Protein packed & oil-free Tex-Mex burgers {vegan}

This recipe was born simply because I had corn, quinoa and sweet potatoes to use and I wanted something quick to have on my freezer for a quick meal. While thinking about what to prepare with these, I remembered my friend Chris [do take a look at his blog ‘Planticize‘ for awesome plant-based food] who once said he loves everything tex-mex and well, these patties were born.

This is really easy and quick to make, colorful too, and well, another veggie burger recipe for my (and your) repertoir. Because one cannot have too many veggie burger recipes 🙂  Just remember to adjust the chili to your taste and your good to go!

I hope you enjoy these and share them with your friends and family. If you happen to make this recipe, please share the love and use the tag #lifenaturalee if posting it, or comment below and let me know what you think of it!


Print Recipe
Protein packed & oil-free Tex Mex burgers
Spicy tex-mex patties with lots of protein from quinoa and amaranth. Easy to make and great on a bun, add to your veggie plate or take on your bento box.
Prep Time 10 minutes
Cook Time 50 minutes
Passive Time 30 minutes
Servings
patties
Ingredients
  • 1 small can sweet corn
  • 1 small can [400ml] black beans
  • 1 chili, seeds out, chopped leave the seeds if you like spicy foods
  • 3 garlic cloves, chopped
  • 1 small onion, chopped
  • 1/2 cup bell peppers, finely chopped I've used a mix of yellow, red and green
  • 2 dry tomatoes, soaked
  • 1/4 cup cilantro
  • 1/2 cup cooked quinoa I've used tricolor quinoa, but you can use any kind
  • 1 medium sweet potato, steamed
  • 1/4 cup amaranth flour
  • 1/4 cup vegan mozarella, shredded (optional)
  • salt & pepper to taste
Prep Time 10 minutes
Cook Time 50 minutes
Passive Time 30 minutes
Servings
patties
Ingredients
  • 1 small can sweet corn
  • 1 small can [400ml] black beans
  • 1 chili, seeds out, chopped leave the seeds if you like spicy foods
  • 3 garlic cloves, chopped
  • 1 small onion, chopped
  • 1/2 cup bell peppers, finely chopped I've used a mix of yellow, red and green
  • 2 dry tomatoes, soaked
  • 1/4 cup cilantro
  • 1/2 cup cooked quinoa I've used tricolor quinoa, but you can use any kind
  • 1 medium sweet potato, steamed
  • 1/4 cup amaranth flour
  • 1/4 cup vegan mozarella, shredded (optional)
  • salt & pepper to taste
Instructions
  1. Cook quinoa and steam sweet potato if you haven't done it beforehand.
  2. In another pan, cook chopped onion and garlic until golden, adding a splash of water or veggie broth if it starts to stick to the bootom, and stirring frequently.
  3. Add all ingredients to a food processor and pulse until a paste is formed but still has some bits into it. (if you have a thermomix or powerful processor, you can also pulse just 2/3 of the mix and then mix with the rest)
  4. Leave mix to rest in the refrigerator for, at least, 30 minutes. This will help to firm up the paste.
  5. Form the patties and cook in preheated oven at 180ºC (360ºF) for 50 min until golden.
  6. When done, allow them to cool (at least 10 min) before taking them out to eat, or leave them to cool completely if you want to freeze for later use.
Recipe Notes
  1. You can cook the quinoa and sweet potato day before and keep in the refrigerator ready to use which speeds up the process with these patties.
  2. When done and cooled, they freeze well too, so you can double the recipe and make some more to have handy for a quick meal.
  3. If you don't have amaranth flour (I've prepared mine at home), you can also use breadcrumbs, panko, or other gluten-free option if needed.
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