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Top 100 Recipes > Vegan Food > Discover the ultimate vegan comfort food: Curry Chickpea Kale Burgers served with crispy Baked Sweet Potato Fries.
Vegan Food

Discover the ultimate vegan comfort food: Curry Chickpea Kale Burgers served with crispy Baked Sweet Potato Fries.

September 2, 2024
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Curry Chickpea Kale Burgers and Baked Sweet Potato Fries [Vegan] – One Green Planet
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These Curry Chickpea Kale Burgers are truly exceptional. These nutritious treats boast a delectable flavor profile that’s sure to leave you feeling full and content. Formed with a harmonious blend of ingredients, the patties comprise chickpeas, curly kale, pungent onion, aromatic garlic, hearty oats, nutty sunflower seeds, and a masterful medley of spices. The homemade roasted garlic hummus surprisingly harmonizes perfectly with the rich flavors of this mouthwatering burger. Crown it with your preferred vegetable burger toppings and serve it on a toasted bun, ready for immediate enjoyment. Once you’ve made homemade sweet potato fries! Their ideal blend of tender crispness and satisfying crunch is accompanied by a harmonious balance of savory and sugary flavors. Each component of this dish harmoniously complements one another. Why don’t you give those Curry Chickpea Kale Burgers a shot?

Contents
Vegan Delights: Curry Chickpea Kale Burgers and Crisp Baked Sweet Potato FriesCurry Chickpea Kale Burgers and Baked Sweet Potato Fries Recipe [Vegan] For the Burgers: * 1 can chickpeas, drained and rinsed * 2 cups kale leaves, stems removed and chopped * 2 tablespoons curry powder * 1 teaspoon cumin * 1/4 cup rolled oats * 1/4 cup breadcrumbs * 1 tablespoon lemon juice * 1 minced garlic clove * Salt and pepper to tastePrep a flavorful plant-based meal with these step-by-step instructions for Curry Chickpea Kale Burgers and Baked Sweet Potato Fries.

Vegan Delights: Curry Chickpea Kale Burgers and Crisp Baked Sweet Potato Fries

Curry Chickpea Kale Burgers and Baked Sweet Potato Fries Recipe [Vegan]

For the Burgers:

* 1 can chickpeas, drained and rinsed
* 2 cups kale leaves, stems removed and chopped
* 2 tablespoons curry powder
* 1 teaspoon cumin
* 1/4 cup rolled oats
* 1/4 cup breadcrumbs
* 1 tablespoon lemon juice
* 1 minced garlic clove
* Salt and pepper to taste

  • 3 tablespoon olive oil, divided
  • 1 cup yellow onion, chopped
  • 3 cloves garlic, minced
  • 1.5 cups cooked chickpeas, rinsed
  • Two cups of curly kale leaves, stems discarded, thoroughly washed, and coarsely chopped for optimal texture.
  • Two teaspoons of bright, zesty freshly squeezed lemon juice.
  • 1/4 cup sunflower seeds
  • 1/2 cup instant oats
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon pepper
  • 1 teaspoon salt

  • 1 head garlic
  • 2 cups cooked chickpeas, rinsed
  • juice of 1 lemon
  • 2 teaspoons curry powder
  • 1/4 cup fresh parsley
  • 1/2 teaspoon salt
  • 1/4 cup full-fat coconut milk
  • 2 tablespoons olive oil

  • 4 burger buns, toasted
  • Romain lettuce
  • mushrooms, sliced and sautéed
  • pickled red onions
  • 1 avocado, sliced

  • 2 medium sweet potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon cayenne pepper

Prep a flavorful plant-based meal with these step-by-step instructions for Curry Chickpea Kale Burgers and Baked Sweet Potato Fries.

  1. Heating one tablespoon of olive oil in a well-seasoned cast-iron skillet or a conventional sauté pan is an excellent way to start.
  2. Caramelize minced garlic and chopped onion in a pan by sautéing them together.
  3. While a food processor is running, blend together the chickpeas, kale, lemon juice, sunflower seeds, oats, spices, and the remaining two tablespoons of olive oil in harmony. Caramelize the garlic and onions, then blend them with a gentle pulse until the mixture reaches a silky consistency that can be shaped into a cohesive patty.
  4. Shape the chickpea mixture into four patties. Recoat the sauté pan with a light layer of oil and sear the patties over medium heat for approximately 3 minutes per side, or until a rich golden-brown crust forms on the bottom.

  1. Roast your garlic: discover the simple steps to unlock its rich flavor. With the motor running, process the mixture of chickpeas, lemon juice, curry powder, parsley, and salt until smooth and well combined. Pulse.
  2. As you process the chickpeas, slowly add the coconut milk and olive oil to combine.
  3. Continue to pulse until smooth. To ensure a seamless texture, incorporate additional olive oil into your mixture.

  1. Preheat oven to 450°F. Lay a sheet pan with aluminum foil and lightly mist with a non-stick cooking spray for effortless food release and cleanup.
  2. If you prefer your French fries without skins, peel the sweet potatoes. I didn’t mind the texture of my potato’s natural exterior. Slice the potatoes into uniform quarter-inch thick slivers.
  3. Toss the strips with olive oil, salt, pepper, and a pinch of cayenne to create a harmonious balance of flavors.
  4. Arrange a uniform layer of seasoned fries on the sheet pan. Roast in a preheated oven at 375°F (190°C) for 20-30 minutes, or until crispy and golden brown, stirring every 10 minutes to ensure even cooking.

See also  These tender, chewy Thumbprint Cookies are a game-changer for those with dietary restrictions. Made with wholesome ingredients and no animal products or gluten in sight, they're perfect for snacking on the go.To get started, preheat your oven to 375°F (190°C). In a medium-sized bowl, whisk together 1 cup of vegan butter and 3/4 cup of granulated sugar until light and fluffy. Next, add in 1/2 cup of creamy peanut butter and give it a good stir. Then, mix in 1 egg replacement (such as Ener-G Egg Replacer or flaxseed) and 1 teaspoon of vanilla extract.In a separate bowl, whisk together 1 1/4 cups of gluten-free all-purpose flour, 1/2 cup of rolled oats, and 1/4 teaspoon of salt. Gradually add the dry ingredients to the wet mixture until a dough forms. Scoop tablespoon-sized balls onto a baking sheet lined with parchment paper.Use your thumb or the back of a spoon to make an indentation in each cookie. Fill the hole with a little jam or chocolate chips – your choice!Bake for 12-15 minutes, or until the edges are set and the centers are slightly puffed. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.Enjoy your delicious vegan, gluten-free Thumbprint Cookies!

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Reading: Discover the ultimate vegan comfort food: Curry Chickpea Kale Burgers served with crispy Baked Sweet Potato Fries.
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