Lentil, Chickpea, Wild Rice Burgers

I have experimented with so many different veggie burger recipes and these are definitely on the top of the list for flavor and texture! A lot of veggie burgers end up too soft and fall apart but this one actually has a "meaty" consistency.  I posted a picture of them on my ig @veganhigh and I have had so many request for the full recipe so here it is!

Ingredients:
1 cup of chickpeas
1 cup of lentils
1 cup of wild rice
1/2 cup of walnuts (optional)
1 cup of chickpea flour
2 flax eggs (2 tsp of flax mill mixed with 2 tsp of water until you get an egg like consistency)
1/2 onion
1 cup of mushrooms
grapeseed oil
salt and pepper
garlic
burger seasoning

Directions:
1. Cook chickpeas, lentils, and wild rice. I cooked my chickpeas in the pressure cooker and my lentils and wild rice together in my rice cooker. Allow them too cool down.
2. In a high speed blender pulse together chickpeas, walnuts, onion, and mushrooms until everything is diced up enough to mold into patties with your hands and place in a large mixing bowl.
3. Add wild rice and lentils to the bowl with pulsed chickpea mixture.
4. Add in flax egg, chickpea flour, salt, pepper, garlic, and burger seasoning and hand mix everything together thoroughly. If the mix is still too sticky and soft you may need to add more flour.
5. Coat a large skillet with grapeseed oil and set to medium high heat.
6. Form the burgers into the size you like and grill in pan for about 7 minutes on each side.
7. If you want to add vegan cheese put the cheese on the burgers and set them in the oven on low heat until the cheese melts.

You can top these burgers with whatever toppings your heart desires and they will taste just like a traditional burger without having to eat a dead cow! If you want to make these burgers alkaline simply ditch the lentils double up on the chickpeas, ditch the flax egg and alter the seasonings a bit. If your avoiding oil you can bake them. You can make these burgers to suit anyones needs! Give this recipe a try and let me know how you like them!

~Peace begins with your plate~

Vegan Alfredo

Who doesn't love a creamy bowl of pasta? Often times people think when they go vegan they have to give up meals like that but trust me when I say you can still have a delicious healthy version of all your favorites including alfredo! This recipe is super simple to make the most important thing you need to have is a high speed blender!

Ingredients:

1 pack of pasta of your choice, I used whole wheat penne

2 cups of raw cashews

2 cups of almond milk

1 tbs of vegan butter (optional)

3 garlic cloves

basil

oregano

cayenne pepper

 sea salt and pepper

Italian herb mix

fresh broccoli

mushrooms

cherry tomatoes 

onion

Directions:

1. In a high speed blender add cashews, almond milk, basil, oregano, garlic, salt, pepper, and cayenne. 

2. Blend until you have a creamy alfredo consistency. You may need to add more cashews if its too liquidy or more milk if its too thick. 

3. Steam chopped broccoli for about 15 minutes to help soften

4. In a large skillet saute diced onion, mushrooms, and broccoli for about 10 minutes or until all the veggies are to your desired level of tenderness. While they are cooking add Italian herbs, and more salt and pepper. 

5. Boil pasta and set to the side.

6. Pour alfredo sauce on to the cooked veggies, add cherry tomatoes and stir everything together.

7. Add pasta and vegan butter and give the dish another good stir.

8. Let everything cook together covered on medium to low heat for about 5 minutes and then serve.

This dish will hit the spot if you have been craving a creamy pasta dish. I don't give measurements on seasonings because I feel like you should season everything to your own personal liking adding as much or as little as your heart desires. I personally go a little overboard on garlic and black pepper:) Top this pasta off with a dash of fresh basil and red chili flakes and serve with garlic bread and you wont be disappointed! 

~Peace begins with your plate~