Something that I love about the online blogging vegan community is the inspirational and kind people I have met! I’ve been following Brandi from The Vegan 8 for a few years and adore all of her recipes as they are always vegan and gluten free and use 8 ingredients or less. After long days of baking complex cakes for Rainbow Nourishments, all I want is a simple meal/snack; Brandi’s recipes are perfect for that!
This month, Brandi released her cookbook called The Vegan 8: 100 simple, delicious recipes, made with 8 ingredients or less! Her book has a huge range of recipes including breakfasts, snacks, lunches, stews, desserts and so much more. There are so many beautiful recipes that I can’t wait to try out such as her Double-Chocolate Fluffy Pancakes (dying inside omg…), Healthy Apple Pie Cookies and Pizza Quesadillas.
I tried Brandi’s Teriyaki Patties recipe and they were just perfect! I made a batch on Monday and ate them with salad and burger buns throughout the week for lunch. They were so satiating, moreish and had a wonderful chewy texture that forced me to slow down and breathe. I need to do that more, especially during the work week!
Brandi was kind enough to share the recipe for the Teriyaki Patties on my blog below.
I’m hosting a competition on my Instagram giving away two copies of Brandi’s book to those who live in the USA and Canada! It’s super easy to enter so make sure you check out the comp in the next week.
Book review: The Vegan 8
- 1/2 cup (90g) dry brown jasmine or long-grain rice
- 1/4 teaspoon (2g) any good-quality salt
- 1/2 packed cup (80g) finely diced red onion
- 1/2 cup (120g) Sesame Teriyaki Sauce (refer to The Vegan 8 book), or store-bought sauce
- 3 tablespoons (27g) toasted sesame seeds
- 2 teaspoons (8g) garlic powder
- 1/2 teaspoon (2g) ground black pepper
- 1/4 to 1/2 teaspoon (0.5 to 1g) red pepper flakes (optional)
- 1 15-ounce can low-sodium chickpeas, drained and rinsed, or 1 1/2 cups cooked (255g)
- 6 tablespoons (60g) brown rice flour
- 3/4 cup (75g) gluten -free quick-cooking oats
- OPTIONAL: buns, lettuce, tomato slices, and any burger toppings desired, for serving
- Preheat the oven to 350°F (177°C). Line a sheet pan with parchment paper.
- Add the rice, 1 cup (240g) water, and 1/4 teaspoon salt to a medium pot and stir. Bring to a boil, cover, reduce the heat to low, and simmer for 30 to 35 minutes or until all the water is gone. Remove from the heat (keep covered), and let it steam for 5 minutes. Fluff with a fork and leave uncovered for 15 minutes to cool.
- Meanwhile, add the onion and 3 tablespoons (45g) water to a pan over medium-low heat. Bring to a simmer, cook 5 minutes, stirring occasionally, until the onions are tender. Once the water is gone, stir the onions constantly for a couple of minutes to brown them. Add the onions to a food processor, along with the teriyaki sauce, sesame seeds, garlic powder, black pepper, and, if desired, red pepper flakes. Pulse to combine the spices with the sauce and break up the onions a bit, but not puree them. Add the chickpeas and pulse several times to break up the chickpeas into tiny pieces, but do not puree them. Add the cooled rice, rice flour, and oats, and pu lse several times until it a ll comes together into sticky chunks. You want the mixture to hold together but do not want to overmix it.
- Transfer the mixture to a bowl. Use a 1/2 cup measuring cup to scoop out the chickpea mixture, pressing it into the cup to flatten it. Plop the patty out into your hand, shape into a ball, and place on the prepared pan . Press down until the chickpea mixture is 1 inch thick, and shape the edges into a round patty. Repeat the procedure with the remaining chickpea mixture to get 6 patties total.
- Bake at 350°F for 20 minutes, flip them over, and bake 10 more minutes. Let cool for 10 to 15 minutes. The patties firm up on the insides a lot as they cool.
- To serve, I like to dress buns with lots of teriyaki sauce, lettuce, and extra sesame seeds, but choose whatever toppings you prefer. Store leftover patties in the fridge wrapped tightly in plastic wrap and placed in an airtight container. These reheat well in the microwave and also in the oven on low heat .