Quinoa Curry Burger

Quinoa Curry Burger

You might have noticed we’ve shared quite a few spicy recipes recently. Guilty as charged! We both have a huge passion for the delicious, fragrant spices of south Asia, so we’re constantly testing new recipes inspired by the region.

This quinoa curry burger really hits the spot. The spices give the burger a lovely warmth, while the quinoa and black beans pack in lots of protein and fiber.

We also found a useful trick: if you refrigerate the burgers for half an hour before frying, it should help all the ingredients stick together so you’ll be left with a more stable burger.

We make the burger sauce by mixing vegan mayonnaise with tomato ketchup. The sweetness from the sauce is the perfect compliment to the spicy burger.

Enjoy!

Quinoa Curry Burger

Print Recipe
Quinoa Curry Burger
Quinoa Curry Burger
Servings
4 burgers
Ingredients
  • 1/2 cup raw quinoa
  • 2 cups black beans
  • 1 red onion diced
  • Handful cilantro finely chopped
  • 2 red chilies finely chopped
  • 1/2 tsp salt
  • 4 garlic cloves grated
  • large thumb of ginger grated
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tbsp curry powder
Servings
4 burgers
Ingredients
  • 1/2 cup raw quinoa
  • 2 cups black beans
  • 1 red onion diced
  • Handful cilantro finely chopped
  • 2 red chilies finely chopped
  • 1/2 tsp salt
  • 4 garlic cloves grated
  • large thumb of ginger grated
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tbsp curry powder
Quinoa Curry Burger
Instructions
  1. Add 1 cup of water to the quinoa and simmer in a small pan for 15 minutes, or until soft and no water remains.
  2. Meanwhile, drain, rinse, and dry the black beans. Then transfer to a mixing bowl and mash with a potato masher or fork until most of the beans have broken down, leaving some whole ones.
  3. Add the red onion, cilantro, chilies and salt to the mixing bowl.
  4. Heat a little oil in a frying pan and fry the ginger, garlic, paprika, cumin and curry powder for a couple of minutes. Then transfer to the mixing bowl.
  5. Use your hands to combine everything in the mixing bowl. Take a handful of the mixture and shape it into a burger. Repeat for the remaining 3 burgers.
  6. Chill the burgers in a fridge for 30 minutes.
  7. Heat a little oil in a frying pan and fry the burgers for 6 minutes on each side.
  8. Serve with layers of lettuce, tomato, vegan burger sauce, and slices of gherkin.
Recipe Notes

#SoVegan

Vodka Peach Iced Tea

Vodka Peach Iced Tea

Summer is officially in full swing here at the So Vegan HQ!

We’ve had fun trialing and testing a number of summery cocktails for our So Thirsty channel and we’ll be dropping our favourites on Facebook, so make sure you keep an eye out.

And here’s our recipe for vodka peach iced tea!

It’s awesomely sweet and refreshing, and it’s become a staple in our household. We use English breakfast black tea, but go ahead and use your favourite style of black tea if you want to add your own twist to the recipe.

Enjoy!

Vodka Peach Iced Tea

Print Recipe
Vodka Peach Iced Tea
Vodka Peach Iced Tea
Servings
10 servings
Ingredients
  • 6 peaches
  • 1/2 cup light agave syrup
  • 3 tea bags (black tea)
  • 150 ml vodka
For serving
  • ice cubes
  • slices of peach
Servings
10 servings
Ingredients
  • 6 peaches
  • 1/2 cup light agave syrup
  • 3 tea bags (black tea)
  • 150 ml vodka
For serving
  • ice cubes
  • slices of peach
Vodka Peach Iced Tea
Instructions
  1. Deseed and roughly chop the peaches. Add the chopped peaches, 2 cups of water and the agave syrup in a pan over a medium heat, and simmer for 25 - 30 minutes. A few minutes before the end, crush the peaches with the back of a wooden spoon or a masher.
  2. Meanwhile, brew the tea by placing the tea bags to a large bowl and adding 5 cups of boiling water. Leave to brew for 5 minutes, then remove and discard the tea bags.
  3. When the peaches have finished cooking, drain the mixture through a sieve, pushing the peach pieces through to retain as much syrup as possible. Discard the remaining flesh from the peaches (try using in a cake or serve for breakfast) so you’re left with the tasty peach syrup.
  4. In a big bowl, combine the tea with the peach syrup, then leave to cool completely.
  5. As soon as the liquid has cooled, add the vodka.
  6. Keep the vodka peach tea in the fridge. When ready to serve, serve in a glass over lots of ice and a slice of peach.
Recipe Notes

#SoThirsty

Homemade Energy Bars

Homemade Energy Bars

This recipe is sponsored by Teami Blends

So what does it take to make the ultimate homemade energy bar?

They need to be packed with protein and contain tons of nutrition, but most of all…they should be delicious, right?

Well…we think we might have mastered just that! These bars are a real winner. The apricots and maple syrup help glue all the ingredients together, while bringing a lovely sweetness to the bars. And the combination of raisins, seeds, berries and nuts packs tons of interesting flavours into each bite.

Also, thank you to our friends over at Teami Blends for supporting this recipe! You can learn more about their products below.

Homemade Energy Bars

Print Recipe
Homemade Energy Bars
Homemade Energy Bars
Servings
10 bars
Ingredients
  • 1 cup oats
  • 1/2 cup pumpkin seeds
  • 1 cup almonds
  • 1/2 cup raw buckwheat groats
  • 1/2 cup raisins
  • 1/2 cup dried cranberries
  • 1 cup soft dried apricots
  • 1/4 cup maple syrup
  • 1/4 cup water
Servings
10 bars
Ingredients
  • 1 cup oats
  • 1/2 cup pumpkin seeds
  • 1 cup almonds
  • 1/2 cup raw buckwheat groats
  • 1/2 cup raisins
  • 1/2 cup dried cranberries
  • 1 cup soft dried apricots
  • 1/4 cup maple syrup
  • 1/4 cup water
Homemade Energy Bars
Instructions
  1. Preheat oven to 180°C.
  2. Line a large baking tray with greaseproof paper. Spread out the oats, pumpkin seeds and almonds evenly on the tray, then roast for 10 minutes in the preheated oven.
  3. Meanwhile, blend the apricots, maple syrup and water together until completely smooth, then transfer to a mixing bowl. Next, add the buckwheat groats, raisins and cranberries.
  4. Remove the baking tray from the oven and leave to cool, but make sure the oven remains switched on. Once cool, transfer the roasted oats, pumpkin seeds, and almonds to the large mixing bowl.
  5. Line an 8” x 8” square cake tin with greaseproof paper before transferring the mixture into the tin. Smooth over the top using a piece of greaseproof paper, pushing down to make sure the mixture is compact. Make sure you push down as firmly as possible to prevent the bars from falling apart when you slice them into bars.
  6. Place the cake tin in the oven for 20 minutes.
  7. Remove the cake tin from the oven and leave the energy bars to cool completely. Note: the energy bars might crumble if you try to slice them before they have cooled completely.
  8. Take the energy mix out of the cake tin and slice into 10 energy bars.
Recipe Notes

#SoVegan

About Teami Blends

Teami Blends is an all-natural tea brand that focuses on helping their customers live a healthy and happy lifestyle by targeting several health-based issues: exhaustion and lack of energy, bloating and toxins accumulation, low concentration and stress.

If you are looking for an amazing detox tea that you can incorporate into your daily routine, this is the one for you! The Teami 30 Day Detox Tea will help you feel better from the inside out.

The Teami Teatox Pack is completely GMO cree, gluten free, dairy free and sugar free!

Super Simple Dhal

Super Simple Dhal

Dhal, or is it daal, dal or dahl? Who really knows? However it’s spelt, this famous Indian dish is a real favourite in our household, and it’s about time we tried mastering it for ourselves.

Packed with protein and nutrients, this dhal recipe is simple, warming and a go-to for anyone who loves Indian cuisine as much as we do.

We serve our dhal with chutney and poppadoms, and sometimes rice if we’re feeling a bit peckish!

Enjoy.

Roxy & Ben

Super Simple Dhal

Print Recipe
Super Simple Dhal
Super Simple Dhal
Servings
6 people
Ingredients
  • 2 cups red lentils rinse before use
  • 1 onion diced
  • 6 garlic cloves grated
  • 4 green chilies sliced
  • large thumb of ginger grated
  • 4 large tomatoes diced
  • 3 tsp turmeric
  • 3 tsp cumin seeds
  • 2 tsp garam masala
  • handful of cilantro chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • oil for frying
For serving
  • poppadoms
  • chutney
Servings
6 people
Ingredients
  • 2 cups red lentils rinse before use
  • 1 onion diced
  • 6 garlic cloves grated
  • 4 green chilies sliced
  • large thumb of ginger grated
  • 4 large tomatoes diced
  • 3 tsp turmeric
  • 3 tsp cumin seeds
  • 2 tsp garam masala
  • handful of cilantro chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • oil for frying
For serving
  • poppadoms
  • chutney
Super Simple Dhal
Instructions
  1. Pour the lentils and 6 cups of water in a saucepan on a medium heat, and cook for 30 minutes. Skim off the foam as it gathers at the top.
  2. Meanwhile, add a little oil to a frying pan and cook the onion for a few minutes. Then stir in the garlic, chili, ginger, and spices, and fry for a further 2 minutes or until the cumin seeds begin to crackle. Then add the tomatoes and fry for another 2 minutes.
  3. Once the lentils are done, transfer the onion mixture to the saucepan with the lentils and simmer for 10 minutes.
  4. Stir in the cilantro, salt and pepper.
  5. Serve with sprinkling of cilantro, poppadoms, and chutney.
Recipe Notes

#SoVegan

Broccoli Tater Tots

This is a great recipe to have in your repertoire! The tots are simple, hearty and filling – we usually make them when friends are coming over, and leave them on the table for people to pick at before the main course.

The chili powder gives the tots a gentle kick, but you can avoid chili and go for something more subtle like paprika if you’re not a big fan of spicy food.

Enjoy!

Broccoli Tater Tots

Print Recipe
Broccoli Tater Tots
Broccoli Tater Tots
Servings
15 tots
Ingredients
  • 350 g potato
  • 1 broccoli head
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp chili pepper
  • half white onion finely diced
  • 1/4 cup nutritional yeast
Servings
15 tots
Ingredients
  • 350 g potato
  • 1 broccoli head
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp chili pepper
  • half white onion finely diced
  • 1/4 cup nutritional yeast
Broccoli Tater Tots
Instructions
  1. Preheat oven to 220°C and line a baking tray with greaseproof paper. Then fill a saucepan with boiling water and place on a medium heat.
  2. Peel the potato and roughly chop it into 2 inch chunks. Add the potato to the boiling water and boil for 5 minutes.
  3. Meanwhile, trim and discard the broccoli stem (save the stem for a soup) and separate the head into medium-sized florets.
  4. Place the broccoli florets in the saucepan with the potato and boil for a further 2 minutes.
  5. Drain the water from the pan and leave the potato and broccoli to cool.
  6. Once cool, grate the potato and finely chop the broccoli, then transfer both to a mixing bowl.
  7. Add the remaining ingredients to the mixing bowl and mix well with your hands until thoroughly combined.
  8. Take a large tbsp of the mixture, squeeze it in your hands to form a ball, then shape it into a cylinder. Repeat and place each broccoli tater tot on the lined baking tray.
  9. Bake in pre-heated oven for 20 minutes.
  10. Leave to cool for 10 minutes before serving with ketchup.
Recipe Notes

#SoVegan

Watermelon Vodka Jelly Shots

Watermelon Vodka Jelly Shots

Planning a summer party? Then look no further than these show-stopping watermelon vodka jelly shots!

This recipe uses only half of the watermelon to make the jelly shots – we simply cut the remaining half into slices to eat. But if you’re hosting a big party, just double the ingredients to fill both watermelon halves.

We’ve tested these watermelon jelly shots over-and-over again (and yes, we had quite a lot of fun doing so!) and we discovered it’s really important to dry out the inside of the watermelon. This helps the jelly stick to the rind. But try freezing the shots for longer if your jelly is still slipping.

Enjoy!

Watermelon Vodka Jelly Shots

Print Recipe
Watermelon Vodka Jelly Shots
Watermelon Jelly Shots
Servings
10 people
Ingredients
  • 1/2 medium watermelon
  • 1/4 cup sugar
  • 300 ml vodka
  • 6 tbsp agar flakes
Servings
10 people
Ingredients
  • 1/2 medium watermelon
  • 1/4 cup sugar
  • 300 ml vodka
  • 6 tbsp agar flakes
Watermelon Jelly Shots
Instructions
  1. Take 1/2 a watermelon and scoop out all of the flesh, removing the seeds as you go. Once all the flesh is removed, place kitchen towels inside the watermelon half to soak up the remaining moisture. The inside of the watermelon will need to be as dry as possible.
  2. Place all the watermelon flesh in a blender and blend until smooth. You may need to repeat this step if you have a small blender.
  3. Strain all of the watermelon juice through a sieve, discarding any pulp that is left in the strainer.
  4. Measure 300ml of the strained watermelon juice and transfer to a saucepan on a medium heat. Add the sugar and agar flakes, and leave to simmer. Only stir the mix once all the agar flakes have dissolved. Then leave to simmer for a further 2-3 minutes.
  5. Measure another 500ml of the strained watermelon juice and combine it with the mixture from the saucepan. Stir in the vodka and pour the mixture into the watermelon half. Tip: mix any leftover watermelon juice with lemonade to make a delicious drink.
  6. Leave the watermelon half on a kitchen counter to cool, then transfer to a freezer for 3 hours.
  7. Remove the watermelon from the freezer and cut into chunky triangular wedges, trimming any edges. It’s important you cut the watermelon in triangular shapes to prevent the jelly from slipping off the rind. If the jelly starts to come away from the rind, place the watermelon back in the freezer.
  8. Serve immediately.
Recipe Notes

#SoVegan