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Vegan High Protein Burger.

Chickpea Tofu.

1. Mix dry ingredients: chickpea flour, nutritional yeast, smoked paprika, cumin, turmeric, black pepper, garlic.

2. Add hot water to it and mix thoroughly until a dough texture is reached. I started with equal parts of water and chickpea flour, then add a little more to reach desired texture, not too dry nor wet.

3. Let sit in refreigerator for a few hours to let set in. I left mine overnight.

Mustard Tempeh, with my homemade mustard sauce, some miso and maplesyrup.

Spread some heinz's tomato sauce on the toasted upper bun. Avocado, homemade pickles, watercress, lettuce, tomato slices. Sriraccha.