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Digital Subscriptions > Vegan Food & Living Magazine > Oct-18 > Something for the weekend

Something for the weekend

Family time and plenty of good food – the two ingredients you need for the perfect lazy weekend…

Enjoy with friends

Quinoa, beetroot and date burger

By Richard Church (richardchurchuk.com)

Makes 8-10 patties | Prep 20 mins plus freezing | Cook 20 mins | Calories 459 (per serving)

FOR THE BURGERS

150g (5¼oz) raw quinoa, washed, cooked according to packet instructions 200g (7oz) Medjool dates, pitted

1 large, mild, red chilli, deseeded, roughly chopped

2 tsp dried sage

1 tbsp smoky chipotle sauce (or sweet chilli sauce) 4 tbsp tamari

1 tbsp coconut nectar (or maple syrup)

2 raw beetroot bulbs, peeled and grated

100g (3½oz) gram (chickpea) flour

150g (5¼oz) gluten-free bread, blended into crumbs

1 tsp salt

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About Vegan Food & Living Magazine

This month we've got our finger on the pulse with an issue dedicated to nutritious beans, peas and legumes. If you're looking for some hearty recipes that make pulses the star of the show, look no further. Also this issue we show you how to whip up a Middle Eastern meal for friends, indulge in the ultimate vegan gourmet feast and reveal how to replicate the Unicorn Food Instagram trend. Plus take a look at vegan female health issues, discover 10 steps to a minimalist lifestyle and try your hand at sprouting. Download the issue now!