Vegan Food & Living - October 2017

Total fat Saturates Salt Sugar Protein

5.7g 0.7g 0.13g 8.3g 17. 3g

Sriracha burgers

By Mary Ellen Valverde (www.vnutritionandwellness.com)

Serves 4 | Prep 20 mins plus chilling | Cook 10 mins |

Calories 365 (per serving)

100g (3½oz) rolled oats

400g (14oz) tin of chickpeas – save the juice!

½ an onion, chopped

30g (1oz) carrots, grated

60ml (2fl oz) sriracha

4 tbsp aquafaba

½ tsp garlic powder

1 tbsp nutritional yeast

olive/coconut oil, for frying

FOR THE TOPPINGS

vegan ranch dressing (optional)

sriracha

1 Add the oats to a food processor and process until it

becomes a fine powder/flour.

2 Add the rest of the ingredients (not including the oil for

frying) and pulse until chopped/mixed well. You don’t want

the mixture fully smooth, keep things a little bumpy.

3 Separate the mix into quarters and form each quarter into

burger patties.

4 Refrigerate for at least 15 minutes for the patties to harden.

I find this helps them to keep their shape and not fall apart

when cooking.

5 Coat the bottom of a large skillet with oil, add the burgers

(leaving room so they don’t touch), and cook them for about

4 minutes on each side until they are slightly browned. Cook

the remaining burgers, adding oil to the skillet if needed.

6 Top the burgers with ranch and sriracha, if liked, and enjoy!

TIP The burgers will keep a few days pre-cooked in the fridge

or a few weeks in the freezer, and then you can heat them up or

grill them when you’re ready to eat.

T hese burgers are not your

typical veggie burger - t hey

kick t he heat up a notch!

VEGAN FOOD & LIVING OCTOBER 21

VFL17.Aquafaba.indd 21 06/09/2017 11:10