PlantbasedBrandon

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Red Pepper Flakes

Onion Powder

Chef's Knife

Everyday Pan

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In 2021 I was working 50-60 hour weeks at the post office and eating mostly fast food for convenience. I was always tired and even on my off days I barely had any energy to function. I wasn’t showing up as my best as a husband or a father because I was always tired. I was so frustrated because I felt I was too young to always be so tired. This led me to start to pay more attention to how the foods I ate made me feel afterwards and I came to the conclusion that my diet was why my energy was so low. Being the impulsive person I am I decided to go Plant-based cold turkey to see if that would change things for me. I researched Plantbased recipes and made it a point to make meals without using processed vegan items. I started cooking meals like vegetable soup, plant based chili and mushroom, spinach and cherry tomato pasta. After a week of eating plant-based I felt so much better that I knew I could never go back. I was so excited and amazed by my results that I created my food page @_PlantbasedBrandon on instagram. I wanted to document my journey and to dispel the misconception that vegan food is limited and less flavorful.

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Viral Mushroom Chickpea burger

Sauté red onion in avocado oil until translucent then add minced garlic and mushrooms to the skillet. Then add all seasonings and give it a good mix. Cook for 7 to 10 mins on medium heat. Add to a mixing bowl and use paper towel to blot out some of the oil/moisture from the mushrooms

In another bowl add your rinsed chickpeas and mash them up with a fork. Add 1 tbs of flour, mix then add the mashed chickpeas to the bowl with the mushrooms. Use your hands to mix and form the mixture into 3-4 burger patties.

Fry patties in about a half an inch of avocado oil for 3 to 5 mins on each side. Toast your vegan hamburger bun, add vegan mayo, red onions, lettuce and sliced tomatoes.

PlantbasedBrandon

Viral Mushroom Chickpea burger

plantbasedbrandon