I used the leftover boiled vegetables (basically 2 potatoes, 2 carrots, 2 celery ribs, 2 tomatoes, 2 zucchini, and 1 1/2 onions) from the vegetable stock, plus some cauliflower left in the vegetable mill after I had prepared cauliflower soup to make some vegan burgers. Obviously you can use any leftover vegetables you have at home.
Vegan burgers (makes 6 BIG patties):
700 gr. cooked vegetables
2 cups stale bread, crumbled
6 Tbsp besan (gram flour)
1 1/2 tsp ground nutmeg
2 tsp salt
sesame seeds
vegetable oil, to fry
Put the vegetables in a strainer over a bowl and gently squash them with a fork to release as much liquid as possible. Leave them to drain for a few minutes, before transferring them to a clean, big mixing bowl. Add the bread, gram flour, nutmeg and salt, and mix well with your hands. Shape the mixture into 6 patties and coat with sesame seeds. Heat a little bit of vegetable oil in a frying pan and cook in batches, approximately 3 – 4 minutes per side, until golden-brown.
I served the vegan patties in sesame buns, with harissa, rocket leaves, halved cherry tomatoes, sunflower seeds, and a white sauce made of soy yogurt mixed with 1 tsp ground ginger, 1 tsp garlic powder and 10 drops Tabasco. It wasn’t bad at all! :-)
the soul kitchenette 