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sunshine smoky Sheese burger


This wheat-free gluten-free vegan burg actually holds together! It's also delicious, juicy and full of protein. It took years to develop - give it a try!

1 cup raw unsalted sunflower seeds
1 cup dry "ground' TVP (texturised vegetable protein)
1 cup fava bean or chickpea flower
1 cup hot water
1/4 cup of dry red wine
3 cloves garlic
2 tbs. nutritional yeast flakes
2 tbs. ketchup
1 tbs. soy sauce
1 tbs. dried parsley flakes
1 ts. ground black pepper
1 ts. onion powder
1 tb.s cooking oil
1/4 wheel of thinly sliced smoked cheddar Sheese

Blend sunflower seeds, soy sauce and wine with a blender or wand - near smooth leaving some whole seeds. In a bowl add hot water to TVP. Mix TVP with sunflower paste, add bean flour and mix well. Add ketchup and remaining ingredients. Form into patties on a bean floured plate dusting both sides. Cook on a low-med heated skillet in oil for 5 min. before flipping and coking another 5. Burgers can then be placed on a greased grill, or skillet cooked further to your taste. Top with smoked cheddar Sheese and cover for 2 min. Makes 4 - 6 burgers.

Serve on a whole grain bun (home-made pita buns are shown), and top with your favourites (onions, tomatoes, lettuce, mustard, relish, hot sauce, pickles, creamy Sheese, tahini -whatever!). Great with a salad on the side. Shown here with 'sesame slaw' made with tahini, garlic and lemon juice.