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Kidney Bean and Tofu Burger [Vegan, Gluten-Free]

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You do not have to give up on amazing burgers just because you decide to eat vegan. Not at all. This one will satisfy even the most picky meat eater on the hunt for his (or her!) burger fix.

Kidney Bean and Tofu Burger [Vegan, Gluten-Free]

Serves

4

Ingredients

  • 2 tbsp. olive oil
  • 1 red onion, finely chopped
  • 2 large cloves of garlic
  • 1 tbsp. cumin powder
  • 2 cans of kidney beans, well rinsed
  • 1/2 standard or one small package of firm tofu (5 oz), chopped
  • 1 tsp salt
  • ½ cup gluten-free oats, soaked for ten minutes

Preparation

  1. In a pan on medium heat, add half of the olive oil, the red onion and garlic and fry for a minute while stirring until onions are soft.
  2. Add the rinsed kidney beans, the chopped tofu, the cumin powder and the salt and fry for another two to three minutes, frequently stirring.
  3. Move the bean mix over to a bowl and add the soaked oats. Using a hand blender, mix it into a firm dough. Add a little water and olive oil to get the right consistency for shaping the mixture into patties (easiest done by using your hands).
  4. Bring the pan back to the stove on medium heat, add the rest of the olive oil, and fry the burgers for a couple of minutes on each side. Serve with burger bread and your favorite burger condiments.

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AUTHOR & RECIPE DETAILS


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Creative plant-based dishes for adventurous foodies. Ida Hemmingsson-Holl is the creator of the new food blog Planet Plant-Based. She cooks vegan food, naturally free from gluten and white sugar. Ida has a background as global marketing director for one of the world’s largest media agencies. She currently resides in Munich, Germany with her husband and two children.


 

 

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