For me the combination of the sweet chocolate brownie and salted caramel sauce creates a perfect balance between salty and sweet. The sauce itself is still sweet, but salty enough to somehow satisfy my savory needs, it’s a magical combination!…
I’ve been on a mission of creating the perfect vegan burger for a while now. I thought I’d struck gold with my last burger recipe, but although they are really nice, this recipe takes the cake! There are a couple major problems when it comes to making vegan burgers, here are a couple of them:
- The mixture becomes to moist and the burger comes out to mushy.
- The mixture is to dry and the burger comes out like a weird savoury cookie.
- They actually could look like cookies. I’ve literally had someone ask me if I made cookies during some of my previous attempts.
- They fall apart.
And there are so much more!
Although my previous burger recipe was great, this one is perfection! And just in time for the summer/spring, I know what I’ll be having when my family and friends decide to turn on the barbecue. Even my non vegan family members loved this burger, I love showing people that being vegan doesn’t mean you have to give up you’re favourite junky foods. And can you even call a whole food burger like this junky!? Nope its basically a warm salad.
The burger pictured above was baked in the oven, which in the past left me with dry savoury cookies, but just a little coating of some good olive oil did the trick, and feel free to try it oil free as well! Although the baked burger was really nice and not dry at all, I do prefer the panfried one. Although I try to minimise my oil consumption wherever possible, with this burger its oh so worth it, and you don’t need a lot to lightly pan fry the patties.
When it comes to sauce you can use whatever you like, but for this specific burger I made my own sauce using:
- 2 tablespoons vegan mayo
- 1 tsp mustard
- 1 tsp gochujang
- a pinch of coconut sugar
The key component in this sauce definitely has to be the gochujang, which is a fermented Korean paste made from soy beans, glutinous rice, red chilli peppers and salt. At first I wasn’t a huge fan of this paste, but the past few weeks it has really grown on me, to the point I eat it with almost everything!
So next time your family and/or friends are having a barbecue, cook them up some of these burgers and show them how awesome vegan food can be and that its not a diet, but a lifestyle.
I’d love to know how you liked these and if you make them share a picture with me on instagram or leave a comment below!
Its October, which means its the start of the holiday season! The end of the month halloween is celebrated, so i decided to make some halloween themed recipes for your halloween party. The first dish i wanted to turn spooky was pumpkin pie and after tons of tweaking i’m finally able to share this recipe with you! This pie is gluten free, refined sugar free and cruelty free, a great dish to serve at your party (or eat by your own, like i did)
What makes this pumpkin pie spooky? well it looks green… yeah thats all. Well i think that a green pie is very scary! Of course i used this recipe as another excuse to use spirulina. Im obsessed with the colour green, also spirulina has tons of nutrients, so its a healthy obsession! And i know what you’re thinking the pie does look a bit brown on the pictures, but in real life is has a very dark green colour. Again this recipe is adjustable so feel free to tweak it to your own liking.
In all honesty, i’ve never been a big fan of pumpkin, not even pumpkin pie. I chose to go for a pumpkin pie because i wanted to give pumpkins another chance. This recipe was a lot of trial and error and i was scared i’d never like pumpkin pie, until i woke up this morning and tasted the deliciousness of this final pie, it is a winner! Its creamy, yet stiff and the crust is moist on the bottom and crunchy on the side, in my opinion, its perfect!
This was pie number three look how scary it is with the bat on top… The past week i’ve eaten so much pumpkin pie i thought i’d never be able to eat it again, until i made the final pie, i’m obsessed! And just because i made this halloween themed you should feel free to make this for your thanksgiving dinner, or just because you feel like it. And don’t throw away those pumpkin seeds! You can roast them to make a yummy and healthy snack.
Ive been working on another fun and spooky recipe which i can’t wait to perfect and share with all of you. Here is a little sneak peak of my next recipe.
Who is ready for some bloody dumplings!?