Sloppy Vegan Burgers (Serves 6-8)
The Incas endearingly named quinoa “the mother of all grains” and native Peruvians refer to it as vegetable caviar. It was believed that this pseudo-grain contained magical properties and was consumed sometimes in secret. Quinoa is called a grain but is actually the seed of a leafy plant. To me it is a grain in spirit. It is said to be a direct gift from the gods and if consumed daily could be a means of increased enlightenment. Although quinoa is relatively more expensive than other grains, it increases about three times its mass during the cooking process. It truly makes a little go along way, offers more iron than other grains, and contains high levels of potassium.
- 1 large eggplant
- 2 shallots, chopped fine
- 3 cloves garlic cloves, minced
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 2 teaspoons arrowroot
- 1 teaspoon sea salt
- 1/2 teaspoon brown rice syrup
- whole wheat buns, toasted
- 1 1/2 cups water
- 1 bay leaf
- 3/4 cup organic red quinoa, rinsed
- 1 cup red lentils, pre-soaked
Preheat oven to 425 °F.
Remove the top of the eggplant, and cut it in half lengthwise. Place cut sides down on a baking sheet lined with parchment paper.
Bake for 25 - 30 minutes, or until the eggplant is tender.
Remove to a shallow dish, and allow to cool completely. While eggplant is cooking, in a medium saucepan, add 1 ½ cup water, bay leaf, and red lentils.
Bring to a boil, and simmer for about 25 minutes, or until tender.
Soak the quinoa for 15 minutes in a medium saucepan. This will help to cook evenly, and loosens up the outer coating, which can give a bitter taste. Stir the quinoa with your hand, and pour off the rinsing water, using a fine mesh strainer.
In the medium saucepan, add 1 ½ cups cold water to the quinoa. Bring to a boil and cover with a tight fitting lid, turn heat down to a simmer for about 15 minutes. Remove from heat and let stand for 5 minutes.
Fluff gently with a fork.
Remove eggplant and allow to cool. Once the eggplant is cool, discard any liquid that has accumulated, and scrape the flesh from the eel. Place the pulp in a food processor. Pulse a few times to make a coarse puree. Transfer to a medium-sized bowl; add the shallots, garlic, quinoa, lentils, curry, cumin, coriander, paprika, arrowroot, salt, and syrup. Mix well.
In a mixing bowl, add the Sloppy Sauce ingredients together and fold into the eggplant, lentil, quinoa mixture. Serve over top of toasted hamburger buns and add your favorite fixings.