Vegan Burger

  • U Serves 10 People
  • P Prep: 35
  • P Cook: 15
Vegan Burger

Nutritional Facts

per 1 serving size (Recipe makes 10 servings)

Amount Per Serving

Calories 0

Calories from Fat 0

% Daily Values*

Total Fat 0.00


Saturated Fat 0.00


Polyunsaturated Fat 0.00

Monounsaturated Fat 0.00

Cholesterol 0.00


Sodium 0.00


Potassium 0.00

Total Carbohydrate 0.00


Dietary Fiber 0.00


Sugars 0.00

Protein 0.00

Vitamin A 0.00%

Vitamin C 0.00%

Calcium 0.00%

Iron 0.00%

* Nutritional Values are estimated and may vary

³ Description

this is a vegan burger made of the left over of my broccoli, betroth and carrot juice. Is gluten free because did contain bread, so is build inside a portabello mushrooms, is egg free and lactose free.

² Ingredients


q Directions

Gluten free vegan burger
1 tsp fajita spice
1/2 tsp turmeric
1 tsp cumin
1 1/4 tsp taco spice
Black pepper and salt
1 leaf kale or 6 leaf spinach
1 can organic pinto beans
1 envelop if arrow root or 1 tablespoon tapioca flour or cornstarch
1 cup broccoli, 1 beetroot, 1 carrot( make a juice of it and use the leftover ( that will be between 1 1/2 cup to 2 cups.)
1 bunch coriander
1 onion
4 garlic cloves
1 1/2 cup Cook buckwheat
___ingredients to build the burger____
5 porabello mushroom
2 tomatoes

In a food processor mix garlic and onion first, then add the rest of the ingredients except the buckwheat. Mix everything well until you get a uniform mixing the add the buckwheat and mix for about 30 seconds. Remove the mixture from the food processor .
Make 10 balls with the mixing and shape like a burger, put between 2 pieces of wax pepper and storage in the refrigerator the extra pieces to cook later.
In a fry pan add a tsp of olive oil and cook the patties for both sides.
Use Portobello mushroom instead of bread, cut in half and filled with vegan cheese, lettuce, cucumber, jalapeno, Dijon mustard and tomatoes.
The test is awesome..and the patties didn't break during the cook.

Recipe Provided by @Aissha_alnuaimi

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