Sure! Here’s the rewritten recipe for the Vegan Burger Recipe With Beans And Tofu Patty for the Love With Recipes site:
Vegan Burger with Beans and Tofu Patty
Description:
This Vegan Burger with Beans and Tofu Patty is a satisfying and protein-packed meal, perfect for lunch or as an evening snack. The burger patty is made with a mix of beans, vegetables, and tofu, providing a healthy dose of fiber and nutrients. It’s an easy-to-make burger that can help you sneak in those less popular vegetables. Customize the recipe with your favorite vegetables or leftover ones, and pair it with any vegan-friendly sauce for extra flavor!
Cuisine: Continental
Course: Lunch
Diet: Vegan
Ingredients:
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For the Patty:
- 1 cup Moth Dal (Matki), soaked overnight
- 1 cup Kala Chana (Brown Chickpeas), soaked overnight (or substitute with moong beans, dried peas, kidney beans, or black-eyed beans)
- 1 Onion, chopped
- 1/2 cup Carrot (Gajjar), grated
- 1 cup Button Mushrooms, finely chopped
- 2 Potatoes (Aloo), boiled, peeled, and mashed (or substitute with raw banana)
- 3-4 tbsp Tofu, grated
- 2 tsp Ginger Garlic Paste
- 1 tsp Coriander Powder (Dhania)
- 1 tsp Cumin Powder (Jeera)
- 1/2 cup Coriander Leaves (Dhania), finely chopped
- 1/2 cup Mint Leaves (Pudina), finely chopped
- 1/4 cup Whole Wheat Bread Crumbs
- 2 tsp Red Chilli Powder
- 1 1/2 tsp Garam Masala Powder
- 2-3 tbsp Rice Flour
- 1/2 tbsp Lemon Juice
- 2 tbsp Oil
- Salt and Pepper to taste
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For Assembling:
- 6-7 Burger Buns
- 1 Tomato, sliced
- 1 Onion, cut into rings
- 1/2 cup Iceberg Lettuce, shredded
- 1/4 cup Roasted Tomato Pasta Sauce
Preparation Time: 20 minutes
Cook Time: 60 minutes
Instructions:
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Cook the Beans:
- Pressure cook the soaked mixed beans (Moth Dal and Kala Chana) with 1/2 cup water for about 6 whistles. Once done, let the pressure release naturally. Drain the water completely after opening the cooker.
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Prepare the Vegetables:
- Heat 1 tbsp oil in a wok or pan over medium heat. Add the chopped onions and ginger garlic paste, sautéing for 1 minute until the onions soften.
- Add the chopped mushrooms and grated carrots. Stir and cook until the vegetables release their moisture and the water evaporates.
- Stir in the coriander powder, cumin powder, garam masala, and red chili powder. Sauté for a few more seconds until fragrant.
- Add the cooked beans and salt to the pan. Stir and sauté until the moisture evaporates. Remove from heat and allow to cool slightly.
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Mix the Patty Ingredients:
- Once the bean-veggie mixture has cooled slightly, pulse it coarsely in a food processor until the mixture comes together but is not too fine.
- In a mixing bowl, combine the processed mixture with the boiled mashed potatoes, grated tofu, chopped herbs, lemon juice, rice flour, and bread crumbs. Mix gently until everything is well incorporated. Adjust salt and spices to taste.
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Shape the Patties:
- Divide the mixture into equal portions and shape them into patties.
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Cook the Patties:
- Heat some oil on a grill pan over medium flame. Cook the patties on both sides until golden brown and crispy, about 4-5 minutes per side.
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Assemble the Burger:
- Toast the burger buns lightly. Spread roasted tomato pasta sauce on the bottom half of each bun.
- Place the cooked patty on the bun, then top with slices of tomato, onion rings, and shredded iceberg lettuce.
- Cover with the top half of the bun.
Serve your Vegan Burger with Beans and Tofu Patty hot and enjoy a flavorful, nutrient-packed meal!
Feel free to adjust the vegetables or spices based on personal preferences for a more customized vegan burger experience!
