It is good that the plant-based meat market is having its day. Like me, if you are an adventurous foodie, chances are you must have given your fair share of trial with mainstream supermarket alternative meat products, most of which until recently was hopelessly unpalatable and not so great. Luckily though, things are changing faster than ever before. We know that the future of humanity is more likely going to have to be a plant-based one. Given the carbon footprint of the traditional meat production & inherent inefficiency with the archaic feed to food model of meat farming, to feed the growing billions, we would be bound to switch to a diet which piggybacks the goodness of legumes and alternative protein sources.
Thankfully, over the last couple of years, mainstream supermarkets in the west are moving away from those carb-loaded, seasoned with preservatives junk meat alternatives, which could cause you a heart attack simply by the list of additives used and sold under the name of vegan meat products.
Like us, if you are a flexitarian, thinking of switching into better food habits or thinking of going full vegan or simply just want to enjoy a burger without feeling bad or guilty or worried about the impossible task of finding out what exactly we are putting in our body, here is a simple and delicious homemade vegan burger recipe for you to try.
Here is the list of ingredients you need to make the Ultimate Plant-Based Meat
Cooked Black Beans (400g drained)
Shiitake Mushrooms (300g)
Dried Dates (40g)
Olive oil 2 tbsp
Red onion, finely chopped (1)
Smoked paprika 1/2 tsp
Ginger powder 1/2 tsp
Cayenne pepper 1/2 tsp
Ground black pepper 1/2 tsp
Cumin 1/2 tsp
Tomato purée 2 tbsp
Grated Vegan Cheese/ Coconut Cheese (1 Cup)
Wheat Gluten Flour (100 g)
Organic liquid smoke (1tbsp)
Vegan burger sauce
lettuce, sliced tomatoes & whatever you prefer in your burger :)
Here is How to Make the Magic Happen:
Slightly dry-out the cooked beans & the Shiitake Mushrooms in a hot oven for a good 10-12 mins. Be sure to not burn them.
Step 2: Into the food processor, dried dates & walnuts and process until crumbly, once done add in the beetroot & the oven-dried shiitake mushrooms. Pulse lightly to keep the meat-like texture.
Step 3. In a non-stick frypan over medium heat, fry the diced and chopped onions, stirring occasionally, until semi-translucent, in about 2 minutes add in half teaspoons of smoked paprika, ginger powder, cayenne pepper, ground black pepper, cumin & two tablespoons of tomato purée. (add a tiny amount of water/oil if the pan gets too dry ). Once the onion and spices are cooked for another 2 minutes take them off the heat and set aside for the mixing.
Step 4: On a medium-hot pan, add 1 tablespoon olive oil and then add the beetroot- mushroom-walnut & date mixture, stirring occasionally, cook for at least 5 minutes and then add in two tablespoons of low sodium soy sauce and keep sautéing the mixture until as much moisture as possible has evaporated. Once done set aside for the mixing.
Step 5: In a large enough bowl (as shown in the video) add black beans, some coarse sea salt, and the onion mixture and using a masher, mash them keeping few crumbly bits and add in the beetroot-mushroom-walnut & date mixture.
Step 6: Add in a cup of grated vegan cheese (we have used coconut cheese) and add 100g of vital wheat gluten and one tablespoon full of organic liquid smoke. Knead the mixture well and form them into 5 burger patties about 3-inches in diameter and 1-inch thick.
Once the burger patties are made, you can refrigerate for later usage, or simply get on with the next phase of cooking.
Step 7: on a heavy-based pan, over medium-high heat cook the patties about 5 minutes on each side. Add on the vegan coconut cheese and cover the lid to help them melt. Once the patties are cooked assemble the burgers or bagels with salad and sauce of your choice.
We have used the mild mustard sauce with a dash of sriracha hot chili as they both go well with legume-based burger patties.