Time: Under 1 hour
1 large onion
¼ cup olive oil
4 garlic cloves
2 tbsp olive oil
1 tsp salt
1 cup cooked lentils or black-eyed peas or beans or quinoa
1 cup any type of flour
¼ cup ground flax seeds
1 handful parsley, finely chopped
2 tbsp tomato paste
2 tbsp water
1 tbsp balsamic vinegar
1 tbsp soy sauce, or mustard
1 tbsp any dried herbs
1 tsp paprika
1/2 tsp pepper
1/2 tsp coriander
½ tsp cacao
pinch of cinnamon
pinch of nutmeg
Optional Toppings: Almond Hummus and Avocados.
Throw the onions, mushrooms, and garlic in a food processor and blend until the pieces are less than 5mm thick.
Fry on low-medium heat, with salt and olive oil, for 5 minutes - the onions should become transparent.
Transfer to a big bowl and wait until it cools down.
Meanwhile you can mix the sauce ingredients together in a bowl.
Once ready, place everything together in a big bowl and mix until you get a sticky mixture that holds itself well.
Adjust salt to taste.
Form into burger patties or small ‘’meatballs’’. You can make any shape you like!
The patties can store in the fridge for up to 5 days, or you can freeze them for months.
To cook, generously coat a pan with coconut oil and fry for 5 minutes on each side.
Yasmine Nazmy is a young French-Egyptian food lover and creator of unique healthy recipes. With a background in arts and environmental engineering, she founded a restaurant in 2014 with a friend: The Vegan Kitchen. It was Egypt’s first vegan and organic restaurant, serving delicious food free of sugar and gluten. A year later, she expanded her horizons and started a catering service named Earthly Delights, following the same trend of healthy plant-based cuisine. Shortly after, she founded KAJU, a line of raw vegan products such as ice cream and cheese. Her creations were then available to be ordered online, and later on in stores; her aim was to make healthy natural food accessible to people all over the country. Over the years, she taught numerous cooking workshops across the capital, and also helped people transition to a plant-based diet and lose weight in a sustainable manner. In 2017, she released her cookbook Happy Belly with over 100 healthy plant-based recipes. Then in 2018 she co-developed a therapy tool with her mother to help people improve their self-perception, as she believes a positive body image and self-love is the first step required to have a healthy relationship with food. She is now starting to spread this message through talks, consultations and workshops.