eggplant burgers, tempeh, walnuts, veggie burgers , Veggi Rider

shovel stack

Bruno the Bulldozer dog says: ‘After a day of chasing 167 tennis balls and a rabbit on a motorcycle, we get the munchies!’ He moves a stack of homemade patties towards his friend Springer the Spaniel, who smells that this is going to be a big treat. ‘You can have the first bite’, his buddy Bruno barks, ‘but leave something for me, mate!’

How to: 

  • Finely chop 1 red onion and mince 2 cloves of garlic. Dice 1 pound of eggplant. Heat 2 tablespoons coconut oil in a large non-stick skillet over medium heat. Add the onion and sauté for 5 minutes. Add the garlic and the eggplant and cook for another 15 minutes. Stir frequently.
  • Meanwhile, break 10 ounces tempeh into chunks and steam over boiling water for about 10 minutes.
  • Measure ½ cup gluten free all-purpose flour, 1 cup walnut halves, and pick 10 basil leaves.
  • Combine in a food processor: the steamed tempeh, the walnuts, the flour and the baked eggplant-onion mixture (reserve the skillet for later use). Add the basil leaves, 1 teaspoon ground cumin, ½ teaspoon salt and ½ teaspoon ground black pepper. Use the pulse setting until everything comes together. Eventually scrape the sides for more consistency. Pulse until everything comes together. Transfer to a large bowl and let cool in the fridge for about 20 minutes.
  • Start making patties with 2 tablespoons.Flatten them a bit with the palms of your hands. You’ll end up with about 20 patties.
  • Heat 2 tablespoons coconut oil over medium high heat in the reserved skillet. Cook the eggplant burgers in batches. Both sides 2-3 minutes, until nicely browned.
  • For the tahini sauce: combine 6 tablespoons tahini with 3 tablespoons ketchup in a food processor. Serve with tahini sauce and quinoa salad. Add 2 tablespoons lemon juice, 1 minced clove garlic and 4 tablespoons water. Pulse until well combined.
  • Serve the burgers wit a tahini sauce. You can also serve these veggie burgers with a quick quinoa salad on the side: Cook 1 cup quinoa according to package instructions. Transfer to a large bowl, set aside and let cool. Roughly grate 1 Granny Smith apple, 12 ounces carrots, and 1 bunch of radish. Pick the leaves of 6 sprigs of fresh mint and finely chop. Add the mint, apple, carrot and radish to the bowl with quinoa. Add 2 tablespoons olive oil and a squeeze of fresh lemon juice. Gently mix. Season to taste with salt. Enjoy the good food!

Metric / ingredients are listed at the end of this page

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ingredients / metric

  • 1 red onion
  • 2 cloves garlic
  • 450g eggplant
  • 300g tempeh
  • 100g walnut halves
  • 60g gluten-free all purpose flour
  • 10 leaves basil
  • 1 tsp ground cumin
  • ½ tsp salt
  • ½ tsp black pepper
  • 4 tbsp coconut oil

for the tahini sauce

  • 6 tbsp tahini
  • 3 tbsp ketchup
  • ½ lemon
  • 1 clove garlic
  • 4 tbsp water

 for the quinoa salad

  • 175g quinoa
  • 400g carrots
  • 1 Granny Smith apple
  • 1 bunch radish
  • 6 sprigs fresh mint
  • 2 tbsp olive oil
  • ½ lemon