Vegan Carrot Chickpea Patties Veggie Burgers

These Carrot Chickpea Patties make an easy and delicious lunchbox treat, alongside some quinoa or brown rice and leftover veggies. They can be batch-made ahead of time and kept in the freezer, so are really convenient when you’re short of time. 

They’d also make a fantastic canapé to serve at a party – just roll them into mini patties and top with a dollop of Hummus or Roasted Red Pepper Hummus. Simply double or triple the recipe to accommodate all your dinner guests!

I got really into making my own veggie burgers after I experimented with these Edamame Mushroom Burgers which turned out to be so tasty! Although there are lots of vegetarian/vegan options available in the supermarket, they tend to be loaded with unnecessary additives and high amounts of sugar and salt, which is why I much prefer to make my own.

Like all my recipes, these are dairy-free, refined sugar-free and gluten-free (provided you use GF oats). They are also suitable for vegans if you use maple syrup instead of honey! If you have a nut allergy, just swap the almond butter for tahini (sesame seed paste) or your seed-butter of choice.

Carrot Chickpea Patties Vegan Gluten Free Eli Brecher cereal and peanut butter

Carrot Chickpea Patties Vegan Gluten Free Eli Brecher cereal and peanut butter

Vegan Carrot Chickpea Patties

This recipe was developed in collaboration with Meridian Foods.

Makes 6 medium patties or 12 mini patties

Ingredients

  • 2 carrots, peeled and roughly chopped
  • 200g tinned chickpeas (half a regular size tin)
  • 4 tbsp oats
  • 3 tbsp smooth almond butter (or nut butter of choice)
  • 1 tbsp za’atar herbs (try my homemade za’atar recipe)
  • 1/2 tsp ground cumin
  • 1 clove garlic, crushed
  • 1 tsp grated ginger
  • 1/4 tsp sea salt
  • 2 tbsp oil of choice (+ extra 1 and 1/2 tbsp oil for frying)
  • 2 tsp honey/maple syrup

Method

  1. Rinse the chickpeas under the tap, add them to a strong food processor with the carrots and pulse together for 10 seconds.
  2. Scrape down the sides, add all remaining ingredients to the food processor and pulse until fully combined.
  3. Use your hands to roll into 6 medium-sized patties or 12 mini patties.
  4. Heat 1 and 1/2 tbsp oil in a pan and fry on a medium heat for 4 minutes on each side. Serve immediately, or allow to cool then place in tupperware in the fridge for tomorrow’s lunch!

If you give this recipe a try, don’t forget to tag me on Instagram @brechernutrition – I LOVE seeing all your recreations!

For more packed lunch recipes, try these:

Recipe Vegan Carrot Chickpea Patties Veggie BurgersVegan Carrot Chickpea Patties Veggie Burgers

 

 

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Vegan Gluten Free Biscuits Recipe Eli Brecher

 I’ve finally come up with a flawless biscuit recipe that is vegan and does not contain any gluten, dairy, nuts or refined sugar! These biscuits taste buttery and salty but not overly sweet and have a light fluffy texture. 

The biscuits become even more magical when spread with Homemade Raspberry Jam and served with a cup of tea. Alternatively, go wild and decorate them with icing and sprinkles like I did for this festive version. They are a wonderful treat to serve all year round, whether you use Christmas-tree shaped cookie cutters or not! 

These have become one of my favourite recipes to snack on lately, alongside my Chocolate Peanut Butter Jelly Cups and Super Seed Energy Bars.

Vegan Gluten Free Biscuits Recipe

Festive Vegan Gluten Free Biscuits Recipe, Eli BrecherVegan Gluten Free Biscuits Recipe

Vegan Gluten Free Biscuits Recipe, Eli Brecher @cerealandpeanutbutter

Festive Gluten-Free Biscuits Recipe (Vegan, Gluten-Free)

This recipe was developed in collaboration with Indigo Herbs, using their products.

Ingredients

  • 2 cups gluten-free flour
  • 1/4 cup (50g) coconut sugar (or brown sugar)
  • 1 heaped tsp baking powder
  • ½ tsp baking soda
  • ½ cup cold dairy-free butter
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup
  • ½ tsp sea salt
  • 6 tbsp milk of choice (I use soya milk)

Method

  1. Preheat oven to 200 C. Line a large baking tray with greaseproof paper.
  2. In a large mixing bowl, mix together dry ingredients: sugar, flour, baking powder, baking soda and salt.
  3. Add cold butter and use your hands to combine everything together until a sandy consistency is formed. Then pour in the milk, maple syrup and vanilla and stir until combined.
  4. Transfer the mixture onto a lightly floured surface or piece of parchment paper and knead gently for no more than 30 seconds.
  5. Use your hands to flatten the dough to about 1cm thick, then use cookie cutters to cut out the biscuits. Carefully transfer to the lined baking tray.
  6. Bake in the oven for 10-13 minutes until starting to turn golden brown. Allow to cool for 15 minutes then enjoy, or store in an biscuits airtight container for up to one week.

If you give this recipe a try, don’t forget to tag me on Instagram @brechernutrition – I LOVE seeing all your recreations!

For more festive recipes, check these out: 

Vegan Gluten Free Biscuits Recipe, Eli BrecherVegan Gluten Free Biscuits Recipe

Vegan Gluten Free Biscuits Recipe by Eli Brecher

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Vegan Nut Roast Christmas RecipeVegan Nut Roast Christmas Recipe by Eli Brecher

I’ve had lots of requests for Christmas Day recipes and this hearty Vegan Nut Roast is the perfect main course to serve for lunch. With crisp edges and a softer middle, this will soak up all the flavours on your plate, so I recommend serving alongside some roast potatoes, veggies and gravy!

This Vegan Nut Roast is an explosion of flavour, thanks to the parsley, oregano and thyme, as well as the garlic, mushrooms and soya sauce which enrich the flavour even further!

It’s surprisingly cheap to make too – I always buy lentils in bulk and have my cupboards stocked with herbs and nuts, so the only real shopping necessary is for the vegetables!

Don’t feel restricted to only making this at Christmas though! It’s delicious all year round, and you can play around with different nuts, seeds and vegetables, or even throw in some dried cranberries for a sweeter twist!

Vegan Nut Roast Christmas Recipe Eli Brecher

Vegan Nut Roast Recipe (Vegan, Gluten-Free)

This recipe was developed in collaboration with Indigo Herbs, using their products.

Ingredients

Serves 6

  • 2 tbsp olive oil
  • 1 onion, diced
  • 3 cloves of garlic, crushed
  • 1 carrot, grated
  • 1/3 cup chestnut mushrooms, chopped
  • 1 cup of mixed nuts (I used walnuts and cashews)
  • 3 tbsp pumpkin seeds
  • 1/2 cup of raw puy lentils
  • 1 heaped tsp dried thyme
  • 1 tsp dried oregano
  • 1 tbsp fresh parsley, roughly chopped
  • 1/3 cup of gluten-free flour
  • 3/4 cup of vegetable stock
  • 1 tbsp soya sauce (or tamari if gluten-free)
  • Salt and pepper, to taste
  • 2 tbsp pine nuts to scatter on the top – add about 10 minutes before the end of baking time or else they will burn

Method

  1. Preheat the oven to 180 C and line a loaf tin with greaseproof paper (or plenty of oil).
  2. Sauté the onion, garlic, carrot and mushrooms in the olive oil on a medium heat for 3-5 minutes until the onion turns translucent.
  3. Add the nuts, pumpkin seeds, lentils, coriander and dried herbs to your food processor and pulse just until it’s all broken down into small pieces.
  4. Add this mixture to a large bowl, along with the flour, salt and pepper, and mix well.  
  5. Add in the soya sauce and sautéed vegetables, pour into the stock and mix very well. 
  6. Transfer the mixture into the loaf tin and roast for 45 minutes, until the top develops a crust and a knife inserted into the middle comes out clean. 10 minutes before the end, scatter over the pine nuts.
  7. Set it aside to cool for about 20 minutes before removing from the tin and slicing.
  8. Scatter pine nuts on the top about 10 minutes before the end of baking time.

If you give this recipe a try, don’t forget to tag me on Instagram @brechernutrition – I LOVE seeing all your recreations!

For more festive recipes, check these out: 

 

Vegan Nut Roast Christmas Recipe

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Chocolate Gingerbread Men Recipe, Gluten Free Dairy Free What could be better than festive spiced Gingerbread Men? That’s right, Gingerbread Men dipped in chocolate!

With winter in full swing, these Chocolate Gingerbread Men combine all the nostalgic flavours of this time of year, from cinnamon to ginger, with a rich chocolate coating. I actually used ginger-flavoured dark chocolate to spice things up a notch, but any chocolate will do the trick!

The gingerbread biscuits are crunchy yet slightly tender on the inside, with undertones of honey and almond butter. The best part is that these chocolate-coated gingerbread men are so much fun to make and decorate, both for children and adults. 

Feel free to use a a variety of different shaped cookie cutters to make these treats even more exciting, and get creative with the toppings too! Don’t worry if you don’t have cookie cutters – just roll these into balls and then flatten slightly into cookie shapes with your hands.

These make the most adorable Christmas/Chanukah gifts, either on their own or alongside a batch of my homemade Coconut Almond Granola or Nutty Cinnamon Granola!

Chocolate Gingerbread Men Recipe, Gluten Free Dairy FreeChocolate Gingerbread Men Recipe, Gluten Free Dairy Free @cerealandpeanutbutterChocolate Gingerbread Men Recipe, Gluten Free Dairy Free

Chocolate Gingerbread Men (Gluten-Free, Dairy-Free)

This recipe was developed in collaboration with Meridian Foods.

Ingredients

Makes about 30 small gingerbread cookies

    • 1 egg (or flax egg for vegan option)

 

    • 1/3 cup coconut sugar (or brown sugar)

 

 

    • 4 tbsp honey (or molasses)

 

    • 4 tbsp dairy-free butter (softened)

 

    • 1 tsp vanilla extract

 

    • 1 heaped tbsp ground ginger

 

    • 1 heaped tsp ground cinnamon

 

    • 1/8 tsp ground nutmeg
    • 1/8 tsp ground cloves

 

    • 1/8 tsp salt

 

    • 1/2 tsp baking soda

 

Method

    1. In a large mixing bowl, use a fork to vigorously beat together the softened butter, egg (or flax egg), honey, vanilla and almond butter. Then add the sugar, salt, spices and baking soda and continue to beat together very well until fully combined. Alternatively, use a cake mixer on low.

 

    1. Add gluten free flour to the wet ingredients and use your hands (yes your hands!) to work the dough together until completely combined and form it into a ball. You can add 2 tbsp milk of choice if necessary to help it bind.

 

    1. Wrap the ball of dough in cling film and place in the freezer for one hour.

 

    1. Line two baking trays with greaseproof paper and pre-heat the oven to 175 C. Cut the ball into two halves for ease of rolling.

 

    1. Use a rolling pin to roll out the first ball dough to about 4-5mm thick between two sheets of greaseproof paper or cling film. Remove the top sheet and use gingerbread cookie cutters (or any shape!) to cut out shapes. Place the cookies on the lined baking tray and repeat wit the second ball of dough. Bake for 8-10 minutes, then leave to cool.

 

    1. Once cooled, melt the dark chocolate and dunk the cookies in as much as you want – perhaps just the legs, the top side of the body or even the whole thing!

 

  1. When the chocolate has set, decorate with icing / sprinkles / toppings of choice. Store covered at room temperature for up to 5 days. Freeze for longer term storage. The batch should make about 30 cookies, depending on the size of your cookie cutter / or if you decide not to cut them and roll them into balls.

If you give this recipe a try, don’t forget to tag me on Instagram @brechernutrition – I LOVE seeing all your recreations!

For more festive recipes, check these out:

For more chocolatey recipes, check these out: 

Chocolate Gingerbread Men Recipe, Gluten Free Dairy FreeChocolate Gingerbread Men Recipe, Gluten Free Dairy Free

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Cacao Coconut Quinoa Clusters Recipe Vegan Eli Brecher

These Cacao, Coconut & Quinoa Clusters are the perfect solution to your afternoon cravings and are guaranteed to settle that sweet tooth, whether as a snack or dessert after a meal.

As well as the addictively crunchy texture and the sweet yet sophisticated flavour, these chocolatey clusters are crammed full of goodness, from antioxidant-rich cacao to high levels of protein and fibre thanks to the quinoa, so they’ll keep you feeling satisfied.

What I love most about these Cacao, Coconut & Quinoa Clusters, is that they contain only 5 ingredients and can be ready in less than 10 minutes!

For more healthy snack ideas, check out my Chocolate Protein Bombs, Quinoa, Almond and Pumpkin Seed Brittle, No-Bake Granola Bars, Macadamia Energy Balls or Super Seed Energy Bars! 

Cacao Coconut Quinoa Clusters Recipe VeganCacao Coconut Quinoa Clusters Recipe Vegan Eli Brecher

Cacao, Coconut & Quinoa Clusters Recipe (Vegan, Gluten-Free)

This recipe was developed in collaboration with Indigo Herbs, using their products.

Ingredients

Method

  1. Preheat the oven to 160 C. In a large bowl, combine all ingredients and mix well until fully combined.
  2. Spread the sticky mixture over a lined baking tray, pack together well with the back of a spoon and bake for 8 minutes.
  3. Allow to cool and break into clusters. Store in an airtight container for up to one week.

If you give this recipe a try, don’t forget to tag me on Instagram @brechernutrition – I LOVE seeing all your recreations!

For more festive recipes, check these out: 

For more chocolatey recipes, check these out: 

 

Cacao Coconut Quinoa Clusters Recipe Vegan Gluten-Free

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