Logan MacLean in Waipū and ate their amazing Beyond Burger. Tanya, the owner of the cafe, is vegan herself and has a huge vegan menu to offer.

So, with burgers in my mind, I decided to try a new recipes. It worked out so well that I have to share the recipe with you 

The main ingredients are sunflower seeds and mushrooms. With a hearty mix of spices it creates a flavoursome burger patty that also has quite a firm texture. That also makes it suitable for the bbq.

The recipe is vegan, gluten-free and doesn’t require oil. For the burger buns I used my recipe for bread rolls without yeast. Instead of dusting them with flour, I brushed them with plant milk. A perfect combo 

Makes approx. 6 to 8 mushroom burgers:

• 100g sunflower seeds (soak in water for approx. 4 hours, then rinse and drain)
• 200g mushrooms, finely chopped
• 1/3 tsp salt
• 1/2 tsp ground coriander
• 1/2 tsp onion powder
• 1-2 pinches ground chili
• 1 tbsp soy sauce
• 50g chickpea flour
• 50g rice flour (or other gluten-free flour)
• 2 tbsp psyllium fiber husk

Method mushroom burgers:

1. After rinsing the sunflower seeds, let them drain thoroughly in a sieve.

2. In the meantime mix the chopped mushrooms with salt in a bowl. Let soak until the mushrooms have shrunk noticeably and have become watery (approx. 30 minutes).

3. Now ad the sunflower seeds to the mushroom and blend them roughly with a stick blender. Add the spices and mix roughly.

4. Add the remaining ingredients, stir to combine and let rest for a few more minutes.

5. Form burger patties with wet hands and cook them either from both sides in a frying pan on low heat. Or bake them in the oven at 190°C for approx. 25 minutes (flip them in
between).

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.

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.

 

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A post shared by Jana – The Vegan Monster (@theveganmonster) on Jan 8, 2020 at 11:04pm PST

I have three mature zucchini plants in the garden. And they have been supplying me with fruits for the last few months. Every now and then I overlook one fruit and suddenly, boom, it is huge! So I have made lots of stir frys with zucchini. And a few soups (it works really well when blended roughly). And now: zucchini fritters!

At the same time, I’m having another pantry challenge. That means, I’m using ingredients up before I buy new ones. One of those slightly unpopular ingredients is corn flour. But, as it turns out, they are an amazing ingredient for vegan and gluten-free zucchini fritters! Yay!

These zucchini fritters really are super easy to make. They have a lovely texture and the added oregano allows for a very delicious, summery flavour. I already made a few batches more. Because they are an amazing addition for the lunch box. And of course they are vegan, gluten-free and without oil. Triple yay!

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Vegan Zucchini Fritters with Paprika Sauce (Gluten-Free & Oil-Free)

When zucchinis are in full swing, these fritters are the perfect way to use them up — simple to make, wholesome, and full of fresh flavor. Made with buckwheat and corn flour, they’re entirely gluten-free and fried without oil. The creamy paprika sauce ties everything together, making this dish light, summery, and totally satisfying.

Course Appetizer, Main Dish, Side Dishes

Cuisine International

Diet Gluten Free, Low Fat, Vegan

Keyword Dip, Fritters, oil-free, Paprika, Summer, Zucchini

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Resting Time 30 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 7 fritters

Equipment

• Grater
• non-stick frying pan
• Blender

Ingredients

For the fritters:

• 450 g zucchini grated
• 100 g cornflour
• 2 tablespoon buckwheat flour
• 1 heaped tablespoon psyllium fiber
• 1 teaspoon salt or less if desired
• 1 teaspoon oregano
• a few pinches chilli

For the paprika sauce:

• 70 g cashews
• 125 ml water
• 50 g zucchini
• 1 small garlic clove
• 1 tablespoon paprika
• salt to taste

Instructions

• For the fritters, combine al ingredients in a bowl, stir to combine. Then let rest for approx. 30 minutes.
• Preheat very good non-stick frying pan, or cut a piece of baking paper to size and place in pan (can be reused several times). In the meantime form fritters with wet hands.
• Place in frying pan and cook for approx. 15 minutes on medium low heat until they start to turn golden. Then flip and cook on the side until done.
• For the paprika sauce, blend all ingredients in a powerful blender until smooth.

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.

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.

These vegan, gluten-free lentil burgers are super easy to make. You can also add different spices or herbs of your choice and play around with the flavours. I cooked them in my trusted titanium ceramic frying pan that works with no or just a teeny tiny bit of oil. If you are looking for cooking with less oil, I can only recommend this kind of frying pan.

Tip: The lentils are best when soaked. I tend to soak bigger batches and then store them in smaller containers the freezer. This way I always have some soaked lentils at hand when needed.

Makes about 8 burgers:

1 cup lentils, soak in water for at least 8 hours, then rinse and drain

some cooking oil (I use coconut oil)
1 small onion, finely diced
3/4 cup (190ml) water
1/2 teaspoon smoked paprika
1/4 teaspoon ground allspice
1 teaspoon dried thyme

2 tablespoon rice flour
1 tablespoon psyllium fiber husk
1 tablespoon tahini (other nut- or seed-butter for a sesame-free option)

1 tablespoon soy sauce
1/4 to 1/2 teaspoon salt (depending on how salty you like it)

2-3 tablespoon additional water if needed

Instructions:

1. Preheat a pot with some cooking oil. Add finely diced onion and cooked until slightly golden.

2. Add lentils and 3/4 cup of water to the pot. Stir in herbs and spice. Simmer with open lid for approx. 5 to 10 minutes or until the lentils look fairly soft. 3. When the lentils are soft, add rice flour, fiber husk, tahini, soy sauce and salt and mix well. Use a potato masher to mash the lentils fairly well.

4. It should result in a sticky dough that can be formed with your hands. Should the dough be too dry and crumbly, add a little bit more water. I recommend to start with 1 tablespoon and see how it goes.

5. Preheat frying pan. Form patties and place in frying pan, slightly pressing them down. Cook on both sides until golden brown.

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.

This burger recipe is as always vegan and gluten-free but can also be made without using any oil. The secret is the super quality non-stick frying pan. And patience. Because you need to cook these burgers slowly on low-heat from both sides. And if you let them cool down and heat them up the next day or so, they will be even better. Because they will hardly squish or fall apart

This recipes makes a good batch of about 10 burger patties, ideal to be frozen and whipped out when needed. And as I said above, they will then have an even better texture, eg not falling apart or squishing out of your burger bun

The burgers taste amazing with this raw radish dip. You gotta try it

Makes approx. 10 burger patties:

1 broccoli
1/2 teaspoon salt

1 can kidney beans (or other beans)
1/2 red onion, finely chopped
2 tablespoon tahini or nut-butter
1 tablespoon mushroom powder (alternatively any flour)
1 tablespoon psyllium fiber husk
1/2 teaspoon ground cumin seeds
1/2 teaspoon ground chilli (optional)
approx. 10 drops liquid smoke (alternatively 1 teaspoon smoked paprika)

1 tablespoon water, only if needed

Preparation:

1. Chop the broccoli very, very fine. Transfer to a bowl, sprinkle with salt and let sit for at least one hour (or in the fridge overnight).

2. Add the beans and mash them with a potato masher. Add remaining ingredients and mix well.

3. It should become a thick mixture that is easily shaped into patties. If it should be too dry, add a tiny bit of water.

4. Preheat the frying pan. Form and place patties into the frying pan, pressing them lightly. Cook on low heat for approx. 30 minutes before flipping them over. Press them lightly into the frying pan again and cook for another 30 minutes or until golden brown.

Please note: To do this without any oil you will need a very good non-stick frying pan.

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.

Well, I love the flavour of mushrooms! And they make a great ingredient for burgers….if you like the soft and juicy consistency of cooked mushrooms. Because these vegan burgers are crisp on the outside and juicy on the inside! At the same time they won’t fall apart or squish out of your burger buns

I highly recommend to cook them in a high quality frying pan. I’ve had it for years and it still works very well. Not a single drop of oil was needed and I think it was worth the investment

For best results, cook them on a low-medium heat for at least 20 minutes on each side.

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Mushroom Burger (Vegan, Gluten-free, Low-Fat, Oil-Free)

Well, I love the flavour of mushrooms! And they make a great ingredient for burgers….if you like the soft and juicy consistency of cooked mushrooms. Because these vegan burgers are crisp on the outside and juicy on the inside! At the same time they won’t fall apart or squish out of your burger buns.

Course Burger

Cuisine American

Diet Gluten Free, Low Fat, Vegan, Vegetarian

Keyword Barbeque, Burger, Fritters, Mushroom, oil-free

Servings 6 burgers

Equipment

• high quality frying pan

Ingredients

• 400 g mushrooms
• 1 tablespoon lemon juice or water
• 1/4 teaspoon salt optional
• 1 chilli finely chopped (optional)
• 1 teaspoon dried oregano or thyme
• 35 g rice flour
• 1/2 small onion finely chopped
• 1 tablespoon psyllium fiber husk

Instructions

• Chop the mushrooms super fine and place in a bowl.
• Sprinkle with lemon juice, salt, chopped chilli and oregano. Mix well. Then let sit for at least one hour or place covered in the fridge overnight.
• The mushrooms should become fairly juicy. If not, add just a tiny little bit(!) of water. Stir in the rice flour, psyllium fiber husk and chopped onion until it becomes a sticky dough. If it is too moist, add a little more flour.
• Form patties and place aside. Heat high quality frying pan and cook for at least 20 minutes on each side on low-medium heat.

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.

So here you have zucchini fritters that are not only vegan but also gluten-free and low-fat. They are super easy and quick to make and can liven up any dinner table, picnic blanket or barbecue

With only 7 ingredients and delicious summer flavours of sun-dried tomatoes and fresh basil, you will love this quick dish

Note: Sun-dried tomatoes are slightly salted, therefore I haven’t added additional salt.

For approx. 3-5 fritters you’ll need:

1 cup (150g) grated zucchini
1/4 cup (40g) corn flour
1 teaspoon psyllium fiber husk
3-4 roughly chopped sun-dried tomatoes (oil-free, soak them in water for a few hours and drain)
a few fresh basil leaves, chopped
1 garlic clove, crushed (optional)
1/4 cup water

Preparation:

1. Mix all ingredients except the water in a medium sized bowl.

2. Add water and mix well. It might seem a little too watery at first but the corn flour should soak up enough fluid to form the perfect batter.

3. Preheat non-stick frying pan. Using a piece of kitchen towel, grease it lightly with oil of your choice (if necessary). When heated up, scoop even portions of batter into the frying pan and fry on low heat each side until golden (approx. 10-15 minutes).

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.

Since I’m a big fan of fritters, I decided to make a watercress fritter. My favourite local capsicum growers brought back their yummy capsicums to the farmers market, so they had to play role too!

I have fried them in my favourite non stick pan where you literally need no oil. Just make sure you preheated the pan

Please note that some people do not recommend consumption of watercress for pregnant women.

For about 6 fritters you’ll need:

3/4 cup (110g) corn (maize) flour
1 tablespoon psyllium fiber husk
1 teaspoon salt
1 teaspoon chili flakes (optional)
1/2 teaspoon ground cumin
1/2 teaspoon baking powder

2/3 to 1 cup water

1/4 onion, finely chopped
one small capsicum, chopped in fine strips
a few sprigs of watercress (to your taste)

Preparation:

1. Mix the dry ingredients in a medium sized bowl.

2. Add water and mix well.

3. Stir in chopped onion, slices capsicum and roughly plucked watercress leaves. Mix well. The dough should be quite watery.

4. Heat frying pan and scoop even portions into the frying pan. Cook with medium heat for about 10 minutes on each side. Make sure that the pan is not too hot.

I like to serve them with some fresh salad, with a little bit of freshly chopped watercress 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.

I have seen spinach in omelets before. And I was wondering if I could create some kind of fritter with spinach in it.

Potatoes looked like they could make a perfect base, because they have such a yummy flavour when slightly roasted or roasted. With some extra corn flour and a few spices they turned out amazing!

I didn’t expect a few simple ingredients to turn into such a flavourful dish!

For about 8 fritters you’ll need:

approx. 600g potatoes
1/2 cup cornflour
2 handful fresh baby spinach (or roughly chopped spinach)
1 tablespoon psyllium fiber husk

1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg

extra water if needed

Preparation:

1. Peel and cut the potatoes into evenly sized chunks. Place in a medium sized pot and cover with water. Bring to boil.

2. Once the potatoes are soft, take the pot off the stove. Mash them with the remaining cooking water. Add spices, corn flour and fiber husk and mix well. You want to have a fairly thick dough. If it is too try, add a little extra water.

3. Fold in the baby spinach leaves. The heat of the mashed potatoes should make them wilt pretty quickly.

4. When the dough has cooled down enough, form patties with your (clean) hands. Heat some coconut oil in a very good non-stick frying pan and cook the patties on medium heat for about 10 minutes on each side.

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.