Vegan Curried Quinoa, Sweet Potato and Tofu Burgers
Ingredients
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1 cup quinoa
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1 tablespoon extra-virgin olive oil
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1 tablespoon crushed garlic
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon curry powder
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1½ cups water
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
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Prepare the quinoa
On the June Pan, combine the quinoa, oil, garlic, salt, pepper and curry powder. Pour the water over and stir gently to combine, breaking up any clumps of seasonings or garlic. Spread the quinoa out in an even layer across the June Pan.
June Pan
measuring cups
measuring spoons
liquid measuring cup
spatula
1 cup quinoa
1 tablespoon extra-virgin olive oil
1 tablespoon crushed garlic
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon curry powder
1½ cups water
Cook the quinoa
Transfer the quinoa to the middle shelf of the June Oven. Cook 25 minutes, until the quinoa is tender and the water is absorbed. Do not open the June Oven door while cooking. When the quinoa is finished cooking, remove it from the June Oven, gently fluff with a spatula, transfer to a medium bowl, and set aside. Clean the June Pan.
medium bowl
June Oven
Prepare the flax egg, if using
To make the flax egg, combine the ground flaxseed and hot water in a small bowl and set aside to gel.
small bowl
2 tablespoons ground flaxseeds
1 tablespoon water
Shred the sweet potatoes
Using a food processor fitted with a fine shredding disk, grate the sweet potato. If necessary, cut the potato into chunks to fit through the feeding tube. You should have about 1 cup lightly packed sweet potato.
food processor
1 sweet potato
Adjust the food processor
Leaving the sweet potato shreds in the base, remove the food processor’s shredding disk attachment(s). Fit the processor with the blade attachment. To the potato shreds, add the green onions, cilantro, corn starch (skip if using eggs) and salt. Pulse 3 times to combine.
¼ cup chopped cilantro
1 tablespoon corn starch
1 teaspoon salt
2 green onions
Add the tofu and the flax egg
Pat the tofu dry with paper towels and add to the food processor along with the flax egg or eggs. Pulse 3 times to combine.
paper towels
1 cup firm tofu
Add the quinoa
Add 1 cup curried quinoa to the food processor. It’s fine if the quinoa is still hot. Pulse 3 times to combine.
Shape the patties
Lightly coat the cleaned June Pan with nonstick spray. With lightly moistened or oiled hands, shape 4 equal-sized patties about ½”-thick and 3½-4” in diameter. Stagger the patties on the June Pan and lightly coat the tops with nonstick spray.
nonstick cooking spray
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 400°F on the Bake cook mode using the button below.
Bake the patties
Transfer the June Pan to the middle shelf of the June Oven. Bake 25 minutes, until the burgers are heated through and starting to crisp on the edges. June will notify you when the burgers are ready.
Make the sauce
While the patties cook, mix the mayonnaise, peppers, smoked paprika, cilantro leaves and hot sauce to taste in a small bowl until combined.
⅓ cup vegan mayonnaise
¼ cup roasted red peppers
1 teaspoon smoked paprika
1 teaspoon hot sauce
small bowl
1 cup cilantro leaves
Cool the patties slightly and serve
Remove the patties from the June Oven and set the June Pan on a cooling rack. Allow the patties to cool 5 minutes on the June Pan. This will help them firm up. To serve, fill the split buns with the patties and add sauce to taste. Serve hot.
cooling rack
4 hamburger buns