Finally Friday! Whoop whoop! Excuse me while I execute my happy dance with finesse and a touch of badass-ery. I thought I would share a new recipe that I have recently tried out. I had been really debating on dipping my toe into the vegetarian/vegan waters, and have taken this opportunity to try some new foods! Insert “hemp” recipe into the current equation. I had previously researched some of the benefits of hemp, but never have really dove into the game of eating it. But, I figured, heck..why not?!
I planned to go into this one with an open mind, although I must admit, I didn’t have the highest of hopes. Boy, was I wrong! These were so yummy and versatile. Plus, since I am the only one currently devouring these bad boys, I have tons of left-overs. I have been shocked by how much I am loving the taste and how easily I can add them to different recipes as a protein substitute. From adding them to salads, to making them into a sandwich, or mixing with kale and other veggies to prep for spaghetti.
I had this preconceived idea that vegan foods were not going to be tasty, but I have found these to be quite a treat! It also seems like you could mix and match with other seasoning to find the perfect fit for your taste buds, as the veggies pick up flavor pretty well. I decided to slide a little out of the vegan realm, but still remaining vegetarian friendly, and made a little mix to drizzle on top. I added that in the notes below!
Hemp Veggie Burger
A healthy, and wholesome, alternative to traditional burgers.
- 1 head of cauliflower, chopped
- 1 cup carrots, cut into small pieces
- 1 can garbanzo beans, drained
- 4 flax eggs (4Tbsp ground flax seed mixed with 12Tbsp water)
- 3 to 4 cloves of minced garlic
- 1/4 cup green onions, chopped
- 1 cup almond or rice flour
- 1 Tbsp dried parsley
- salt & pepper to taste
- 1 1/2 cup hemp hearts
- olive oil
- Preheat oven to 400 degrees. Mix the flax seed and water well and set to the side for approximately 10 minutes.
- Place carrots and cauliflower on cookie sheet. Lightly drizzle with olive oil and sprinkle with salt & pepper. Place them in the over to cook for about 15 minutes. Make sure veggies are soft.
- Put veggies, garlic, onions, and parsley into a food processor and pulse together until mixed and chunky.
- Take about 3/4 of the mix out and put aside. Pour drained garbanzo beans into food processor and pulse until soft and mixed. Add this to the other mixture previously set aside.
- Add in flax eggs, hemp hearts, flour, and salt/pepper. Mix well.
- Cook in pan on med-high for approximately 8 minutes on each side. May use olive oil, if needed, to prevent sticking. Keep covered to ensure thorough cooking.
- Serve with your favorite toppings, or add to your favorite meals. Enjoy!
Do you have any favorite hemp recipes? A favorite veggie burger?
Stay #wholeheartyhappy 😉