If I had to pick a favourite evening meal then it would definitely be a good vegan burger but unfortunately, shop bought ones can be pretty hit and miss; some are completely bland whilst others crumble before you’ve even taken a bite, so luckily homemade ones are so easy to make. I love experimenting with different flavour combinations and always keep a batch in the freezer so that they’re on hand whenever I want one and this latest recipe is definitely my new favourite – I’m currently obsessed with roasted cashews and unsurprisingly they make a great burger addition; the nutty chunks create the best texture, add an extra depth of flavour and transform these in to a truly wholesome, hearty burger. Alongside the protein packed chickpeas, sweet potato, spices and my favourite secret burger ingredient; crunchy peanut butter (which not only adds an extra nutty flavour but helps to stick everything together), these burgers rival anything you could buy in the supermarket. They make my all time favourite dinner when served in a nutty bun along with mashed avocado, creamy hummus, sliced tomato and a side of roasted sweet potato wedges but they’re great in a salad, buddha bowl or lunchbox too!
Ingredients (makes 4)
- 1 can chickpeas (240g rinsed and drained)
- 80g roasted cashews
- 90g cooked and cooled sweet potato
- tbsp crunchy peanut butter
- 3 tbsp buckwheat flour
- juice of 1/2 lemon
- 1 + 1/4 tsps cumin
- 3/4 tsp ground coriander
- 1/2 tsp turmeric
- 1/4 tsp mild curry powder
- Pre heat the oven to gas mark 5 and line a baking tray with grease proof paper and set aside.
- Add half of the cashews to the blender and blitz for a couple of seconds until broken down a little, but still chunky. Transfer to a large mixing bowl.
- Add the chickpeas, sweet potato and lemon juice to the blender and blend until a paste forms. Transfer the mix to the bowl and add the remaining ingredients.
- Mix everything together until fully combined. Divide the mixture into 4 equal balls and using your hands, shape in to burgers. Place on the lined baking tray and in to the oven for 20 minutes, flipping over halfway through cooking to ensure that they bake evenly.
- Serve alongside a salad, roasted veggies or in a buddha bowl – but my favourite is in a homemade nutty bun with a thick layer of mashed avocado, creamy hummus, crunchy peanut butter and a side of cinnamon, paprika and coconut sugar roasted sweet potato wedges.
- I like to freeze the leftover burgers and they keep well for up to 3 months. To re-heat, simply thaw in the fridge then place in foil in the center of the oven for 20 minutes or enjoy cold.
I love seeing you guys recreate my recipes so if you make these, don’t forget to tag me on Instagram @nourishingyas and #nourishingyas