Low-Fat Vegan Bean Burgers [Recipe]

Low Fat Vegan Bean Burgers by Chrissy Faery

Hey love bees! 🐝

I have to admit that before I was vegan, burgers were never really my thing. Growing up, my (then unidentified) gluten intolerance meant that on the rare occasion that I did eat burgers, it was always rather unpleasant, and from a young age I was wary of eating beef, following the BSE epidemic.

My fear of contracting CJD was really quite myopic though, as the animal products that I continued to eat were still packed with naturally occurring steroid hormones, as well as animal protein, cholesterol and saturated fat (which are known contributors to the development of a whole host of terrible diseases, including many of our most prevalent killers!).

Thankfully, with these absolutely mouthwatering bean burgers, there’s no need to worry about mad cow disease or heart disease! They’re super delicious, completely cruelty-free, and are an excellent source of dietary fibre, essential minerals and protein.

I like to make mine with gluten free oats (although you can use whichever sort you wish) and I usually prefer to skip the bun in favour of a big crunchy salad and a generous helping of hot sauce! 🌶

These low-fat burgers are cheap and easy to make and are ideal for throwing together in a hurry. They’re definitely a summer favourite in our house and I really hope you enjoy them!

Low-Fat Vegan Bean Burgers
Yields 10
Beautifully mouth-watering bean burgers that are quick and easy to make!
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Prep Time
5 min
Cook Time
13 min
Total Time
18 min
Prep Time
5 min
Cook Time
13 min
Total Time
18 min
Ingredients
  1. 2 x 400g Tins Red Kidney Beans (Drained and Rinsed)
  2. 1.5 Cups Oats
  3. 1/2 Cup Water
  4. 1/4 Cup Tomato Purée
  5. 1 Tbsp Dried Paprika
  6. 2 Tsp Cayenne Pepper
  7. 2 Tsp Dried Oregano
  8. 1 Tsp Garlic Granules
  9. 1 Tsp Dried Thyme
  10. 1/2 Tsp Chilli Flakes
  11. 1/4 Tsp Cracked Black Pepper
  12. 1/4 Tsp Salt
Instructions
  1. Preheat your oven to 200℃ (392℉)
  2. In a food processor combine all of the ingredients listed above and process until it forms a thick, uniform mixture.
  3. Take a ball of the mixture in your hand and form it into a patty approximately 1-1.5cm thick.
  4. Repeat for all of the mixture, placing the patties onto a lined baking tray.
  5. Bake for 10 minutes at 200℃ (392℉).
  6. Flip the patties over and cook for a further 3 minutes.
  7. Serve in buns with ketchup, wholegrain mustard or hot sauce, or eat with a big, crunchy salad.
Notes
  1. When making the patties you may wish to work with wet hands, to stop the mixture from sticking to you!
Earth Foods Nutrition https://www.earthfoodsnutrition.com/

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