My Greatest Veggie Burger | Vegan/Vegetarian Recipe + Soy-free + Gluten-free + Eggless

Written by Newheath

These veggie burgers is not going to disappoint you! They’re tasty and moist and do not crumble. For full directions in textual content format:

2 cups [400g] dried brown/black chickpeas (yield four and a half cup cooked [900g])
1 medium [700g, 25oz] eggplant
1 tablespoon soy sauce (or use somewhat salt or Tamari or this soyfree / gluten free sauce as a substitute –
1 cup (packed) chopped coriander (cilantro) leaves
1/four cup [60ml] water from the cooked chickpeas
three/four cup [180ml] water
1 cup [90g] rolled oats (use gluten-free licensed if required)
2 inexperienced chilies
1 teaspoon paprika
1 teaspoon cumin
1 tablespoon minced ginger
2 tablespoon tomato puree
1 tablespoon maple syrup
1 tablespoon lemon juice
10 – 12 curry leaves*

Salt and pepper to style

For pan fried model:
three/four cup [90g] Buckwheat flour or as wanted for coating (you could substitute with rice flour, chickpea flour, different gluten-free flour or common all-purpose flour will work too if you do not want this to be gluten-free)
Oil for frying

*You should purchase curry leaves on-line if they aren’t out there the place you reside. You may get both the contemporary ones or dried ones. The contemporary curry leaves will be stored frozen for as much as a 12 months.
You should purchase them from my affiliate hyperlinks:
Contemporary Curry Leaves –
Dried Curry Leaves –

It’s also possible to get brown/black chickpeas (kala chana) on-line:

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Particular thanks:
Filming and Video Enhancing: Kevin Mangaroo (
Audio credit score:

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