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Homemade veggie burgers that taste delicious and are made traditionally with no soy or MSG that can serve as a budget-friendly replacement for meat occasionally.
Back in my lowfat eating days in the 1990s, I used to eat a lot of veggie burgers to limit the amount of red meat in my diet. Thankfully, those days are but a distant memory!
I now know, of course, that grassfed beef is one of the healthiest meats you can possibly consume and I usually eat it several times a week. Saturated fat is not the villain of heart and health that the conventional medical establishment makes it out to be.Â
Rather, saturated fat is good for you, is no danger to cardiovascular health and should be consumed liberally in the diet!
Despite my regular consumption of grassfed burgers, I must admit that I still have a bit of a penchant for a good quality veggie burger.Â
I don’t ever buy them at the store, however, as processed veggie burgers are typically made with soy as the meat replacement and MSG is used to give the tasteless burgers a synthetic meaty flavor.
Soy and MSG together are a powerful one-two punch to the hormone system and are guaranteed to mess things up in a hurry.Â
It will probably give you a nasty headache too!
Therefore, when you get a hankering for veggie burgers, avoid the seitan and products containing it and make some yourself.
The good news is that you can make a bunch of them at one time. Then, freeze what you don’t use right away so that you have some handy for quick meals when necessary.
No Soy or MSG!
Below is the recipe I use for homemade veggie burgers which is based on the Middle Eastern recipe known as falafel or chickpea patties. You will love it! It was inspired by Nourishing Traditions Cookbook. (1)
Sprouting or soaking legumes like chickpeas before cooking greatly improves their digestibility, so this is the traditional method I recommend.
Please do not use the chickpea cooking water though as practiced by some espousing a plant-based diet. It is laced with anti-nutrients and quite damaging to health. It can even encourage the development of leaky gut.
If the real food budget is tight, homemade veggie burgers can be frequently used as a meat replacement with no compromise to health if and only if liberal amounts of homemade broth/stock and organ meats are being consumed on a regular basis.
In other words, nose to tail eating as was practiced by healthy traditional societies is what is necessary if muscle meat is limited either due to lifestyle or budget. (2)
Healthy Veggie Burgers
Homemade veggie burgers that actually taste good and are made traditionally with no soy or MSG that can serve as a budget friendly replacement for meat on a regular basis.
Ingredients
- 2 cups dried chickpeas preferably heirloom and organic
- 1/4 cup expeller pressed coconut oil or lard
- filtered water
- 4 Tbsp lemon juice
- 1 egg beaten
- 1/2 cup parsley finely chopped, preferably organic
- 2 small onions finely chopped, preferably organic
- 4 cloves garlic minced, preferably organic
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp pepper
- 1 tsp sea salt
- sourdough burger buns optional
Instructions
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Place dried chickpeas in a large pot and cover with boiling water. Stir in lemon juice, cover and leave on the counter for 12 hours or overnight. Drain, cover the chickpeas with more boiling water, and stir in 2 more Tbsp lemon juice. Leave on the counter for another 12 hours. Drain and rinse chickpeas.
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Process soaked chickpeas in batches depending on the size of your food processor with the beaten egg, onion, parsley, garlic, and spices until a coarse paste is formed that holds together.
-
Cover and refrigerate chickpea paste for at least 1 hour.
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Serve veggie burgers on sourdough buns with sliced tomatoes, cucumbers, avocado, and homemade sauces of choice.
(1) Nourishing Traditions, p. 506
(2) Meat, Organs, Bones and Skin
Yum! I love a good grass-fed burger, but I do enjoy veggie burgers too. Thanks for the recipe!
Thank you! I have been meaning to ask some of my vegetarian friends for a good veggie burger recipe, but now I don’t have to. :o)
Can’t wait to try these!
I am confused with the cooking method. Are you starting with dried chickpeas? Does soaking them for so long mean that you don’t need to boil them to cook them? This is a great idea to have easier things on hand for meals, as well as economical options.
I have started making kombucha thanks to your video clips – thanks for the push to try it. Our boys really enjoy it, and like having a treat they can have instead of pop. One question I have that I don’t think you had addressed in the video, is if I double my batch for brewing, will the single scoby have the strength to do it for double the amounts? I have not been able to find plain green and black teas (organic) where I live. I have used english breakfast black, and mint green tea. Have I ruined the detoxing ability of my mother now?
Thankyou for providing such valuable and researched information to your readers. It saves me time, and gives me inspiration on ways to incorporate change for our family. Have you ever thought of having a discussion forum on here?
Warmly,
Jo-Anne
Yes, start with dried chickpeas. You are soaking the chickpeas and then they are cooked when you saute the patties, hence no need to boil them.
One culture can ferment twice as much tea/sugar water in a larger glass container, however, make sure the container is no taller than it is wide else the batch won’t take.
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Thank you for this, and THANK YOU especially for transcripts of your videos. I am too impatient to watch them, and the transcripts are poifect!
To tell the truth, I haven’t decided if your ideas are all good – vaccinations, anti-veg – but I am open to trying lots of different methods to be healthy. Luckily I can eat almost anything without ill effects, and I follow the concept of eating some of everything, except beets.
Glad I found you, I can always learn something new!
I don’t expect my readers to agree with my stance on all the issues, but at least you always know where I stand as I will always tell you exactly what I think and have researched. I don’t whitewash the truth about health.
And that’s why we love you, Sarah!
yum, my mom made something like these when I was little.
Looks a lot like my recipe except mine doesn’t call for the lemon juice. I’m going to try this one!
Yep … guess what I am making next! This has me craving a good, mustardy-oniony chickpea burger!!!!