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Chickpea Burger With Pesto And Beetroot Cream
So today I felt like eating vegan burgers for lunch. This is gluten-free bread stuffed with chickpea patties, beetroot mix, pesto and mushrooms fried in olive oil and garlic. -@photobymanda


Home made, glutenfree bread
(makes one bread) 

7 cups buchwheat flour
2 cups of glutenfree oats
1/2 cup sunflower seeds
5 cups water
1 tsp sea salt
2 tbsp agave syrup
2 tbsp baking soda


Preheat the oven to 175 grader. Blend together the buckwheat flour, oats, sunflower seeds, salt and baking powder. Add the water and agave syrup. Mix well and then put it into a bread mold. Put it in the oven for about 1 hour.

Chickpea Patties

A handful of fresh basil

2 cans chickpeas (each 400 g)
1 teaspoon sambal oelek
1/2 cup corn flour
1 tablespoon freshly squeezed lime juice
Olive oil for frying

Mix all the ingrediens and put the dough in the fridge for 20 minutes. Then form the dough into patties and fry in olive oil.

Vegan Pesto
A hand handful of fresh basil
1 tbsp pine nuts
1 piece of garlic
1 tbsp olive oil
A hint of sea salt
Blend it all together in a mixer/food processor.

Beetroot Cream
1 beethroot
1 tbsp any plantbased yoghurt (I used oatley)
A hint of salt
Mix everything (I used a stick blender) and you are done!

You can add any vegtable you prefer to the burger. I used some tomatoes, mushrooms and mixed salad. Enjoy! :)