Vegan Burger without the Patty
I've been vegetarian my whole life, which means I grew up in a time where veggie burgers were not an option when eating out! Veggie burgers were actually something I hadn't even tried until I was an adult. Even though I don't mind a tasty veggie burger once in awhile I still prefer different types of sandwiches with a variety of protein bases.
One of my favorite burger fillings is a childhood staple of mine....Sprouted mung beans. I know this may seem a bit foreign but they are actually very easy to make and very healthy for you!
The nice thing is that you can grow the sprouted mung beans easily at home and you know there are no preservatives or chemical processing in the beans.
Here is what I put on a toasted bun for a Vegan Burger:
- A generous layer of hummus
- vine ripe tomato slices
- salt and pepper to taste
- chopped green onion
- arugula or baby spinach leaves
- mayo (leave this out if you are vegan)
- sprouted mung beans
If you are wondering how to make sprouted mung beans, its actually quite simple:
- Rinse your mung beans with water ( I generally do a 1/2 cup)
- Soak them overnight in about double the water (they will expand)
- Drain the water and rinse (use a strainer to get the water out!)
- Wrap the rinsed/soaked beans in a cheesecloth and place in a dark and dry spot. I generally use a cupboard in my pantry.
- Let them sit for 2-3 days and they will sprout! You can check on them in between to see if they are sprouting but try to disturb them as little as possible. They are ready to eat!