Happy International Vegetarian Day!

Today is International Vegetarian Day, and with barely any meat in our house these days unless it's a special occasion, (though I admit that I am looking forward to game season), I thought I'd chuck up a new, seasonal, veggie burger recipe in support of all my vegetarian homies. Yo homies, you keep munching that veg. Word.

These veggie burgers have a lovely flavour, a texture that denture wearers could easily gum and go equally well for dinner or as a component for part of a Breakfast Without Bacon. They really are scrummy and despite having them for dinner last night and breakfast this morning, I could eat it again. Almost immediately.

For those of you looking at the photos and thinking, "gosh, she used a cleaver for her chilli and garlic, isn't that a bit overkill?!", it would probably be best to remember that I have a cleaver in my hand and am clearly not afraid to use it.

Also, apologies for the rather dark plated up pictures, I actually didn't get to eat until after yoga, which was well gone 9pm and my house is pretty dark at night time. Fun fact: did you know that yoga is much more difficult to learn when your instructor seems to be constantly confused between both left and right and hands and feet? True story.

Chilli Squash & Bean Burgers
makes 4-6 burgers

you will need:
2 gem squash
1 slice of bread, torn 
1 chilli, chopped
2 garlic cloves, diced
a handful of mint, chopped
1 tin of cannellini or white beans, drained
1 tbsp of korean chilli bean paste
salt & pepper
olive oil

  • Preheat oven to gas mark 6 or equivalent. Hack your squash in half. I like to use the cleaver smacked with a rolling pin to help smash through these ridiculously tough little buggers. Scoop out the seeds and rub the flesh with oil and season. Pop on a baking tray and stick in the oven for about 30 minutes or until forking tender.
  • Place your bread, chilli, garlic, mint and a little salt and pepper in your food processor and blitz into breadcrumbs.
  • Add your cannellini beans to your crumbs and blitz for around 10 seconds until beans and crumb are incorporated and there are less whole beans left.
  • Take your squash out of the oven, scoop out the flesh and stir into the bean mixture.
  • Once fully combined, stir in your chilli bean paste until a pleasing orange colour is made.
  • Use your hands to make your orange mixture into patties of a size you find agreeable.
  • Gently fry each patty for around 3-5 minutes on each side or until lightly golden.
  • Serve with homemade chips cooked in coconut oil and some sautéed greens 
  • Forget that meat was ever even a "thing" because your face currently looks like this.


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