People ask me often if I don’t miss certain foods because I am vegan. And they never believe me when I tell them that I don’t really miss any foods. I mean, I do sometimes crave a cheesy pizza or a donut but in almost all cases, I can either buy a veganized version or cook myself a veganized version of the foods that I crave and be totally satisfied. I know that it used to be harder to do that, but these days you can almost always find a way to have your favorite foods in a vegan version. I don’t really know where I am going with this but, go vegan?!
Anyway, today’s recipe is one of these foods that I sometimes crave: a nice burger and fries. Luckily, burgers are probably one of the easiest foods to veganize since there are so many options to choose from. Bean burgers, soy burgers, veggie burgers and even pulp burgers!
If you juice at home, you know you always end up with a lot of juice pulp afterwards and it is such a waste to throw this out! A good and tasty way to use your pulp is by making burgers out of them! Not only are you making sure you are not wasting any fruits and vegetables, it also tastes incredible. Of course this also depends on what you were juicing, but I never had a bad version and tried all kinds of pulp. For this particular recipe we had a beetroot, pineapple and apple pulp which made it all kinds of sweet and lovely (just look at that color!). Served with “cheesy’ fries. A meal of my dreams.
Pulp patties
For 4 patties
3 cups leftover pulp from juice (we used beetroot, pineapple and apple pulp)
1 cup oat flour (or simply use your blender and mix oats until fine)
2 tbsp ground flaxseeds
1 clove of garlic, minced
2 tsp ground cumin
1 tsp ground cayenne pepper
½ tsp ground chili
1 tsp bouillon powder
pepper and salt
Mix all the ingredients in a bowl and form 4 patties out of the dough. Heat a pan on medium heat and add 1 tsp of coconut oil. Bake the patties in the pan for 4-5 minutes on each side.
* You can easily make more patties and freeze them!
Pulp burgers
For 2 burgers
2 burger buns
2 tbsp ketchup
2 tsp soy sauce
2 pulp patties
some pickled onion*
1 avocado (sliced)
sprouts (such as alfalfa, broccoli sprouts and red cabbage sprouts)
2 tbsp vegan mayo
2 tsp Sriracha
Slice open the buns and slightly toast them in a pan. Mix the ketchup with the soy sauce and spread out on both bottom buns. Then add the pulp pattie, the pickled onion, avocado and sprouts. Mix the mayo with sriracha and add this to the top bun.
‘Cheesy fries’
For 2
3 medium potatoes
1 tbsp nutritional yeast
1 tbsp hemp seeds
salt and pepper to taste
Preheat the oven to 220 degrees (430). Slice the potatoes and add them to a bowl. Add a splash of water, the nutritional yeast, pepper, salt and hemp seeds. Place the fries on a baking tray and place them in the oven for 45 minutes.
* Quick pickled onions: make this by slicing one red onion and adding it to a bowl. Mince 1 clove of garlic and add as well together with 1 tbsp of sugar and vinegar until everything is covered. Leave to sit for 30 minutes. Keep in the fridge after use.
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