And here we have the dawning of the SQUIGGLE BURGER!!! Combined with the power of the Mushroom Bacon, this deceptively easy meal was our tastiest yet! Honestly, this is a really tasty burger, no matter who you are and what your diet is. If mushrooms aren't your thing but you're off meat, I urge you to try it at least once. We've heard several non-mushroom fans say they would eat it again. The Ingredients Tempeh Burger: 2 tbsp Oil 2 cloves roughly chopped Garlic (make sure to squish the garlic with the flat side of the knife before chopping!) 300g fresh Gluten-Free Tempeh chopped into bite-sized pieces (oh, oh so satisfying to slice) 100g Pumpkin Seeds (Or.. you know... a handful and a half) 4 tbsp Gluten-Free Soy Sauce 3 tbsp Maple Syrup juice of 1 Lime 1 x 400g tin Black Beans Cook in: 1 1/2 tbsp Oil Vegan Bacon: 1 1/2 tbsp Oil Large Oyster Mushrooms chopped into thin strips Marinate: 2 tbsp Oil 1 tsp Smoked Paprika Pinch of Garlic Powder (Oh yes! A pinch! How quaint!) A drizzle of Apple Cider Vinegar (No, really. The recipe put it like this, not us) 3 tbsp Gluten-Free Soy Sauce 1 tbsp Maple Syrup Toppings: Gluten-Free Burger Buns/Butter Lettuce/etc. Gluten-Free and Vegan cheese of your choice (We used Chao Creamy Original) Hummus of your choice (white bean is amazing!) Tomato pesto Lettuce and other veggies (We used aruuuuuugala after the podcast and really liked it!) The Procedure:
Patties! -Add 2tbsp oil to a pan on a high heat along with the garlic. Heat until garlic produces a slight smell. Then pour in the pumpkin seeds and tempeh. -Once the pumpkin seeds start to pop add in the soy sauce, maple syrup, lime juice and black beans, making sure to keep it moving the whole time. Cook until most of the liquid is dissolved. -Blend this mixture together in a food processor slowly, keeping some texture. Leave to cool and then form into patties. Bacon! -To make the bacon, add 1 1/2 tbsp oil to a pan on a high heat. Add in the mushrooms and leave to fry while you make the marinade. -Mix together the oil, smoked paprika, garlic powder, apple cider vinegar, maple syrup and soy sauce. Add to pan right away. -Fry mushrooms until nice and grizzly. -To finish off the burgers, fry in the oil, making sure to flip over and cook both sides. -Top it all up with the cheese, sauces, and whatever else you choose! *If you would like the recipe to be less salty, find a soy sauce with little to no sodium (exp: Tamari is lower in salt levels). *You can choose to eat this as a burger, or wrap it up in lettuce, or just by itself with no bun. We tried it with a gluten free bun, but found that it was a lot to handle! Next time we make this, we'll be using lettuce to wrap it in (and we don't do lettuce wraps...) Credit to the Happy Pear for the original recipe!
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