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!

I’d love to know if you try this recipe! Don’t forget to tag me on Instagram @cerealandpeanutbutter if you make it!

For more packed lunch recipes, try these:

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

 

 

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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 make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

For more festive recipes, check these out: 

 

Vegan Nut Roast Christmas Recipe

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Greek Fava Bean Dip Hummus Eli Brecher cerealandpeanutbutter

I’ve experimented with different flavours of Homemade Hummus before, adding in extras such as roasted red peppers or beetroot, and switching up the base of chickpeas in favour of butter beans or other pulses. This time I’ve used Greek fava beans (yellow split peas) – a famous product of the island of Santorini – to form an ultra thick and creamy basis of this dip, alongside fresh lemon juice, garlic, spices such as cumin and paprika, and the highest quality olive oil to achieve a velvety smooth consistency.

The Mediterranean diet has long been hailed for it’s health benefits, thanks to the abundance of polyphenol-rich olive oil and the protein-packed fibre-rich pulses like fava beans – both of which form the core of this recipe for this Fava Bean Dip.

This fava bean dip is delicious for dunking crackers or cucumber sticks, and works so well spread on toast topped with a handful of pomegranate seeds (try it!) or as part of a sandwich filling. Alternatively, spoon it over a plate of Mediterranean Roasted Vegetables or add it on top of your Shakshuka!

Greek Fava Bean Dip Hummus Eli Brecher cerealandpeanutbutter

Greek Fava Bean Dip Hummus Eli Brecher cerealandpeanutbutter

Greek Fava Bean Dip Recipe

This recipe was developed in collaboration with Greek Flavours using their ingredients.

Ingredients

  • 1 cup dried fava beans 
  • 4 tablespoons tahini
  • 1/4 cup extra virgin olive oil
  • 1/2 lemon, juice
  • 1 clove of garlic
  • 2 tablespoons chopped parsley
  • 1 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1/2 teaspoon sea salt

Method

  1. Rinse the split dried fava beans in 4 and place in a saucepan with 4 cups water and 1 teaspoon salt. Bring to the boil, then simmer for 25-30 minutes stirring consistently, until all the water has been absorbed.
  2. Meanwhile, add all other ingredients to the food processor and blend together.
  3. When the beans are cooked, add them to the food processor and blend again, scraping down the sides a few times to ensure a smooth finish.
  4. Drizzle a little olive oil on top and garnish with a sprinkle of paprika and a small handful of chopped parsley. The dip will thicken over time so each time you serve it, stir in a little extra olive oil.
I’d love to know if you try this recipe! Leave a comment and rate it, and don’t forget to tag me on Instagram @cerealandpeanutbutter!

Check out my other dips like this Classic Homemade Hummus and this Baba Ganoush (smoky aubergine dip), and for more Mediterranean-inspired recipes, try my Shakshuka (baked eggs in tomato sauce), Mediterranean Roasted Vegetables and Homemade Za’atar herbs!

Greek Fava Bean Dip Hummus Eli Brecher cerealandpeanutbutter

Greek Fava Bean Dip Hummus Eli Brecher cerealandpeanutbutter

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Peanut Tofu Stir-Fry Recipe, Vegan Gluten-Free

I’ll admit I don’t post many savoury recipes on here but I promise my diet consists of more than just Brownies, Cakes, Pancakes and Peanut Butter Cups!!!

Although I do have a major sweet tooth, I also love experimenting with hearty dinner recipes – my latest creation is this protein-packed bowl of stir-fried tofu with veggies in a zesty peanut sauce. The stir-fry is best served over a bed of wholegrain rice with fresh coriander and topped with crunchy cashew nuts! It’s packed with flavour, from lemon to ginger, and I made it using the Brazilian Xim Xim Peanut Sauce from Meridian Foods‘ new range.


It may sound complicated but trust me, this is actually incredibly easy to throw together. Tofu is an excellent source of vegetarian protein, and I find that a stir-fry makes the ideal lazy dinner when you get home from a long day.

Feel free to swap in whatever vegetables you want to use up from the fridge – if you’ve got mushrooms or courgette lying around, why not throw them into the mix? This will leave you feeling super satisfied, plus means tomorrow’s packed lunch is sorted. It’s also gluten-free, dairy-free and vegan!

Peanut Tofu Stir-Fry Recipe, Vegan Gluten-FreePeanut Tofu Stir-Fry Recipe, Vegan Gluten-FreePeanut Tofu Stir-Fry Recipe, Vegan Gluten-Free

Peanut Tofu Stir-Fry Recipe

This recipe was developed in collaboration with Meridian Foods.

Ingredients

Serves 3 (save leftovers for tomorrow’s lunch!)

  • 1 large block firm tofu, cubed (I use organic & non-GMO)
  • 2 tbsp coconut oil
  • 1 small onion, diced 
  • 1 clove garlic, crushed
  • 2 cm fresh ginger
  • Handful of fresh coriander, chopped (reserve a little for garnish)
  • 1 medium carrot, thinly sliced
  • 10 cherry tomatoes
  • Juice of 1/2 lemon
  • 3 tbsp smooth peanut butter
  • 1/4 cup coconut milk
  • 1/2 tsp chilli flakes
  • 1/2 tsp paprika
  • 150g Xim Xim sauce (Meridian Foods) 
  • 1 cup wholegrain rice
  • Handful of roasted cashews, roughly chopped, to garnish

Method

  1. Cook the rice according to packet instructions.
  2. Meanwhile, heat coconut oil in a frying pan on a medium-high heat and sauté the onion and garlic until translucent.
  3. Add the ginger, chilli flakes, paprika, carrots and cherry tomatoes and sauté for 2 minutes. 
  4. Stir in the peanut butter, lemon juice, coconut milk and coriander.
  5. Add the tofu, pour over the Xim Xim sauce and reduce the heat to medium. Put the lid on the pan and cook for 10-12 minutes, stirring regularly.
  6. Divide the rice between two bowls, top with tofu and pour over the sauce. Garnish with cashews and coriander and serve.

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

Check out my other savoury recipes below:

Peanut Tofu Stir-Fry Recipe, Vegan Gluten-FreePeanut Tofu Stir-Fry Recipe, Vegan Gluten-Free

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Babaghanoush Aubergine Dip

This Middle-Eastern aubergine dip is irresistibly rich and tangy from the lemon, with a spicy kick from the garlic and cumin. The tahini makes it silky smooth (almost like Hummus) but my top tip is to pulse the mixture for no more than 10 seconds in order to retains some aubergine chunks for the best texture with a little bite in it! The smoky aubergines transport me back to holidays in Tel Aviv, dunking crudités and freshly baked pita bread into this.

I love sprinkling a big pinch of Homemade Za’atar on top – a blend of Middle-Eastern herbs made from thyme, sumac, sesame seeds and salt.

Makes 1 big bowl

Ingredients

  • 3 aubergines
  • 4 tablespoons extra virgin olive oil
  • 3 teaspoons ground cumin
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon paprika
  • 2 garlic cloves, crushed
  • 2 tablespoons tahini
  • Juice of 1 – 2 lemons (to taste)
  • Handful of fresh coriander, roughly chopped

Method

  1. Preheat the oven to 220 C. Prick each aubergine with a fork, then rub the aubergines in half the olive oil and half the salt.
  2. Place on a roasting tray and bake in the oven for 40 minutes, until soft.
  3. Remove from the oven and place in a bowl. Cover the bowl with cling film and leave for 10 minutes to steam and to cool.
  4. Cut the aubergine in half lengthways and scoop out the soft flesh into a blender.
  5. Peel and crush the garlic.
  6. Separate the coriander leaves from their stalk. Roughly chop the stalk and add the the blender, then roughly chop the leaves and set aside for decoration. 
  7. Add all remaining ingredients to the blender and pulse for no more than 10 seconds.
  8. Transfer to a serving bowl and spread with the back of a spoon to form a shallow well. Decorate with a drizzle with olive oil, a pinch of za’atar and a sprinkle of chopped coriander.

Babaghanoush Aubergine Dip  Babaghanoush Aubergine Dip

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