THE BEST EVER VEGAN BURGER RECIPE BY TASTY
Here's what you need: walnuts, cremini mushroom, olive oil, low sodium soy sauce, cumin, yellow onion, garlic, salt, red bell pepper, tomato paste, black beans, beet, brown rice, vegan mayonnaise, vegan worcestershire, liquid smoke, vital wheat gluten, vegan bbq sauce, vegan cheese, burger buns, vegan mayonnaise, lettuce, sliced tomato, red onion
Provided by Rachel Gaewski
Categories Lunch
Yield 4 servings
Number Of Ingredients 24
Steps:
- Add walnuts to the bowl of a food processor and pulse until crumbly.
- Add mushrooms and blend until finely chopped.
- In a large skillet over medium heat, add 1 tablespoon olive oil and add the mushroom walnut mixture, cooking for 5-8 minutes or until all moisture has evaporated.
- Add soy sauce and cumin and cook, stirring occasionally, until dry. Transfer mixture to a bowl.
- Add 1 tablespoon of olive oil to skillet. Add the onion and cook, stirring occasionally, until semi-translucent, about 3 minutes.
- Add garlic, salt, pepper, and tomato paste, and cook for for another 3-5 minutes until fragrant. Set aside.
- Add black beans and onion mixture to food processor, and blend until mostly smooth.
- Transfer mixture to bowl and add beets, rice, vegan mayo, worcestershire sauce, and liquid smoke, and stir until combined.
- Add in vital wheat gluten and use hands to knead burger mixture together until all wheat gluten is fully incorporated.
- Form burgers into 4 patties about 3-inches (7 cm) in diameter and 1-inch (2 cm) thick.
- In large cast-iron pan, over medium-high heat cook patties about 5 minutes on each side.
- Add on vegan cheese slices and melt.
- Assemble burger with vegan mayo, lettuce, tomato, and red onion.
- Enjoy!
Nutrition Facts : Calories 876 calories, Carbohydrate 110 grams, Fat 34 grams, Fiber 10 grams, Protein 35 grams, Sugar 12 grams
THE BEST VEGGIE BURGERS EVER!
These will be the best veggie burgers you will ever eat! You will never ever go back to soy burgers again!!
Provided by forampen
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 24
Steps:
- Directions:.
- Boil the potatoes till soft, peel off skin and mash them in a big bowl.
- Boil the peas, carrots and string beans till soft and add to mashed potatoes and mash the whole mixture well.
- Add the ginger and green chilly paste. Add salt and sugar and mix well.
- Make round patties by scooping up handfuls and shaping them and place on a dish covered with foil. Cover the patties with foil after done.
- Coleslaw.
- Mix all the ingredients mentioned in a big bowl till well incorporated.
- Keep aside in refrigerator.
- Now take a flat skillet, heat it, pour a small amount of oil on it and place the patties to cook.
- Lower heat to medium and cook on both sides till golden brown.
- (Note: For this step, you can also roll the patties in breadcrumbs before cooking).
- Take a burger bun, place it on the skillet and lightly heat on both side till it shows some color.
- Take a dish, place the bottom half of the bun on it, and spread some mustard and mayonnaise on it. Put a couple of lettuce leaves on top of it.
- Now place the cooked patty on it.
- On the patty, put some coleslaw and place one or two slices each of tomato, onion and cucumber.
- Close the top of the bun and take a BIG JUICY bite!
- These should be served with ketchup and fries on the side. The patties are good enough to eat as is also, if you do not want to make a burger.
- These are the best burgers you will eat, both juicy and flavorful unlike the dry patties you get elsewhere.
Nutrition Facts : Calories 447.6, Fat 2.5, SaturatedFat 0.6, Sodium 563.9, Carbohydrate 95.6, Fiber 12.4, Sugar 14.5, Protein 13.5
BEST EVER VEGGIE BURGER
Steps:
- Preheat oven to 325°. Spread beans evenly on a parchment-lined rimmed baking pan. Bake until beans start to split open, 6-8 minutes. , Meanwhile, in a large dry nonstick skillet over medium heat, cook and stir walnuts, cumin, fennel and smoked paprika until fragrant, 2-3 minutes. Remove from pan and cool. In the same skillet skillet, heat oil from sun-dried tomatoes over medium heat. Add carrot, shallot and sun-dried tomatoes; cook and stir until tender, about 5 minutes. Add garlic; cook 1 minute longer. Remove from the heat; cool slightly. , Transfer carrot mixture to a food processor. Add beans, walnut mixture, oats, chia seeds, soy sauce and garlic salt. Pulse until combined. Shape into four 4-in. patties., In the same skillet over medium heat, cook patties in olive oil until browned, 3-4 minutes on each side. If desired, baste with barbecue sauce and serve on buns with toppings of your choice.
Nutrition Facts : Calories 357 calories, Fat 28g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 479mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 7g fiber), Protein 9g protein.
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- First, cook the beets: Heat the oven to 400°F. Wrap the beets loosely in aluminum foil and roast until easily pierced with a fork, 50 to 60 minutes. Set aside to cool.
- Cook the rice while the beets roast: Meanwhile, bring a 2-quart pot of water to a boil. Salt the water generously and add the rice. Reduce the heat to a simmer and cook the rice until it's a little beyond al dente. You want it a little over-cooked, but still firm (not completely mushy). This should take about 35 to 40 minutes. Drain the rice and set it aside to cool.
- Begin sautéing the onions when you're done with the rice (or during, if you're OK with multitasking!): Heat a teaspoon of olive oil in a skillet over medium-high heat. Add the onions and a pinch of salt. Stir the onions every minute or two, and cook until they are golden and getting charred around the edges, 10 to 12 minutes. A few wisps of smoke as you are cooking are OK, but if it seems like the onions are burning, lower the heat. A dark, sticky crust should develop on the bottom of the pan.Add the garlic and cook until it is fragrant, about 30 seconds. Pour in the cider vinegar and scrape up the dark sticky crust. Continue to simmer until the cider has evaporated and the pan is nearly dry again. Remove from heat and set aside to cool.
- Process the oats in a food processor until they have reduced to a fine flour. Transfer to a small bowl and set aside.
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