Vegan Burgers

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At the moment we are cruising down the the surf highway (45) around the back of Mt Taranaki.  It has been a fantastic trip with hardly any traffic, amazing scenery of surf, bush, farms, mountains all mixed together and some powerful history to find out about. It is certainly an amazing part of NZ and my highlight so far has been to finally get to Parihaka.  Since learning about the peaceful resistance to Colonial force, lead by Tohu Kākahi and Te Whiti o Rongomai, in my uni days I have been wanting to come an see it for myself.

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Cape Egmont Lighthouse (with Mt Taranaki) near Parihaka

All this catching up with family, meeting with other road-schooling families (completely by accident), touring around visiting historic sites, having bonfires and enjoying the warm days that Taranaki have been providing has given me a bit of a hankering for burgers (probably as I watched others munching into bbq food) so finally tonight I got out our old favourite and got cracking.  There is nothing like burgers, salad and hedgehog potatoes with a view of the sea.

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The sea out one side and the mighty Mt Taranaki out the other

These burgers are so easy and so yummy that even the carnivorous among us has been having second helpings!  I confess here and now that I can’t remember where I got the idea for these however I do know that I have ‘butchered’ the original so much that even they may not recognize it 😉  Until last year I had been just buying our vegan burgers until my sister asked how I made them and the guilt set in.  This recipe can be easily adapted to your liking by changing the beans you put in, using red onion instead of brown, adding spice, having beetroot instead of carrot or using ground nuts instead of flour to firm up the mixture … the possibilities to get your perfect recipe are endless!

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Almost ready

 

Vegan Burgers

1/4 cup uncooked quinoa

1 cup of water – to cook the quinoa in

1 onion

1 can of drained and rinsed beans – black, red kidney or whatever your favourite is

2 grated carrots  – small to med size

Veg stock powder – I use Massel

Tamari

1/2 -3/4 cup GF flour – to firm up the mixture

  • Cook the quinoa in the water until almost all the water has gone then take off the heat, cover and put aside.
  • Finely dice onion and fry off until slightly clear.
  • Add grated carrot and beans to the onion and fry a bit longer before adding tamari and veg stock powder to taste.
  • Turn off heat and mash together until blended then add cooked quinoa and mix again.
  • Slowly add GF flour until the mixture is firm enough to form into patties.
  • Place in a frying pan and cook on each side to brown (see photo)
  • ENJOY in a bun, with some salad or whatever your favourite kai is

Hope this finds you smiling and spotting all the great things life has to offer.

Arohanui

Y

www.becominghealthy.co.nz

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