A (fairly) quick and easy vegan burger: Curried chickpea on a turmeric biscuit.
Using the ratio 3:1:2 (flour:coconut oil:almond milk), portion out the ingredients. Add a bit of flax seed, nutritional yeast, onion powder and turmeric. If you're not using self raising flour, be sure to add a bit of salt and baking powder.
Cut the chilled coconut oil into the flour - a food processor makes it easy. Mix the seasoning ingredients into the milk and add it to the flour. Gently work the flax seed, seasoning and milk into the flour. Be careful to not over mix or it will make the biscuits tough. Shape into rolls and top with sesame seeds. Bake at 350˚F until light brown ~25 minutes.
Start with chickpeas, pecans and almond meal, oatmeal and flax seed. Season with tamari sauce, curry powder, onion powder, garlic powder, smoky and salt. Add all the ingredients to a food processor. Blend until smooth, adding a bit of water if needed to make it smooth.
Shape into patties and fry.
Build the burger. I used lettuce, avocado, tarragon, basil, savoury soy youghurt, tomatoes and red onion.
