Recipes and techniques generally advance in baby steps. It’s rare that you find a technique so far out of left field that it changes the way people think about food overnight. Sous vide cooking is up there, as is no-knead bread. In the world of vegan cuisine, nothing has shaken things up like aquafaba—the recently coined term for the liquid inside a can of cooked beans. It’s the kind of technique that’s so mind-blowingly simple that I’m amazed nobody discovered it until just a couple of years ago.
I discovered aquafaba with a recipe for two ingredient meringues a few months ago. It has since nearly completely replaced my use of prepackaged egg substitutes. I am eating a lot more chickpeas now as a result. I’ve also found that canned chickpeas freeze well and defrost quickly.
Going veg doesn’t mean you have to give up burgers. There are lots of plant-based ingredients you can make delicious burgers with. But if you’ve ever had a veggie burger that falls apart while you’re cooking it or when you take the first bite, you know it’s a less than great experience. Burgers made with meat and/or eggs have lots of sticky saturated fats which help them hold together but vegan burgers don’t have this fat so they often fall apart. Is it possible to keep the saturated fats out of our burgers and still have them hold together? You bet! After a lot of experimentation and a lot of burgers that just didn’t hold up, I finally got a hand on how to keep my veggie burgers from turning into mush. Here are some tricks for making veggie burgers that won’t fall apart.