BBQ Chickpea Burger

Preheat the oven to 425°F. Add the quinoa, ½ cup water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the grains burst and all of the water is absorbed, about 8 to 10 minutes.

Cut the Japanese yams into 1 inch thick wedges. Place the wedges on a baking sheet and toss with 1 tsp vegetable oil and a pinch of salt and pepper. Roast the yams until crisp and browned in places, about 20 to 25 minutes.

Halve the lime. In a small bowl, combine the broccoli slaw, juice from the lime, just 2 tbsp Vegenaise, and a pinch of salt. Toss the creamy broccoli slaw. Thinly slice the tomato.

Drain and rinse the chickpeas. Set half aside for the Vegetable Hakka Noodles. You will be left with half for this recipe. In a food processor, combine the cooked quinoa, chickpeas, panko breadcrumbs, BBQ seasoning, ketchup, and ½ tsp salt. Blend until well mixed, scraping down the sides of the food processor as necessary. Halve the pretzel buns and pop them in the oven to toast.

Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Divide the burger mixture in half and press firmly to form two patties, each about ¾ inch thick. Once the oil is hot, add the BBQ chickpea burgers and cook until crisp, about 5 to 7 minutes per side.

Spread the remaining Vegenaise on the top halves of the toasted pretzel buns. Layer on the BBQ chickpea burgers, sliced tomato, and broccoli slaw. Serve the BBQ chickpea burgers with Japanese yam fries.