The English Post

Vegan cannellini burgers

Written by Veronica Lavenia

Vegan cannellini burgers are rich in taste, nourishment and crunchiness.  

Vegan burgers, available in organic stores, are usually made with seitan, tofu and soy derivatives. They are quality products, especially if organic, quick to prepare and with a high protein content. However, they should not be consumed every day, especially those made with soy.

Pulses become a truly unique ally to get your fill of protein. With the cannellini beans (or chickpeas) you can prepare delicious vegan burgers. This recipe will also please those who do not like pulses. Dried tomatoes, olive oil and organic cannellini must be of excellent quality to ensure irresistible vegan cannellini burgers. When in season, you can enrich this recipe with fresh basil and oregano. Almond flour can be replaced with a boiled potato and sundried tomatoes with capers or vegan cheese.

Vegan cannellini burgers: Ingredients

Serves 4

1 onion, chopped

4 sundried tomatoes in olive oil

50 g (2 oz) almond flour

Pinch of sea salt

White pepper, to taste

250 g (9 oz) cannellini beans, canned

3 tbsp extra virgin olive oil


Vegan cannellini burgers: Method

  1. In a blender, pour all the ingredients and blend until a compact and creamy mixture is obtained.
  2. With moistened hands, form small balls and flatten them.
  3. Place the burgers in a pan, lined with parchment paper, and bake for ten minutes.

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About the author

Veronica Lavenia

PhD (former University academic). Italian based food writer, magazine contributor, some of my works have appeared and appears in the most popular International food magazine, as “Gluten-free Heaven”; "Vegetarian Living"; "Veggie Magazine"; "Lifestyle FOOD"; "Australian Good Food & Travel Guide; and "Chickpea", among others.
Foodpreneur, founder of @laveniasicilianchocolate