Day 2 and I am already wanting some chocolate. Whether that is because I know I can’t have it, or I am actually craving it. I am not sure. Vegan chocolate is super expensive from what I have seen, so I am on the prowl for something to replace it. Recently I have seen a lot about this high protein chocolate from cocoa+. Although it isn’t vegan, it has interested me that people are attempting to create a ‘healthier’ version of something that is a naughty treat. The cocoa+ chocolate has loads of different flavours. I tried the mint crisp, normal and orange flavours and all of them were great! They have about 10g of protein in each so they don’t leave you feeling guilty after you have devoured a bar. But alas, I will wait another 28days till I have my fix.
Today’s main meal was inspired by a family friend of mine. After my insta post saying that I was trying veganism for 30 days, she introduced me to Madeleine Shaw. Madeleine is a nutritionist living in Australia who is big on her health, well being and nutrition. She recently posted a recipe up for vegan beetroot burgers, that yes, took a fair bit of time to make, but they are so delicious, satisfying and something you can get your teeth into! They had a great texture and didn’t feel as if there was a lack of meat in them at all! Her recipes aren’t all vegan but she does have a good range of vegan foods or inspiration to make her recipes more vegan.
Below is her recipe for the vegan burgers, place between a grilled portobello mushroom bun with a slice of tomato and some lettuce. Although the recipe is delicious, I am going to try my next burger with a dollop of pesto mixed with some dairy free yogurt just to give it a bit more flavour and depth.
Beetroot burgers between a grilled portobello mushroom bun
- 1 tbsp. of olive oil
- 3 beetroots, grated
- 1 tsp of thyme
- 1 can of chickpeas, drained
- 4 medjool dates
- 2 cloves of garlic, crushed
- 2 tbsp. of chopped parsley
- 2 tablespoons tahini
- 2 tablespoons tamari
- 100g porridge oat
- 8 Portobello mushroom
- 2 tbsp. of olive oil
- 1 beef tomato, sliced
- 8 lettuce leaves
To make the beet burgers heat the olive oil, add the grated beetroot and the thyme and cook for 5 minutes then leave to the side to cool. In a food processor mix the chickpeas, medjool dates, garlic, parsley, tahini, tamari and oats. Blend well then add the beetroot. Roll into 4 burgers place in the fridge for an hour to set.
Preheat the oven to 200°C.
Bake the burgers in the oven for 15 minutes.
Chop off the stalks and brush the mushrooms with the olive oil and season with salt, then place in the oven for the last 7 minute of cooking time with the burger.
Place the beet burgers with some tomato and lettuce inside the portobello buns.