Vegan Chickpea Burgers

Chickpea 2These ‘meat-less’ burgers are so versatile! They are delicious, easy to make and healthy! Adjust them to your personal flavour / taste preference.  The man – who hates chickpeas – literally gobbled them up and asked for more.  I used the base recipe from My Eclectic Kitchen. Her vegan cucumber dill sauce (recipe here) is an amazing & easy addition to the recipe (but not necessary). The first time I made these burgers I mashed everything together by hand. It gave the burgers a chunky texture. The second time I used by food processor: it was significantly easier but both ways were equally delicious.  Enjoy them with salad, veggies, on a wrap or in a bun; I don’t think you can go wrong.

Chickpea Burger base (makes 6-8 burgers):

  • 2 x can chickpeas drained & rinsed
  • 2 tbsp LSA (could also just use flax seed)
  • 1 cup whole meal flour
  • 6 tbsp water

Flavour additions:

  • 1 cup green onions or white onions
  •  Cilantro or basil
  •  Garlic, garlic & garlic!
  • Chili
  •  Cumin
  • Chopped capsicumChickpea1
  •  Any other flavour you enjoy.


Mash, process or mix all ingredients together and form into patties.

Heat oil in frying pan and fry until golden on both sides.


Vegan Pasta with Mushroom & Rice ‘Meat’ Balls

I was craving pasta hardcore and this vegan version hit the spot. Its meals like this one that make Vegan livin’ easy. The ‘meat’ ball creation was sort of a pull & push from different recipes across the internet with my own combination. They turned out way better than anticipated and the man has already requested I recreate them next week. #veganwin

Vegan Pasta Maet Balls

Mushroom & Rice Meat Balls


–        2.5 cup mushrooms

–        2 cloves garic – chopped

–        1 cup brown organic rice

–        1 tbsp olive oil

–        1 brown onion – chopped

–        1 vegan egg (or one normal)

–        ¼ cup nutritional yeast

–        ¼ cup LSA (linseed, sunflower & almond)

–        1 tbsp vegetable broth powder

–        Salt, pepper & chilli flakes to season (or any other seasoning you wish)


–        Food process the mushrooms;

–        Heat oil in saucepan and add the garlic, onion and processed mushrooms. Cook until fragrant & onions are a clear colour;

–        Cook the rice according to package (I used instant 90 sec microwave rice);

–        In a bowl mix all the ingredients together. Form into balls and place on a baking tray (line with baking paper)

–        Bake at 180 degrees for 15 minutes. Turn balls and bake for another 10 – 15 minutes until crispy.

Serve over zoodles or normal pasta. I used our local organic pasta sauce and added some sliced black olives & sundried tomatoes.

Quinoa Stuffed Capsicum with roasted almonds & mint

Quinoa pepper I’m back! I apologise to everyone for my short hiatus…from a torn lumber disc in my back, to a holiday away, to a new 🙂 fiancé with a broken foot -> life has been a little hectic lately. Needless to say I am back in the kitchen and loving it!

Last week our household started a 21 day vegan challenge. We are currently on day 9 and loving it! Who knew there were so many amazing vegan recipes out there.

I thought I’d start my first blog back with one of our favourite vegan hits thus far. I didn’t create it myself – I recreated it from Vegangela. Her site has some amazing vegan recipes and have helped me keep the man (or should I say new fiance) on the vegan challenge with me this long! I made no modifications to her recipe so be sure to head to her site and check it out.


To vegan or not to vegan?

I recently read an article that resonated with me. Mark Bittman, New York Time’s lead food writer decided to eat vegan every day before 6:00pm (and then he wrote a book about it). Reading about his journey I began to think to myself, what is a vegan? Sure I know being vegan means adapting a plant based diet – fruit, vegetables, legumes, no processed food etc.  But what does it really mean? Years ago (thinking at least 4) when my food journey had only just begun, I went out for lunch with girlfriends in Toronto. reFreshWe went to Fresh (Toronto’s original source for modern vegetarian food).  I remember leaving the restaurant astounded at how delicious and satisfying my ‘meat free’ meal had been  –  and I immediately went home and ordered the Fresh Cookbook: reFresh: Contemporary Vegan Recipes From the Award Winning Fresh Restaurants


Fast forward 4 years later and the book is still on my shelf. Looking back – I didn’t have the ‘food maturity’ to really appreciate what that book had to offer. I remember looking at it when it arrived thinking the recipes were long, complicated, time consuming and contained foreign species such as tofu (which I had never cooked). Would you believe I never tried a single recipe? Recently I revisited this cookbook with new eyes. The recipes look simple, delicious, clean and most importantly appealing. I decided to give myself a personal challenge. Eat more vegan. I’m not entirely sure if I want to jump in head first (I do love my meat), so I’ve committed to a regular weekday lunch.

 This week I’ve started with the California Salad. Basic, easy to make and really appealing. The home made bean pesto took barely minutes to make and is mouth-watering. I could eat it with a spoon.  bean pesto I’m really looking forward to branching out and experimenting with this book in the coming weeks. Stay tuned