The holidays as a plant-based eater can seem weird. While everyone else is serving their families a traditional ham for Easter, how lame is it to make a pan of broccoli and serve it up with a slab of tofu? Super lame, duh.
I set out this week looking for recipes that could bring the fun flavors of Easter into our home this week, without having to resort to bad vegan meat knock-offs or pasty pieces of lameish holiday food substitutes. Fat slices of fresh pineapple, the sort you glaze and bake with an Easter Ham served as the idea behind this delectable meal. After sitting down to it for dinner last night, I feel confident in promising you that no human alive could possibly eat these perfectly spices quinoa patties and conclude that they’ve been somehow ripped off in the holiday food department.
Perfect flavors. Perfect nutrition. Perfect grilled pineapple. Need I say more?
Here’s how this easy recipe is going to go down in you kitchen.
You puree chickpeas, spice them up, stir them together with cooked quinoa and panko crumbs. You make patties. You pan fry the patties. You become a superhero.
Way easier than surviving a spider bite, having metal grafted to your bones, or crumbling under Kryptonite. For reals.
For extra flavor, you fry your patties in a mixture of olive oil and toasted sesame seed oil. Grrr. It’s good.
And all of those flavors, topped with fresh grilled pineapple.
You really, really are a superhero now. And Easter Superhero.
Does one wear a cape with that get up…or bunny ears?
- 1 can chickpeas, drained
- ½ cup coconut milk
- ½ teaspoon curry
- ½ teaspoon garam masala
- ½ teaspoon garlic powder
- 1 teaspoon Goya Adobo Seasoning (or onion salt)
- ¼ cup fresh chives or scallions, chopped
- ½ cup quinoa, cooked
- ⅔ cup panko breadcrumbs
- 4 slices fresh pineapple
- 3 tablespoons olive oil
- 2 tablespoons toasted sesame seed oil
- ¼ cup Vegenaise
- lime zest
- 4 whole wheat hamburger buns
- 4 teaspoons Earth Balance butter
- Preheat oven to 400 degrees.
- Place the chickpeas, coconut milk, curry, garam masala, adobo seasoning, and garlic powder in a Vitamix or food processor. Pulse until pureed. Stir in the chives, Quinoa, and panko crumbs. Form into 4 patties.
- Heat a grill pan over medium-high heat. Drizzle the pan with olive oil and a bit of sesame oil. Pan fry patties until golden brown on each side. Then set aside the patties and grill the pineapple until golden brown grill lines appear on each side of the fruit.
- Butter the inside halves of the hamburger buns with Earth Balance butter. Bake, buttered sides up, in an oven preheated to 400 degrees until the butter is melted and the buns are toasty.
- In a small bowl, stir together the lime zest, pepper, and Vegenaise.
- Serve the Chickpea burgers topped with grilled pineapple, your flavored Vegenaise, and a bit of lettuce on top of of your burger buns.