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