A decent approach to pervade your vegan Burger recipe with a smoky flavor is to utilize grilled veggies, particularly eggplant. I don’t grill over and over again, however when I do, I like my perfectly barbecued and somewhat scorched veggies to last a decent part of the week. In this way, I grill a lot of them in one go.
Makes 5 patties – sans gluten
- Half (½) medium eggplant
Half(½) medium red ringer pepper
One (1) cup (100 g) cooked dark beans
¾ cup(139 g) cooked quinoa
Half(½) cup(60 g) vegan bread scraps (sans gluten, if important)
Half (½) red onion, finely sliced
One (1) tsp (3 g) ground cumin
One (1) tsp (3 g) bean stew powder
One (1) tsp (3 g) smoked paprika
Salt and naturally ground dark pepper
- Barbecue the eggplant and the red ringer pepper with the skin on: Poke the eggplant a couple times with a knife and place it, and the pepper, on a hot barbecue. Cook until the pepper skin is respectably roasted. The eggplant, contingent upon size, may take longer and it will take the warmth, so put it on the most sweltering spot and be quiet until it gets all soft. On the other hand, cut the eggplant down the middle the long way furthermore make an example of knife slices on the substance to help in speedier cooking, then meal the eggplant and the chime peppers at 450°F (230°C), for around 20 minutes, or until the eggplant is completely soft and the pepper skins are reasonably singed.
- Whenever done, peel the skins off both and lower the heater to 400°F (200°C).
Put every one of the ingredients, including salt and dark pepper to taste, in an extensive bowl. Squash and blend until it begins coming to fruition. Shape into 4 patties and cook in the heater for around 25 minutes.
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