Autumnal Cheesey Vegan Burgers!

Autumnal Cheesey Vegan Burgers

I feel a bit bad at not having posted all week! Gone are the “I’m too busy to think” days and instead I have the “try all those creations I’ve been saving all Summer” days! Already in my September photo file I have over 30 delicious healthy, free from, vegan foods to share… I just need the time (& energy) to turn them into read-worthy blog posts! 🙂 Any offers of help accepted! 😛 The thing is I like doing both! I like creating scrumptious new recipes – the trial and error – the sampling – the tweaking – the perfecting. Then I love sharing my inventions with you all, “trying” to get good photos and checking everything is perfect before posting! I’ve even managed to set up a facebook page (www.Facebook.com/LifeDietHealth) and I have a few boards on Pinterest (www.pinterest.com/LifeDietHealth)… although I still have a LOT to learn about blogging! Tips and advice always welcome! 🙂 For now, while I get my head around whether I should be cooking from the lovely fresh vegetable box which was delivered this morning… or if I should be concentrating on taking better photos and getting more posts out (I started off posting daily)! here is a lovely healthy Autumn burger recipe with an optional ingredient variation for different textures! 🙂 I think these are so great I’m sharing them at Deborah’s Plant-Based Potluck Party! 🙂

Gather

  • 2 tablespoons chia seeds
  • 6 tablespoons cold water
  • 300g courgettes finely grated
  • 300g carrots finely grated
  • 100g radishes finely grated
  • 3 cloves garlic (15g) grated or finely chopped
  • 300g baked butternut squash (or pumpkin)
  • 50g walnuts roughly chopped
  • 4 tablespoons nutritional yeast
  • 2 teaspoons paprika
  • 1 teaspoon salt (or to taste) I use Pink Himalayan
  • 1 teaspoon onion flakes
  • 14 teaspoon nutmeg
  • 14teaspoon black pepper
  • Pinch of cinnamon
  • optional 200g oat flour or 200g quinoa flakes or 200g polenta

Prepare

  1. Mix the chia with the water and set aside.
  2. Put the courgette, carrot, radish and garlic in a bowl.

    Add the squash and combine all the ingredients together (messy but fingers work best!)

  3. Stir the walnuts through until evenly incorporated.
  4. Sprinkle over the yeast, paprika, salt, onion flakes, nutmeg, pepper and cinnamon. Gently combine.
  5. Add in the chia mix and ensure it is thoroughly mixed in.
  6. The burger mix is now ready. You can make it into burger shapes (I used a presentation ring press) removing any excess liquid. This made 16 good sized burgers.
  7. If you would like the burgers to have a bit more substance I have tested three different binders- oat flour (blitz porridge oats until it’s flour – GF if required), quinoa flakes (blitz to a flour) and polenta. Choose oats or quinoa for a denser burger, or polenta for a lighter crunchier burger – add to the mixture, combine thoroughly then shape.
  8. Bake at Gas Mark 5 (375f / 190c) for 20-25 minutes or until golden brown.
  9. Enjoy!

Serve & Store

  • These are best eaten immediately 🙂
  • Store covered in the fridge for up to three days.
  • Sandwich between your favourite bread with salad and sauce.
  • Eat with a fresh mixed salad and houmous.
  • Create a delicious burger stack or tower.
  • Try with a grain such as millet and some crisp vegetables.

Autumnal Cheesey Vegan Burgers

  • Servings: makes 16 burgers
  • Print

Gather

  • 2 tablespoons chia seeds
  • 6 tablespoons cold water
  • 300g courgettes finely grated
  • 300g carrots finely grated
  • 100g radishes finely grated
  • 3 cloves garlic (15g) grated or finely chopped
  • 300g baked butternut squash (or pumpkin)
  • 50g walnuts roughly chopped
  • 4 tablespoons nutritional yeast
  • 2 teaspoons paprika
  • 1 teaspoon salt (or to taste) I use Pink Himalayan
  • 1 teaspoon onion flakes
  • 14 teaspoon nutmeg
  • 14teaspoon black pepper
  • Pinch of cinnamon
  • optional 200g oat flour or 200g quinoa flakes or 200g polenta

Prepare

  1. Mix the chia with the water and set aside.
  2. Put the courgette, carrot, radish and garlic in a bowl.
  3. Stir the walnuts through until evenly incorporated.
  4. Sprinkle over the yeast, paprika, salt, onion flakes, nutmeg, pepper and cinnamon. Gently combine.
  5. Add in the chia mix and ensure it is thoroughly mixed in.
  6. The burger mix is now ready. You can make it into burger shapes (I used a presentation ring press) removing any excess liquid. This made 16 good sized burgers.
  7. If you would like the burgers to have a bit more substance I have tested two different binders- oat flour (blitz porridge oats until it’s flour – GF if required), quinoa flakes (blitz to a flour) and polenta. Choose oats or quinoa for a denser burger, or polenta for a lighter crunchier burger – add to the mixture, combine thoroughly then shape.
  8. Bake at Gas Mark 5 (375f / 190c) for 20-25 minutes or until golden brown.
  9. Enjoy!

Serve & Store

  • These are best eaten immediately 🙂
  • Store covered in the fridge for up to three days.
  • Sandwich between your favourite bread with salad and sauce.
  • Eat with a fresh mixed salad and houmous.
  • Create a delicious burger stack or tower.
  • Try with a grain such as millet and some crisp vegetables.

No Comments

  • Elaine @ foodbod 18th September 2015 at 20:12

    I’ve got a collection of photos and posts ready to go too! I think when you are constantly cooking and creating you can’t help but build up a library 🙂 the burgers look good x

    Reply
    • Laurena@LifeDietHealth
      Laurena@LifeDietHealth 19th September 2015 at 08:59

      Thanks Elaine they’re so yummy. Hopefully when my office is back in one piece I’ll try to spend time writing everything up! Does your ‘library’ have some order to it?! 🙂 x

      Reply
      • Elaine @ foodbod 19th September 2015 at 11:10

        No, not really, it’s just as I’ve made things 😉

        Reply
        • Laurena@LifeDietHealth
          Laurena@LifeDietHealth 19th September 2015 at 12:14

          🙂 That’s good to know! Sometimes I’m convinced everyone else has more ‘order’ to what they do and how they manage everything! 😛 Mine seems to be related to the weather and what’s in the fridge! 🙂

          Reply
          • Elaine @ foodbod 19th September 2015 at 12:15

            Which is how it should be – real life 🙂

  • Deborah Smikle-Davis (@debsmikdav1) 23rd September 2015 at 22:08

    I am a big fan of homemade veggie burgers so I am totally addicted to your Autumnal Cheesey Vegan Burgers! I can eat them everyday! They look so good! I am so glad you shared this delectable recipe with us at the at the Plant-Based Potluck Party Link Up. I’m pinning and sharing.

    Reply
    • Laurena@LifeDietHealth
      Laurena@LifeDietHealth 24th September 2015 at 00:46

      Thank you very much Deborah 🙂
      They certainly are good enough to eat every day! I wish I was near enough to bring you a plateful! 🙂 Thanks for pinning and sharing. x

      Reply
  • Share Good Food & Make New Friends at the Plant Based Potluck Party Link Up #63 #VGNMF15 23rd September 2015 at 22:57

    […] Autumnal Cheesey Vegan Burgers from lifediethealth […]

    Reply
  • MaryEllen@VNutrition 24th September 2015 at 15:14

    I need to try these these! They look delicious! That’s a great idea to use chia seeds to bind everything together.

    Reply
    • Laurena@LifeDietHealth
      Laurena@LifeDietHealth 26th September 2015 at 22:23

      Hello Mary Ellen and welcome to Life Diet Health! 🙂 Chia seeds are fantastic little powerhouses… great for so many different things! Let me know if yours come out as delicious as these! 🙂

      Reply
  • Bursting Blueberry Pancakes… Vegan and Gluten Free! | Life Diet Health 26th September 2015 at 23:22

    […] late than never! 😛 Happy weekend everyone! Earlier this week my Autumnal cheesey vegan burgers were featured at Deborah’s plant based pot luck party 🙂 I intended to take something else […]

    Reply
  • Delicious Peace of Mind 14th October 2015 at 09:22

    Yum, yum, yum, cheese polenta burger. Don’t mind if I do. I especially like the fact they are baked, so no added fat 🙂

    Reply
    • Laurena@LifeDietHealth
      Laurena@LifeDietHealth 14th October 2015 at 10:29

      Yum yum yum indeed thank you Milica! 🙂 I’m seeing what I can make without added fat as lots of people seem to prefer that! I bought a new non-stick no-fat-needed pan at the weekend so I’m looking forward to experimenting with it! 🙂

      Reply
  • Delicious Peace of Mind 14th October 2015 at 12:21

    We tried various proportions of carbs vs. fat, and found we thrive best on the HCLF diet. Currently, we added to our diet potatoes, sweet potatoes, polenta… Great for winter 🙂

    Reply
    • Laurena@LifeDietHealth
      Laurena@LifeDietHealth 14th October 2015 at 12:25

      Ooo… welcome back to cooked for winter! 🙂 We made spiralised spicy fries with polenta! Delicious! Potato soup with fresh tomato and rocket? Ooo.. I’m going to make some Milica & Mladen suitable recipes! 🙂

      Reply
  • Sophie33 21st October 2015 at 13:41

    I love, love your unique very appetizing veggie burger recipe & that is why, I am ready made it 3 times! Everytime, it is very healthy & fabulous even! xxx

    Reply

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