Gluten Free Vegan Living

With the summer barbequing season in full swing, there are LOTS of  “burger” recipes floating around. A Quinoa “Hamburger” recipe was posted yesterday.  Today, the featured recipe is Vegan Black Bean and Quinoa Burgers.

Quinoa makes a healthy nutritious base for the black beans in these burgers.  Add the chipotle and cumin to add a bit of ‘south of the border’ flavor!

Gluten Free Vegan Chipotle Black Bean & Quinoa Burgers Recipe

Ingredients

1 cup pre-rinsed quinoa
1½ cups water
¼ teaspoon kosher salt
2 – 15 ounce cans black beans, rinsed and drained (or 4 cups cooked black beans)
1 teaspoon ground cumin
3 green onions, green and white parts, chopped
1/3 Chipotle Vegenaise
¼ teaspoon black pepper
½ cup plus 6 tablespoons garbanzo bean flour or all-purpose gluten free flour
Olive or grapeseed oil

Directions

Combine the quinoa, water and ¼ teaspoon of salt in a small saucepan with a lid. Bring to boil, lower the heat to low, cover the pan and simmer for 10 – 15 minutes or until all the water has been absorbed. Remove from heat and let sit, covered for 5 minutes. Fluff with a fork. Alternately, you can use 2½ cups cooked quinoa.

Place half of the black beans in a food processor with the ground cumin, green onions, Chipotle Vegenaise, and ¼ teaspoon of pepper. Process until the mixture is smooth. Add the remaining beans and pulse a few times until you have a somewhat chunky puree. Put the bean mixture into a mixing bowl, add the cooked quinoa and 6 tablespoons of flour, stir to combine. Place the remaining ½ cup flour on a dinner plate. Portion the bean mixture into 6 equal sized patties.

Add just enough oil to a large skillet to coat the bottom and heat over medium-high heat until it starts to shimmer. Place the patties into the flour and coat both sides. Add the patties carefully to the hot skillet, do not over crowd the skillet. Cook for 3 – 4 minutes per side or until golden brown.

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Personally, my body does not like overly spicy foods — so I would substitute Grapeseed Vegenaise over the chipotle.  But don’t omit it as it helps bind the ‘burgers’.  Some vegan cheese would be nice or even some salsa on top!

What would you add to this Vegan Black Bean and Quinoa Burger?

More Meatless Recipes here!

Vegan burgers can be lots of fun to make.  If you like experimenting with different grains and beans, you can come up with lots of different options for this filling meat substitute.  And if you really miss meat, these little guys are really filling.  My husband (who is not a vegan) loves it when I try different veggie burger recipes.  He loves them as well.

When preparing these burgers, make sure to use gluten free oats

Vegan Mini Veggie Burgers

Ingredients

• 2 cups cooked drained lentils (see cooking instructions below or use canned)
• ½ cup dry amaranth
• 1 tablespoon olive oil
• ½ cup onion, finely diced (about half a medium onion)
• 1 large carrot, peeled and grated
• ¼ teaspoon celery seeds
• ½ cup quick or instant oats (or old-fashioned oats pulsed in a food processor)
• 2 tablespoons ketchup
• 2 tablespoons nutritional yeast flakes
• ½ teaspoon salt, or to taste
• ½ cup toasted sunflower seeds

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The original recipe references a bun recipe to go with the vegan burgers that I would assume is made with wheat.  When I eat vegan burgers, I love to serve them with a BBQ sauce and salad on the side.  They would also taste great wrapped in a corn tortilla.

What is your favorite way to eat vegan burgers?

I love a hearty meatless burger!!  With a little catsup or BBQ sauces, some pickles and tomatoes …. what a lovely thought.  Here is a recipe for Millet Burgers that I hope you will like:

Millet Burgers

The millet in these burgers lends a sweet overtone, while the parsley gives it a fresh note. Enjoy with your favorite burger toppings. I love making my own avocado dressing and serving it over a bed of greens.

Ingredients:
½ cup uncooked lentils
½ cup uncooked millet
1 carrot, chopped
1/4 cup packed fresh parsley
1/2 teaspoon dried cilantro
2 tablespoons raw sunflower seeds
Sea salt to taste
1 tablespoon ghee or coconut oil

Meat Loaf is a common ‘comfort food’.  Making a vegan and gluten free meatloaf is still possible.  This recipe calls for eggs, but I would suggest using one of the following substitutes:

• 1 tablespoon egg replacer powder with 2 tablespoons of warm water
• ¼ cup blended silken tofu
• 2 ½ tablespoons flaxseed meal with 3 tablespoons of warm water
• 2 tablespoons tomato paste or other vegetable puree (mashed avocados or potatoes )
• 2 tablespoons unsweetened nut/seed butter
• 2 tablespoons Gluten Free flour or Gluten Free bread crumbs
• 2 tablespoons moisten oats
• 1 teaspoon cornstarch and 3 teaspoons water

After many trials and errors, trying to produce a vegetarian meat loaf I’ve finally succeeded. I’m also gluten free which makes producing a no meat loaf even …

1 small onion , finely chopped
1 carrot , finely chopped
1 celery rib , finely chopped
3 garlic cloves , minced
2 tablespoons olive oil
1 (15 ounce) can chickpeas
2 tablespoons soy sauce
½ cup pecan pieces , chopped
2 eggs
½ teaspoon basil , dry
½ teaspoon oregano , dry
¼ teaspoon sage , dry
4 tablespoons ketchup (for tops of mini loaves)

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Humus is become more and more popular in the US. Traditionally, a middle eastern dish, it is embraced in the west as a wonderful gluten free vegan dish.

Enjoy this delicious vegan and gluten free hummus recipe Serve warm with crudites glutenfree crackers and toast.

Basil and Brazil Nut Hummus
Serves 2

5 cups cauliflower, cut into florets
1 large sweet onion, chopped
2 cloves garlic, minced
1 cup daikon radish
1 cup fresh basil, finely chopped
2 Tbsp. white balsamic vinegar
1 cup Brazil nuts
1/4 tsp. coarse sea salt
1 tsp. olive oil
1/6 tsp. freshly ground white pepper

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I think when I make this humus, I will soak the nuts first.

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