To celebrate World Vegan Month, chefs from the Capsicum Culinary Studio have shared their favourite meat- and-dairy-free recipes. Shelain Horn, gave us her delicious Vegan Burger recipe:
165g cooked/canned chickpeas
1 tbsp soy sauce
2 tbsp tomato paste
1 tbsp vegan mayonnaise
1 tsp hoisin sauce
1 tsp Dijon mustard
½ tsp garlic powder
½ tsp onion powder
1 tsp salt
¼ tsp black pepper
½ tsp smoked/Spanish paprika
½ tsp braai spice
1 cup cooked couscous
Blend the chickpeas with the soy sauce and tomato paste in a food processor until well mixed.
Add the walnuts and blend until the nuts are chopped into small bits.
Transfer the mixture to a bowl and mix in the vegan mayo, hoisin sauce, mustard, garlic powder, onion powder, salt, pepper, paprika and braai spice.
Add the couscous and the flour and stir until combined.
Knead the mixture for about 3 minutes until the flour has started to bind the mixture together.
Divide the mixture into 4 – 6 equal quantities and shape into patties.
Fry the patties in a little oil.
Baste them with some vegan BBQ sauce while cooking if desired.
Load up a fresh burger roll with all your favourite toppings and enjoy.
This mixture can also be shaped into balls, shallow fried and served as vegan meatballs.
Uncooked patties can be frozen for up to three months.