Vegan In Situ: Quinoa White Bean Veggie Burger

This is a delicious borrowed recipe from The Simple Veganista, discovered by my wonderful friend, Nina.

1/2 C. Dry Quinoa
1 C. Water or Vegetable Broth
3 tsp. Thyme, divided
1 tsp. Garlic Powder
1/4 tsp. Salt
1 tsp. Paprika
1/2 C. Red Bell Pepper
1/2 Shallots or Red Onion
1/2 C. Corn, cooked
1 15oz. can White Beans
Juice of 1 Lemon
1/3 C. Garbanzo Bean Flour
1 equivalent Egg Replacer (we soaked 1 tbsp. of chia seeds in 1/3 C. water for 10 minutes)
Salt and Pepper, to taste

Rinse quinoa thoroughly to remove the bitter saponin. Add quinoa, water (or vegetable broth), 1 tsp. thyme, 1 tsp. garlic powder, and 1/4 tsp. salt to a pot and bring to a boil. Cover and reduce to a simmer, cooking for ~20 minutes or until all liquid is absorbed.

While quinoa is cooking, finely dice red bell pepper and shallot (or red onion) and add to a mixing bowl with corn. Drain and rinse white beans. Roughly mash 3/4 C. of the white beans and add to the mixture, along with the rest of the beans, and the remaining 2 tsp. of thyme, 1 tsp. of paprika, and lemon juice. Combine cooked quinoa, garbanzo bean flour, and egg replacer and form mixture into patties. Cook in a seasoned skillet, or in a 400 degree Fahrenheit oven for 10-15 minutes. With either method, don't forget to flip your burgers to cook each side.