I am just so incredibly excited for you all to get a copy of my new book! Why? Because the recipes (like my veggie burgers) are truly some of the best I’ve ever created!

Why do I know you’re going to LOVE them?

Because I’ve tested some the recipes on friends this weekend and I got their complete approval! And this is coming from people who do NOT eat “my style” of clean eating and all. My friends fiancé barely eats veggies and he overwhelmingly loved the veggie burgers which I paired with the cilantro dressing and beet dip (all recipes from the book).

If you follow me on IG then you might have seen me trying to pick out what to make and I did a few polls. You wanted me to make the veggie burgers and I’m so glad I did: we absolutely devoured them.

So, I decided it would be fun to share this recipe with you, as an exclusive recipe from my brand new book, and give you a little taste into what you can expect. I can’t wait to hear what you think of the recipe! You can pair it with burger buns and lettuce, cilantro dressing, and tomato to make a proper veggie burger, or you could eat them on top of salad, or pair with some roasted veggies. No matter what you do, just enjoy every last bite!

PS- The recipe below is directly from the book which is meant for meal prepping for the week. I divided all the ingredients in half for the veggie burgers I made for friends.

behind the scenes on my instagram – all the dressings are from my book!

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Veggie Burgers 

Makes 3 servings for the week + extras to freeze

Usually, I bake these veggie burgers, as directed below, but you can also fry them in a skillet with a little olive oil on medium heat, five minutes on each side. They cook quickly and can sometimes burn if you’re not watching. I’ve set off my smoke detector a few times – which is why I prefer baking them! The recipe makes enough for three days worth, however you will have leftovers, which are perfect to freeze then reheat or snack on, as well as add to other salads.

Ingredients

• 3 15-ounce cans of black beans, rinsed and drained
• 3 chia “eggs” or 3 eggs
• 3 cups cooked quinoa
• 1 cup oat flour*
• 1 small onion, finely chopped
• 1 ½ small red peppers, finely chopped
• 2 garlic cloves, finely chopped
• 1 ½ cups spinach, chopped
• ¾ teaspoons each: paprika, salt, pepper
• Cayenne pepper and turmeric (optional)

Directions

1. Preheat the oven to 375 degrees.
2. To create the chia egg mixture, combine 3 tablespoons ground chia seeds with 9 tablespoons water in a small bowl. Mix and allow to sit for at least 15 minutes. The mixture will swell and create an alternative to using eggs in recipes. Alternatively, skip this step and use three eggs
3. Cover a baking sheet with foil and spread a dash of olive oil evenly over the foil.
4. The quinoa should be warm. To reheat it, add to a pan with add a dash of water or apple cider vinegar and heat throughout.
5. In a separate pan, sauté the onion and garlic, followed by the red pepper.
6. Rinse and drain the black beans. Place them in a bowl and lightly mash.
7. Combine the beans, quinoa, spices, and mixed greens, and mix well. Next, add your egg and oat flour and fully combine.
8. Place a palm-sized amount of this mixture in your hand and roll. Then form the mixture into large patties – about 9 patties.
9. Bake in the oven, 20 minutes on each side.
10. Remove from oven. Let cool. Place in containers and refrigerate. When ready to serve, reheat in the microwave for 2 to 3 minutes.
11. Two patties are a serving, which you can add to any of the previous salads you’ve made in this book. In the photo, I used kale, purple cabbage, and red pepper, however feel free to add any Super Vegetables you’d like, or roasted veggies and serve with dressing of choice.

*To create oat flour, take 1/3 cup rolled outs and blitz in your blender, making sure it’s fully dry before doing so. This is an incredibly cheap alternative to buying oat flour.

reusing the veggie burgers for ‘inside out burgers’ on another day, which you could also use in the buddha bowl!