Here in New Zealand it’s not quite that easy yet. And a few vegan meat alternatives contain gluten. Plastic packaging is needed too. These are a few reasons why I mostly make my own burgers.

With beetroot season in full swing, I tried another beetroot burger recipe. And yes, it works perfectly! A deliciously flavoursome burger that won’t fall apart easily. Vegan, gluten-free and without oil.

Ingredients:

• 200g raw beetroot, grated
• 60g cornflour
• 40g buckwheat flour
• 1/4 tsp salt (or to taste)
• 1/2 tsp smoked paprika
• 1/4 tsp ground cloves
• 1/4 tsp ground allspice
• 1-2 garlic cloves, minced
• 1 tbsp gluten-free soy sauce
• 1 tbsp water if needed

Instructions:

1. Mix all ingredients but 1 tablespoon water in a bowl and place aside for approx. 30 minutes.

2. Preheat a good non-stick frying pan on medium heat.

3. Form the patties with cold, wet hands and place them in the pan. Cook them on low to medium heat for approx. 15 minutes. Then flip them and cook them for another 15 minutes or until they brown up lightly.

Enjoy

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Ingredients:

• 165g quinoa
• 375ml water
• 170g grated beetroot, raw
• 1 tbsp psyllium fiber
• 1 tsp marjoram
• 1 tsp smoked paprika
• 1/2 tsp ground allspice
• 1/2 tsp ground cumin seeds
• 1/2 tsp coconut sugar
• salt to taste

Instructions:

1. First wash the quinoa, rinse and drain. Place in a pot with the water and bring to the boil. Let simmer on low heat until the water is gone (approx. 15 minutes).
2. Preheat oven to 180°C (top-/bottom heat). Mash the cooked quinoa with a potato masher. Add grated beetroot, psyllium fiber, herbs and spices. Stir to combine.
3. Form small balls with wet, cold hands. Place on lined baking tray. Bake for appprox. 15 minutes before flipping them over. Then bake for another 10 minutes. Serve with pasta sauce.
Enjoy!
Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Makes approx. 18 balls (depending on size):

For the balls:
1/2 cup (100g) whole buckwheat groats
1 cup (250ml) water
100g grated beetroot (raw)
1-2 pinches salt
1/2 teaspoon of each:
– ground coriander
– ground allspice
– thyme
– marjoram
– oregano
2 tablespoon tahini (or any other nut or seed butter)
1/2 tablespoon soy sauce (or coconut aminos)
10 drops liquid smoke (alternatively 1/3 teaspoon smoked paprika)
1 tablespoon psyllium fiber husk
1 to 2 tablespoon rice flour
1 to garlic cloves, minced
For the sauce:
1 small onion, finely diced
some cooking oil or a 1 tablespoon water
2 teaspoon ground paprika
1 teaspoon dried oregano and/or thyme
500ml passata
salt to taste
additional water as desired
Note: Of course you can add heaps of veges to this sauce if you like

Instructions:

1. Wash the buckwheat groats in a sieve and drain. Place in small pot, cover with water and cook on medium heat until it starts boiling. Simmer on low heat with closed lid until water has evaporated.
2. Preheat oven to 200°C (top/-bottom heat). Transfer cooked buckwheat to a bowl. Mash with a potato masher.
3. Add remaining ingredients and mix to combine. A wooden spoon works well for this step.
4. Form small buckwheat balls and place on a lined baking tray.
5. Bake in the oven for approx. 15 minutes before turning the balls over and baking them for another approx. 15 minutes.
6. In the meantime saute the onions in a frying pan. Sprinkle with ground paprika and dried herbs and stir well.
7. Add about half of the passata, stir and let cook for a while until it thickens up. The add the remaining passata, rinsing the bottle with some water and adding it to the pan as well.
8. Add salt to taste and if it is too thick for your taste, add as much water as needed.
9. Once the no meat balls are ready, gently add them to the sauce and serve. Tastes great with pasta or rice
Enjoy!
Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

 

You may have noticed my little beetroot craze that happened on the blog not long ago. There was the Pink Ranch Salad Dressing, the Pink Probiotic Cream Cheese  and I even snuck some beetroot into this yummy vegan Raspberry Ice Cream recipe.

Thank You For The Inspiration

While I’ve tried beetroot burgers before, I have never used cooked whole buckwheat. The inspiration came from lovely Barbara, from the Austrian based blog Glueck Isst (German language only). She inspired me to try this stuffed pepper recipe that turned into this wonderful dish, which I shared on my Instagram:

https://www.instagram.com/p/BzXThADJlLs

Inspired by Barbara, I was sooo generous with herbs and spices. And I think that is what made this beetroot burger extra delicious! I couldn’t believe the flavour! Until this day I thought that my Quinoa Burger was the best creation that I had managed in regards of vegan burgers. But no, move over Quinoa Burger, there is a new flavoursome kid in town!

Without Oil – It’s Possible!

I cooked these burgers without using oil. Once upon a time I had a very good non-stick frying pan. But after 6 years of pretty much daily use, it is not that non-stick anymore. So while I’m saving up for a proper iron cast pan, I’m using baking paper that I cut to fit the frying pan. It works really well and can be reused for a few times.

Oil-soaked burger patties are just not really my thing, and be assured, they taste just as good without being cooked in oil. As always, this recipe Buckwheat Beetroot Burger is vegan and gluten-free.

Tip: You can precook the burger lightly in the pan and then store them in the fridge or freezer until you want to throw them onto the BBQ.

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Buckwheat Beetroot Burger (Vegan, Vegetarian, Gluten-free, Oil-free)

I cooked these burgers without using oil. Oil-soaked burger patties are just not really my thing, and be assured, they taste just as good without being cooked in oil. As always, this recipe Buckwheat Beetroot Burger is vegan and gluten-free.

Course Burger, Main

Cuisine American

Diet Gluten Free, Vegan

Keyword Barbeque, Beetroot, Buckwheat, Burger, Fritters, soy-free, without oil

Servings 6 small(ish) burger patties

Equipment

• non-stick pan
• potato masher

Ingredients

• 100 g whole buckwheat groats
• 250 g water
• 100 g grated beetroot
• 1-2 pinches salt
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground allspice
• 1/2 teaspoon thyme
• 1/2 teaspoon marjoram
• 1/2 teaspoon oregano
• 2 tablespoon tahini or any other nut or seed butter
• 1/2 tablespoon soy sauce or coconut aminos
• 10 drops liquid smoke alternatively 1/3 teaspoon smoked paprika
• 1 tablespoon psyllium fiber husk
• 1 to 2 tablespoon rice flour
• 1 to garlic cloves minced

Instructions

• Wash the buckwheat groats in a sieve and drain. Place in small pot, cover with water and cook on medium heat until it starts boiling. Simmer on low heat with closed lid until water has evaporated.
• Transfer cooked buckwheat to a bowl. Mash with a potato masher.
• Add remaining ingredients and mix to combine. A wooden spoon works well for this step.
• Preheat the frying pan. If you don’t have a very good non-stick pan, but would like to avoid using oil, cut a piece of baking paper to size and place in frying pan.
• Form patties with cold, wet hands. Cook patties on medium to low heat on both sides until they brown up on each side.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

What I love so much about this salad dressing, it’s super easy to make. And it lasts a while when chilled. I would recommend to use it within approx. 3 days after making.

This is a basic recipe. You can do lots of variations, combine different sorts of nuts for example. While I have used almonds, you can also use cashews, or macadamias etc. in this yummy vegan salad dressing. Beetroot can be cooked or raw.

Makes approx. 200 ml

1/4 cup (35g) almonds (or any other nut), soak in water for at least 8 hours, rinse and drain
1/2 cup (125ml) water
40g beetroot (or more if you like), cooked or raw
1 tablespoon apple cider vinegar
1 teaspoon mustard
1 garlic clove
salt to taste

Instructions:

1. Place all ingredients in a powerful blender and blend until smooth.

2. Transfer to serving container. Then rinse the blender with a tiny bit of water and add to the dressing.

3. Keep chilled and use within approx. 3 days after making.

Enjoy! 

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

The other day I found myself dreaming of my vegan cashew “cream cheese”. Then I glanced at my walnuts, soaking in a jar on the window sill; and another batch of fresh beetroot on the kitchen counter. And there it was! I have to warn you though, walnuts have a strong, unique flavour that might not be to everyone’s taste. You can substitute them with more cashews, or sunflower seeds, or blanched almonds, or….

Also, due to natural oxidation, the top layer of the cream cheese will turn slightly grey. This is normal and doesn’t affect the taste or quality.

Makes approx. 250g of cream cheese:

3/4 cup (100g) cashews (soak for 8 hours, then rinse and drain)
3/4 cup (80g) walnuts (soak for 8 hours, then rinse and drain)
1/3 teaspoon salt
20g raw beetroot (or more if you like)
probiotic powder from two capsules
1/4 cup + 1-2 tablespoon water

Instructions:

1. Mix all ingredients in a powerful blender until smooth.

2. Scoop into a sterile jar, place lid on only loose so that the probiotic little helpers can breathe.

3. Place the jar in a warm place for at least 10 hours. Depending on how warm it is and how active the probiotic bugs are, the vegan “cheese” will take between 10 and 20 hours. Once the ‘cheese’ has risen and you can see small bubbles, it is ready.

4. Place in fridge and consume within a week.

Enjoy! 

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

I actually never got to enjoy this delicious hot drink though, until I came across this (German) recipe from Der Veg ist das Ziel. I made it – and loved it from the first to the last sip! And I kept thinking of it, those colours, those flavours…

After I played around with a few recipe ideas I tried a no-bake version of a pink chai flavoured cake. It was a hit! So dreamy, creamy, delicious! And as always it is vegan, gluten-free and without refined sugars!

The secret to the dreamy pink colour? Beetroot powder! And turmeric if you wish to have a dusky pink colour. Without the tumeric it will have a brighter pink colour.

Makes a 18cm (7inch) spring-form:

For the crust:
1 cup (140g) macadamias (or other nuts), soaked
3/4 cup (105g) dates, pitted and diced
3 tablespoons FAIR-TRADE cocoa or cacao powder

For the filling:
1 cup (140g) dates, pitted and diced
1 1/4 cup (310ml) water
2 cups (280) cashews, soaked
2-3 tablespoons cacao butter, melted

3-4 teaspoons beetroot powder (depending on how much colour you prefer)
2 teaspoons cinnamon powder
1/2 teaspoon ground allspice
1/2 teaspoon ground turmeric

Preparation:

1. Place nuts and dates into high-speed blender and pulse to fine crumbles.

2. Transfer to a bowl, sift in cocoa or cacao powder and mix well.

3. Line base of springform with baking paper. Scoop the chocolate dough into the tin, spread evenly and press firm.

4. For the filling blend all ingredients but the beetroot powder and the spices. You might need to use the tamper in order to get the mixture smooth.

5. Take about half a cup of the cashew cream aside. Then add beetroot powder and spices and blend a little longer.

6. Pour mixture into the cake tin. Then add most of the ‘plain’ cashew cream and gently fold it in. You can mix it by swirling it around with a spoon.

7. Mix the remaining cashew cream with just a little water to make it runny. Then drizzle it over the cake, moving the spoon in circling motions. Garnish with cacao nibs or other ingredients of your choice.

8. Place in freezer until set (about 6 hours), let defrost a little before cutting slices, then chill until serving.

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

In this recipe I used some of my favourite roasted veges: pumpkin, beetroot and onion.

But something makes it really special: the super yummy “cheesy” croutons. Try them and you’ll see what I mean

Makes two portions:

For the soup:
1/2 small pumpkin
2-3 small beetroots
1/2 large onion
1/2 bay leaf
salt to taste
1.5 to 2 cups (375 to 500ml) water

For the croutons & drizzle:
2 slices bread
1/2 cup cashews (alternatively macadamias), soak them in water for 4-6 hours, then rinse and drain
1/3 cup (90ml) water
2 tablespoons nutritional yeast
1/3 teaspoon smoked paprika
1-2 pinches salt
fresh, chopped cilantro for garnish (optional)

Instructions:

For the soup:
1. Preheat oven to 200°C (top-/bottom heat).

2. Peel and cut pumpkin into smaller chunks. Halve the beetroots. Peel onion and cut into thirds.

3. Line baking tray with baking paper. Place pumpkin chunks, beetroot pieces and onion thirds on to it.

4. Bake until golden brown and soft (approx. 30 minutes).

5. In the meantime, in a pot bring 1.5 cups water to the boil. Add roasted pumpkin and onion to the water and bring to the boil once more. Then take off the heat.

6. Remove the bay leaf. Blend smooth with a stick blender. Add a little more water until the consistency is to your liking.

For the croutons:
1. Preheat oven to 200°C (top-/bottom heat).

2. Cut the bread into cubes. Place on baking tray, lined with baking paper.

3. Bake just long enough until the bread becomes firm (not golden).

4. Blend cashews and water until smooth (a powerful mini-blender is recommended). Take a few teaspoons of cashew cream aside to drizzle over soup later.

5. Pour remaining cashew cream into a bowl. Add remaining ingredients and mix.

6. Toss in the bread crumbs and stir until well coated.

7. Place bread crumbs on lined baking tray again and bake for another 5 to 10 minutes or until golden.

8. Place soup in plates, drizzle with cashew cream, then add croutons and chopped cilantro on top.

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

The flavour was amazing – a delicious bouquet of chocolate, banana, coconut, beetroot and lemon. YUM!

Well, what I did not consider was that this cake would be so rich! It has the potential to feed a group of ten people – for the main meal! So if you are looking for a cake for a few people, better use only half the amount.

And don’t tell me I didn’t warn you The chocolate icing is a relatively thin layer. So if you’re into this kind of stuff you might want to double the ingredients

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Chocolate Mud Cake (Vegan, Gluten-free)

I’ve been thinking about making a really dense and moist (vegan and gluten-free) chocolate cake for a while now. It was clear that I would use coconut flour as this is quite rich. And while browsing through my garden it just clicked when I saw the ready-to-be-harvested new season beetroots. They would add color, flavour and moisture as well! Together with bananas it just had to work!

Course Baked Sweet, Cake

Cuisine American

Diet Gluten Free, Low Lactose, Vegan

Keyword Banana, Beetroot, cake, chocolate, Dates, fruit-sweetened

Servings 1 cake (27×17 cm)

Equipment

• 27×17 cm tray

Ingredients

For the cake:

• 160 g coconut flour
• 130 g sweet sorghum flour
• 80 g buckwheat flour
• 80 g FAIR TRADE cocoa powder
• 1 pinch salt
• 2 teaspoon fiber husk
• 2 teaspoon baking powder
• 3 ripe FAIR-TRADE Bananas (3 pc. = 600g)
• 100 g beetroot
• 1 zest of 1 spray-free lemon
• 1 tablespoon apple cider vinegar
• 3 cups water

For the glazing:

• 70 g dates
• 2 heaped tablespoon FAIR TRADE cocoa powder
• 20 g cacao butter melted
• 1/4 cup water

Instructions

• Preheat the oven to 190°C. Mix the dry ingredients in a large bowl.
• In a medium sized bowl, mash the banana. Grate the beetroot and zest the lemon. Transfer to the bananas and mix with the vinegar and water.
• Grease the baking tray. Pour the wet ingredients into the bowl of dry ingredients and stir through well. Be careful not to stir for too long as this will cause the dough not to rise as good.
• Transfer the dough to the tray and spread it evenly. Bake at 190°C for approx. 40 minutes (depending on oven type). Let cool down properly before adding the icing.
• For the icing blend the dates with the water until they are a smooth paste. Then add the cocoa powder and cacao butter and blend til smooth. Spread evenly on the cake. Chill in fridge until set.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.