Vegetarians

MrMoonX

MrMoonX

MrMoonX

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Thought I would start a thread for any Veggies round here, will make a start with a really yummy recipe that I found in a running book of all places :)

lentil mushroom burgers

1 cup dried green lentils (2 1⁄4 cups cooked)
2 1⁄4 cups water
1 teaspoon dried parsley
1⁄4 teaspoon black pepper
3 garlic cloves, minced
1 1⁄4 cups finely chopped onion
3⁄4 cup finely chopped walnuts
2 cups fine bread crumbs
1⁄2 cup ground flax seed 3 cups finely chopped mushrooms
1 1⁄2 cups destemmed, finely chopped kale, spinach, or winter greens
2 tablespoons coconut oil or olive oil
3 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons nutritional yeast
1 teaspoon sea salt
1⁄2 teaspoon black pepper
1⁄2 teaspoon paprika

In a small pot, bring the lentils, water, parsley, 1 garlic clove, and 1⁄4 cup of the onion to a boil. Reduce heat and simmer, partially covered, for 35 to 40 minutes, until the water is absorbed and the lentils are soft.

While the lentils are cooking, combine the walnuts, bread crumbs, and flax seed in a bowl. Add the nutritional yeast, salt, pepper, and paprika and mix well.

Sauté the remaining onion, remaining garlic, the mushrooms, and greens in the oil for 8 to 10 minutes, then set aside. Remove the lentils from the heat, add the vinegar and mustard, and mash with a potato masher or wooden spoon to a thick paste.

In a large mixing bowl, combine the lentils, sautéed veggies, and bread crumb mixtures, and mix well. Cool in the refrigerator for 15 to 30 minutes or more.

Using your hands, form burger patties to your desired size and place on waxed paper. Lightly fry in a seasoned skillet, broil, or grill until lightly browned and crisp, 3 to 5 minutes on each side. Extra uncooked patties can be frozen on wax paper in plastic bags or wrapped
 
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Awesome, been waiting for a thread like this to crop up for the past couple of weeks.

I'm a meat eater but a lady of interest to me is a veggie so hopefully i'll pick up some good tips here and these sound a good start!
 
While we're talking about burgers, I do a butternut squash and goats cheese burger for my missus.

Ingredients (makes 2 'quarter pounders'):
Flesh of half a squash (or small pumpkin or sweet potato)
50g goats cheese, any that you like
Heaped tablespoon of dried breadcrumbs
Salt, pepper, chilli flakes
Dash of olive oil

Cube the squash and either roast it with the olive oil or microwave it on full for a few minutes until soft enough to mash. While it's hot, mash it up with the goat's cheese, the breadcrumbs and plenty of seasoning. The breadcrumbs hold it together and soak up all the goat's cheese goodness. Now is a good time to mix in a handful of seeds or nuts if you want to give it some crunch. I've used crushed almonds, walnuts, sunflower seeds, pine nuts and they all work well. Once cool, form into two patties and coat the outside with some more dried breadcrumbs. One goes in a hot oven for about 15 minutes, the other goes in the freezer :)
 
That sounds awesome, do you fridge the burgers before putting into pan or just straigt in? Handmade burger's taste no better than out of a press (apparently), but the 'rustic' look to them make's them oh so better to me. Gonna try this soon and if you don't me pinching going to take the recipe into work.
 
Straight in the oven. The breadcrumbs really crisp up and give them a nice crunch on the outside.

I use my chef ring thing to form them. I sprinkle the breadcrumbs in the bottom, drop a dollop of the mix in, push it out to the sides, sprinkle breadcrumbs on top and then slide the ring off :)
 
Ha ha ha vegetarians do you need supplements?

Joking apart we tried being veggies for a month, lost loads of weight felt less lethargic and the food tasted great. If a diet is needed, lose the alcohol become proper vegetarian (not just cheese sandwiches).
 
I'm veggie. Been veggie all my life, I also have the choice of what to eat. If I wanted to eat fish or meat I could.

Anyways though what a boring life it must be to be a vegan
 
MrMoonX said:
1 cup dried green lentils (2 1⁄4 cups cooked)
2 1⁄4 cups water
1 teaspoon dried parsley
1⁄4 teaspoon black pepper
3 garlic cloves, minced
1 1⁄4 cups finely chopped onion
3⁄4 cup finely chopped walnuts
2 cups fine bread crumbs
1⁄2 cup ground flax seed 3 cups finely chopped mushrooms
1 1⁄2 cups destemmed, finely chopped kale, spinach, or winter greens
2 tablespoons coconut oil or olive oil
3 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons nutritional yeast
1 teaspoon sea salt
1⁄2 teaspoon black pepper
1⁄2 teaspoon paprika

In a small pot, bring the lentils, water, parsley, 1 garlic clove, and 1⁄4 cup of the onion to a boil. Reduce heat and simmer, partially covered, for 35 to 40 minutes, until the water is absorbed and the lentils are soft.

While the lentils are cooking, combine the walnuts, bread crumbs, and flax seed in a bowl. Add the nutritional yeast, salt, pepper, and paprika and mix well.

Sauté the remaining onion, remaining garlic, the mushrooms, and greens in the oil for 8 to 10 minutes, then set aside. Remove the lentils from the heat, add the vinegar and mustard, and mash with a potato masher or wooden spoon to a thick paste.

In a large mixing bowl, combine the lentils, sautéed veggies, and bread crumb mixtures, and mix well. Cool in the refrigerator for 15 to 30 minutes or more.

Using your hands, form burger patties to your desired size and place on waxed paper. Lightly fry in a seasoned skillet, broil, or grill until lightly browned and crisp, 3 to 5 minutes on each side. Extra uncooked patties can be frozen on wax paper in plastic bags or wrapped
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For those of you who like to read recipes in normal text size :p
 
Actually amazing recipe very tasty quick and OMG its so yummy

Halloumi Aubergine Burgers:

Ingredients

2½ tbsp olive oil
2 onions , very finely sliced
½ aubergine , cut into 8 round slices
250g block halloumi cheese , cut into 8 slices
1 tbsp soft brown sugar
1 roasted red pepper from a jar, chopped
2 tsp harissa
4 ciabatta rolls, halved and lightly toasted
4 tbsp houmous

Add 1 tbsp of the oil to a pan and tip in the onions. Cook over a high heat for a few mins, then turn down the heat and cook until soft and golden - about 8 mins.
Meanwhile, heat another tbsp of oil and fry the aubergine for a few mins on each side until tender. Set aside. In the remaining oil, fry the halloumi until golden.

Tip the brown sugar, pepper and harissa into the onions. Cook for 1 min until the sugar has melted. While the relish is cooking, spread the rolls with houmous, laying halloumi and aubergine slices on top. Spoon the sticky, spicy relish over and serve.
 
MrMoonX said:
Actually amazing recipe very tasty quick and OMG its so yummy

Halloumi Aubergine Burgers:

Ingredients

2½ tbsp olive oil
2 onions , very finely sliced
½ aubergine , cut into 8 round slices
250g block halloumi cheese , cut into 8 slices
1 tbsp soft brown sugar
1 roasted red pepper from a jar, chopped
2 tsp harissa
4 ciabatta rolls, halved and lightly toasted
4 tbsp houmous

Add 1 tbsp of the oil to a pan and tip in the onions. Cook over a high heat for a few mins, then turn down the heat and cook until soft and golden - about 8 mins.
Meanwhile, heat another tbsp of oil and fry the aubergine for a few mins on each side until tender. Set aside. In the remaining oil, fry the halloumi until golden.

Tip the brown sugar, pepper and harissa into the onions. Cook for 1 min until the sugar has melted. While the relish is cooking, spread the rolls with houmous, laying halloumi and aubergine slices on top. Spoon the sticky, spicy relish over and serve.
Click to expand...

I'm going to have to try this - I'm addicted to halloumi :cool:
 
went to look at wedding venues in Brighton on Saturday and we went to this lovely veggie Cafe called Iydea its absolutely superb and very reasonable, anyone near there should check it out. Everything is fresh and menu changes daily, I had the vegan shepherds pie it was surprisingly good ;)
 
Nepalese Dal Bhat

I had lots of dal bhat when trekking in Nepal years ago - I loved the taste, and have re-created my own take on the dal part.

3 cups of lentils/pulses - I use 1.5 cups of split red, 1 cup of whole green and half a cup of mung beans
2" of ginger
10 cloves of garlic
2 onions
1.5 tsp of ground cumin
1.5 tsp ground turmeric
1.5 tsp garam masala
.5 to 1 tsp cayenne pepper depending on how spicy you like it or substitute/add finely chopped chillies (sweat with the onions if you use chillies - it will be HOT if you add both chillies and cayenne)
Plenty of black pepper
a small amount of white pepper
6 cups of water (I prefer mine drier)
5-7 tsp of ghee. You can make your own ghee beforehand or you can buy it - your choice. If you make your own, do not over cook it or you end up with beurre noisette!

So - here's what I do.

Soak the mung beans over night.
Next day, when you're ready to start cooking, soak the rest of the pulses while prepping everything else.

Finely mince/chop the garlic, ginger and onion.

Put the ghee into a large pan/stockpot and heat until thin and runny then add the garlic, ginger and onion and sweat for a few minutes (add the chillies at this point if you are using them).

Bung in the cumin, turmeric, garam masala and cayenne and cook on a medium/high heat for a few minutes (if using chillies, you've already added them).

Drain all the pulses and throw them into the pot - mix thoroughly with the onions etc for a short while - just enough to cover all the pulses with the lovely concoction in the pan.

Put in your 6 cups of water, cover the pan and bring it to the boil, then uncover and then simmer for about 25 minutes. If it starts to look a bit dry, add more water. It's cooked when the lentils are a bit mushy, and the mung beans still have a bit of crunch.

If you want a wetter dal - add more liquid - if you want it drier, less. Remember - you can always add water ;) I like mine drier.

This makes a fair amount - it freezes really well - serve it with rice and/or flat bread or how ever you want.

It's taken a while to perfect this recipe - I hope you like it.

Quink :)
 
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