Satisfying & absolutely delicious vegan comfort food you will adore.
- 2 tsp of coconut oil
- 1 red onion, diced
- 3 garlic cloves, finely chopped
- 1 tsp ground coriander
- 1tsp ground cumin
- ½ tsp of turmeric
- 1 hot red chilli, finely chopped.
- 400 grams (1 can) of chick peas
- 1 large sweet potato
- Heat the coconut oil in the pan & fry the red onion and garlic for ten minutes until golden.
- Slice the sweet potato & sprinkle the coriander, cumin & turmeric & roast in the oven for about 45 minutes.
- Wash the chickpeas & pulse in a food processor & then add the red onion & garlic mixture.
- Once the potatoes are cooked, place in the food processor, & then combine with the chickpea mixture.
- Form the mixture into equal sized patties and place on a griddle pan & a hot heat when ready to cook.
- Cook each side until golden & place inside two cooked portobello mushrooms as a healthier bread bun alternative.
These ingredients are packed with protein & plant based fibre.
They are brimming with antioxidants & taste just as delicious cold as well as hot.
Sweet potatoes are rich in beta carotene which are amazing antioxidants & enhances immunity. They are also rich in vitamin C & B complex vitamins, iron, & phosphorus. They are a good source of vitamin A & the potassium in them is an important electrolyte that helps regulate your heart beat.
Chickpeas are a great source of plant protein & high in fibre. They are known for increasing satiety, boosting digestion & balancing blood sugar levels. They also contain manganese, folate, copper, phorsphorus, iron, & zinc.
Red hot chillies are rich in vitamins & minerals as well as a plant compound called capsaicin, which researchers confirm helps to control insulin levels after a meal. It also supports heart health, boost circulation & thins the blood.
These vegan, gluten free burgers are delicious hot or cold eaten the next day. They taste amazing on the BBQ & eaten between 2 juicy portobollo mushrooms & a serving of guacamole & salad.