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Vegan Curried Quinoa, Sweet Potato and Tofu Burgers

Prepare the other elements of this protein-packed vegan, gluten-free patty while June’s Quinoa Cook-Program cooks up some fragrant curried quinoa. Feel free to skip the smoky sauce and swap in your favorite toppings for a customized burger that still packs a lot of flavor and healthy ingredients into each bite. You’ll have some extra curried quinoa to mix into salads and grain bowls. If you eat eggs, use 2 instead of the flax egg and corn starch. Don't have a food processor? You can perform all the steps by hand with a box grater and knife--just chop the sweet potato shreds a few times after grating, and finely chop the cilantro and green onion in lieu of pulsing.

Prep Time — 25 min
Cook Time — 50 min
Servings — 4
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Ingredients

1 cup quinoa

1 tablespoon extra-virgin olive oil

1 tablespoon crushed garlic

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon curry powder

1½ cups water

2 tablespoons ground flaxseeds

1 tablespoon water

1 cup firm tofu

1 sweet potato

2 green onions

¼ cup chopped cilantro

1 tablespoon corn starch

1 teaspoon salt

nonstick cooking spray

⅓ cup vegan mayonnaise

¼ cup roasted red peppers

1 teaspoon smoked paprika

1 cup cilantro leaves

1 teaspoon hot sauce

4 hamburger buns

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Prepare the quinoa

On the June Pan, combine the quinoa, oil, garlic, salt, pepper and curry powder. Pour the water over and stir gently to combine, breaking up any clumps of seasonings or garlic. Spread the quinoa out in an even layer across the June Pan.

June Pan

measuring cups

measuring spoons

liquid measuring cup

spatula

1 cup quinoa

1 tablespoon extra-virgin olive oil

1 tablespoon crushed garlic

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon curry powder

1½ cups water

Cook the quinoa

Transfer the quinoa to the middle shelf of the June Oven. Cook 25 minutes, until the quinoa is tender and the water is absorbed. Do not open the June Oven door while cooking. When the quinoa is finished cooking, remove it from the June Oven, gently fluff with a spatula, transfer to a medium bowl, and set aside. Clean the June Pan.

medium bowl

June Oven

Prepare the flax egg, if using

To make the flax egg, combine the ground flaxseed and hot water in a small bowl and set aside to gel.

small bowl

2 tablespoons ground flaxseeds

1 tablespoon water

Shred the sweet potatoes

Using a food processor fitted with a fine shredding disk, grate the sweet potato. If necessary, cut the potato into chunks to fit through the feeding tube. You should have about 1 cup lightly packed sweet potato.

food processor

1 sweet potato

Adjust the food processor

Leaving the sweet potato shreds in the base, remove the food processor’s shredding disk attachment(s). Fit the processor with the blade attachment. To the potato shreds, add the green onions, cilantro, corn starch (skip if using eggs) and salt. Pulse 3 times to combine.

¼ cup chopped cilantro

1 tablespoon corn starch

1 teaspoon salt

2 green onions

Add the tofu and the flax egg

Pat the tofu dry with paper towels and add to the food processor along with the flax egg or eggs. Pulse 3 times to combine.

paper towels

1 cup firm tofu

Add the quinoa

Add 1 cup curried quinoa to the food processor. It’s fine if the quinoa is still hot. Pulse 3 times to combine.

Shape the patties

Lightly coat the cleaned June Pan with nonstick spray. With lightly moistened or oiled hands, shape 4 equal-sized patties about ½”-thick and 3½-4” in diameter. Stagger the patties on the June Pan and lightly coat the tops with nonstick spray.

nonstick cooking spray

Preheat the June Oven

With the shelf in the middle position, preheat the June Oven to 400°F on the Bake cook mode using the button below.

Bake the patties

Transfer the June Pan to the middle shelf of the June Oven. Bake 25 minutes, until the burgers are heated through and starting to crisp on the edges. June will notify you when the burgers are ready.

Make the sauce

While the patties cook, mix the mayonnaise, peppers, smoked paprika, cilantro leaves and hot sauce to taste in a small bowl until combined.

⅓ cup vegan mayonnaise

¼ cup roasted red peppers

1 teaspoon smoked paprika

1 teaspoon hot sauce

small bowl

1 cup cilantro leaves

Cool the patties slightly and serve

Remove the patties from the June Oven and set the June Pan on a cooling rack. Allow the patties to cool 5 minutes on the June Pan. This will help them firm up. To serve, fill the split buns with the patties and add sauce to taste. Serve hot.

cooling rack

4 hamburger buns

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