This is my favorite recipe for vegan burger substitutes. It is delicious, affordable and perfect for a week long meal prep! Enjoy!
- 1 can of chick peas (also called garbanzo beans)
- 1 zucchini
- 1/2 red onion
- 1 clove of garlic (I prefer to buy to the pre-minced jars)
- 2-3 tablespoons flax meal
- Cumin, paprika, Italian spice, salt & pepper
This recipe makes around 6 patties.
To prep for this recipe, chop the red onion and mince the clove of garlic. If you have pre-minced garlic, a clove is about 1 1/2 teaspoons.
Heat the chopped red onion and garlic in a sauce pan over medium to high heat with olive oil (or your preferred oil) until the onion becomes clear.
While the onion and garlic cooks, use a grater to shave the zucchini into short strands.
After the entire zucchini is grated, use a paper towel to blot the strands dry. This is crucial for your patties to take shape later.
Add 1 can of drained and rinsed chick peas into a bowl with the zucchini, onion and garlic and all spices to taste. If you aren’t familiar with your spice preferences, I would say a table spoon of cumin, Italian spice and paprika would be a great.
You will use your hands or a food processor to mash these ingredients together until all or most of the chick peas are squished.
At this point you will add in your preferred flour until you get a consistency that is easy to form into patty.
Before you create the patties, spread a thin layer of flax meal on your counter. You will press both sides of each patty into the meal to create a crusting on your burgers.
Reheat the same pan used to cook the onion and garlic and add a splash of olive oil. Place the patties into the pan and cook on each side until they are golden brown.
These patties are amazing right out of the pan, but they also reheat really well in a microwave or oven later in the week.
For this week’s meal prep, I also prepared homemade, baked french fries as a side for a perfect burger and fries indulgence. This is a great way to satisfy your cravings without sacrificing your goals.