Recipe : Burger vegan
Ingredients :
For 4 vegan steaks
- 1 tablespoon of vegan mayonnaise
- 1 teaspoon of vegan liquid smoke
- 65 g of seitan
- 4 slices of vegan cheese
- 100 g of nuts
- 225 g of button mushrooms
- 2 tablespoons of olive oil
- 2 tablespoons of soy sauce
- ½ teaspoon cumin
- 1 yellow onion, diced
- 2 cloves of garlic, minced
- 1 teaspoon of salt
- ½ teaspoon cayenne pepper
- 1 tablespoon of tomato concentrate
- 170 g of black beans
- 3 tablespoons of grated beet
- 230 g cooked brown rice
For burgers
- Lettuce
- Sliced tomatoes
- Red onion, sliced
- 4 burger buns
- Mayonnaise vegan
Preparation :
- Add the walnuts in a blender and mix until you get a powder.
- Add the mushrooms and mix until finely chopped.
- In a large skillet over medium heat, add 1 tablespoon of olive oil and add the mushroom and nut mixture, cook 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 the pan. Add the onion and cook, stirring occasionally, until semi-translucent, about 3 minutes.
- Add garlic, salt, pepper and tomato paste and cook for another 3 to 5 minutes until fragrant. Set aside.
- Add the black bean and onion mixture to the food processor and blend until smooth.
- Transfer the mixture to a bowl and add the beets, rice, vegan mayonnaise and liquid smoke, stirring until smooth.
- Add the seitan and use your hands to knead the mixture until all the wheat gluten is completely incorporated.
Form into 4 patties about 7 cm in diameter and 2 cm thick.
- In a large skillet, cook the patties for about 5 minutes on each side over medium-high heat.
- Add the slices of vegan cheese and melt.
- Assemble the burger with mayonnaise, lettuce, tomatoes and red onions.
Nutritional Information :
- Calories: 812
- Fat: 30 g
- Carbohydrates: 103 g
- Fiber: 8 g
- Sugar: 9 g
- Protein: 34 g