My kids are very involved in the kitchen these days, as we are home more now than ever because of the virus. I am really enjoying their interest in a plant-based diet, and their active participation in coming up with recipes. They are always trying to find new ways to add protein to regular recipes. Like mad scientists, we are experimenting with new flavors every day. This burger is a delicous result of one such experiment. This burger packs 12-15 grams of protein and does so without comprimising a satisfying belly.
This burger is packed with the goodness of kale, peas, carrots, and mung dal; I add the pea protein (rich in protein in fiber) to aid in binding the burger.
The burger is 100% vegan and gluten-free and won’t fall apart on the grill. My kids like it with sesame buns (compliments of Dave's Killer Bread), but you can replace it with lettuce if looking for a low-calorie option. I make it in the instant pot for convenience, but you can also boil all the ingredients in the deep pan and then follow the rest of the instructions to finish the burger.
Nutritous, plant-based, and deliciously satisfying this burger is a must try meal!
Ingredients
INGREDIENTS
1 frozen bag of Green Peas and Carrots
2 small potatoes
1 bag of frozen kale or spinach
2 cups mung dal ( washed and clean )
1 tsp Chilli Powder
3 tsp salt
1/2 cup pea protein powder
1/2 tsp shredded ginger or dry ginger powder.
Directions
Instructions
1. Wash the mung dal few times till the water runs clear.
2. Drain all the water from the dal.
3. Wash and peel the potatoes then cube them.
4. In an instant pot or a deep pan add the mung dal, frozen peas and carrots, frozen kale, and potatoes. Add one cup of water and steam it for 5 minutes. (IF not using the instant pot ) then follow the same in a pan on low or medium heat cover and add the ingredients and steam /cook for 10- 15 min until potato is soft .
5. Wait for the pressure to release, open the pot and drain any extra liquid. Let the mixture cool.
6. Once cool take a fork and mash everything.
7. Add the pea protein, salt, ginger, and chilly powder. Taste it to see if you need to add more salt or chilly powder to your taste.
8. Take a small ball size amount and shape them in a burger and place them in a cookie sheet with wax paper or aluminium foil. You will make 12-14 depending on the size you choose.
9. Turn the oven on at 325 and bake for 30 min.
10. The burgers are done and ready to be served with your favorite bun and fixings of your choice!! Enjoy!!
They feeze well , I have them ready for a quick meal .
For serving ::
burger buns of choice
lettuce, arugula, spinach or other leafy greens
tomato slices
red onion slices
vegan mayo, hot sauce, mustard, ketchup, pickles
vegan cheese slices
Neha's Vegan Kitchen on Brownie -Gluten Free and Vegan: “Thank you preshita glad your family loved it as much as us.” Apr 17, 03:18
Neha's Vegan Kitchen on Lentil Vegetable Pie: “Usha you don’t need anything for binding.The lentils cook and make a bond within themselves and the result is a…” Mar 5, 18:24
Usha on Lentil Vegetable Pie: “Thank You. Did u use anything for binding?” Mar 5, 01:37
Piping-hot crisp flatbreads stuffed with spiced, faintly sour mashed potatoes stuffing and relished with some tangy sour mango pickle. What is not to love about aloo paratha?
Everyone in my house loves Poori. It is our favorite bread of all indian breads.There is something magical about that crispy yet soft poori which makes you fall in love with them instantly .
This is perfect for a middle of the week dinner when I am bored of eating the many vegetables .This curry is cooked in a spicy onion tomato gravy and I am sure you will make this often for your family !!
I can eat spinach any which way- raw in salads or cooked in creamy curries.You can make it make for weeknights and Serve the dish with a side of basmati rice. Also, this dish makes great leftovers. The spinach sauce tastes even better the next day!
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1 frozen bag of Green Peas and CarrotsNeha's Vegan Kitchen on Brownie -Gluten Free and Vegan: “Thank you preshita glad your family loved it as much as us.” Apr 17, 03:18
