My Best Veggie Burger | Vegan/Vegetarian Recipe + Soy-free + Gluten-free + Eggless

My Best Veggie Burger | Vegan/Vegetarian Recipe + Soy-free + Gluten-free + Eggless

These veggie burgers will not disappoint you! They are tasty and moist and don’t fall apart. For full instructions in text format: http://www.veganlovlie.com/2015/07/my-best-veggie-burger-does-not-fall.html

Ingredients:
2 cups [400g] dried brown/black chickpeas (yield 4 and a half cup cooked [900g])
1 medium [700g, 25oz] eggplant
1 tablespoon soy sauce (or use a little salt or this soyfree / gluten free sauce instead – https://youtu.be/gVGkUsXRgTk)
1 cup (packed) chopped coriander (cilantro) leaves
1/4 cup [60ml] water from the cooked chickpeas
3/4 cup [180ml] water
1 cup [90g] rolled oats (use gluten-free certified if required)
2 green chilies
1 teaspoon paprika
1 teaspoon cumin
1 tablespoon minced ginger
2 tablespoon tomato puree
1 tablespoon maple syrup
1 tablespoon lemon juice
10 – 12 curry leaves*

Salt and pepper to taste

For pan fried version:
3/4 cup [90g] Buckwheat flour or as needed for coating (you may substitute with rice flour, chickpea flour, other gluten-free flour or regular all-purpose flour will work too if you do not need this to be gluten-free)
Oil for frying

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*You can buy curry leaves online if they are not available where you live. You can get either the fresh ones or dried ones. The fresh curry leaves can be kept frozen for up to a year.
You can purchase them from my affiliate links:
Fresh Curry Leaves – http://amzn.to/1TXwAO5
Dried Curry Leaves – http://amzn.to/1JjKebd

You can also get brown/black chickpeas (kala chana) online: http://amzn.to/1MsdKgI
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Let’s connect on social media. Send me photos of recipes that you’ve tried. I love to see what you are up to in your kitchen.
Facebook – https://www.facebook.com/Veganlovlie
Twitter – http://twitter.com/Veganlovlie
Pinterest – http://www.pinterest.com/veganlovlie
Google+ – https://plus.google.com/109285601132387421679/posts
Instagram – http://www.instagram.com/veganlovlie

Enjoy!
xoLovlie
http://www.veganlovlie.com

Special thanks:
Filming and Video Editing: Kevin Mangaroo (http://www.kevinmangaroo.com)
Audio credit: Audioblocks.com
[random:60]Video Rating: / 5

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20 Comments

  1. László Marosi

    Dear Teenuja, which method would you recommend more to preserve them? To freeze them before cooking or after?

  2. Patrick Pointaire

    How many burgers do you make with those ingredients?

  3. marlene tobin

    Your Brilliant!!!💖💕Wow!!!
    🇨🇦🇨🇦🇨🇦

  4. Andrew Vallander

    They look absolutely scrumptious! I can see I will have to try making them, thank you for the vegan recipes :)

  5. Finn Starr

    Ugh I would love to have a cup of tea with you and talk food.

  6. Donna James

    Bwhats a safe non stick pan brand?

  7. Awacolours135

    this made me sooo hungry! so trying this :3

  8. John Kessel

    Hi Veganlovlie! I thought your recipe video production (and the end result) looked fantastic. I want to try this recipe soon.

    Thought you may like to know that the addition of soy sauce contains gluten! A good substitute may be tamari sauce or liquid aminos.

    Aside from that, thanks for a very promising vegan burger!

  9. Kiara Leos

    That burger looks magical! Awesome burger! wish you could come over my house to help me lol!

  10. m.s. mary

    These look delicious!  We are vegan and gluten free so this is a perfect patty to incorporate into our dinner routine.  Your photography and presentation are top notch, really.  Thanks for sharing your lovely recipes!

  11. Tisha Herrera

    HOW are you this amazing?! :o

  12. Sabrin Ramadan

    youre recipes are amazing 😍

  13. TKO TKO

    I leave my hot wife for you and your cooking bb

  14. Stella Deli

    I want to make a great veggie burger for my omnivore brother and I'm wondering if I could use black beans instead of kala chana (I could dry them a little in the oven if that's necessary)?
    Thank you very much for sharing this recipe, it looks amazing and I'm sure it's delicious too!

  15. Saruh Mohammed

    can you use white chickpeas instead?

  16. livelifeandbevegan

    I don't know how but I stumbled upon your page and I am in love. Your blog is amazing and so are your videos. Thank you so much for sharing! :)

  17. Veganlovlie | Vegan Fusion-Mauritian Cooking

    +Sunyukta Au – I can't reply to you directly because of your google+ settings. If you are using the Chinese eggplant, the long and thin one, I recommend you soak it for about 10 – 15 minutes in salty water. But the globe eggplant or aubergine type does not need soaking, it's a lot less bitter. I'll try to think of some recipes with coconut flour. Thanks for commenting. :)

  18. Sunyukta Au

    Hi Teenuja, nice recipe, gonna try this out tonight! I wanted to know if the bringals, once cut, have to be soaked in salty water? That's what my mom usually does. Thanks! Would be great if you could suggest a few recipes which make use of coconut flour….salty and sweet? Thanks :)

  19. smilechynwa

    not sure how i just found your channel but i am so glad I did!

  20. Terinka14

    this sounds great, but I am not from an area where curry leaves are avaliable… for what can I substitute them?

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