Edible Vancouver Island January/February 2024

The Nacho Average Couch Potato Veggie Burger


Now open in Parksville! 692-694 Primrose Street Qualicum Beach

425 Stanford Avenue E Parksville

This burger recipe was inspired by zesty, cheesy nachos, and created for the not-so-average, part-time couch potatoes living the West Coast adventure lifestyle.

Makes 12 (110g each) veggie burgers

INGREDIENTS 1 small yam (300g) cubed

Method In a large pot, boil the diced carrot, yam, and potato until tender. Drain. Mash into a rough mash. Add ¼ chia seeds and mix well. Cool mixture, then mash the white beans and add into the mixture Sauté onion, jalapeño, and garlic until caramelized; add to mix. In a food processor or blender, pulse the pumpkin seeds. Then pulse the soaked & drained cashews to desired consistency and add all to previous mixture. Add the lemon juice, tomato paste, olive oil, nutritional yeast, paprika, turmeric and salt. Add the potato starch and mix, before finally adding the oats and mixing thoroughly (add more oats if necessary to reach desired consistency). To Serve Enjoy your burger with guac, ranch sauce, salsa, olive tapenade and burger toppings.

1 medium potato (250g) cubed 1 medium carrot (100g) cubed 1 can (500ml) cannellini beans, drained, rinsed 1 large jalapeño (diced) – or two! ½ cup pumpkin seeds, roasted ¾ cup cashews, soaked 30 mins in boiling water and drained ¼ cup chia seeds 6 Tbsp olive oil 1 Tbsp lemon juice 2 Tbsp tomato paste ⅓ cup nutritional yeast 1 medium onion, diced 6 cloves garlic, minced

Home to the Ukee Fried Chicken & French Toast! Brunch | Dinner Patio Seating Events Catering 1682 Peninsula Road Ucluelet, BC www.heartwoodfood.com

1 tsp turmeric 1 tsp paprika ½ tsp cayenne pepper 2 tsp salt ½ cup corn starch (or ¾ cup potato starch) 1 cup quick oats


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