Last month I was experimenting with adding soluble fiber to my diet. I overdid it and ended up with a week of stomach aches. But during that period I tried several recipes that use oats in interesting ways. This vegan burger recipe is one of them. Since I haven’t been eating beans, I haven’t made veggie burgers in a while. I was intrigued by this bean-less burger recipe, which uses squash as the binder and pecans as the protein source.
I made some modifications to make them low fodmap and increase the protein. I chopped up the cranberries and used half what was called for (since I wasn’t positive how they’d digest). I also doubled the flax seeds and added some extra walnuts (maybe 1.3x what was called for?). I fried the onion in the oil and then removed it. I then added about a cup combined of shredded carrot and zucchini to the oil and fried for another two minutes.
I was a little unsure how an oat-based burger would come out. But I was really surprised by how much I liked them. The flavor was really good and I enjoyed the texture as well. These were festive for fall, easy, and tasty. I’d make them again.
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