- Shop
- Recipes
- About
- Sign in
-
Shop
-
Recipes
-
About
| This recipe for deliciously succulent and juicy vegan bean and beetroot burgers comes from Claire Thomson's The Art of the Larder, one of our favourite cookbooks. While the recipe originally called for canned black beans Claire recommends using any of our canned red haricot beans, whole fava beans or even carlin peas - and either flaked quinoa or naked barley flakes substitute well for the rolled oats. |
Serve these beet burgers with your choice of creamy dressing, pickles (sliced gherkins are fabulous here) and lettuce leaves. They're delicious on rye bread or in a roll, just find a combination that works for you.
This recipe was originally published in The Art of the Larder by Claire Thomson (Quadrille, £25). Photography © Mike Lusmore.
Serves 6-8
Ingredients
|
Method
|
This is a brilliant recipe which really works and in my experience that’s not always the case with beetroot burgers. I use barley flakes. I get a UK organic veg box weekly from Riverford and at this time of year, that means lots of beetroot so we’re really pleased to have discovered this recipe on the Hodmedod site.
Comments will be approved before showing up.
Swap blood for beans with Eden's vegetarian riff on black pudding. With pearled naked barley for a bit of chewiness, this hearty and spicy dish is best enjoyed with wholemeal soda bread.
The firm yet giving nature of roasted squash means it’s able to absorb any flavour you throw at it, in this case a curry paste featuring pineapple and turmeric sauerkraut and coconut chips, resulting in a sweet, spicy dry curry. Nick matches that with a braise of carlin peas.
Catherine Godsill
February 04, 2022
Delicious recipe! I had to do a couple of tweeks as I didn’t have the beans so used cannellini and squeezed the grated beetroot so the mixture was not too sloppy!