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It’s grilling season!
It’s my second grilling season as a vegan. Let me tell you what I learned last summer: most of the things I want to grill really don’t work so great on a traditional grill. Tofu sticks. Burgers crumble through the grates. I have to wrap veggies in foil. By the end of last summer I bought a George Foreman Indoor/Outdoor Grill. So, yeah, I could make this inside, but, hey, I can do it outside, on my sunny deck, and I make yummy food that doesn’t stick or fall in between the grates. Best of both worlds!
Oh, and my omnivore husband uses the gas grill (though we have an arrangement — he can only use one side, there is a foil wall, so that I can place vegan foods, such as head’s of romaine lettuce or corn on the cob, on the other side).
Anyway, we had an unusually warm weekend. Saturday I was out on the deck planting my urban garden (okay, my husband planted it but I supervised!) and decided it was time to break out the grill.
Tofu marinated in sesame oil, coconut aminos, lime juice and garlic
On Sunday, my favorite day to spend in the kitchen, I made almond milk –and raw almond pulp macaroons — and a new raw bread (recipe forthcoming!). As I looked out on the sunny deck it occurred to me that I needed to grill again and that perhaps it was time to test out a a new veggie burger recipe. I’ve learned a lot since last summer and I thought I might have a few tricks up my sleeve. I love cooking beans in my pressure cooker and I know that adding a little TVP makes for a great texture. So I came up with this.
- 1.5 cups chickpeas, cooked
- 1/2 cup TVP
- 1/2 cup low-sodium vegetable broth
- 1/4 cup gluten free bread crumbs
- 1/4 cup ground flax seed
- 1/4 t liquid smoke
- 1/2 t chili powder
- 1/2 t cayenne pepper
- S+P, to taste
For the Cooked Chickpeas
- 2 T olive oil
- 1/2 a red onion
- 2 cloves of garlic
- 1 bay leaf
- 2 cups dry chickpeas
- Salt, to taste
- Cook chickpeas and bring to room temperature (or, if cooked in advance and refrigerated, set out for 30 – 60 minutes to come to room temperature before using)
- Combine the TVP and vegetable broth and let sit for 20 minutes.
- In a food processor, using the “S” blade, quickly pulse the cooked chickpeas (leave some chunk). Add the TVP and all remaining ingredients and pulse until well combined.
- Make into patties and refrigerate a few hours (or overnight or put in the freezer for 20 minutes). Set out at room temperate about 30 minutes before grilling.
- Grill on a George Foreman grill for 7 – 8 minutes on each side.
For the Cooked Chickpeas
- Heat the olive oil in the uncovered pressure cooker. Add onion and garlic and saute for 3 minutes. Add the bay leaf and the rinsed, drained chickpeas. Place the lid on the pressure cooker and bring to pressure cooking on high pressure for 30 minutes. Use the quick release method. Slowly remove the lid, away from you. Add salt and simmer, if necessary, for a few minutes uncovered on low heat.
And whipped up this veggie grill
to serve on the side.
JL’s Kale-Cabbage-Leek Grill Mix
- 3 kale leaves, removed from stems and chopped
- 1 cup cabbage, chopped
- 1 leek, sliced
- 1 t sesame oil
- Dash of sea salt
- 1 t Sriracha
- Rinse and drain the first three ingredients and place in a large bowl. Drizzled with oil and add sea salt. Massage oil and salt into the vegetables with your hands. Add the Sriracha and toss.
- Grill for 8 minutes on an indoor/outdoor grill (if on a charcoal or gas grill, wrap in foil and cook for 12 – 15 minutes)
Bringing it all together…
Since I made small patties I made a bunless double-burger, layered with onion slices and avocado. The veggie grill mix was hands-down delicious. I really loved the burger, though I think next time I might need to add one more ingredient for some moisture, whether a small amount of water (maybe 1/4 cup) or a water-based vegetable, such as tomato. Regardless, I loved the burger. I’m having leftovers tonight!
What’s happening on your vegan grill?