Vegan Chinese Take out Burgers Recipe

Name: Vegan Chinese Take out Burgers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups water; 2 tablespoons orange juice; ¼ cup lemon juice; ⅓ cup rice vinegar (in a pinch you can sub 2 tbsp apple cider vinegar); 2 ½ tablespoons soy sauce; 1 tablespoon grated orange zest or 1 teaspoon orange extract; 1 cup tightly packed brown sugar; ½ teaspoon freshly minced gingerroot (or 1/4 tsp powdered); 1 teaspoon minced garlic; ½ teaspoon red pepper flakes; 3 tablespoons cornstarch, mixed with 2 tbsp water to create a slurry; 2 cups cooked brown rice (you can use white or any rice you want to); 8 ounces plain soy tempeh, crumbled finely (you could sub cooked chickpeas-mashed); 1 tablespoon green onion, chopped fine (optional); ½ cup chickpea flour (you can use all purpose flour here, but the flavor of the chickpea flour is really good); 1 tablespoon orange zest or 1 teaspoon orange extract; peas; carrot, finely chopped; red bell pepper, finely chopped; mushroom, finely chopped; 1 cup chickpea flour (or flour of choice); ½ cup non-dairy milk (soy, rice, almond, etc.); panko breadcrumbs; oil (for frying)

Servings: persons

1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
⅓ cup rice vinegar (in a pinch you can sub 2 tbsp apple cider vinegar)
2 ½ tablespoons soy sauce
1 tablespoon grated orange zest or 1 teaspoon orange extract
1 cup tightly packed brown sugar
½ teaspoon freshly minced gingerroot (or 1/4 tsp powdered)
1 teaspoon minced garlic
½ teaspoon red pepper flakes
3 tablespoons cornstarch, mixed with 2 tbsp water to create a slurry
2 cups cooked brown rice (you can use white or any rice you want to)
8 ounces plain soy tempeh, crumbled finely (you could sub cooked chickpeas-mashed)
1 tablespoon green onion, chopped fine (optional)
½ cup chickpea flour (you can use all purpose flour here, but the flavor of the chickpea flour is really good)
1 tablespoon orange zest or 1 teaspoon orange extract
peas
carrot, finely chopped
red bell pepper, finely chopped
mushroom, finely chopped
1 cup chickpea flour (or flour of choice)
½ cup non-dairy milk (soy, rice, almond, etc.)
panko breadcrumbs
oil (for frying)

1
Mix all the glaze ingredients, except cornstarch slurry, in a sauce pan and bring to a boil, stirring occasionally.
2
After it comes to a boil, reduce to a simmer and slowly add in the cornstarch mixture and continue to stir as it thickens.
3
Lower heat to keep warm.
4
You will need the glaze at the end.
5
For the patties, mix together all ingredients, with your hands.
6
Squeeze and knead and press it all together until it becomes very sticky.
7
Form into patties.
8
To make the coating, mix together the flour and milk in a bowl.
9
Set up in a row -- Patties, batter, breadcrumbs, frying pan with oil heated and ready.
10
Coat each patty with the flour and milk mixture and then coat with bread crumbs.
11
Place in the frying pan and fry until golden and crispy on each side.
12
Remove from oil and dip into glaze to generously coat it on both sides.
13
Serve on a bun or on a bed of greens.
14
Enjoy!

791

kcal

Calories

Fat

178

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 ½ cups water, 2 tablespoons orange juice, ¼ cup lemon juice, ⅓ cup rice vinegar (in a pinch you can sub 2 tbsp apple cider vinegar), and more.

Yes, Vegan Chinese Take out Burgers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegan Chinese Take out Burgers

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