Beetroot and Quinoa Burger Recipe

About 18 months ago I listened to a RNT fitness podcast with Dr Minil Patel (episode  95) and it made me question my diet. Fast forward 18 months and I have massively  changed the way I eat. I was still eating fish when I went out but since watching  Seaspiracy earlier this year, I’ve decided to stop eating fish and seafood too. I don’t  eat dairy at home but may have a little when I’m out or visiting friends and family. 

Cheese used to be in lots of my meals (think pizza, pasta & risotto) and I thought I  couldn’t live without it. Lots of people say the same thing to me now! I wondered  whether I’d be able to make a decent cup of masala chai (we are tea drinkers in our  family) but I’ve discovered that oat milk makes a delicious cuppa. It’s even better! I  don’t bake as much as I used to but I’m learning about substitutes through the Happy  Pear Vegan Baking Course. 

I’m eating a variety of different cuisines and as a result, cook with lots more herbs &  spices and eat even more vegetables than before. I’m not sure about the medical  evidence between skin and dairy consumption but my skin is a lot clearer (there be  other factors to account for this) and I feel a lot better overall. 

There are the environmental benefits of a plant-based diet to consider too. I watched  David Attenborough’s A Life On Our Planet over last year and two facts that stuck  with me are: 

1. 70% of all the birds on our planet are domesticated, mostly chickens 2. If we all adopted a mostly plant-based diet, it would halve the land needed for  agriculture. That’s huge! 

Earlier this year I completed an online 4 week course with Aim Hi, Understanding the  Climate Crisis. 77% of our farmed land is used for animals which only provides us  with 18% of our food. The remaining 23% of farmed land is used for plants and gives  us 82% of our food. These numbers show us that the energy conversion from  animals is inefficient. 

So onto one of my favourite foods to order when I’m eating out… a burger! It’s great  to see that the vegan options have improved but I’ve enjoyed making different  burgers at home over the last year. This beetroot and quinoa burger is a great one to  try out now as it’s super summery. Beetroots are in season and the mint & parsley  combo works really well. 

You can find me on Instagram @jigeatsplants so if you try this out, tag me in your  stories and posts. I would love to see your recreations! 

Ingredients – makes 4 burgers

  • 150g beetroot (approx. 3 small beetroots) 
  • 80g quinoa (dried weight), cooked and cooled 
  • 1/2 red onion
  • 1 garlic clove 
  • 10g fresh mint 
  • 10g fresh parsley 
  • 1 flax egg* 
  • Salt & pepper 
  • Spray oil *1 tbsp ground flaxseed and 3 tbsp water mixed and in fridge for 15 mins

Method

  1. Prep the flax egg and then the veggies and herbs. Peel and coarsely grate the  beetroot and finely chop the onion. Pick the mint leaves from the stems and  finely chop. Finely chop the parsley leaves and stems. Peel the garlic clove  and crush or finely chop 
  2. Place all burger ingredients in a large mixing bowl and mix well 3. The mixture will make four patties. Make sure you press them together really  well to ensure they hold their shape. Heat the spray oil in a large frying pan  and add the beetroot and quinoa burger patties. Cook on each side for 3 – 4 mins until slightly  browned and finish off in the oven for 20 mins at 180 degrees Celsius
beetroot and quinoa burger recipe

Beetroot and quinoa burger served in this photo in a sesame bun with vegan mayo, pea shoots and pickles! With  a side of sweet potato wedges and salad.

References & Links:

https://www.rntfitness.co.uk/ep-95-minil-patel/
https://www.seaspiracy.org/
https://www.happypearcourses.com/
https://attenboroughfilm.com/
https://www.aimhi.co/

Don’t miss the Veggly Blog

So there you have it!

As Veggly grows further, make sure you subscribe to our blog and stay up to date with all of our announcements, other news stories, blog posts, and recipes.

Please follow Veggly across our social channels:

Instagram

Facebook

Twitter

LinkedIn

Vegan Cheesecake

Check out this delicious Vegan Cheesecake Recipe ❤️🌱 Thanks, @delish for sharing this amazing dessert recipe idea. Read below for ingredients and directions!⁠

Vegan Cheesecake Recipe

Ingredients

  • 1 c. quick-cooking oats
  • 1/2 c. almonds
  • 3/4 c. unsweetened coconut flakes
  • 3 tbsp. maple syrup
  • 1/4 tsp. kosher salt
  • 1/2 c. almond butter
  • 3/4 c. coconut milk
  • 1 1/4 c. granulated sugar, divided
  • 2 c. cashews (soaked overnight, drained, and rinsed)
  • 1/2 c. refined coconut oil, melted, plus more for pan
  • 2 tsp. pure vanilla extract
  • 1 (8-oz.) container vegan cream cheese
  • 3 c. fresh or frozen raspberries, divided

Instructions – Vegan Cheesecake

1. Make the crust: Pulse oats, almonds, and coconut flakes in a food processor until fine crumbs form. Transfer to a medium bowl and fold in maple syrup, salt, and almond butter. 

2. Grease the bottom of a 8″ or 9” spring form pan with coconut oil and press crust evenly into bottom of pan. 

3. Make the filling: In a small saucepan over medium heat, mix coconut milk and ¾ cup sugar and heat just until sugar is dissolved. Let cool.

4. In a high-powered blender, blend soaked cashews, cooled coconut milk mixture, coconut oil, and vanilla until thick and smooth. Blend in vegan cream cheese.

5. Pour filling mixture into crust and chill in freezer for at least 3 hours and up to overnight.

6. Make the fruit topping: Bring 2 cups raspberries and remaining 1/2 cup sugar to a low boil over medium heat and continue to simmer until sauce is slightly thickened, about 8 to 10 minutes. Let cool, then fold in remaining 1 cup berries.

7. Assemble the cake: Remove cheesecake from springform pan and let thaw at room temperature 1 hour before spooning raspberry topping all over top of cake.

Don’t miss any vegan recipe 🌱

There you have it! Delicious delicious Vegan Cheesecake Recipe.

Make sure to subscribe to our blog and stay up to date with all of our recipes, news stories and tips. Please follow our social channels:

Instagram

Facebook

Twitter

LinkedIn

9 Practical Vegan Lunch Box Ideas

Vegan Lunch Box Ideas? Read on for 9 Practical ones and help your kids eat well while preserving the environment and saving the animals.

Practical Vegan Lunch Box Ideas

A number of the world’s population have adopted veganism. Their reasons vary, from concerns about their health, protecting the environment, and not harming the animals.

As it mentions in ParentalQuestions, diet is an important part of the growth for children of all ages. And the importance of vegetables for our health is huge!

Even after taking all animal foods off the table, including eggs, milk, cheese, and honey, sometimes this may leave you worried about what you will include in your kids’ lunch box. Kids’ meals should never be bland.

It’s tricky to prepare a lunch that will excite them to eat. One trick that we use is to pick up a Play Kitchen. This gives your little one the opportunity to play and cook alongside you and helps ease them into the concept of veganism.

Without further ado, let’s jump into the top 9 vegan lunch box ideas that are easy to prepare and interestingly tasty.

9 Practical Vegan Lunch Box Ideas

  1. Vegan Tofu Burgers

All kids get excited with burgers. Tofu burgers are quick and easy to make. Additionally, wheat germ, diced onion, and green onion garlic powder provide good nutrition to fuel kids’ bodies. You should definitely try out this recipe.

  1. Vegan Fried Rice

This meal will ravish your kid’s Chinese food craving. The vegan fried rice recipe is light and so tasty. Its ingredients are easy to get and will only take you less than 20 minutes to prepare. Kids can enjoy this meal alongside vegan spring rolls.

  1. Vegan Lunch Box Sandwiches!

Sandwiches have never been a boring lunch option. You can easily create any classic sandwich kids will love. 

The trick is never to make them too soggy and always let the young ones choose their vegan fillings. Always vary the sandwiches. Occasionally use wraps, bagels, and rolls in place of bread.

The chickpea-kale spread sandwich will get your kid anxious for lunchtime. It’s advisable to include a snack in their lunchbox. Fruits are a perfect combination alongside sandwiches.

  1. Thai Broccoli Salad + Peanut Dressing

Gather all the ingredients for this healthy gluten-free meal. For the peanut dressing, blend all the ingredients and add 3 tablespoons of water. The dressing shouldn’t be thick. 

Prepare the broccoli by boiling for approximately 3 minutes till they turn to a bright green. Stir the water and add shredded cabbage, scallions cilantro to the ready broccoli in a clean jar. 

Easy-peasy right? This super healthy and delicious broccoli salad can fit into your kids’ lunch schedule with the right ingredients.

  1. Spicy-Vegan Oaxacan Bowl

This Mexican-styled meal will definitely become your kid’s favorite meal. Top it with crunchy cabbage slaw, avocado toasted chipotle, and they will love it even more.

  1. Vegan Corn Chowder

The aroma of soup is always enticing. Vegan corn chowder soup will easily become your kid’s and home favorite soup. With veggies and few spices, you will have a delicious creamy texture the kids can pair with anything for lunch.

  1. Kale Quinoa Salad

Quinoa is definitely one of the most nutritious foods. These two superfoods will leave your kids energized and satisfied. The salad in the quinoa makes it solid enough to be a complete meal.

  1. ‘’Noodle It Up!’’

If your kids love noodles, you are in luck because there are many vegan options for you. 

Noodles are so easy to prepare, especially on a tight schedule. Garlic sesame noodles and Jade noodles are so versatile, loaded with lots of veggies, and useful.

  1. Zucchini Soup

This one has more calories than the time it takes to be ready. In less than 30 minutes, this sweet-scented soup loaded with healthy veggies will be ready. Serve zucchini soup with some crusty bread, and your kid will have a complete lunch.

Bonus Idea: Crunchy Baked Granola Bars

These are the flawless bars kids should have in their lunchboxes. They are a healthy dessert kind of meal but can work as a snack during lunch. They are easy to bake, needing only less than 10 ingredients

Focus on meals that kids will have no trouble finishing and what they like the most. Packing a treat and funny notes in the lunch box will always motivate kids to finish their meals. Having many choices will just work out for you. The above 9 vegan lunch box ideas, and a bonus recipe, should keep the ball rolling for you.

Check out how to properly prepare vegetables and some of our other vegan recipes.

Don’t miss the Veggly Blog

So there you have it! 9 Practical Vegan Lunch Box Ideas plus a bonus one 🙂

Make sure to subscribe to our blog.

And to stay up to date with all of our announcements, other news stories, blog posts, and recipes, please follow Veggly across our social channels:

Instagram

Facebook

Twitter

LinkedIn

Fluffy Vegan Pancakes

Check out this perfect vegan breakfast: Fluffy Vegan Pancakes! 😍🥞 Thanks, @delish for sharing this delicious recipe idea. Read below for ingredients and directions!

Vegan Pancakes

Ingredients

  • 1 c. all-purpose flour
  • 1 tbsp. granulated sugar
  • 1 tbsp. baking powder
  • 1/4 tsp. salt
  • 1 c. almond milk (or any other non-dairy milk)
  • 2 tbsp. coconut oil
  • Vegetable or coconut oil, for frying
  • Maple syrup, for serving
  • Fresh fruit, for serving (optional)

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add  almond milk and coconut oil and mix until smooth.

2. In a large skillet over medium low heat, heat oil. Using a 1/4 cup measure, pour batter into pan. Cook 2 to 3 minutes, and flip when you see bubbles forming around the edges of the pancakes. Cook 2 to 3 minutes more on the opposite side, until golden. (If making a large batch, preheat oven to 200° and place prepared pancakes on baking sheet in oven.)

3. When all batter has been used, serve with maple syrup and toppings of your choice.

Why not try vegan pancakes? You won’t regret it! 😉

Don’t miss any vegan recipe 🌱

There you have it! Delicious and fluffy vegan pancakes.

Make sure to subscribe to our blog and stay up to date with all of our recipes, news stories and tips. Please follow our social channels:

Instagram

Facebook

Twitter

LinkedIn

Soft Vegan Gingerbread Cookies

Did you know that it is possible to celebrate Christmas without animal cruelty? Check out this amazing vegan option for today: Soft Vegan Gingerbread Cookies 😍🌲 Thanks, @lazycatkitchen for sharing this delicious idea. Scroll down for ingredients and directions! ✨

Ingredients for the Vegan Gingerbread Cookies

  • 250 g / 2 cups all purpose flour OR a tried and tested GF flour mix (I use this one)
  • 50g – 100g / ¼ – ½ cup sugar*, coconut sugar for refined sugar-free version
  • 1 tsp instant yeast
  • ¾ tsp baking soda
  • ½ tsp baking powder
  • 2 tbsp quality cocoa powder
  • 1½ tsp ground cinnamon
  • 1½ tsp ground ginger
  • ½ tsp ground cardamom
  • ¼ tsp ground nutmeg
  • 1/8 tsp ground cloves
  • ¼ tsp fine sea salt
  • 50 g / 60 ml / ¼ cup melted refined coconut oil or other neutral tasting oil
  • 60 ml / ¼ cup smooth (not chunky!) applesauce**
  • 120 ml / ½ cup maple syrup

Ingredients for the Icing

  • 125 g / 1 cup icing sugar
  • Water

What about a Tofurky Roast for the main dish?

Instructions

1. Mix all the dry ingredients in a large bowl.

2. Stir all the wet ingredients (the last three) together in another bowl.

3. Stir wet ingredients into the dry ones until loosely combined, then knead the dough gently together.

4. Divide the dough in half and refrigerate it for 30 minutes.

5. Before you are about to take the dough out of the fridge, set the oven to 175° C / 350° F and line two baking trays with a piece of baking paper.

6. After resting, take the first portion of the dough out of the fridge. Give it a few minutes to bring it to room temperature. Roll it out (gently pressing with a rolling pin) on a lightly floured surface. For softer gingerbread cookies. roll the dough out quite thick (about 5 mm / 0.2″) and cut the cookies out of it with cookie cutters. If you want the cookies to be crunchy, roll them out a bit thinner and bake them for longer.

7. Arrange the cookies on the prepared baking trays. You don’t need to leave a lot of space between them as they don’t expand much. Group similar size cookies together so that they cook in the same time. Bake small cookies for about 7-8 minutes and larger for 9-10 minutes. The longer you bake them for the crispier (and less soft and chewy) they will turn out, so adjust the baking time to your preference.

8. To make the icing, mix icing sugar with a very small amount of water (about 1 tbsp) until you obtain a thick sugar paste.

9. Place your icing into a small plastic or pastry bag. Push it all into one corner and cut a tiny bit off that corner with a pair of scissors. Start with a small hole and make it bigger if necessary. Apply the icing by squeezing the icing through the hole. Allow the icing to solidify before piling the biscuits on a plate or storing them in a box.

Vegan Banana Bread

Check out this amazing Vegan Banana Bread Recipe! 🌱 🍞 Thanks, @fitfoodiefinds for sharing this delicious idea. Read Below for ingredients and directions! ✨

Vegan Banana Bread

Ingredients for the Vegan Banana Bread

  • 1¾ cups white whole wheat flour
  • 3/4 cup coconut sugar
  • 2 teaspoons baking soda
  • 1/8 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/3 cup chopped walnuts (for topping)
  • 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoon warm water)
  • 3 medium ripe bananas, mashed
  • 1/4 cup maple syrup
  • 1/2 cup almond milk, unsweetened*
  • 1 teaspoon vanilla extract
  • 1/4 cup melted coconut oil

Instructions

1. Preheat the oven to 350ºF and spray a 9-inch loaf pan with nonstick cooking spray.

2. First, prepare your flax egg. Place 1 tablespoon ground flaxseed and 3 tablespoons of warm water into a small bowl. Whisk and set aside for 15 minutes to thicken.

3. Next, mix all of the dry ingredients (except for walnuts) into a medium-sized bowl. Mix until combined and set aside.

4. Check your flax egg. If it has thickened and become goopy, you’re ready to rock and roll! If not, wait a few more minutes.

5. Place bananas into a separate large bowl and use a fork to mash, making sure to leave some nice sweet chunks of banana. Then, add the flax egg and mix. Add the rest of the wet ingredients (except for coconut oil) to the bowl and mix again.

6. Slowly add dry ingredients to the wet ingredients and mix until combined.

7. Finally, add melted coconut oil to the batter and mix again.

8. Transfer batter into the loaf pan and make sure that batter is evenly spread out. Sprinkle walnuts over the top of the banana bread and place banana bread into the oven.

9. Bake banana bread at 350ºF for 45-50 minutes, covering the banana bread with tin foil at about 30 minutes.

10. Remove from oven, let cool for around 15 minutes and then remove from the loaf pan to continue cooling.