While I’ve been concentrating hard on building my new yoga business, Womankind Yoga, I’ve had little time for food writing sadly… so it was a real pleasure to be invited to become part of the new Suma Wholefoods Blogger’s Network, giving me the opportunity to get back in the kitchen with the camera for a couple of hours!
Specialist Wholesalers of Vegetarian, Organic & Fairtrade produce, Suma Wholefoods have literally hundreds of lovely vegan products to choose from, ranging from cupboard staples, to the latest animal-free foods on the market.
Most of the ingredients used in the recipe below can be purchased from Suma.
Millet, Pea and Lentil Burgers (vegan, GF)
Makes 12 (small)
Preparation/cooking time 30 mins
1/2 packet Clearspring Quick Cook Millet, Peas and Lentils
1 tin Suma Red Kidney Beans, drained
3 tbsp frozen edamame beans (soya)
1 tsp Suma dried mixed herbs
1 tsp Dove’s Farm Quinoa Flour
3 tbsp Marigold Nutritional Yeast Flakes
1 tsp fresh chives, chopped (optional)
Salt & pepper to taste
Serve with: Taifun Tofu Fillets (cut into chips)
1. Cook the grains according to the packet instructions for 10 mins. Add in the edamame after 5 mins.
2. Meanwhile, part blend/mash the kidney beans with a hand-blender, keeping some whole. This is what binds the burgers, alongside the quinoa flour.
3. Drain the grains and edamame and tip them into a mixing bowl.
4. Add in the kidney beans and all the rest of the ingredients.
5. Mix everything together with a wooden spoon, then with your hands. The mixture should bind well and hold together when you take a small handful and shape it in to a burger.
6. Either make 6 large or 12 small burgers from the mix.
7. Heat some olive oil in a non-stick frying pan. Cook the burgers on a medium heat, turning over when they turn a golden colour. They should only take a few minutes to cook on each side.
8. I served the burgers with salad, hummus and Taifun Tofu Fillets, fried and then cut into chips.