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

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.