100% PLANT-BASED BROCCOLI HEMP BURGERS 🍔🍔🍔

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Good morning beautiful hive people! I hope you are all doing well. Every time I think my life is getting quieter, something else pops up, keeping me away from all of you! I can’t even start to sum up all the projects that are going on in our lives and heads right now.

Though you don’t see me around that often anymore, I still believe in the power of HIVE. I know one day I will find my peace and quiet again to be more active on this wonderful platform, connecting people from all over the world.

However, so much is going to change in the coming year - if the world allows us - that I fear my screen time will be very limited. Though I am going to miss SE-Asia, a place I have called home for 7 years, I am ready for a new adventure that will take us to the other side of the world.

I can’t wait…We are so ready to start our little community and go off-grid somewhere in the Andean mountains. Let’s cross our fingers that the world opens up soon.

What are you guys up to lately? Also, planning big changes or just waiting until the world goes back to normal?

Whatever it is you are doing right now, I hope you still find time for some yummy cooking. We sure do. Even though I don’t post my recipes that often anymore, that doesn’t mean I lost my passion for food….so let’s start cooking! I made a batch of these super delicious broccoli burgers the other day and we both loved them.

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100% PLANT-BASED BROCCOLI HEMP BURGERS


Enjoy these yummy broccoli burgers on a bun or with homemade (sweet potato) fries and a salad. Though I have never been big on eating hamburgers when I was still eating meat, I just love veggie burgers.

What about you? Are you a veggie burger lover too?

INGREDEINTS (makes 6-8 burgers)


  • 1.5 cup cooked pinto beans
  • ½ cup hulled hemp seeds
  • ⅓ cup walnuts
  • ¼ cup sunflower seeds
  • 1 chia egg (1tbsp chia seeds + 3 tbsps water)
  • 1.5 cup broccoli florist, blended
  • 3-4 cloves of garlic
  • ½ onion
  • ½ cup fresh parsley, chopped
  • 1 tsp dried oregano
  • ½ tsp chili powder
  • 1 tsp cumin powder
  • ½ tsp dried thyme
  • Himalayan pink salt and black pepper to taste

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INSTRUCTIONS


To make a chia egg, add 1 tbsp of chia seeds to 3 tbsps of water, Stir well and let set.

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Mash the pinto beans with a potato masher. You still want to keep some texture in them so do not over-mash them.

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Add walnuts and sunflower seeds to a blender and pulse a few times until broken up. Add them to them mashed pinto beans.

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Pulse the broccoli florets. Add to the mixture.

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Then blend the garlic and onion, and also add them to the mixture.

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Finally, add all other ingredients and mix well. Set in the fridge for at least 30 minutes to firm up.

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Preheat the oven to 400F or 200C.

Shape into patties and place on a baking sheet. Bake until nicely browned.

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FYI: this recipe makes 6-8 burgers, if you are not planning to eat them all you can freeze them. We have found that it is easier to freeze them when they are already baked in the oven. If you freeze them uncooked they will get watery and mushy when you defrost them. When baked, they will be still firm when you defrost them and then you can either cook them in a pan on the stove or heat them in the oven again.

Bon Appétit


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WISHING YOU ALL A HAPPY AND HEALTHY DAY ღ ღ ღ


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