TURMERIC VEGGIE BURGER AND TAHINI BEET SAUCE
Ah, turmeric. The wonder spice — here to save your day! Not only does it pack a mean antioxidant punch, it’s also an anti-inflammatory, immune-boosting and soothing antiseptic!
For a top-notch health boost, try adding this veggie burger recipe, from Shannon Leparski of The Glowing Fridge, to your diet.
Turmeric Veggie Burger:
- 1 tablespoon avocado oil (or coconut oil)
- 1/3 yellow onion, finely chopped
- 1 bell pepper, finely chopped, any color
- 4 medium-sized carrots, finely shredded (in food processor; about 1.5 cups)
- 1/4 teaspoon minced garlic (or more, to taste)
- pinch of sea salt and pepper
- 3/4 cup oat flour (or rolled oats ground up into a flour)
- 2 tablespoons ground flaxseed
- 1/2 cup nutritional yeast
- 2 1/2 teaspoons turmeric
- 3/4 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 15-ounce cans chickpeas, drained and rinsed
Tahini Beet Sauce:
- 1/4 cup + 2 tbsp filtered water
- 1/3 cup tahini
- 1/2 small beet, peeled
- 1/2 lemon, juiced
- pinch of sea salt
- 1 teaspoon maple syrup
- On the stovetop, add the oil to a pan and heat over medium-high heat.
- Once hot, sauté the onion until soft and translucent (about 3-4 minutes).
- Meanwhile, finely shred the carrots in a food processor.
- Add the chopped bell pepper, shredded carrots, minced garlic and pinch of salt and pepper to the pan.
- Sauté for 5 to 7 minutes, until soft. Turn off heat and set aside.
- If you don’t have oat flour, add oats to a food processor and blend them into a flour. Otherwise, add the oat flour, ground flax, nutritional yeast, turmeric, sea salt, black pepper and paprika. Blend until well-combined and transfer this dry mixture to a large bowl.
- Into the food processor, add the chickpeas and blend until mashed. You may have to scrape the sides down in between blending. Transfer to a large bowl. Then, add in the sautéed onion and veggie mixture.
- Mix together, until well-combined, with your hands. This is the best way! It also helps a lot if your hands are wet, to prevent sticking. Then form into 6 or 7 patties. Lay them flat on a plate and cover with plastic wrap.
- Refrigerate for 20 minutes to set.
- Meanwhile, blend all ingredients for the Tahini Beet Sauce in a Nutribullet, until smooth and creamy. Set aside.
- Remove veggie patties from refrigerator and heat up the same pan on medium heat. Spray with nonstick spray and cook each patty until golden/browned (about 4 minutes on each side). You can also grill them!
- Serve on a bun with lettuce, tahini beet sauce, and whatever other toppings you would like.
They can stay refrigerated up to three days, and you can try to freeze them if you can’t finish them off in time.
What are your favorite veggie burger ingredients? Let us know in the comments below.
Tags: Blog, plant based, Recipe, Shannon Leparski, The Glowing Fridge, turmeric, vegan, Veggie Burger