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La Panacea Quinoa Burgers (vegan)

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La Panacea Quinoa Burgers (vegan)
Beanless, and therefore fart-less quinoa burgers courtesy of José from La Panacea in Jerez de la Frontera. Served with sweet pear veganaise.
Quinoa burgers from la Panacea
Cuisine vegan, vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 15 minutes
Servings
people
Ingredients
La Panacea Quinoa Burgers
Sweet Pear Veganaise
Cuisine vegan, vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 15 minutes
Servings
people
Ingredients
La Panacea Quinoa Burgers
Sweet Pear Veganaise
Quinoa burgers from la Panacea
Instructions
La Panacea Quinoa Burgers
  1. Heat up a pan on medium heat with 1 tbsp of coconut oil. Add garlic and onion and sautée until translucent. Salt to help the cooking process along and to lock in this layer of flavour.
  2. Gradually incorporate about 1-2 minute apart (in this order): pepper, carrot, celery and spinach.
  3. Once your vegetables are all tender, add quinoa, cumin, salt and pepper. Cook for an additional 30 seconds. Set aside in a bowl to cool.
  4. Once cooled enough to touch, add rice flour and mix well until the mixture is homogenous. Let cool in the fridge for a minimum of 15 minutes before forming into patties.
  5. Fry on medium heat in a tablespoon of coconut oil for about 5 minutes on each side. Serve with pear veganaise.
Sweet Pear Veganaise
  1. Combine all of the ingredients except for the oil and pear in a blender. Blend, then gradually add oil until the consistency of mayonnaise is achieved.
  2. Pour veganaise into a serving bowl and fold in the pear. Serve with quinoa burgers or your other favourite veggie patty.
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Berenjenas fritas (fried eggplant)

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Berenjenas fritas (fried eggplant)
"Berenjenas con miel" or fried eggplant with honey, is by far one of my favourite vegetarian tapas in Spain. Here you have a vegan version to make at home!
Prep Time 5 minutes
Cook Time 8 minutes
Passive Time 1-2 hours
Servings
people (as a side dish or tapa)
Ingredients
Prep Time 5 minutes
Cook Time 8 minutes
Passive Time 1-2 hours
Servings
people (as a side dish or tapa)
Ingredients
Instructions
  1. Slice eggplant into disks no thicker than 1 cm. Cover with milk and add a pinch of salt. Let soak for 1 hour. This will help get rid of the eggplant's natural bitterness and also help to avoid it absorbing too much oil when frying.
  2. Combine ground flax and water and refrigerate for at least 10-15 minutes or until it reaches a gelatinous consistency.
  3. Drain your eggplant. Set up a dredging station with flour and your flax "egg". Pat your eggplant slices dry, dip into the flax egg and then coat with flour. If using breadcrumbs, first dredge in flour, then the flax egg, then the breadcrumbs.
  4. Heat oil in a frying pan to medium-high heat. Once hot, add your eggplant slices in batches. Be careful not to overcrowd the pan or your oil will cool and your eggplant won't cook evenly. Fry on each side for about 4 minutes or until golden brown.
  5. Transfer to a dish lined with paper towel to absorb the oil and sprinkle with a pinch of salt immediately.
  6. Drizzle with maple syrup or molasses and serve immediately.
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Super QUICK and CHEAP Vegan Mayonnaise

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Super QUICK and CHEAP Vegan Mayonnaise
This vegan staple is ready in less than a minute! Great on sandwiches, as a base for creamy salad dressings or dipping sauce. It tastes better than the store bought stuff, and you probably have most of the ingredients in your pantry anyway!
Cook Time 1 minute
Servings
500g jar
Ingredients
Cook Time 1 minute
Servings
500g jar
Ingredients
Instructions
  1. Throw all of the ingredients into a blender except for the oil. Blend on high speed and gradually add the oil until it thickens to the texture of mayonnaise. Transfer to a jar and keep it up to 3 weeks in the fridge.
Recipe Notes

Don't use olive oil for this recipe - I know it's healthier, but the flavour is much too overpowering.

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