Sweet Potato Curry Burgers

I’ve just popped one of these burgers out from the freezer for my dinner tonight. I’m thinking I’ll have it with some beets and spinach and maybe some of the yummy humus I made yesterday too. Sometimes I find the best meals are made from the left over bits in the fridge and in the same way often the best meals are made by accident. These burgers were a kind of experiment and what a positive surprise they were, deliciously tasty, great texture and handy to store in the freezer. I think you’ll like them as much as I do. They’re super easy to make too and they’re gluten-free.

 

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What you’ll need: (makes 6 large burgers)

  • 500g sweet potato
  • 400g tin of chickpeas, drained
  • 2 clove of garlic
  • 2 small red onions, finely diced
  • 1/4 cup of fresh coriander, chopped
  • 2 heaped tablespoons of milled flax seeds
  • 2 teaspoons of curry powder
  • 2 teaspoons of ground cumin
  • 1/4 cup of gram (chickpea) flour
  • Salt to taste

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Method:

  1. Preheat the oven to 180°. Take some foil and place one sweet potato on it, bring the foil up around it and close at the top, leaving plenty of space inside for air to circulate inside the pouch. Repeat with the other potatoes. Roast until soft inside, about 30mins.
  2. Chop the garlic and add to a food processor along with the onion, chopped coriander and chickpeas and blend. Remove and add to a large bowl.
  3. When the sweet potato has cooled scoop the potato from the skins and add it to the bowl with the chickpea mix. Add the flax seeds, curry powder, cumin and a good pinch of salt. Mix well with your hands making sure the potato is well mixed into the other ingredients.
  4. Sift in the gram flour and mix well. Refrigerate for at least one hour.
  5. Place a sheet of parchment paper on an over tray and make your patties. It’s best to make the patties wider than thicker t them to cook evenly. Bake for 40 mins.
  6. You can serve immediately or allow to cool before freezing.

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them xTx

Weekend Breakfast Bap

I’m calling this a weekend breakfast bap because it’s a rare occasion when I’ll have time to prepare something like this for breakfast during the week, however I did keep an extra one in the fridge for my lunch today and its al I can think about right now. This makes a great lunch and you make make a day ahead and keep it in the fridge.

All of the elements of this giant sandwich come together perfectly for a real treat. The scrambled tofu with the crispy fried shrooms topped off with some vegan mayo, oh I wish every day was the weekend.

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What you’ll need: (makes 4)

  • 250g of firm tofu
  • 1 clove of garlic minced or grated
  • 3 to 4 pinches of ras al hanout (optional but gives great flavour)
  • a pinch of turmeric, just enough to colour the tofu
  • 250 oyster mushrooms
  • tamari (just a splash)
  • 4 multi seed baps
  • salt to taste
  • oil for cooking
  • 1 Avocado
  • Large beef tomato
  • Green leaves
  • Red onion
  • Follow Your Heart veganaise

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Method:

  1. To scramble the tofu place it in between two plates and place something heavy on the top plate. This will help drain out the excess liquid from the tofu. I never cook tofu without this process.
  2. Pace a wok or large pan over a high heat, add a little oil and crumble in the tofu. Add in the ras al hanout and toss to mix, sprinkle in a little turmeric just to give the tofu a yellowish colour. Reduce the heat and add the garlic and continue to toss to mix well and cook through. Add some salt to taste.
  3. Place another pan over high heat and add a little oil, mushrooms can soak up a lot of oil so it’s a good idea to try to lightly coat them so that you don’t have to keep adding oil. Cook on each side for about 3 minutes or until they are dark and crispy, add a splash of tamari for seasoning.
  4. Lightly toast the baps over an open flame if you have a gas hob, I swear by this method. If not you can use the grill.
  5. To build the bap I like to start with placing the bap on a piece of parchment paper or some foil, add a generous helping of veganaise on both the top and bottom bap half. I’ll then start layering up with some red onion, a thick slice of beef tomato, tofu scramble and then the oyster mushrooms. I’ll top it all off with some creamy avocado and leafy greens. It’s not easy to pile all off these ingredients onto the baps so having parchment paper of foil helps to wrap it up and makes eating it so much easier and well, less sloppy.

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them xTx