Vegan Quinoa Burger

Randy Kepple

½ onion

1 carrot

1 celery stick

1 can Black beans, drained

½ cup boiled sweet peas, drained if used from can

1 cup boiled quinoa

¼ cup nutritional yeast (add more for a richer taste)

1 spoon vital gluten

Olive oil, salt and pepper

Chop the onion into small pieces and sauté in a non-stick pan with olive oil.

Chop the carrot and celery. When the onion starts to turn gold place them in the pan with more olive oil and cook for about 10 minutes.

Add a bit of water at the time to help cooking faster, or extra oil for a richer taste. Make sure you add a bit at a time so that it absorbs perfectly.

When the vegetables have turned soft add the beans and mash them roughly with a fork. They don't need much time as the mixture is already cooked.

The cooling part is very important as it helps the patties not to break.

You get the best results by using dried beans and cooking them yourself as canned beans are often very watery.

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