Daily Vegan Lunch for 17 June, 2013: Chickpea and Golden Beet Patties

chickpea-beet patties




1.5 cups yellow or red beets (I used yellow) peeled and chopped into 1-inch chunks
3 cloves garlic, chopped
2 Tablespoons tahini
2 Tablespoons soy sauce
2 Tablespoons balsamic vinegar
1 cup cooked white or brown rice, I used basmati
1/2 cup beet cooking liquid or 1/2 cup water

3/4 cup vital wheat gluten flour

Additional soy sauce, if needed


Gently boil beets in 2 cups of water on stovetop for 15 minutes or cook them in water in the microwave for 4 – 5 minutes. Drain beets, reserving 1/2 cup of the cooking liquid. Rinse them with cool water. Combine beets, garlic, tahini, soy sauce, balsamic vinegar, rice, beet cooking liquid or water, and chickpeas in a blender or food processor. Process until completely pureed, about 3 minutes. In a large bowl, slowly fold in vital wheat gluten into puree. Mix well. Shape into burgers and bake at 375 degrees on an oiled baking sheet in the oven for 45 minutes, flipping burgers once after 20 minutes.

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