I was on the hunt for a tasty vegan dinner. I’m not vegan and there’s no chance of me becoming fully vegan anytime soon but there are multiple health benefits from the diet which can benefit certain conditions. Hay fever and eczema, old friends if mine, are examples of conditions that can improve by following this type of diet. Both are inflammatory conditions; inflammation is a vital and efficient response but when used unnecessarily and out of context it can cause disease (ranging in severity). Reducing meat, dairy, sugar and caffeine, amongst other things can be really helpful in quenching the inflammatory response because they produce arachidonic acid. Arachidonic acid encourages the inflammatory response.

So that’s why I was on the search for some tasty, vegan fodder. I turned to Thug Kitchen (CAUTION: don’t click on the link if you’re offended by bad language) and tinkered with the recipe for kidney bean and spinach sliders. The rest is history.

Black bean and spinach burgers

3 cups of black beans
1 cup red onion diced
1/2 cup brown rice
2 cups frozen spinach (defrosted)
1 tbsp tamari or liquid aminos
1 tbsp smoked paprika
1 1/2 tsp cumin
2 tsp oregano
Black pepper to taste
1/2 cup of oats (Thug Kitchen used breadcrumbs)

1. Blitz onion and spinach until fine.
2. Add everything else APART from the oats and blitz to a rough paste.
3. Tip into a bowl and incorporate oats.
4. Make into patties – I made 15/16.
5. Brush a baking tray with oil add your bean patties and brush the top with oil.
6. Bake at GM 6 for 15 mins then flip and bake for another 15.

I shoved these into some gluten free baps and served with avocado, mustard, ketchup, gherkins – the works. Do whatever you like.

If you don’t have a blender you can practice your knife skills and get chopping. Personally, I have no time for such things!!