Vegan Beet Burger with quick pickled beets
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Serves: 4 servings
 
Ingredients
For the patty:
  • 1 cup onions, minced
  • 1 cup shredded beets
  • 4 cloves garlic
  • 2 Tablespoons chopped, mixed herbs (parsley, chives, basil…)
  • 1 cup vital wheat gluten
  • ¾ cup bread crumbs
  • 1 Tablespoon oregano
  • ¼ Tablespoon chili flakes
  • ½ Tablespoon fennel seed
  • 2 Tablespoons nutritional yeast
  • 2 Tablespoons tamari
  • 1 cup cooked chickpeas
  • 1 cup cooked brown lentils
  • ½ cup water or as needed
For the quick pickled beets
  • 3 beets, peeled and sliced ¼ inch thick
  • 1 small onion, sliced ¼ inch thick
  • 1 bay leaf
  • ½ cup each apple juice and water OR 1 cup water and ¼ cup agave nectar
  • 2 tablespoons tamari or shoyu
  • 2 tablespoons apple cider vinegar
For the cashew cheese:
  • 1 cups cashews
  • ½ bell peppers
  • ⅛ cup nutritional yeast
  • ½ Tablespoons apple cider vinegar
  • 1 Tablespoon agave
  • ½ Tablespoons salt
  • ¼ cup water
  • 1 Tablespoon olive oil
  • 1 teaspoon turmeric
Instructions
For the patty
  1. Mix everything together in a bowl, and form into burger sized patties. Bake on an oiled cookie sheet at 350 degrees for 20 minutes, flipping halfway through. Grill before serving.
  2. Serve on a whole wheat bun with toppings of your choice, such as mustard, cashew cheese, pickles, tomato and sliced onions.
For the pickles
  1. Layer beets, onion, and bay leaf in a bowl.
  2. Add apple juice, water, tamari and rice vinegar. Bring to a boil, reduce heat, and pour over the beets and onions.
  3. Let cool slightly and serve. The beets will keep for several days if refrigerated.
For the cashew cheese
  1. Blend everything until smooth. Will make about 2 cups of cashew cheese. Store refrigerated for u
Recipe by Plant Craft at https://www.rachelcarr.com/vegan-beet-burger-cashew-cheese-quick-pickled-beets/