Vegan Food Recipe

Prepare flax egg and mash base

Combine 1 tablespoon ground flaxseed with 3 tablespoons warm water in a small bowl. Stir and set aside to gel (about 5 minutes). Meanwhile, place drained black beans in a mixing bowl and mash with a fork or potato masher until mostly mashed but with some texture (leave about 1/4 cup whole mashed pieces).

Combine burger mixture

To the mashed beans add the cooked brown rice, pulsed rolled oats, grated carrot, chopped onion, minced garlic, taco seasoning, smoked paprika, soy sauce, salt, and pepper. Add the gelled flax 'egg' and fold everything together until evenly combined. If mixture seems too wet, add up to 1-2 tablespoons more oats; if too dry, add 1 tablespoon water or a splash of soy sauce.

Form patties

Divide mixture into 4 equal portions (about 3/4 cup each). With slightly wet hands, shape each portion into a 3/4-inch-thick patty. Press edges so they hold together; if a patty is crumbly, chill for 15-20 minutes to firm up.

Cook patties

Heat a large nonstick skillet over medium heat and add 1 tablespoon olive oil. When oil is hot, place two patties in the pan without overcrowding. Cook 4-5 minutes per side until a browned crust forms. Add remaining 1 tablespoon oil and cook remaining patties. Alternatively, bake on a parchment-lined sheet at 400°F (200°C) for 12-15 minutes, flipping once halfway, until browned.

Toast buns & assemble

Lightly spread vegan mayo or buttery spread on cut sides of the burger buns. Toast cut-side down in the skillet for 1-2 minutes until golden. To assemble: bottom bun, leaf lettuce, burger patty, 2 slices tomato, 2 slices red onion, a generous spoonful of chipotle aioli (below), a few tablespoons of quick slaw, optional pickled jalapeños and cilantro, squeeze of lime, top bun.

Make chipotle aioli

In a small bowl, whisk together 1/2 cup vegan mayo, 1 teaspoon adobo chipotle paste, 1 tablespoon fresh lime juice, and 1/2 teaspoon maple syrup until smooth and slightly glossy. Taste and adjust heat or acidity (add more chipotle for heat, more lime for brightness).

Prepare quick pickled slaw

In a bowl combine shredded green cabbage and shredded carrot. Whisk apple cider vinegar, 1 tablespoon, with 1/4 teaspoon salt and 1/8 teaspoon black pepper then pour over the cabbage-carrot mixture. Toss well and let sit 5-10 minutes to soften and lightly pickle. Right before assembling burgers, drain any excess liquid and fold a tablespoon or two of the chipotle aioli into the slaw for a creamy finish, if desired.

Top assembled burgers with pickled jalapeños, fresh cilantro leaves, and a squeeze of fresh lime for brightness. Serve immediately.