Roasted Broccoli Chickpea Burgers With Spicy Cashew Mayo Recipes

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ROASTED BROCCOLI CHICKPEA BURGERS WITH SPICY CASHEW MAYO



Roasted Broccoli Chickpea Burgers with Spicy Cashew Mayo image

These firm, hearty broccoli burgers are the perfect meatless meal paired with decadent dairy-free cashew mayo!

Provided by Alexis Joseph, MS, RD, LD

Categories     Main Meal

Time 32m

Yield 4

Number Of Ingredients 13

1 large head of broccoli, chopped into florets (about 4 cups)
1-15oz can chickpeas, drained and rinsed
2 tbsp ground flaxseed
2 tbsp vegan worcestershire sauce
1 tbsp hot sauce (I used Frank's)
1 tbsp dijon mustard
2 cloves garlic, minced
1/2 tsp salt
Freshly ground black pepper, to taste
1/3 cup whole-wheat breadcrumbs
1/2 cup raw cashews
2 tbsp hot sauce
2 1/2 tbsp water

Steps:

  • Preheat oven to 400F.
  • Place broccoli florets on a baking sheet lined with a Silipat or parchment paper. Spray with olive oil spray or drizzle with a bit of oil. Bake for 15 minutes and then set aside to cool.
  • Heat a large pan sprayed with oil over medium heat. Place cooled broccoli florets, chickpeas, flax, worcestershire sauce, hot sauce, dijon, garlic, salt, and pepper in a large food processor. Process until well-combined.
  • Stir in breadcrumbs by hand. Form into four tightly packed patties.
  • Cook for six minutes per side (12 minutes total). Serve on whole-grain buns with spicy cashew mayo and extra hot sauce.

SPICY ROASTED BROCCOLI AND CHICKPEAS



Spicy Roasted Broccoli and Chickpeas image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cut off the florets from 1 head broccoli. Trim, peel and chop the stalks. Toss on a baking sheet with one 15.5-ounce can chickpeas (drained and rinsed), 3 tablespoons olive oil, 1/2 teaspoon shichimi togarashi (Japanese seasoning) and a pinch of salt. Roast at 450˚, stirring once, until browned, 20 to 25 minutes. Sprinkle with 1/4 teaspoon togarashi and serve with lemon wedges.

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