The world can be divided into two types of vegetarians: the kind who love whole green moong bean and the kind who smile politely and say, “No, that’s okay, I’m fine with just water.” I belong to the latter group, which may, in fact, be a vegetarian minority.
Moong beans are high in protein and vitamin C and are a good source of iron. They cook quickly, are the easiest of all beans to digest and are naturally cholesterol free. People really like them!
Personally, I prefer black beans and chickpeas. I don’t know what it is about those beans (ahem, the flavor), but I would definitely put them towards the top of my shopping list. Moong, on the other hand, gets left off. That is, of course, unless I am shopping for someone else.
A customer just ordered 5 dozen moong bean burgers, requesting the addition of red quinoa into the mix. As I wait for a batch to get out of the oven, I thought I would sit down here and share the recipe with you. Feel free to tweak it to your tastes. Last week I made this recipe with barley instead of quinoa and, although as you can imagine the texture was different, the taste was still good.
Red Quinoa / Moong Bean Burger Recipe
If you are looking for a gluten free burger recipe,this recipe’s your man.
2.5 cups green whole moong beans
1/2 cup red quinoa
2 tsp yellow hing
1 tsp garam masala
1/2 tsp celery seed
2 tsp yellow mustard powder
1.2 tsp course ground pepper
1 tbsp salt
1/2 c nutritional yeast
1/3 cup chickpea flour
1/3 cup arrowroot powder
1 cup diced or shredded cabbage
1 cup diced celery
2 tbsp olive oil
*not everyone enjoys the texture of celery seed. you can run it through a spice grinder if this is the case or simply omit.
*some people are anti-grain/gluten. if you are not anti-grain, add 2 tbsp gluten flour and 1/3 c rolled oats as added binder if you feel you need it.
Wash and soak moong beans overnite. This will make them cook quicker and make them more digestible.
Rinse quinoa in a sieve.
Discard moong bean soaking water, rinse beans and put moong beans a in pot with 7 cups of water. Add quinoa. Bring to boil and then reduce heat to simmer.
When beans and quinoa are very soft (after about 20-30 minutes), remove from heat and pour contents of pot into a sieve to drain off any remaining liquid.
While moong and quinoa are draining, heat olive oil in a pan on high heat and then toast the yellow hing, mustard powder, garam masala, celery seed and black pepper a few seconds before adding celery and cabbage. Toss with spoon, reduce heat and cover. Cook approximately 8 minutes.
Combine all the ingredients in a mixing bowl. Using a 1/3 cup measure, scoop the well combined mixture onto a parchment lined baking sheet, leaving space in between each scoop. Using your hands, press and shape each burger into a 4.5 inch circle.
Bake in preheated oven at 400 degrees fahrenheit for 20 minutes. Finish off on stovetop in frying pan with a bit of oil or continue cooking in oven for 10 more minutes.
Satsuma Orange / Avocado Chutney
Creamy, yet totally vegan, this chutney is great spread on sandwiches or as an accompaniment to savory finger foods.
One Step Only : Just assemble all the ingredients and give them a whir in the food processor.
1 tbsp dijon mustard
1 satsuma orange, peeled and seeded
1 large avocado
1/2″ piece of ginger root
1/2 tsp salt