Panko Crusted Rice and Bean Burgers
Posted on September 24, 2013 by The Gourmet Vegan - No Comments
Panko Crusted Rice and Bean Burgers
These simple to make burgers are absolutely delicious and perfect for any meal time. They have the most amazing texture, which is topped off with the crispy panko crust and subtle, yet divine, flavours that will want you reaching for another. Be it lunch, dinner, or even in a bun, these will be a firm favourite in your household.
 40 Minutes |
 Makes 4 |
 ? kcal per serving |
INGREDIENTS
200 g ( 7 oz ) baby leaf spinach
250 g ( 9 oz ) cooked rice
1 x 400 g ( 14 oz ) can red kidney beans, drained
6 baby silverskin pickled onions, finely chopped
6 green olives, chopped
1 small chilli, finely chopped (optional)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
2 tablespoons mushroom ketchup or vegan Worcestershire sauce
2 tablespoons tomato salsa or tomato puree
1/2 teaspoon sea salt
1/2 teaspoon black pepper
Panko breadcrumbs
METHOD
Preheat the oven to 200 degrees Celsius ( 400 F ) Gas Mark 6.
1. Wilt the spinach in a pan over a low heat, until most of the water has been released.
2. Place the spinach in a bowl with all of the other ingredients and mix together well. Whilst mixing, break up some of the beans, but leave some whole for texture.
3. Shape into 4 equal size burgers and coat with the panko breadcrumbs.
4. Place on a baking tray, drizzle with oil, and bake for 15 minutes. Turn the burgers over, drizzle with a little more oil and bake for a further 10-15 minutes until the burgers are golden brown.
RECIPE NOTES
The Panko breadcrumbs can be replaced with traditional breadcrumbs, however, the finished texture will not have as much crunch.
RECIPE TIPS
A teaspoon of Marmite or other yeast extract can be used if you are unable to find mushroom ketchup or vegan Worcestershire sauce.
The burgers are suitable for freezing. Coat with the breadcrumbs before freezing.
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Slow Cooked Middle Eastern 4 Bean Casserole
Posted on August 9, 2013 by The Gourmet Vegan - No Comments
Slow Cooked Middle Eastern 4 Bean Casserole
This is definitely not a dish that is just suited to Autumn and Winter, as this light and perfectly spiced casserole is perfect at any time of the year. Four different beans, which give an incredible texture to the dish, are coated in a delicious tomato and onion based sauce. This is easy to prepare and a dish you can rely on to please the whole family.
| 70 Minutes |
Serves 3-4 |
? kcal per serving |
INGREDIENTS
80 ml ( 1/3 cup ) olive oil
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 large onion, finely sliced
3 large cloves garlic, minced
200 g ( 7 oz ) runner beans, cut into bite sized pieces
200 g ( 7 oz ) green beans, topped and tailed
100 g ( 4 oz ) broad beans, fresh or frozen
1 x 400 g ( 14 oz ) tin haricot beans, drained
200 ml ( 7 fl oz ) water
4 tablespoons tomato puree
1 teaspoon sea salt
1/2 teaspoon black pepper
1/4 teaspoon chilli powder
1 teaspoon agave nectar
1 teaspoon chopped fresh mint
METHOD
Preheat the oven to 180 degrees Celsius ( 350 F ) Gas Mark 4.
1. In a pan, over a medium heat, add the oil and when hot, add the fennel seeds and cumin seeds. Stir for a few seconds and then add the onion and garlic, with a pinch of salt and continue to cook for 5 minutes allowing the onions to caramelise.
2. Now add the beans and continue to cook for a further 5 minutes before adding the rest of the ingredients.
3. Transfer to an oven proof casserole, with lid, and bake for 1 hour.
RECIPE NOTES
I like this served with steamed new potatoes, but you can substitute with grains, rice or even pasta.
RECIPE TIPS
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Mexican Cheesy Bean Dip
Posted on May 11, 2013 by The Gourmet Vegan - No Comments
Mexican Cheesy Bean Dip
This is a quick, easy and fantastic and delicious dip for nachos. I also like to serve this over potato wedges and it can also be used as a salsa for tortillas. How ever you use this dip it will become one you will be making very often. This is always a hit with my friends and family.
| 20 Minutes |
Serves 2/4 |
? kcal per serving |
INGREDIENTS
2 tablespoons vegetable oil
2 cloves garlic, minced
50 g ( 2 oz ) fresh bread, cubed
1 14oz can of red kidney beans
4 tablespoons nutritional yeast
170 ml ( 6 fl oz ) vegetable stock, allowed to cool before using
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon chilli powder
2 tablespoons fresh chopped coriander
METHOD
Place everything into a processor and whiz until smooth. Leave in the fridge for at least 15 minutes before serving.
RECIPE NOTES
RECIPE TIPS
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