This week’s secret ingredients are carrots and oats; I made sliders with carrot puree and oat flour.
- 4 cups of baby carrots
- 1 onion, small dice
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 15-oz cans of chickpeas, drained & rinsed
- 1 handful of parsley, chopped
- 1 cup oat flour
- 1 heaping teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- salt & ground pepper to taste
- slider buns or dinner rolls
- low-fat Veganaise
- Amore Petso
- Mixed greens
- Roma tomatoes, sliced
Bring a pot of water to a boil and add carrots; cook until soft. Meanwhile, saute celery over medium-high heat for a couple minutes. Add onion and cook for a few more minutes. Add garlic and cook until onions are brown.
Drain and puree carrots in food processor until smooth. Transfer to a large mixing bowl. Add chickpeas to food processor and pulse a few times (you still want some chickpea chunks). Add to carrot puree with onion mixture, parsley, spices, and oat flour. Mold into small burgers and pan fry until crispy on each side. (If you want, you can stick them in the oven at 350 F for a couple extra minutes to make them a little drier).
Easiest Pesto Mayo: Combine Amore Pesto with Veganaise.