New year, new you? We don’t think so. At Parsons, we refuse to succumb to over ambitious resolutions that we know we’ll never keep. While January is a wonderful time to look at life with a fresh perspective we want positivity from our new year, not a feeling of failure 2 months in when we haven’t turned 100% vegan, been to the gym every morning or given up sugar.
That’s why we’re thinking more of what we can increase this year, not restrict. And first on our list is to eat more consciously. Whether that be sitting down with your team for a proper lunch every Friday, choosing to eat more vegan meals and less meat or treating your clients to a catered breakfast with their morning meeting, rather than pastries from Pret, what and how we eat influences how we feel and by making better decisions about it, we can all feel a little bit better ourselves.
While we already do many of the above (we LOVE a team lunch) one way we’re trying to eat more consciously is to eat more vegan meals at home. Organic, ethically sourced meat will always have a place on our menus but in an ode to help the environment and embrace the seasons more, as a team, we’re making an effort to introduce more plant-based, vegan meals into our diets. One of our chef’s was given a wonderful cookbook for Christmas called Vegan Goodness, it’s bright and colourful imagery makes eating more plants a pleasure! We’ve been sharing many of the recipes from it and so, in ad ode to January and eating more consciously, we’re sharing one with you too. These vegan black bean burgers are a quick, low-cost weeknight meal, they’re super easy to make and taste delicious served with some tzatziki and roasted, minted new potatoes.
Makes 4 large or 6 medium patties
- Olive Oil or avocado oil
- 1 tbsp cumin seeds
- 1 large or 2 small red onions, peeled and finely chopped
- 2-4 garlic cloves, peeled and finely chopped
- 500g cooked black beans or 2 tins, drained
- 45g quick oats or 65g buckwheat flour
- 1 teaspoon sea salt
- 1 teaspoon smoked paprika
- Freshly ground black pepper, to taste
- About 100g corn kernels, fresh or tinned, drained
- A small handful of coriander, finely chopped
To build the burgers
- 4-6 burger buns
- 1 large tomato
- 1 large red onion
- 1 large avocado
- Pour a little bit of oil in the bottom of a medium-sized saucepan and place this over a medium heat. Add the cumin seeds, onion and garlic and stir until the onion begins to go transparent.
- Add most of but NOT ALL of the black beans (I like to save about a third). Stir for a few minutes until the beans are nice and soft and then remove from the heat and mash into a smooth paste.
- Stir in the oats or flour, salt, paprika and some freshly ground black pepper into the blended bean mix. Add the remaining beans and the corn and coriander, then use your hands to combine everything. At this point, you should be able to form patties. If the mixture is still a little wet, add more oats or flour, a tablespoon at a time. If it is a little dry, add some water or oil.
- Place a heavy-bottomed frying pan on a medium-high heat. Form your mixture into 4 large or 6 medium patties and cook in the hot pan until golden brown or lightly blackened, depending on your taste preferences.
- Prepare the other burger ingredients while your patties cook – toast your buns or wash your lettuce leaves, slice the tomato, onion and avocado (or mash it into guacamole), pick the leaves of your coriander and make the Chipotle Mayo. Now you can build your burger from bottom to top as follows: bun (or lettuce leaf), avocado, patty, tomato, onion, coriander, mayo, lid. And then figure out how to get your mouth around it.
Click HERE to visit Wholey Goodness’s website for more vegan recipes.