Thai Veggie Burgers

For a second day in a row, I tried a recipe from Mama Pea’s new cookbook, Peas and Thank You. I love the book – you should definitely check it out. It’s full of easy, delicious-looking vegan “recipeas.” My second endeavor was the Thai Veggie Burgers recipe. I do love making veggie burgers! Not quite as much as I like making soup though. Smile

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I combined flavorful ingredients in a blender to create the veggie burger “dough,” including oats, chickpeas, peanut butter, toasted sesame oil, lime juice, garlic, ginger, soy sauce, cilantro, and broccoli slaw (leftover from Roasted Veggie Tacos).

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These held together quite well while cooking for a few minutes on each side in a skillet. I served these burgers bunless, with the suggested pineapple accompaniment, atop romaine lettuce and a dab of mayo (use vegan mayo to veganize).

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To go with my Thai Veggie Burgers, I served leftover Spicy African Peanut Slow Cooker Soup (another of Mama Pea’s recipes!) on the side, which, as is the case with most soups, was even better the second day.

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A yummy, flavorful meal! These burgers were flavorful and filling.

…Clearly my primary source of sustenance the last few days have been CHICKPEAS galore. I think I really could live on them.

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I decided the burger needed a little heat. It turned SRIRACHA was the PERFECT pairing. Kicked it up several notches.

Light bulbI also discovered that just plain pineapple drizzled with Sriracha is SO GOOD! Try it!!

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Note Currently listening to: Lake of Fire – Nirvana.

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One thought on “Thai Veggie Burgers

  1. Pingback: Falafel with Avocado Spread « Meg.Goes.Nom.Nom.

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