your thinly sliced potatoes for around 15 minutes.
To finally plate this dinner, we toasted a few pretzel buns and lathered them up with vegan mayo made by a brand called Follow Your Heart, a bit of Dijon mustard, romaine lettuce, and our favorite burger sliced dill pickles.
Ingredients:
- 2 Buns or 4 Pieces of Bread
- 1 Can of Chickpeas
- 1 and 1/2 Cup of Chopped Carrots
- 1 Cup of Chopped Italian Parsley
- 3/4 Cup of Buckwheat Flour
- 1/4 Cup of Nutritional Yeast
- 3 Tablespoons of Flaxseed Meal
- 1 Teaspoon of Paprika
- 1 Teaspoon of Garlic Powder
- Few Pinches of Salt and Pepper
- 1/2 Cup of Plain Oat Milk (or any plant-based milk)
- 3 Tablespoons of Olive Oil
- 2 Teaspoons of Vegan Mayo
- 2 Teaspoons of Dijon Mustard
- 8 Pieces of Burger Sliced Dill Pickles
- 2 Large Pieces of Romaine Lettuce (cut in half)
Ingredients for the Sweet Potato Fries:
- 3 Large Sweet Potatoes (sliced into the shape of french fries)
- 1 Tablespoon of Oil and a Pinch of Salt (if you’re not using an air fryer)
Bring about 6 cups of water to a boil and boil the chickpeas and carrots for at least 10 minutes.
Add them into a blender or food processor, and pulse until you get a creamy mixture.
Transfer into a large bowl and mix together with the parsley, buckwheat flour, flaxseed meal, nutritional yeast, paprika, garlic powder, salt, pepper, 2 tablespoons of olive oil, and oat milk until fully combined.
Heat up a large saucepan on medium-high heat with a tablespoon of olive oil, then drop down a 1/2 cup scoop of your burger mixture.
Flatten them out with a spatula to ensure they cook all the way through and begin to get crispy. They should be cooked on each side for at least 5 minutes.
While they are cooking, preheat the air fryer to 400 degrees, or your oven to 425.
If using an air fryer, drop down your fries for 10 minutes. For the oven, mix the fries with a bit of oil and salt and bake them for 15 minutes.
To plate, toast your buns or bread, spread out the mayo and mustard, add the burger, lay down the romaine lettuce and pickles, slice it in half if you’d like, then toss the sweet potato fries on the side with a bit of ketchup or condiment of your choice.
This recipe serves 4 people, so either save the rest of this meal as a leftover, or simply cut the recipe in half for smaller portions.
Plant Sugar Kitchen 