Déjà vu?
If you subscribe to my blog (yes! you can get my blog posts delivered to you via email or via RSS feed to your favorite reader!) you may have seen something very similar to this post yesterday. Oops. I hit publish instead of update. Apologies!
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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.
INGREDIENTS
- 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
METHOD
- 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
METHOD
- 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?
24 thoughts on “Chickpea – TVP Burgers”
Comments are closed.
Wow, grilled tofu sounds delicious and so do those burgers! I love the idea of grilled kale, yum!
I love grilled kale! It’s also nice wrapped in foil with garlic — it steams nicely in the foil pouch on the grill.
YUM! I’ve followed your blog for a while now and I have to say your food always looks amazing! I have TVP in my cupboard that has yet to be opened, and this looks like a great way to use it up. I can’t wait for summer 🙂
Kelsey, thank you so much! I’m glad you chimed in! I really like cooking with TVP — such great texture!
This may sound a bit odd, but I am hooked on grilled broccoli. The tips go all crunchy and wonderful. I can eat a head of broccoli in one sitting…
I have to say, grilled broccoli has never occurred to me and you’ve convinced me! I must try it!
Those burgers look fantastic! I have never thought of trying kale on the grill. I already know I would love it!
You’re so cute to bring your George Foreman outside. I didn’t know that an indoor/outdoor grill even existed!
Thank you!
Confession I bought the George Foreman specifically for outdoor use and have never used it indoors! LOL It came with a stand so I’m a big girl griller! Looks just like a charcoal grill! 🙂
This recipe has “M” written alllll over it
Liquid smoke, right? 😉
Yum, those burgers sound amazing, I’ve gotta try them! I haven’t tried working with TVP yet, not sure why. But will need to look for on my next Whole Foods trip.
Since it’s soy, I consider it one of my “in moderation” foods but I really do like it!
i have a question about TVP—is there a brand that is better than others? i’ve read some negative things about TVP, and i really like TVP (it’s so versatile) and i was hoping there would be a brand that is created by less chemical processes?….
Hmm, this is a great question. I buy it in bulk from a small, local health food store (no brand). I’m going to tweet a link to this comment to see if others will weigh in. Thanks for asking the question! (I love TVP, too!)
They look awesome!
Wow! It all looks so delicious!
Thank you, Kimberly!
A foil wall, funny!! When we took my parents old grill, I had to just buy a new top part. It freaked me out too much!! Now they are pretty much vegan too, but grills seriously gross me out!! Guess I am one of those “picky vegans” 🙂
Hey, whatever it takes, right? LOL
Looks yummy and nice on the plate. Have to try these soon. I wonder if you could substitute the bread crumbs for tvp.
Interesting idea! Let me know if you try that.