Learn how to make black bean burgers for a vegan cookout this summer! This easy veggie burger recipe is a delicious but healthy take on a summer favourite. Vegan hamburgers for everyone! Like this video? Give it thumbs up and help us share the vegan love! Can we hit 1000 likes?!
What is your favourite summer food? Let me know in the comments below!
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I'm the Edgy Veg, a regular gal who wants you to be able to make delicious easy vegan recipes; whether you're a veteran, becoming a vegan or just like vegan food! Hopefully my easy vegan cooking will help you love what you eat regardless of your food preference!
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This Veggie Burger Recipe will show you how to make your own veggie burgers. Homemade veggie burgers are healthy and cheap!
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✿ Veganlovlie Recipes / Vegan Burger : These veggie burgers will not disappoint you! They are tasty and moist and don't fall apart. Try them in our Homemade Burger Buns with Turmeric and Coconut – link below.
✿ FULL PRINTABLE RECIPE ✿
✿ VIDEOS MENTIONED / RECIPE SUGGESTION ✿
— Homemade Burger Buns with Turmeric and Coconut –
— Homemade Soyfree Soy Sauce
✿ WHERE TO BUY INGREDIENTS ✿
*You can buy curry leaves online if they are not available where you live. You can get either the fresh ones or dried ones. The fresh curry leaves can be kept frozen for up to a year.
You can purchase them from our affiliate links**:
► Fresh Curry Leaves –
► Dried Curry Leaves –
You can also get brown/black chickpeas (kala chana) online:
**When you make a purchase with our affiliate links, you do not pay any more than you would normally do for the product. Amazon sends a few cents our way and this helps us to maintain this channel and our blog of printable recipes so that you can access them freely. 🙂 Thank you for your support.
✿ INGREDIENTS LIST ✿
2 cups [400g] dried brown/black chickpeas (yield 4 and a half cup cooked [900g])
1 medium [700g, 25oz] eggplant
1 tablespoon soy sauce (or use a little salt or Tamari or this soyfree / gluten free sauce instead – )
1 cup (packed) chopped coriander (cilantro) leaves
1/4 cup [60ml] water from the cooked chickpeas
3/4 cup [180ml] water
1 cup [90g] rolled oats (use gluten-free certified if required)
2 green 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* (see where to buy above)
Salt and pepper to taste
► For pan fried version:
3/4 cup [90g] Buckwheat flour or as needed for coating (you may substitute with rice flour, chickpea flour, other gluten-free flour or regular all-purpose flour will work too if you do not need this to be gluten-free)
Oil for frying
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