Vegetarian Burgers

Vegetarian Burgers

Vegetarian Burgers For Those Don’t Want Meat

Vegetarian burgers are the perfect solution for those who want a burger that looks and tastes like a meat burger, but in fact is meat-free. Are you a committed vegan or vegetarian? We congratulate on taking this step towards good health. Many of our patients are vegetarian, but many are meat eaters as well. We are not prejudiced towards one or the other, but do believe in the importance of eating a balanced and healthy diet

Be sure to get you vitamin B12 and iron levels checked periodically if you are vegan and have psoriasis, because these two essential nutrients are important in the skin’s healing process.

This recipe is sure to please those who are interested in eating meat-free. This recipe is enough to serve 3 to 4 people.

This Recipe Contains Tomato Paste

Note that it contains tomato paste, and that I mention on this website that you will need to be careful with tomato when it comes to psoriasis? Well, not everybody with psoriasis will have adverse reactions by consuming the solancea family of vegetables (tomato, potato, eggplant, chili) but some will. So, you will need to be careful and trial an elimination of this family of vegetables, for at least 3 – 4 weeks, before you decide they are OK or not OK to consume.

Ingredients

3 cups cooked chick peas 2 cups cooked, mashed pumpkin ½ cup sesame seeds, toasted ½ cup sunflower seeds, ground 4 Tbsp tomato paste 1 small onion, finely grated 1 cup soft tofu, mashed Seasoning

Method

To cook chick peas, rinse, cover well with fresh water, bring to boil, and simmer until soft for about 35 minutes. Drain. Put into a bowl and mash. Cook pumpkin with skin removed, then mash. To toast sesame seeds, place in a saucepan over medium heat, stir frequently until brown. Add NO oil or fat. They brown very quickly, watch carefully. Combine all ingredients in recipe in a bowl and mix well. Shape into burgers. Place on a greased oven tray. Bake at 200 C for about 20-30 minutes or shape into patties, dip in breadcrumbs and fry gently in heated oil.

Chickpea And Millet Patties

Chickpea And Millet Patties

Do you like millet? Some say that it is birdseed. You need to try this recipe, a very tasty dish and a great lunchbox filler. I like to munch on these when I travel, they are a great snack on the road or with a picnic too. This recipe is wheat and gluten free. Makes 5- 6 patties. Double the amounts by all means. Tasty and chock full of protein and are nice served cold as well, no birdseed here

Ingredients

1 onion 1 can of chickpeas , or even better 1 cup of freshly cooked chickpeas 1 teaspoon ground cumin 1 teaspoon ground coriander ¼ teaspoon chilli powder (or chilli to taste, or omit) ½ teaspoon sea salt Ground pepper to taste ½ cup of ground millet 1 egg olive oil

Method

Place all ingredients in a food processor and process into a coarse paste. If you don’t have a food processor, cut the onion as finely as you can, mash the chick peas and mix everything together as best you can. Shape the patties and gently coat outside with extra ground millet. Place in the fridge for ½ hour to firm up. Place patties in pan with a little olive oil and cook until golden brown. Serve with yoghurt and diced cucumber dressing.
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