Ingredients
Scale
- vegetable oil (optional)
- 1 onion, diced
- 4 cups/250 g broccoli florets
- 1 cup/125 g frozen green peas
- 1 cup/100 g grated zucchini
- 1.5 tbsp ground chia seeds
- 1 cup/100 g oats
- 1.5 cups/250 g cooked chickpeas
- 4 tbsp nutritional yeast
- 1 bunch/50 g fresh herbs (such as parsley, mint, cilantro, basil, chives)
- 4 cloves of garlic
- pinch of nutmeg
- salt, pepper
Instructions
- Heat up 1 tablespoon of oil in a large pan. Add onion, broccoli florets, green peas, and zucchini, and cook over medium heat, stirring occasionally, for 10-15 minutes, or until everything is cooked through. If making oil-free, simply use a few tablespoons of water instead of the oil.
- Meanwhile in a small bowl mix together ground chia seeds and 4 tablespoons of water. Let set for 5-10 minutes to thicken.
- Add veggies, chia gel, and the rest of the ingredients to a food processor, and process for a short time. It’s best to pulse the mix, so you’ll still have some texture left, while everything gets combined too.
- If your food processor is not large enough, work in batches, or blend wet and dry ingredients separately, then mix to combine in a large bowl. Adjust seasoning with salt and pepper, if needed.
- If you have extra 30 minutes, chill the mix before making patties. Otherwise you can start directly. Shape the mixture into 6-8 patties (for different sizes see my notes above).
- For the pan-fried version, heat up a little oil in a pan over medium heat. Add burger patties, and cook for 1-2 minutes on both sides.
- For the oil-free version, bake patties at 200°C/400°F for 35-40 minutes, flipping halfway, or until golden.
- Serve Green Veggie Burger warm on a bun with vegan cheese, veggies, and condiments of your choice, or on a salad drizzled with your favorite creamy dressing. Enjoy!
- Prep Time: 15 mins
- Cook Time: 55 mins