An Easy Summer Vegan Meal with Chickpeas, Oats, Nuts & Sprouted Seeds
There are many potential benefits to increasing your intake of plant based proteins and reducing meat consumption. A plant based diet could help to reduce your risk of certain chronic diseases and help with weight management. Cutting back just once a week with a program like Meatless Mondays can greatly improve your health and open you up to a new world of ingredients you’ve yet to explore. With tons of delicious alternatives popping up in grocery stores it’s easier than ever to have healthy & easy meat-free meals. I had a vegan chorizo scramble for breakfast last weekend and OH BOY was it delicious! But when it comes to creating satisfying vegetarian dishes from scratch (especially in BBQ season) it can be a whole other challenge.
I’ve been on the hunt for the perfect homemade Veggie Burger recipe for a while. After countless black bean burgers that crumbled to pieces, and many Sweet Potato ‘meatballs’ that just lacked flavor I was surprised by how satisfying these Vegan Sriracha Burgers were! I’ve combined everyone’s favorite hummus ingredient with our spicy Sriracha Sprouted Snacks and the result was out of this world! Turns out chickpeas are not only great for hummus, their mild flavor and creamy texture makes them a very versatile legume. You can use them in soups, salads and even as the base for vegan cookie dough! No wonder they’re a favorite in online vegan and vegetarian communities.
Global Data reported there were six times as many vegans in America in 2017 as in 2014.1 The growing popularity in plant based eating might because the benefits go beyond just personal health – it can also reduce our global footprint and help you save money at the grocery store! A few cans of chickpeas are usually a lot cheaper than a pound of meat. Even if you’re not on a solely plant based diet, there’s no denying that eating a variety of foods will ensure you also get a variety of vitamins, minerals and flavor. A lot of people worry about not getting enough protein with a vegan or vegetarian diet, but there are 38 grams of protein in just 1 cup of chickpeas. We used 3 cups in this recipe! Especially if you are just inviting one meatless day into your weekly routine there are plenty of sources of the right fats, carbohydrates and proteins out there to have you feeling full and healthy.
I used our Sriracha Sprouted Snacks in this recipe because it made life easier - the salt, oats & spices I needed were already incorporated. This savory snack is low in sugar, naturally gluten free and contains sprouted seeds which are easier to digest compared to non-sprouted seeds. So far we have chickpeas, oats, nuts and sprouted seeds as the base for our Sriracha burgers. All that’s left is some Pineapple Sriracha Sauce, a few whole garlic cloves, green onions and soy sauce. We used 4 garlic cloves but you can use up to 8 depending on how much garlic you like. If you want to sneak in a few more veggies I would stick to small amounts of onions and greens like kale, just be careful not to add too much moisture as this will cause the burgers to fall apart. The texture you want is a smooth and thick batter! If it’s too loose and resembles pancake batter, add in some more Chickpeas or Sprouted Snacks.
Once you combine all of the ingredients in a food processor you just need to form your patties, let them sit and then bake! I used a large cookie cutter to help form the patties and found it made the process much easier. The recipe makes about 6 burgers so if you only need 2 stick the rest in the freezer and bake them as needed.
This is an easy recipe that yields a flavorful meal especially when you add the zesty Pineapple Sriracha Sauce and fresh toppings. Try them out at your next BBQ or family gathering! Especially if you are eating meat-free, bringing your own snacks and food can help you stay on track while still enjoying delicious meals around friends and family who eat differently.
Vegan Sriracha Burgers Recipe
Pineapple Sriracha Sauce
- 1 cup roughly chopped pineapple (or canned pineapple)
- 1 green onion
- 3.5 tbsp. Soy sauce
- 1 tbsp. Sriracha sauce
- Puree all ingredients in a blender until smooth. Sauce will be runny.
Vegan Sriracha Burgers
- 2 (15.5oz) cans of Chickpeas
- 1 bag (5oz) Sriracha Blue Bike Sprouted Snacks
- 4-8 cloves Garlic
- 2 Tbsp. Soy Sauce
- 2 Tbsp. Sriracha Sauce
- 4 Green onions
- 2 Tbsp. Olive Oil
- Process all ingredients in a food processor until well combined. The texture should be mostly smooth, some chunks is okay. If the mixture seems dry add more olive oil 1 tsp at a time.
- Using a large cookie cutter for shape, scoop the mixture into desired size of patties. Mixture makes approximately 6 large patties.
- Refrigerate your patties for 1 to 3 hours.
- Preheat the oven to 425°F and bake the burgers for 20-25 minutes until slightly browned on top. Let them rest for 5 minutes to avoid crumbling.
- Serve with Pineapple Sriracha Sauce and top with your favorite burger toppings. We recommend lettuce, red onion, pineapple, and tomato.
What is your favorite vegan burger recipe?
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