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.
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).
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).
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.
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.
I decided the burger needed a little heat. It turned SRIRACHA was the PERFECT pairing. Kicked it up several notches.
I also discovered that just plain pineapple drizzled with Sriracha is SO GOOD! Try it!!
Currently listening to: Lake of Fire – Nirvana.