Zucchini Carrot & Sweet Potato Vegan Burger / Patty / Tikki

Burgers don't always have to be about meat, and this recipe proves that Zucchini , Carrot ,Sweet Potato and a few spices can make a delicious and vegan / vegetarian burger.

The fresh, juicy zucchini and mouthwatering spices makes a truly refreshing, filling and fit-friendly burger. Zucchini adds just the right amount of flavor and moisture to these burgers.These burgers are moist, flavorful, seasonal, and delicious.

Prep Time: Under 15 min
Cook Time: Under 15 min
Recipe Source:- chefinyou

Ingredients:-

Zucchini:- 2 small ( 1 Cup grated )
Carrot:- 1 small ( 3 1/4 Cup grated)
Sweet Potato:- 1 small ( 1 Cup boiled & grated)
Salt
Carom seeds/ Ajwain:- 1 Tsp
Garam Masala:- 2 Tsp
Red Chilli powder:- 1 Tsp
Baking Powder:- 1/2 Tsp
Corn starch :- 3 Tsp
All Purpose Flour:- 1/4 Cup
Bread Crumbs:- 1/4 Cup
Oil For Frying

Procedure:-

1) Grate the Zucchini , boiled potato & Carrot.

2) Place zucchini in a colander and add 1 tsp Salt to it. Toss to combine and set aside for at least 30 minutes.

3)Squeeze the water out of zucchini. You can use your hands or use a cheesecloth.

4)Mix everything in a bowl. You can at this point do a taste test to see if you want more salt. Season accordingly.

5)Mix until well combined.

6)Make small (lime sized) balls.

7)Form into patties. Repeat for rest of them. At this point you can also refrigerate these in the fridge (for about 20-30 min) which will help to hold them up well while frying. It also helps to avoid oil retention. Its not strictly necessary to do this.

8) Add 1-2 tbsp of oil to your Cast iron pan (or as desired to coat the bottom of a non stick skillet. Note that regular non stick will require less amount of oil) . When hot, add the patties.

9)Cook them until golden-reddish brown on both the sides. Takes around 5-6 minutes each side.

Serve hot with ketchup / Chilli sauce/ vegan Yogurt or vegan sour cream.

Enjoy..:)

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Chocolate Peanut Butter Oatmeal Vegan Balls {Clean Eating} / No Bake Recipe

Chocolate Peanut Butter Oatmeal Vegan Balls are a perfect example of how something that tastes really good can also be easy to make.These are fun for kids to make because you don't have to cook them.

Chocolate Peanut Butter Oatmeal Balls {Clean Eating}

Makes 14 {with small cookie scoop}.

Recipe Source:- justforclicksblog

Ingredients:-

Old-fashioned oats {could certainly use gluten-free if needed}:- 1 Cup ( i grinded mine in a coffee grinder but this is optional)
Cocoa {naturally unsweetened}:- 1/4 Cup
Shredded coconut {unsweetened}:- 1/4 Cup
Natural peanut butter {look for a jar with peanuts (and maybe salt) as the ONLY ingredient/s}:- 1/2 Cup
Organic Pure Maple Syrup:- 1/4 Cup

Procedure:-

1) Stir all dry ingredients together to mix well.

2) Add the wet ingredients and blend well. *Sometimes it's best to use your hands to ensure the ingredients get fully incorporated.

3) Use a small cookie scoop to get even sized balls. Roll each ball by hand.

4)Chill in fridge until ready to serve.

Enjoy:) Read More......

Best Vegan Zucchini Fritters Ever

This recipe is easy and fritters taste crazy good , crispy on outside and creamy on the inside .These easy Zucchini Fritters are a delicious way to make use of zucchini when it starts overflowing gardens and markets near you.I like these best as a starter—or just as they are, along with a green salad, for a meat-free, summer’s lunch.

How To Make Vegan Zucchini Fritters / Eggless Zucchini Fritters

Preparation Time: 30 minutes
Cooking Time: 15 minutes
Makes: 2 serving

Ingredients:-

Zucchini , grated:- 1 big or 2 small
Onion ,finely chopped:- 1/2 small
Garlic/Lehsun, finely chopped:- 2-3 cloves
Salt to taste
Black Pepper powder:- 1/2 Tsp
Coriander Powder:- 1/2 Tsp
Garam Masala Powder:- 1/2 Tsp ( Optional)
All Purpose flour / Maida:- 1/2 Cup
Baking powder:- 1 Tsp
Oil for cooking

Procedure:-

1) Grate zucchini and place it in a colander in the sink and toss some salt over it, let it sit for atleast 30 minutes to remove excess water. Squeeze out any excess water.

2)Sift together all purpose flour and baking powder in a bowl. Set aside.

3) In a different bowl, mix together grated zucchini, onion, garlic, salt, pepper, coriander powder & garam masala powder (if using).

4)Gently fold in sifted flour & baking powder mixture .

5)Make small or jumbo balls and gently press to flatten it.

6) In a non-stick pan heat oil and shallow fry fritters. Let cook on the first side till golden then flip and cook the other side. You can lightly press it while it cooking.

Serve warm...Enjoy:)

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Notes:-

1) You can use onion and garlic powder instead.

2)These fritters holds their shape well. Just keep in mind after placing the fritter in a pan don't touch it for 2-4 minutes (depending upon their size) until golden brown and then flip and do the same. Don't over handle the fritter.

3)These fritters would make a good side dish for dinner or a nice lunch with a salad. Serve them with Vegan sour cream or plain soy yogurt or any chutney/ sauce.

4)You can also add fresh corn to the batter – the kernels would provide a nice touch of crunchy sweetness.

5) It is really important to squeeze as much as water possible using paper towel to avoid sogginess.

6)If you can not eat them immediately, you may keep them warm in 200 degree F oven for upto 20-30 minutes. Reheating is not recommended as they may become soggy.

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How To Make Eggless Mayonnaise

Eggless Mayonnaise is one of the easiest thing to make at home. This a GREAT homemade eggless vegan mayonnaise recipe ,that will keep in the refrigerator for upto 1 week. and can be doubled or tripled or cut in half.

Eggless/Vegan Tofu Mayonnaise

Makes 2 Cups

Ingredients:-

Tofu, soft:- 1 Pound
Olive oil:- 1/3 Cup
Lemon Juice:- 1/3 Cup
Dijon Mustard:- 3/4 Tsp
Salt:- 3/4 Tsp
Ground Black Pepper:- 1/8 Tsp


Procedure:-

1) Drain the tofu.

2) In a food processor or blender, combine tofu , olive oil, lemon juice, Dijon mustard, salt & black pepper.

3) Process until smooth.

4) If the mixture is too thick add 2 Tablespoons of water.

Store in the refrigerator upto 1 week.

Enjoy:)

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More VEGAN RECIPES

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Eggless Whole Wheat Pancake/ Meetha Cheela

This is really simple and healthy pancake recipe..great for kids lunch box too..You can enjoy these either for breakfast or as a snack..Please see the note for more ideas.


Ingredients:-

Whole Wheat Flour:- 1/2 Cup
Milk powder:- 1/4 Cup
Sugar :- 2 Tsp
Fennel Seeds:- 1/2 Tsp
Milk:- 1/2 Cup
Oil for frying

Procedure:-

1)Mix all the ingredients in a bowl( except oil) to make a pancake like batter..

2)Heat a non stick pan on a medium heat with little oil ( or use cooking spray).

3)Pour a laddle full of batter on a pan.Cook until lightly browned on the bottom.

4)Turn and brown the other side.

Enjoy:)

Note:- Be creative with flavorings..add cinnamon powder instead of fennel seeds..

Also you can use half 1/4 cup of all purpose flour and 1/4 cup of whole wheat flour instead of using all whole wheat.

Top it with honely of powdered sugar.

Use low fat milk powder and low fat milk or water to make it more healthy.
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Eggless Chocolate Cookies

This delicious recipe has the flavor and texture of both cookie and brownie..It is really easy to make and nice crispy and chewy flavor , i am sure you will not miss the eggs:)


Source here
Serves: 24

Ingredients:-

Margarine:- 1/4 cup
Oil:- 2 Tbsp
Sugar:- 3/4 cup
Water:-3-4 Tbsp
Salt:-1/4 Tsp
Baking soda:-1/2 Tsp
Flour:-1 Cup
Cocoa:-1/3 Cup

Procedure:-

1 Cream margarine, oil, sugar and 1 T water until light and fluffy.
2 Mix in remaining 2-3 T of water and beat well.
3 Mix dry ingredients.
4 Add to margarine mixture and mix until combined.
5 Refrigerate for 30 minutes to an hour.
6 Preheat oven 400°F (200°C) and grease a cookie sheet well.
7 Make 24 balls (can also do drop cookies).
8 Bake for 10 minutes, should be very puffy.
9 Allow to cool for 5 minutes on baking sheet, they will fall considerably due to the lack of egg.

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Eggless Peanut Butter Buiscuits

I am loving all eggless recipes i am trying now a days and this is also one of my favorite..


Source here
Makes about 6 dozen.

Ingredients:-

All purpose flour:-3 cups
Baking powder:- 1 Tsp
Salt:-1 Tsp
Unsalted butter, room temperature:-1 cup (2 sticks)
Creamy or chunky peanut butter:-1 cup
Vanilla extract:-2 Tsp
Packed golden brown sugar:1 cup
Sugar, plus extra for sprinkling on top of each cookie:-1 cup
Cornstarch:-4 tbsp
Water (or can use 2 large eggs in place of the cornstarch and water):-4 tbsp Mini-chocolate chips (optional) :-2/3 cup

Procedure:-

1)Preheat oven to 350°F. Line baking sheets with parchment paper

2)In a small bowl, combine cornstarch and water and mix well using a fork. The cornstarch should be well incorporated into the water. If you are using eggs, omit this step.

3)Mix flour, baking powder and salt in medium bowl. Using electric mixer, beat butter, peanut butter and vanilla in large bowl until well blended. Beat in both sugars. Beat half of dry ingredients into mixture. Add cornstarch mixture and continue mixing. Beat in remaining dry ingredients. Stir in the optional mini-chocolate chips with a wooden spoon.

4)For each cookie - Using your hands, roll dough into 1 inch-diameter ball. Arrange dough balls 1 inch apart on baking sheets. Using back of fork, flatten dough balls and form crosshatch (a cross fork marking) design on tops. Sprinkle each cookie with sugar. Bake cookies for 14 minutes. Cool cookies on baking sheets 5 minutes. Using spatula, transfer cookies to racks and cool.

Enjoy:)
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Eggless Coconut Milk Pancake Recipe

This simple recipe is quick to put together and makes six to eight medium-sized pancakes.


Source here

Ingredients

All-purpose flour:- 3/4 cup
White whole-wheat flour or whole-wheat flour:-1/4 cup
Sugar:-1 1/2Tbsp
Baking powder:-1 1/2 Tbsp
Salt:-1/8 tsp
Coconut milk:-1 cup (See note)
Canola oil:-2 Tbsp

Extra canola oil, vegan "butter" spread, or cooking spray for the pan

Procedure

1) In a large bowl, combine and whisk dry ingredients (flour, sugar, baking powder, and salt).

2) Whisk milk and canola oil together in a small bowl, and pour the mixture into a well formed in the dry ingredients.

3) Use a wooden spoon or spatula to stir the two mixtures until combined. A few lumps are OK.

4)Heat the skillet on medium heat & Coat it with a thin layer of oil, vegan "butter," or cooking spray. To make sure the pan is hot enough, scatter a few drops of water on its surface. If they hiss and evaporate, the pan is ready.

5) Spoon several tablespoons of batter into the skillet for each pancake. Let pancakes cook until they begin to bubble and sides start to solidify. Then flip and cook for another minute or two.

6)Serve pancakes hot with fresh fruit, powdered sugar, honey, or maple syrup.

Note:- If you don't have coconut milk you can substitute it with soy milk, rice milk or other dairy-free milk
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Eggless Jumbo Chocolate Chip Cookie

I found this great recipe on Taste Goblet and its a keeper for sure..Recipe strongly suggest to make them jumbo size and i agree totally..Only remember to watch the baking time carefully. The cookies need to be taken out after the sides are slightly browned and the top cracks. It’ll look a little undercooked but it’ll continue to bake even once it’s out of the oven, and result in the perfect amount of chewiness in the middle, with slightly crisp sides. If you want to use egg you can replace the egg substitute with one egg(slightly beaten).


Ingredients:-

Butter(softened):- 1/4 Cup
Vegetable shortening:-1/4 cup
Water:-1 1/2 tsp
Caster sugar:-1/4 cup
Brown sugar, packed down:-3/4 cup
Vanilla:-1 1/4 tsp
-----------------------------------
Egg Substitute Ingredients:

Plain flour:- 2 tbsp
Shortening:- 1/2 tbsp
Baking powder:-1/2 tsp
Water:-2 tsp
----------------------------------
Flour:-1 1/4 cup
Salt:-3/8 tsp
Baking powder:-1/2 tsp
Baking soda:-1/2 tsp
Good quality chocolate chips:-1/2 cup

1)Preheat oven to 350 F/175 C

2)Cream butter, shortening, 1 1/2 tsp water with sugars until light and fluffy. Add in all ingredients for the egg substitue and vanilla and beat for 30 seconds until combined.

3)Sift in flours, baking powder and baking soda. Sprinkle in the salt and stir everything together until combined. Stir in chocolate and butterscotch chips

4)Mound ladle-full portions of dough onto ungreased baking sheets. If you don’t have a ladle, it’s about two slightly heaped tablespoonfuls of dough per cookie. Roll into a ball and flatten ever so slightly.

5)Bake for 9-10 minutes, until the edges are slightly browned and the top cracks. Remove from the oven and cool on the baking sheet itself. The cookies will be very soft so don’t attempt to transfer them to a wire rack until they have had a chance to firm up a bit.

Enjoy:)
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