Vegan Thai Burger

This baby is super delicious and easy to assemble!
I make the burger patties ahead and freeze them, then I have them on hand any time I need. They last in a freezer 3+ months (I usually eat the all by then). *Feel free to use any burger patty you want as well!
I make a large batch of the Thai Peanut Sauce and then freeze in sandwich size ziplog bags (great for Thai salad, Thai Pizza, etc). One batch produces about 5+ sandwich size bags. You want your sauce at least a little frozen for the burger, other wise it can be too runny.

Thai Peanut Sauce ( I like mine with a hint of spice so feel free to adjust the Sriracha to taste)

• 1/2 cup peanut butter (crunchy for extra texture)
• 3 tablespoons sweeet chili sauce
• 3 table spoons of soy sauce or Briggs liquid Aminos
• 1-4 tablespoons of Sriracha
• 1 (13.5oz)can of full fat, unsweetened coconut milk
• juice of 1 Lime 

Mix all ingredients together with a whisk and put aside until needed. The sauce should be of ketchup consistency.If too runny add more peanut butter

Burger Patties

• 1 can of Pinto Beans (any favorite beans will work) drained
• 1 can of Chickpeas (drained)
• 1 small graded carrot (fine grade)
• 2 Tblsp of chia seeds (mixed in 5-6Tblsp of water)
• 3/4 -1 cup Oatmeal Flour (blend 1 cup of oatmeal in high power blender)
• 2tsp ground cumin
• 2tsp ground curry powder
•  salt/pepper to taste

Mash both the beans in the bowl with a fork. You want it to be mush but lumpy, so leave some beans whole .Mix all ingredients in a large bowl, add the oatmeal slowly you may not need the whole amount. Prepare a cookie sheet covered with parchment paper. Now you want to make the patties. Scoop about 1/4 of a cup into your hands and roll into a ball. The texture should be of sticky but thick consistency.They should NOT be falling apart, if they are add more oatmeat flour. If too dry add some water 1 Tblsp at a time.
Once you have a ball rolled, gently squish it between your palms in to a patty. You want the pattie to be about 3/4"-1" thick.
Place the patties onto the parchment paper. You want to freeze these at least for 1 hour before cooking. Or freeze over night, then transfer to a freezer bag and freeze until you need it.
To cook: use a non-stick skilet and pour 1 table spoon of your favourite oil (I've used coconut, Olive, Canola and Safflower oil before, all work great) and place a frozen patty on the skillet. Cover the skillet and cook on med-heat for about 4-5min. Add more oil if you feel its burning and flip the patty carefully. Cook for another 3-4 min (you want both sides nice crispy and brown)

Veggies

• 1 med carrot (graded)
• 1/4 cucumber (sliced into matchsticks)
• 1 celery rib (sliced into matchsticks)
• cilantro to garnish. 

Now to assemble this beauty....Use your favourite but and toast it a bit. Put the patty of the bottom of the bun. Top the patty with your veggies (you will only use about a table spoon of veggies per burger).  Spread the Thai Peanut Sauce* on the top bun and close the burger...now be be careful not to bite your fingers!!!

*You dont need to defrost the sauce before spreading on the burger. You can just break chucks off with a fork and let the heat of the bun and patty slowly melt the peanut goodness.
Enjoy!

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Vegan Thai Veggie Curry

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Vegan Pho

Vegan Tofu Curry

Ingredients:

•  1 package of extra firm tofu
• 1 cup tomato paste
• 1½ cups coconut milk
• 1 teaspoon plant-based oil (I used sesame)
• ¼ teaspoon salt
• ¼ teaspoon ginger powder
• ⅛ teaspoon onion powder
• 1 tablespoon curry powder
• 1 inch piece ginger root

Instructions

1. In a large pot, heat one teaspoon of plant-based oil and add in the tofu once the oil is hot.
2. Fry the tofu until crispy
3. Add in the tomato paste, coconut milk and spices.
4. Stir and let it cook for about 8-10 minutes (while slowly turning up the heat again). This is the point where you can adjust the curry to your taste by adding more coconut milk, salt, etc...
5. Peel the ginger root piece and grade
6. Once the curry is hot and it has reached your desired consistency, transfer it to a bow and Enjoy!