My Best Veggie Burger | Vegan/Vegetarian Recipe + Soy-free + Gluten-free + Eggless

87 thoughts on “My Best Veggie Burger | Vegan/Vegetarian Recipe + Soy-free + Gluten-free + Eggless

  1. They look absolutely scrumptious! I can see I will have to try making them, thank you for the vegan recipes 🙂

    1. +Andrew Vallander – My pleasure Andrew and thank you for the nice comment. Let us know how it turns out if you try it. (✿◠‿◠)

    1. +Patrick Pointaire – Hi Patrick, I’ve actually mentioned this in the video at 06:02. The amount of bean mixture will make around 10 – 12 burgers depending on the size you make them. Hope this helps. 🙂

  2. Dear Teenuja, which method would you recommend more to preserve them? To freeze them before cooking or after?

    1. +Veganlovlie | Vegan Mauritian-Fusion Cuisine It definitely helped me, thank you very much for the detailed answer! 🙂 

    2. +László Marosi It depends on what is more convenient for you. If freezing them before cooking, you’ll have to be careful to place the burgers as flat as possible in the container, because they are still soft and can go out of shape. But they cook better and have a nicer texture when cooked from frozen. So, that’s the plus side.
      On the other hand, cooking them first, then freezing, makes it more convenient to just reheat them before eating. Also they are easier to place in a container since the outer crust gives them a better structure to stay in shape. So, it’s up to you which option works best for you. I personally prefer to cook them first up to almost cooked (like 85 percent) then freeze them. When reheated, they cook a little bit more and are ready in less time.
      I hope this helps. 🙂

    1. You dont really notice the eggplant in this recipe but you might so try using something like mushrooms or yams or black beans, ive used all three and they all work in burgers

  3. Great recipe. I would fry the eggplant I think!! What else can you use instead of oats? I find it abhorrent 😊. Thank you!!

    1. +Aida Strocovsky You don’t actually taste the oats at all in this burger. It acts as a binder to absorb the moisture and hold everything together. Other than oats, you could use breadcrumbs. The amount you’ll need will vary though. Add as needed to reach a consistency that you can handle and form the burgers.

  4. Hey sis, not 100% gluten-free, as I have unfortunately found out. Soy sauce is almost always brewed with wheat 🙁 A good choice as an alternative would be Bragg’s Liquid Aminos

    1. +GiacomoKnox You can use Tamari or have another video on the channel for a soy-free, gluten-free sauce. I left the link in the description but here it is –
      I personally don’t like Bragg’s, I find it too salty.

    1. Kary Lary            You won’t need to if you are using a food processor, but otherwise I think the skin will keep the aubergine pieces intact while they are cooking.

    1. You are very welcome Jess. We put a lot of love into these recipes and we’re glad it shows. Thank you for your lovely feedback. 😋

    1. My pleasure, do give us your feedback on how it turned out. 🙂

  5. I’ve already noted the ingredients. gonna buy wat i don’t have at home tomorrow. will make them on friday!!!

    1. +Veganlovlie | Vegan Fusion-Mauritian Cooking i have made the burgers..thing is, i have ommitted the chillies n it lacked some taste. next time I’ll put all ingredients prescribed!

    2. You’re very welcome 🙂 . Yes, I just saw your comment regarding the loaf cake. We’re so happy to know that it turned out great. Thank you for the encouragement. 🙂

    3. +Veganlovlie | Vegan Fusion-Mauritian Cooking i tried the orange apple vegan loafcake n it turned out delicious! i am trying yr recipes one by r my kitchen guru, seriously! the ingredients u use r so easy to find in mauritius. I am the one who should thank you! plz keep making videos😁😁

    4. Yaaay! This should be easy. Do let us know how it turns out and thank you for the lovely comment Loveena.

  6. That looks so delicious, and maybe somebody has already asked, but can you tell me what BROWN chick peas are? I know the regular chickpea (or garbanzo) but have never heard of the brown version. Are they dried perhaps? Thank you.

    1. Brown chickpeas are just another variety of chickpeas; they have a more earthy taste and they are a little bit drier with a thicker skin. You can usually find them at Indian or Asian stores.

    1. I haven’t tried it myself but I would think they would work. You may need to adjust the liquids to get the right consistency though.

  7. First of all, a big complimient to you! I really enjoy watching your videos and you can see that you make them with lots of love! I will definitely give these burgers a try! Is it also possible to use chickpea flour instead of chickpeas?

    1. Thank you for your nice comment. We do enjoy making these videos and we’re glad it shows. 🙂
      I don’t think chickpea flour will work for these burgers as it will lack the texture of mashed chickpeas. You may use other beans like black beans, red kidney beans or white chickpeas. In the case of white chickpeas, you may need to reduce the liquid or add more oats as they tend to contain more moisture than brown chickpeas.

    1. No. These are a different variety of chickpeas altogether. They are brown chickpeas or also known as ‘kala channa’ which you can usually find at Indian or Asian stores. They have a more earthy/roasted flavour to them. If you can’t find them, you can use regular chickpeas or black beans. If using regular chickpeas, reduce the amount of liquid as white chickpeas tend to be more moist than these brown ones. Black beans would be closer in texture and moisture content to brown chickpeas.

  8. I love curry leaf. That’s the nice thing about Toronto — you can find all the ingredients here. Had never heard of kala channa, but am heading off to Ambal Trading to get some. Great recipe.

  9. Amazing recipe! Thank you! Also, we don’t have maple syrup here in Brazil, do you have a suggestion to replace it?

  10. thank u for putting the recipe in the downbar. it is very annoying to have to click a link that takes u to a long blog post complete w ads just to print a recipe

    1. Please never ever call a good woman a “bitch” the rude asshole you are. But then again, you never call a rude or any woman a bitch. If you love your mother, respect woman.

    2. //Bitch you are not doing anything ‘for free’.//

      Ahmose, when I mentioned about it being free, it was about our viewers not paying anything for it. The definition of free: without cost or payment. So, in this case, none of our viewers are paying anything for these videos.

      //You are being paid per view, per subscriber and per comment. //

      We only get paid per ‘one thousand view’ and it is very small. Not enough to make this into a monthly living, as most people on Youtube have adblocker nowadays and it is the same for the ads on our blog. I don’t know where you got the information that Youtubers get paid per subscriber or comment; this is ridiculous.

      //Remember that next you wanna come with a fucking attitude.//

      When you start giving videos and other resources online for free (with the best of intentions) and get almost nothing from it and people start complaining about futile things, such as having to click on a link to print the recipe (while the recipe itself has been included in the description for this particular video) and above that get called a bitch, then the attitude is totally justified.

      Thank you for stopping by anyway. Please know that I do not have any hate against you, but remember that the world nowadays is the state that it is because of small ungrateful attitude like this one. People don’t really know how to put a little bit of effort and be grateful for the little things, but will gladly throw away $5 dollar everyday for a cup of coffee and not giving a shit towards someone who will actually show them how to make that cup of coffee by themselves. If this is not madness and delusion, then I don’t know what else is.

    3. Bitch you are not doing anything ‘for free’. You are being paid per view, per subscriber and per comment. Remember that next you wanna come with a fucking attitude. Unsubscribing

    4. The ads allow us to give these recipes free online by paying for all the effort, time and resources that we put into these videos and recipes. You do realize that you are not paying for these quality videos and resources, right? You just have to go on Youtube, and search for these free recipes. All that is needed is for you to go to our blog and print the recipes there. You do not have to pay for anything, you do not have to fill any forms, you do not have to give any of your personal information. I don’t see what’s so annoying about it, unless you’ve lost the ability to appreciate things that are being offered to you for free, while we gain almost nothing from it to be honest. If you really want to set the example, then please donate/support us on Paypal, which is in the about section, or you can do it here (). This will eventually help in eliminating the ads that you so hate and will allow us to put the recipe here in the description itself.

  11. I can’t thank you enough for this recipe. I tried out this burger today and it was delicious! I just made one change – used red beans and white chickpea instead of the brown ones.

  12. Ymmmm….homemade Veggie burgers, made of chickpeas and eggplant, fried ’til golden brown and crispy on the outside, soft and moist on the inside and eatened in homemade hamburger bun, and healthy buns at that! Thumbs up Veganlovlie, thanks for sharing and sendin’ ya greetings from Mexico! 🙂

  13. ▶ Veganlovlie Recipes: These veggie burgers will not disappoint you! They are tasty and moist and don’t fall apart. Try them in our Homemade Burger Buns with Turmeric and Coconut – link below.

    — Homemade Burger Buns with Turmeric and Coconut –

    *You can buy curry leaves online if they are not available where you live. You can get either the fresh ones or dried ones. The fresh curry leaves can be kept frozen for up to a year.
    You can purchase them from our affiliate links**:
    ► Fresh Curry Leaves –
    ► Dried Curry Leaves –

    You can also get brown/black chickpeas (kala chana) online:

    **When you make a purchase with our affiliate links, you do not pay any more than you would normally do for the product. Amazon sends a few cents our way and this helps us to maintain this channel and our blog of printable recipes so that you can access them freely. 🙂 Thank you for your support.


    2 cups [400g] dried brown/black chickpeas (yield 4 and a half cup cooked [900g])
    1 medium [700g, 25oz] eggplant
    1 tablespoon soy sauce (or use a little salt or Tamari or this soyfree / gluten free sauce instead – )
    1 cup (packed) chopped coriander (cilantro) leaves
    1/4 cup [60ml] water from the cooked chickpeas
    3/4 cup [180ml] water
    1 cup [90g] rolled oats (use gluten-free certified if required)
    2 green chilies
    1 teaspoon paprika
    1 teaspoon cumin
    1 tablespoon minced ginger
    2 tablespoon tomato puree
    1 tablespoon maple syrup
    1 tablespoon lemon juice
    10 – 12 curry leaves* (see where to buy above)
    Salt and pepper to taste

    ► For pan fried version:
    3/4 cup [90g] Buckwheat flour or as needed for coating (you may substitute with rice flour, chickpea flour, other gluten-free flour or regular all-purpose flour will work too if you do not need this to be gluten-free)
    Oil for frying


    Add charm and homeliness to your kitchen with our handmade crochet cast iron hot handle covers. They are extra thick and durable, can be washed over and over again. Check them out in our store, they are available in different colours.


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