• No Products in the Cart
Being vegetarian or vegan (which I could never do, I love dairy and honey way too much), can be a gateway to heavily processed foods and that is not good, for anyone. It is easy when there are so many new products coming onto the market with their organic labels and hip packaging design lulling you into a false sense of security. The truth about convenience food is it is convenient. We are all time poor but today more than any other era we fall victim to time thieves. Our homes are filled with machines that our grandparents did not have, we have cars and transport and yet now more than ever we say we are rushed off our feet. Our grandparents generation did not have the option of ready meals in the same way that we do, they found time to cook.
Where does our time go. Well trying not to shoot myself in the foot here, the internet, I don’t mean reading useful, fact filled blogs such as this one, I mean the endless click bait.  The internet is a valuable tool when used correctly and a creator of mindless zombies when used like a teenage boy might do, I will not elaborate further on that. We also fill our lives with passive activity, TV, smart phones etc…
I digress, my digressions are are huge time suck in my life, this recipe is another in my freeze ahead series. A double win, a convenient vegetarian/vegan meat substitute that is not overly processed and something that you can leave in the freezer and save time with so if you really must look at how many cute pictures of my baby there is on Instagram you can do.

‘Chicken’less Burgers

Yield: 6


  • 100g soy mince
  • 2 cups hot vegetable stock
  • 1 tsp dried mixed herbs
  • 2tbsp arrowroot
  • 1tbsp gluten powder
  • 2tbsp malted yeast flakes
  • 1 cup cornmeal
  • 2tbsp soy sauce (low salt)
  • 2tbsp olive oil
  • 1tbsp tahini
  • cheese for serving (optional)
  • shallots for serving (optional)


  1. Soak the soy mince in the hot vegetable stock for 2 hours then drain.
  2. In a food processor blitz the mince. In a large bowl mix the mince with the rest of the ingredients.
  3. Form into patties and fry until golden brown and heated all the way through.
  4. If you want to freeze them or some of them wrap each individual patty in cling film and freeze for up to 2 months.
  5. Cook from frozen by adding a little oil to a frying pan and cooking on a really low heat until heated through and then you can turn it up a little to brown it off. I chose to grill cheese on top of my burger and top with crispy shallots.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes



October 1, 2014