If you are looking for a juicy burger pattie, you are on the right page with the right recipe! This Beetroot Burger Pattie is juicy, packed with protein, fiber, and so satisfying. Serve it as it is, as a burger or over salad for a low-carb lunch or dinner.
Burgers are probably one of the most popular foods there is. Unfortunately, it is not the best for your health. This burger pattie is a healthy alternative and provides you with beautiful nutrients and vitamins. A meat-based burger comes with cholesterol and saturated fats, which you don’t want in your body.
The color gives out the illusion that you are eating meat, but it is, of course, entirely plant-based. Did you know meat only tastes good because of three main components, smoke, fat, and spices? Without these three components, meat wouldn’t taste delicious. That means we can take these three components and make Patties, Stroganoff, Kofta, and other meat alternatives altogether plant-based.
It is all about trying out something new. Transitioning to a more conscious diet can be challenging, but I promise you all the effort and dedication will be worth it. Your body and mind will reward you in the most beautiful and surprising way.
If you are just in the beginning of your plant-based journey my video about Mindset for Conscious Eating might be helpful.
I hope this recipe serves you well.
Sending love, as always. xx
Beetroot Burger Pattie
For the pattie
- 1 big raw red beet cut in medium dice
- 1 raw carrot cut in medium dice
- 1 onion cut in 4 pieces
- 1 can red beans sieved and washed
- 1 potato cooked, cut in 4 pieces
- 2 Tbsp fresh lemon juice
- 1 Tbsp soy sauce
- 1 tsp black pepper powder
- 1 tsp thyme powder
For the sauce
- 1 Tbsp olive oil
- 2 Tbsp tahini paste
- 1 Tbsp apple cider vinegar
- 1 Tbsp agave or maple syrup
- 1 tsp roasted sesame seeds
- 1 tsp sea salt
- In a food processor combine beetroot, carrots, and onion. Process until very fine. Now add the rest of the pattie ingredients and pulse until well combined and smooth. Add 1 tablespoon of water at a time if it is too dense.
- Form 5 x 1 cm thick patties.
- Head up oil in a pan and fry the patties on both sides until browned. About 5 minutes.
- In a small bowl combine the sauce ingredients.
- Enjoy the patties with bread as a burger or over salad.
If you strive to eat fully raw vegan but miss that umami savory mouthful taste of a ramen soup, this Shiitake Ramen Noodle Soup is the recipe for you.
It is savory, flavorful, with lots of exciting textures, and satisfying. This shiitake ramen noodle soup recipe will blow your loved one’s mind and can be prepared in only 10minutes. When I make this for my clients, they are absolutely in love with it and can’t believe how something uncooked can be so flavorful.
I use wet shirataki noodles for this recipe. Shirataki noodles are long, white noodles. Shirataki noodles (aka miracle noodles, konjac noodles, or konnyaku noodles) are popular in Asian cuisine. It’s made from the konjac plant, ground, and then shaped into noodles, fettuccini, or even rice. Shirataki noodles are almost zero calories.
“Shirataki” is Japanese for “white waterfall,” which describes the noodles’ translucent appearance. They won’t taste like actual ramen, but they make a fantastic ramen alternative. You can also combine shirataki with spiralized zucchini or cucumber for additional texture in your ramen. It’s something different and fun to explore!
Remember, a good cook is always learning.
This quick and easy zucchini pasta with raw vegan sunflower seed sauce recipe is a must-try! The creamy seed-based sauce makes a filling low-carb and dairy-free meal. Suitable for raw vegan, nut-free, and paleo diet.
Raw sunflower seeds can be an excellent alternative to raw cashews in vegan recipes. Cashews are relatively high in carbohydrates, compared with most other nuts. Sunflower seeds are richer in protein and fiber and lower in carbohydrates than cashews. This beautiful seed is also packed with calcium and B vitamins to help you keep healthy bones and strong muscles!
I have used fresh Tarragon in this recipe which just adds a fresh, spring taste and a bit of elegance to a variety of recipes.
This recipe calls for the sunflower seeds to be soaked in order to activate their beauties and makes the nutrients more bioavailable and possibly easier to digest. As a rule, add 2-3 times as much water as seeds but you can not use too much – the seeds will only absorb what they can regardless of what they have access to. But don’t short them or they won’t sprout well. You can soak them 8-12hours.
This recipe is fantastic because it’s nut-free, so it’s so great for those with allergies. It’s also dairy-free, gluten-free, and keto-friendly. And because sunflower seeds are so affordable it’s a new staple for me.
Let’s get down to the recipe! It’s so simple and requires minimal ingredients. The sauce is incredible! If I have some leftovers I eat them with raw crackers like a dip and it’s divine. Remember a good cook is always learning! Love always. xx
Zucchini Pasta with Raw Vegan Sunflower Seed Sauce
- 2 zucchini to make pasta
- 250 g zucchini for the sauce
- 50 g sundried tomato
- 100 g sunflower seeds soaked in water
- 2 clove garlic
- 1 Tbsp nutritional yeast
- 2 handful fresh basil
- 1 /2 handful fresh tarragon
- 2 Tbsp virgin olive oil
- 1 tsp sea salt
- juice of 1/2 a lime
- Get started with turning your zucchini into pasta strips using your spiralizer.
- In the blender add the ends or remaining zucchini bits and all the rest of the ingredients. Blend until well combine. Scrape down the sides from time to time and process until smooth consistency.
ONLINE CHEESE COOKING CLASS
Just the beginning of many other vegan cheese options and this is an easy start, using cashews to make this funky and sliceable herbed cheese. It’s so much better to make your own.
Also the health benefits of letting go dairy cheese will change your life forever.
Learn how to make different vegan cheeses like mozzarella, cheddar, or grateable parmesan and so much more from scratch. Sign up here and have access to my online vegan cheese cooking class and so many more exciting classes like vegan baking, chocolate, Italian cuisine, authentic Thai cuisine and so much more for only 35$.
Vegan Tofu Spring Roll Recipe
You’ve never really had a Spring Roll until you’ve tried homemade ones!! These perfectly crisp and juice dripping tofu rolls are worth getting messy in the kitchen for.
They are refreshing, colorful and fun to make.
Spring rolls are not difficult to make and since your filling is already fully cooked you only have to fry them long enough to cook the spring roll wrappers to a perfect golden brown.
Explore the different combination of filling according to your preference. It is not hard to wrap the spring roll. Wrap the filling tightly so that there is no space inside. The spring roll does not look good aesthetically if it is partially empty.
These Spring Rolls are so tasty and juicy that you don’t event need any condiments, but I do like to have a refreshing contrast to the savoury crispy bites. So, instead of a sweet and sour sauce I made a thick and creamy herbed tofu dip. Full of flavours from the fresh herbs, lemon juice and garlic.
You can prepare spring rolls ahead of time to keep in the freezer for a quick bite. To fry them once they’ve been frozen, just drop the frozen spring rolls directly in hot oil. Do not thaw them!
Spring rolls not only go well as a snack but also in curries. Check out my spring roll green curry recipe for a fun and new take on how to enjoy the rolls!
PS: If you make my vegan spring rolls, don’t forget to tag me on Instagram as (at)maricelsvegancrush and use the #maricelsvegancrush hashtag. I love seeing your takes on my recipes. Happy creating!
Mini Tofu Spring Roll
- 100 g red cabbage or beetroot minced
- 250 g firm tofu
- 4 TBSP vegetable oil for filling
- 4 TBSP light soy sauce
- 1 tsp ground black pepper
- 15 sheets vegan spring roll pasty
- 4-6 TBSP vegetable oil for frying
- Slice the tofu into approximately one-inch cubes. Then using either your hands or a fork, crumble it slightly into minced consistency. Heat oil in a skillet or wok over high heat. Add the tofu and cook for about 5min. Season with soy sauce and black pepper. Add the cabbage and cook for another 5min. Set aside and let cook for a little bit.
- Carefully peel off one spring roll wrapper. Place the wrapper in a diamond position and add about 1 tablespoon of filling on the bottom. Roll up halfway, fold sides in, then finish rolling. Dab a little water along the edges and seal the roll. Repeat. You should get total 15 mini spring rolls.
- Heat oil in a pan and carefully place spring rolls in the oil and cook, turning occasionally, until deep golden - around 1-2 minutes. Transfer to paper towels to drain. Dip into a yummy sauce! That's the real fun part.
* To bake the spring rolls, preheat oven to 425 degrees, place rolls on a rack over a foiled lined baking sheet and spray with cooking spray. Bake for 25 minutes or until golden and crispy.