Vegan Tiger Nut & Peanut Chilli-Burger

Creating a tasty vegan burger that is also gluten-free and nightshade free is quite a task. This has to be our best effort so far! It all came together at the first attempt and didn’t break up when cooking or turning. It was spicy, with some texture from the peanuts, mushrooms and celery. We will definitely make these again.

The challenge was to make something a bit different, preferably savoury, with the pulp left-over from making the horchata or Tiger Nut Milk with the new Naked Organic Peeled Tiger Nuts from The Tiger Nut Company.

(Don’t be put off if you don’t have access to tiger nuts, you could use other nut pulp or robust glutenfree flour).

Here’s the result:

(All ingredients are organic except the bouillon powder, everything is also vegan, gluten and nightshade-free, except the teaspoon of chilli flakes. I don’t generally eat peppers of any kind, but decided to have a pepper holiday for the purposes of this exercise. You can use any spice you prefer).


1 Cup Cooked Red Kidney Beans, or Tinned and rinsed

3/4 Cup Naked Tiger Nut Pulp (or any nut pulp or glutenfree flour)

1/2 Cup Coarsely Ground Organic Red Peanuts

1 Medium Purple Onion, chopped

1 Large Clove Garlic, pressed

1 Tbsp Chia Seeds*

3 Small Chestnut Mushrooms, chopped

2″ (5 cms) Courgette (Zucchini), washed and chopped (skin left on)

4″ (10 cms) Celery Stick, chopped + some chopped celery leaves

1/2 Small Carrot (skin left on) grated

1 Tsp Vegan Bouillon Powder

1/2 – 1 Tsp Chilli Flakes, depending on how spicy you want them

Splash of Tamari

Pinch of Pink Himalayan Salt and plenty of Ground Black Pepper to taste

Tiger Nut Flour for dusting – we used Chufa de Valencia because that’s what we had. It added a little texture when cooked – but chickpea flour is good too.

Coconut oil for frying


imagePut everything except the Flour in a food processor and keep pulsing until it comes together enough to make a ball. You don’t want it smooth and mushy, but still with some bite.

Dust a board with some Tiger Nut Flour and some on your hands. Take small handfuls of the mix and shape into burgers. The  mixture should be enough to make 5 burgers, depending on size, we got a bit over-enthusiastic with the first and ended up with a tiny 5th one!


Heat some coconut oil in a frying pan until hot but not smoking.

Cook the burgers, turning over a couple of times with a fish slice to cook through.


We had intended to have savoury rice or quinoa and a green salad with them, but we were so caught up in the creative process and whether they would work or have to scrap it and make something else, we quite forgot and ended up steaming some leftover veggies. Regardless, they were very good. Even boingghealth would like them! (He loves his chilli!)

Ps There are more Tiger Nut Recipes here



Copyright: Chris McGowan

Dipped Naked Tiger Nut, Mango & Orange Treats

I recently reviewed the new Naked Organic Peeled Tiger Nuts from The Tiger Nut Company (see here) and wrote that I’d post a recipe using the resulting finer, smoother Tiger Nut Milk pulp. I know you’ve been waiting with bated breath, so here it is!

These fruit balls are packed with energy, protein, essential healthy fats, vitamins and minerals and are moist and tasty with a distinct chocolatey orange flavour.

All ingredients are organic, vegan and gluten-free. All measurements are approximate.


1 Cup Naked Tiger Nut Milk Pulp

1 Cup Dried Mango Pieces + 1/4 Cup Goji Berries*

Both soaked in the juice of 1 small orange

1/4 Cup Golden Linseeds/Flaxseeds, partially ground

1/2 Tbsp Chia Seeds,* very lightly moistened

2 Tbsps Melted Raw Cacao Butter*

2-3 Squares Mini Orange & Goji Raw Chocolate,* grated


Pulse and process all the above for a few seconds until it comes together.

Take pieces of the mix and roll them into balls.


Melt the rest of the mini bar of Raw Orange & Goji Chocolate in a bowl over hot but not boiling water, with 1 Tsp of solid Raw Cacao Butter

Dip the fruit balls in the melted chocolate and place in the fridge to set.


The pulp from the Naked Tiger Nuts makes a much finer, smoother texture than the original Organic Unpeeled Tiger Nuts when making energy balls.

Ps See also my Page of Tiger Nut Recipes


Copyright: Chris McGowan

Review: Taste-Testing The New Naked Organic Tiger Nuts from The Tiger Nut Company

I love Tiger Nut Milk or Horchata. It is sweet and creamy and full of nutrients: Tiger Nuts (tubers really, not nuts) contain protein, fibre, potassium, magnesium, calcium, iron, multiple vitamins and oleic acid, they’re also a prebiotic which makes for a healthy gut environment in which probiotics can grow (see here for recipe).

We usually make Horchata with unpeeled Organic Tiger Nuts from The Tiger Nut Company* and use the resulting pulp residue to make raw cookies or energy balls, but the pulp can be a bit coarse from the skins. So I was delighted when Ani recently announced their new product: Naked (ie peeled) Organic Tiger Nuts!

I couldn’t wait to try them and to see if they would make as good quality milk as the original Organic Unpeeled and also it would be interesting to see if the pulp was any finer or more versatile.

I used the same recipe for both milks, omitting the vanilla extract I usually add, because I wanted to taste them raw.

Here is the result:

On the left is the original unpeeled milk, on the right the new Naked milk. (Stored in my glass Grip and Go bottles).

Firstly, I noticed that the Naked made roughly 100mls less milk than the unpeeled – about 600mls compared with about 700mls – hardly anything (although it looks in the photos as if it’s the other way round, there was some left over that I put into small jars).

Second, the pulp from the Naked was lighter and slightly finer.


On the left is the unpeeled, on the right the Naked and for comparison the Chufa de Valencia Tiger Nut Flour.

The milk from the Naked was infinitesimally thinner, but only a regular drinker could notice the difference, and only by tasting one after the other and really thinking about it! My husband couldn’t tell. It was still sweet and creamy.

The pulp from the Naked was much better for baking, easy to use with a much finer texture. We made some Dipped Tiger Nut, Mango & Orange Fruit Treats, which I’ll post later in the week, they were smooth and not at all gritty.


My son asked if there would be a loss of nutrients, which is a fair point, but the Naked still retain a little of their skin and if it it makes the difference between discarding the pulp because it is too coarse or using the finer Naked pulp, I’d say it balances out pretty well.

All in all, I am delighted with this new product and highly recommend it!  

Ps There are other Tiger Nut Recipes here


Copyright: Chris McGowan