Veggie Burgers With a Spicy Mango Ketchup
DAY 38 – In Norse mythology, the number 38 is said to represent unnatural bravery which seems somehow fitting for me today. It's so hard to believe that I have actually been vegan for 38 days. I definitely feel different and there is a certain lightness in my body and a heightened energy that I have never felt before. That is the good news. The bad news is that I have to constantly worry about what I am going to eat. It is exhausting. One of the most difficult parts is going out to eat with friends and family. You can't be dragging everyone to vegan restaurants and it is very hard to find vegan food options in most eating establishments even here in Los Angeles. Isn't that crazy!
Yesterday, I took my husband to his first vegan restaurant. He looked at the menu and was like “no problem!” (trying to be enthusiastic and supportive.) He ordered the “I am Elated” but was not too elated when he got his order. It was described as a taco salad and ended up being a giant sunflower seed cracker drizzled in cashew sour cream layered over some lettuce, tomatoes and sprouts. As much as my husband tries to support me – I don't think he will be back anytime soon.
So my quest continues to……………..
Figure out smart and easy ways to get enough protein in my diet and more importantly, find food I can eat. I wish I could say it is getting easier now after 38 days with the hope to inspire others but… that wouldn't be true. My life as a vegan continues to be very challenging. I know there are a lot of solutions and answers that I have not yet discovered so I am hanging in there and will continue to experiment. I am determined! I don't want to give up! Wish me luck and I hope you enjoy this delicious high protein vegan meal.
RED LENTIL VEGGIE BURGERS WITH YAM FRIES AND SPICY MANGO KETCHUP
In all of LA, I have yet to find a delicious veggie burger so I decided to take on the challenge myself. I know this menu seems like a lot of trouble but it is worth it. The burgers are not hard to make and you can make a double batch and freeze the firmed patties for later. If you want more heat in the mango ketchup, leave the seeds in the serrano pepper. For a milder ketchup remove seeds. Hope you enjoy these veggie burgers as much as I did. Don't miss any of Ordinary Vegan's free recipes by signing up here.
- 1 large or 2 medium mangoes
- 1 tbsp fresh lime juice
- ¼ cup chopped fresh cilantro leaves
- 1 tbsp diced red onion
- 1 serene chile, seeded, if desired, and minced
- pinch of salt
- pinch of black pepper
- Peel the mango and cut the flesh off the pit. Dice half of the mango and set it aside - you should have about 1 cup or so. Coarsely chop the remaining mango and put it in a blender. Add the lime juice and puree until the mixture is smooth and thick, stopping the blender a few times and using the rubber spatula to push the mixture down. Transfer to a bowl. Stir in the reserved manna along with the cilantro, red onion, bell pepper and serrano chile, and stir to combine. Season with salt and pepper and set aside in the refrigerator (the ketchup is best served the day it is made but will keep up to 2 days)
- Next prepare burgers
- ½ cup brown rice
- 1 cup red lentils, picked over and rinsed
- canola oil
- ½ medium onion, finely diced (1/2 cup)
- 1 tsp minced garlic
- 5 oz broccoli, florets and stems finely chopped (1½ cups)
- 2 medium carrots, finely chopped (1 cup)
- 1 medium potatoes, peeled and grated (1 cup) squeezed to remove excess liquid
- 3 ounces shitake mushrooms, stemmed and finely chopped (1 cup)
- 2 ounces fresh or defrosted frozen shelled edamame beans, finely chopped (1/2 cup)
- 1½ tsp yellow curry powder
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- Put the rice in a small saucepan and add 1 cup of water. Bring to a boil over medium heat. Reduce the heat and simmer, covered, until the rice is tender, about 35 minutes. Remove the pan from the heat and let stand, covered for 4 minutes. Uncover the pan and use a fork to fluff the rice. Set aside until cool.
- Meanwhile, put the lentils in a medium sauce pan and add 2 cups water. Bring to a boil over medium heat. Reduce the heat to low and simmer gently, covered until the lentils are slightly mushy, like a thick paste with a few whole lentils, 18 to 20 minutes, stirring once or twice during cooking. Set the lentils aside until cool.
- Spray a large nonstick skillet with canola oil and heat over medium heat. Add the onion and garlic and cook, stirring until slightly translucent and fragrant but not at all brown - 2-3 minutes. Add the broccoli, carrots, potatoes, shitake mushroom, and edamame beans and cook, stirring, until the vegetables are fragrant but still crunch, 2 minutes. Add the curry powder and cook, stirring for 30 seconds. Remove the pan from heat and stir in the salt and pepper. Let cool slightly. Transfer the rice, lentils and vegetables to a large bowl and mix until well combines.
- Scoop out ½ cup of the mixture with wet hands, pack it firmly into a tight ball as if forming a meatball. For the ball into a 3 inch patty about 1 inch thick. Place the patty on a baking sheet and repeat to make eight burger in all. Chill for 30 minutes to 1 hour.
- Prepare the Garlicky yam fries - preheat the over to 400 degrees
- 1¼ pounds yams, peeled
- 2 tsp canola (also if you can put canola in a spray bottle for finishing the fries)
- kosher salt and pepper to taste
- ¼ cup chpped fresh italian parsley leaves
- 2 tsp minced garlic
- ½ cup cornmeal for cooking
- leaf lettuce for serving
- Thinly sliced red onion, for serving
- Thinly sliced tomatoes, for serving
- pickles, for serving
- Cut the yams into sticks approximately ½ inch wide by 3 to 4 inches long, depending on the length on the yams. Place the yams in a large bowl and add the canola oil and a pinch of salt and pepper. Use your hands to gently toss the yams and coat them with oil. Spread the yams in a single layer on a baking sheet and bake until golden brown and cooked through, 25-30 minutes turning once halfway through cooking. Transfer the fries to a bowl and spritz them with with canola oil. Add the parsley and garlic and toss to coat evenly. Serve hot.
- While the fries are baking, cook the burgers. Have a nonstick baking sheet or line a regular baking sheet with parchment paper and spray with oil. Spread the corneal on a plate. Dredge each patty in cornmeal. Spray a large skillet with canola oil and heat over medium-high heat until hot but not smoking. Place the burgers in the pan without cording and sear until they are light golden on both sides, 2 to 3 minutes per side. Transfer the burgers to the prepared baking sheet and bake for 12 minutes.
- To serve, place a lettuce lead on each of eight plates. Top the leaf with a burger, sliced red onion and tomato. Divide the yam fries among the plates and top the burger with the mango ketchup. Serve with pickles on side.
