Vegan Burgers \\ Burgers Végan!

I seriously don’t know why I haven’t tried to make my own burgers before! This is super easy and extra flavourful. When we moved, I rediscovered my marmite jar which I hadn’t used for a while and thought it might add some savoury notes. Well, it worked! The mushrooms make the burgers juicy and a bit chewy. Overall, we loved these and I’ll definitively make more of these!


Here is what you need:

  • 2 pieces of toasted bread
  • 4 king oyster mushrooms
  • 1 tsp marmite (if you don’t have this, you can use soy sauce)
  • 1-2 garlic cloves, minced
  • 1 can of black-eyed peas (about 3 cups), rinsed and drained
  • 2 tbs ground flax seeds
  • 2 tbs nutritional yeast
  • 1 tbs applesauce
  • 1/2 tsp paprika powder
  • 1/4 cup water
  • salt, chili flakes, and pepper to taste

Here is what you do:

  1. Toast your bread on both sides and let it sit while you prepare the mushrooms.
  2. Cut the mushrooms in small cubes. Place them in a large pan with some of the water (about 1/8 cup or 2 tbs), garlic and marmite. Stir around until the marmite is dissolved and let cook on medium heat until all the water has evaporated. Place in a large bowl.
  3. Break the bread into pieces and use your food processor to transform it in fine crumbs. Set aside.
  4. In your large mixing bowl, add the black eyed peas, nutritional yeast, applesauce, paprika powder and some salt, chili flakes and pepper to your taste. Mix well.
  5. Take half of the mixture and process it in your food processor with the rest of the water (about 2 tbs) until it is smooth. Place back into the mixing bowl and add the flax seeds and bread crumbs. Mix until you have a nice dough like consistency. You should be able to form patties that will hold.
  6. Cook in a sauce pan with a little bit of oil on medium heat. Cover for 5 minutes, switch over and cook for another 5 minutes. Serve on your favourite bread! Enjoy!


These are glorious! They are even better with some spicy toppings. I served them with a spicy cilantro sauce (process some cilantro with some chili flakes and balsamic vinegar), tomatoes, hummus, and mustard. They were amazing! Mixing only half of the mixture really keeps some texture and chewiness and makes the burgers fun to eat. I guess you could process everything if you prefer a smoother burger. My boyfriend had seconds, but I was full after one. I wonder how they would do on a BBQ. I’ll have to try that next! Let me know if you make these!


Il est encore temps de faire des burgers à manger dehors! Pour ces délicieux burgers végan, vous aurez besoin de:

  • 2 tranches de pain
  • 4 champignons “pleurote géante”
  • 1 c.à c. de marmite (ou de sauce soja)
  • 1-2 gousse d’ail, émincé
  • 1 conserve de haricots à oeil noir, rincés et égoutés
  • 2 c. à soupe de graines de lin en poudre
  • 2 c. à soupe de levure alimentaire
  • 1 c. à soupe de compote de pomme
  • 1/2 c. à café de poudre de paprika
  • 1/4 tasse d’eau
  • sel, flocons de piment et poivre au goût
  1. Faire griller le pain des deux côtés et laisser durcir pendant que vous préparez les champignons.
  2. Couper les champignons en petits cubes. Les faire revenir dans une grande poêle avec un peu d’eau (1/8 tasse ou 2 c. à soupe), l’ail et la sauce marmite. Bien mélanger jusqu’à ce que la sauce marmite soit dissoute. Laisser cuire à feu moyen jusqu’à ce que toute l’eau soit évaporées. Placer dans un grand bol.
  3. Couper les tranches de pains grossièrement et pulvériser dans un robot culinaire jusqu’à l’obtention d’une chapelure fine. Réserver.
  4. Dans votre grand bol, ajouter les haricots, la levure alimentaire, la compote de pomme, le paprika et assaisonner avec le sel, flocons de chili et poivre. Bien mélanger.
  5. Prendre la moitié de la mixture et la passer au robot culinaire avec un peu d’eau (1/8 tasse ou 2 c. à soupe) jusqu’à l’obtention d’une pate homogène. Retourner au bol à mélanger et ajouter les graines de lin et la chapelure. Bien mélanger jusqu’à ce que le tout soit uniforme. Vous devriez être capable de former vos boulettes.
  6. Faire cuire sur une poêle avec un peu d’huile à feu moyen avec un couvercle pour 5 minutes. Retourner et laisser cuire encore 5 minutes. Servir sur votre pain préféré et régalez-vous!

C’est burgers sont vraiment savoureux et si simple à préparer! Ils sont encore meilleurs avec une sauce épicée. Miam! J’espère qu’ils vous plairont autant qu’à nous!

Zucchini Raviolis, perfect for the BBQ!

Zucchini are so good right now and super cheap too! That’s why I went a little overboard at the farmers’ market and bought a ton. I thought I would try making something summery that would be perfect grilled on a BBQ. Now, I don’t have a BBQ, but I think this would make the perfect addition to your vegan grill.


These little raviolis are super cute, and you can customize them to your liking by changing the filling. I used some fresh basil for an extra summery touch, but I think sun-dried tomatoes would also be a great option.


Here is what you need (for 14 raviolis):

  • 2 zucchinis
  • 1 cup firm tofu, drained and patted dry
  • 1/2 cup sunflower seeds
  • 1/4 cup walnuts
  • 1/2 cup fresh basil leaves, separated in two.
  • 2 tbs ketchup or tomato paste
  • 1 tsp olive oil
  • 1 tsp dried oregano
  • 1 clove of garlic, minced
  • salt and pepper to taste

For garnish:

  • 1 tomato, sliced
  • Red pepper flakes

Here is what you do:

  1. In your food processor, place all the ingredients except the zucchinis and half of the basil leaves, and process until you have a firm, slightly sticky dough. Set aside.
  2. With your potato peeler, make long ribbons with the zucchini.
  3. Take two zucchini ribbons and place them in a plus sign (+). Place one or two leaves of basil in the center with one tablespoon of the tofu filling. Pat to even down and close the zucchini flaps over the filling. Flip over so that the closing of your ravioli is on the underside. Place the ravioli on a lined baking sheet.
  4. Once all your raviolis are done, add one slice of tomato on each one. Place in your oven set to broil for 10 minutes, or grill on your BBQ. Sprinkle some red pepper flakes and fresh basil leaves before serving and enjoy!


This is really good! The zucchini slices are barely cooked and therefore keep their nice crunch without being soggy. The filling is full of basil flavour and has a very meaty texture to it. The sunflower seeds also give it a nice crunch. Finally, the tomato slice balances out the lightness of the filling and adds a lot of flavour. I love how these look like little parcels of goodness! Let me know if you try this out!