How in the world can you make a burger out of chickpeas and split peas? That is not a combo I would ever think of for making a vegan burger! But our guest Chef Andrés Velarde did just that and did it well! This is a surprisingly delicious meal that also does not lack in nutrients!
I asked Andrés to tell us a little more about himself and here is what he has to say:
“My name is Andrés, I’m 25 years young and an animal rights activist from Perú.
Since my early days, I had a passion for cooking, writing, business, and philosophy. I believe people have 2 lives: the second one starts when we realize we only have one, as Confucius said. Hence, my life began on November 3rd, 2017 – when I went vegan and decided to use my passions to advocate for the animals.
I created Andrés With Words (IG: @andreswithwords) in early 2018 – where me and my contributors write about ethics, especially veganism. I worked for my first vegan-led vegan startup (VegReady) in December 2018, where I stayed for a year and a half – living with my teammates in a plant-based startup incubator in Lima, Perú-and adopted a business mindset to bring veganism to the masses.
I started Andrés With Plants in September 2019, which is my vegan activism account (IG: @andreswithplants)– I cook, show my story as an activist, and share my thoughts with the rest of the world. With my influencer status, I freelanced as a Social Media Manager and Editorial Director for other companies, such as VeganHashtag (IG:@veganhashtag) and Vegan Health Pack (IG:@veganhealthpack).
I started a podcast in 2020 called Andrestimated, where I interview accomplished animal rights activists and educate myself on the meaning behind animal advocacy. Currently on episode 10.
I’m aware of the moments of a peak in my life. And I’m currently in one, working for WisdomHaus.org – a demonstration community in Lima, Perú for intentional 21st-century living, built upon the simple Dean Ornish lifestyle program for disease-free longevity, while profoundly addressing the major causes of global warming and creating an activist nod. So, not only can non-vegans come over to live with healthy, inspiring vegans, but we foster their inner vegan activist and be aware of the great service they can do for this world.
So, my life’s mission is to leave this world a better place by removing animal exploitation from our supply chains and learning to live together.”
Let’s check out how Andrés made this super creative burger using chickpeas and split peas!
'Split [chick]pea Vaconators'
- 1 cup of ground chickpeas
- 1 cup of cooked split peas
- 4 cloves of garlic mashed
- Pinch of turmeric
- Onion rings raw
- Red cabbage
- Vegan ketchup
- Mashed avocado
- Vegan Burger Buns
- Vegan 'Bacon' made out of carrots
- 1/2 cup of wheat flour
- 1/2 cup of cornstarch
- Salt & Pepper to taste
- Sweet potatoes
- Patties: Mix your chickpeas and split peas in a bowl with your spices. Let rest in the fridge for about 15 minutes. Take out of the fridge, shape them into a tater tots shape and then press down to form the patty. Coat in some flour and cornstarch. Shallow fry for 2 minutes per side. Let rest.
- Vegan 'Bacon': Take one carrot and your vegetable peeler. Start making thin slices on any side of the carrot until you get around 7-8 thin strips. Place above the bottom bun.
- Assembling the burger: The order goes, from bottom to top, bottom bun, vegan 'bacon', patty, cabbage, onions, avocado, ketchup, top bun.
- Sweet potato wedges: grab a sweet potato and cut it into wedges, toss in a bowl with some olive oil, salt, pepper, garlic powder, onion powder and bake at 200 degrees celsius in your oven for 20 minutes.
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Donna Dennison is an UnchainedTV writer, graphic designer, video editor, and IG contributor. Donna is also a creative in the film industry.