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Vegetarian Olive Burger Recipe

Add the onion and the green. Preheat oven to 350 f.


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Wet your hands with water and shape the mixture into 4 patties.

Vegetarian olive burger recipe. This lightly spiced veggie dish combines chickpeas, spinach, squash and coconut milk for a wonderfully creamy, healthy meal. Try our halloumi recipes here. Heat olive oil in a frying pan.

Fry for about 5 minutes. Place the walnuts, olives, garlic, basil, and oats into a food processor and process until the ingredients are finely ground. This veggie burger is big on flavour thanks to jerk halloumi.

Heat the oven to 220c/200c/gas 7. Peel the skin off the pepper once roasted. As the mushrooms cook, they will release a lot of water—you want all the liquid to evaporate from the pan.

Tip onto a large baking sheet on one layer and roast for 15 minutes until softened and starting to char. Toss the aubergine, courgette, red onion and pepper with 1 tbsp oil, the thyme leaves and season. Add the diced potatoes, the herbs (oregano, thyme and tarragon) and some salt and pepper.

Place into a large bowl. Saute onion for about 3 minutes with a pinch of salt. Place the cooked brown rice, 1 cup of the black beans, and the prepared flax egg in.

Add mushroom, garlic, black pepper, thyme and tarragon and saute for 7 to 10 minutes, until mushroom is cooked. Check out more vegetarian curry recipes. Scatter the sautéed mushrooms, onion, and garlic in a wide cool plate and allow them to cool down completely.

After a minute, add the onion and mushrooms and cook, stirring occasionally, until the mushrooms are crispy, 10 to 15 minutes.


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