#healthyplantbased

These vegan and gluten-free chickpea spinach burgers are packed with flavor and nutrients. They are easy to make and perfect for a quick and healthy meal!

Ingredients: 2 cups cooked chickpeas, drained and rinsed. 2 cups fresh spinach, chopped. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 tablespoon ground flaxseed. 3 tablespoons water. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup gluten-free breadcrumbs. 2 tablespoons olive oil.

Instructions: Put water and ground flaxseed in a small bowl and mix them together. It will thicken up in 5 minutes, making a flax "egg." Put the chickpeas, spinach, onion, garlic, cumin, paprika, salt, black pepper, and the ready flax "egg" in a food processor and blend them all together. To make the mixture stick together, pulse it until it does, but leave some chunks in it. Put the gluten-free breadcrumbs into a large bowl and stir them in. You can add more breadcrumbs if the mixture is too wet. Make 4 equal portions of the mixture and shape each one into a burger patty. Set a pan on medium heat and add the olive oil. For four to five minutes on each side, or until golden brown and fully cooked, remove from the heat. Put the chickpea and spinach burgers on gluten-free buns and top them with whatever you like.

Prep Time: 15 minutes

Cook Time: 10 minutes

Crispy tofu fingers covered in a tasty mix of spices and BBQ sauce, served with a vegan blue cheese dip that is smooth and creamy.

Ingredients: 1 block extra firm tofu, pressed and sliced into fingers. 1/2 cup cornstarch. 1/2 cup breadcrumbs. 1 tsp garlic powder. 1 tsp paprika. 1/2 cup BBQ sauce. 1/4 cup vegan blue cheese dressing. 1 tbsp vegan mayonnaise. 1 tbsp lemon juice. Salt and pepper to taste. Oil for frying.

Instructions: Preheat the oven to 400F 200C. In a shallow bowl, mix cornstarch, breadcrumbs, garlic powder, paprika, salt, and pepper. Coat tofu fingers in the cornstarch mixture. Heat oil in a skillet over medium-high heat. Fry tofu fingers until golden brown and crispy, about 3-4 minutes per side. Transfer fried tofu fingers to a baking sheet and brush them with BBQ sauce. Bake in the preheated oven for 10-15 minutes. Meanwhile, prepare the blue cheese dip by mixing vegan blue cheese dressing, vegan mayonnaise, and lemon juice in a bowl. Serve the tofu sticky fingers hot with the blue cheese dip. Enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

These vegan chickpea green garden burgers are bursting with fresh flavors and wholesome ingredients. Packed with protein-rich chickpeas, vibrant spinach, and nutritious green peas, these burgers are a delicious and satisfying plant-based meal option.

Ingredients: 2 cups cooked chickpeas. 1 cup spinach leaves, finely chopped. 1/2 cup green peas, thawed if frozen. 1/4 cup fresh parsley, chopped. 1/4 cup onion, finely chopped. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper. Salt and pepper to taste. 1/2 cup breadcrumbs. 2 tablespoons olive oil.

Instructions: Put chickpeas, spinach, green peas, parsley, onion, garlic, cumin, paprika, cayenne pepper, salt, and pepper in a food processor and blend them all together. Pulse until everything is well mixed but still has some chunks. Put the mix in a bowl and add the breadcrumbs. Stir the mix until it stays together. Make burger patties out of the four equal parts of the mixture. Set a pan on medium heat and add the olive oil. Each side should be cooked for four to five minutes, or until golden brown and hot all the way through. Put the chickpea green garden burgers on buns and top them with the things you like.

Prep Time: 15 minutes

Cook Time: 10 minutes