I think I had shared when someone says this is the best ......, I usually will try that recipe out.
This one, I am glad I did. Especially since Subway changed their recipe for their veggie burger - and I don't think the new one is as good as the other recipe was.
I also have a friend that has eaten this recipe and really likes it a lot.
The BEST Vegan Burger (GF, Soy-Free)
Prep Time 25 minutes Cook Time 35 minutes Total Time 1 hour
VEGAN BURGERS - for 4 burgers
1 cup cooked and cooled brown rice (measured after cooking)
4 Tbsp Olive Oil, divided
1 ½ cups thinly sliced yellow onion (~1 small onion as recipe is written)
5 cups sliced shiitake mushrooms (or sub cremini, but you will need more oat flour)
3/4 cup raw cashews
1/2 – 1 cup oat flour (ground from rolled oats — certified GF as needed)
1/2 tsp each sea salt and black pepper
2 tsp miso paste (we like chickpea miso by Miso Master, or yellow or white soy miso)
1 Tbsp coconut aminos (or sub tamari)
1/4 tsp smoked paprika
Start by caramelizing the onions. Place 1 tablespoon (15 ml) of avocado oil and the sliced yellow onion in a large heavy-bottomed skillet (like a large cast iron pan or Dutch oven) and turn it to medium-low heat. Stir constantly and sauté until the onions begin to turn translucent, then turn the heat down to low. Add 2 tablespoons of water and cover, removing the lid every few minutes and stirring to prevent burning. Cook the onions for at least 25 minutes, until they’ve taken on some color and have reduced by about half (see photo).
Add another 1 tablespoon (15 ml) of avocado oil to the onions along with the sliced mushrooms. Spread the mushrooms out so they are in as thin a layer as possible and turn the heat up to medium-low. Sauté for about 5 minutes, stirring regularly, until the mushrooms are fragrant and soft. Turn the heat off and set aside.
Place the cashews in a food processor and pulse until cashews are a small, even crumb texture — about 10 pulses. Place the cashew crumbs in a bowl and set aside.
Add the cooled rice to the now-empty food processor and pulse until slightly crumbled, about 5 pulses. Add the cooked mushrooms and onions and pulse until well combined with no obvious or large pieces of mushrooms remaining — about another 5 pulses.
Add the oat flour (starting with the lesser amount), salt and pepper, miso paste, coconut aminos, and smoked paprika, and pulse a few times to combine. Add the cashew crumble and pulse once or twice to distribute the cashews without overmixing. The mixture should be thick and sticky, but easy to form into patties. If too wet, add more oat flour and stir by hand. Taste and adjust, as needed, adding more salt to taste.
Using a 1/2-cup measuring cup, scoop your burger mixture and form into 4 even patties. Place these on a cookie sheet lined with parchment paper. Preheat oven to to 350 degrees. Bake for 20 minutes. Take out of oven. Flip the burgers. Place back in the oven for 5 minutes.
Let them cool. You can freeze them.
Some modifications for those who are doing the first phase of the Leap diet.
Miso and Coconut aminos are untested foods. Need wait until later phases to add this to the recipe
The flavors of the onions and mushrooms could be used in other dishes to acheive the umami flavor.
If onions can't be used, sub in scallions.
Are you tired of?
Locating all bathroom options in advance - just in case
Fear of leaving the house because they never know if they're going to have an accident
Embarrassing gas, painful cramping, and bloating
Confusion and overwhelm around what to eat leading to a limited diet
Constant and excessive diarrhea
Want this instead?
The freedom to leave the house without worrying about where a bathroom is
Being able to take a walk without worrying about no bathroom being available
Drastically more energy, clear-headedness, and productivity
Resolution of bloating, stomach cramps, or diarrhea
Feeling due to better sleep, more energy, and improved mood