Today’s meal is another of my Vegan Fasting recipes. For this you will need:
100 grams of Mung Beans
2 Scallions
3 Cups of Water
½ a Cup of Rolled Oats
2 Tablespoons of Olive Oil
Pinch of Salt
Pinch of Black Pepper
Pinch of Curry
Pinch of Garlic Powder
2 Hamburger Buns
½ a cup of Tomato Sauce
½ an Onion
1 Green Pepper
1 Teaspoon of Mustard
1 Teaspoon of Ketchup
In a medium pot, put all the 3 cups of water, mung beans, 2 chopped scallions, pinch of salt, curry, black pepper and garlic powder. The only thing you will keep for the end is the tomato sauce.
Put it on a medium fire and cook it slowly for 40 minutes. Occasionally stir it briefly.
About 5 minutes before the end of the cooking, add the ½ a cup of tomato sauce.
Next you can use a food processor or a blender to shred the Rolled Oat in dust.
After that, add the beans mix in the processor. Make sure that you don’t pour the whole water of the beans in the mixture. You can add some of it, and then blend the whole thing. Only if the mix is too thick then add some more of the Beans water in it. You don’t want the whole thing to be too watery, but just gooey enough so that you can form it into burger shapes.
Heat up a pan on a medium flame on the stove with one tablespoon of Olive Oil.
Place the burger patties in it and fry it about five minutes on each side.
Take it off the pan and place them on the Hamburger Buns.
In another pan, heat up 1 tablespoon of Olive Oil. In it, sauté the chopped onion and chopped green pepper, until they brown. Add this mix on top of the burgers on the buns.
Season it with mustard and ketchup.
The burgers are ready to be served.
Enjoy.