Vegan Veggie Burger with Chickpeas & Broccoli
Ingredients
The burgers
-
1
large head
broccoli, chopped into florets (about 4 cups)
-
1
15oz can
chickpeas, drained and rinsed
-
2
tbsp
ground flaxseed
-
2
tbsp
vegan Worcestershire sauce
-
1
tbsp
hot sauce
-
1
tbsp
dijon mustard
-
2
cloves
garlic, minced
-
½
tsp
salt
-
to taste
freshly ground black pepper
-
⅓
cup
whole-wheat breadcrumbs
The spicy cashew mayo
-
½
cup
raw cashews
-
2
tbsp
hot sauce
-
2 ½
tbsp
water, more if needed
Instructions
- Soak cashews in water for 4 hours or overnight, or pour hot water over them and soak for 15 minutes.
- Preheat the oven to 400°F.
- Place broccoli florets on a baking sheet, spray with olive oil, and bake for 15 minutes. Set aside to cool.
- In a large food processor, combine cooled broccoli, chickpeas, flaxseed, Worcestershire sauce, hot sauce, dijon mustard, garlic, salt, and pepper. Process until well combined.
- Stir in breadcrumbs by hand and form into four patties.
- Cook patties in a heated pan for 6 minutes on each side until golden.
- For the cashew mayo, drain cashews and blend with hot sauce and water until smooth, adding more water if needed.
- Serve the burgers on whole-grain buns with spicy cashew mayo and extra hot sauce.
Nutrition Facts (estimated)
Servings
4 burgers
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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