Burgers and ‘fries’; healthy, vegan, gluten free

Happy hump day!  You’re halfway through the working week (assuming you are Monday-Friday like me 🙂 )  and it’s all downhill from here.

I get a bit confused by that one:  “It’s all downhill from here” if it’s downhill it can equally mean it’s easy – i.e. on a bike, no pedalling, but on the flip side if something is downhill, you’ve got to reach rock bottom.

Tell me in the comments if there are any sayings you are confused by…like a group therapy session 🙂

Anyway, that’s not the point of today’s blog…

Burgers and chips on this blog?  Oh yeah! But these aren’t any burgers and chips.

These are triple bean burgers and okra fries – and they were better than I expected!

(and there is ‘another one’: fries or chips???)

tempeh, bean, burger, okra, fries, chips, polentaI served these together, I just forgot to photograph them together.

The burgers held together without the need for egg, or any further dry ingredients – which is a problem I often have with veggie burgers.

I served my burgers with a dollop of sunflower seed spread on top 🙂

The okra chips were crunchy and perfect for dipping into a side of sauce.  I’ve never really eaten okra before, but served like this I’ll definitely be making them again – they’re so easy and the base recipe is versatile so you could do all sorts of variations.

If you want them lower fat, and eating eggs isn’t an issue, you could dip them into egg white before coating them with the polenta – but flaxseeds are full of healthy fats – use whichever suits you.

Triple bean burgers

  • 80g tinned cannellini beans (without salt)
  • 80g runner beans, de-stringed and sliced
  • 50g tempeh
  • 1 tsp sriracha chilli sauce
  • sunflower seed butter to serve

Okra Fries

  • 80g okra
  • 20g flax egg, or egg white
  • 30g polenta
  • 1tsp dried herbs of your choice
  1. Preheat oven to 190C
  2. Start by making the fries.  Combine the polenta and dried herbs.
  3. Slice the tops off your okra and dip in the egg.
  4. One or two at a time, coat the okra in the polenta and lay on baking tray spritzed with low calorie spray
  5. Meanwhile steam your runner beans.
  6. Place the cannellini beans, tempeh and runner beans in a food processor.  Add any remaining flax egg/egg white and polenta.
  7. Pule until combined.
  8. Form into two patties and add to your baking tray.
  9. Put in the oven until the burgers are cooked and going golden, and the fries are crunchy.

Best eaten fresh and hot out of the oven, but I had mine for lunch the next day and they were still good!

Enjoy!

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3 thoughts on “Burgers and ‘fries’; healthy, vegan, gluten free

  1. Deena Kakaya October 2, 2013 at 8:18 am Reply

    Okra fries look fantastic, are they bitter at all? X

    • Emily Hawkes October 2, 2013 at 12:09 pm Reply

      No – they were brilliant. I used my halzephron spice mixes so they were crunchy and a bit spicey. Good luck!

      • Deena Kakaya October 2, 2013 at 12:11 pm

        That’s great! They certainly look interesting. Hope you will check out some of my recipes too x

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