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Portobello Veggie Burgers

Vegan Chef Day

Prep Time: 15M

Cooking Time: 45M

Serves: 4

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Ingredients

1 can of black beans
1 teaspoon stock powder
1 garlic clove, finely chopped
1 red onion, finely chopped
2 Tablespoons ground flax seed
1/2 cup cooked rice
1/2 tablespoon toasted sesame seeds
½ tablespoon cumin seeds, toasted and ground
1/2 tablespoon coriander seeds, toasted and ground
Half a handful of each – flat parsley, coriander, mint
½ Tablespoon of yeast extract (or Marmite/Vegemite)
Salt to taste
4 portobello mushrooms
2 Tablespoons tamari
2 Tablespoons water
1 teaspoon hot smoked paprika
2 large ripe tomatoes
Baby spinach

These delicious patties are made from nutritious black beans and sandwiched between marinaded baked mushrooms. Try them!

Method

Set your oven to 400 F.
Drain and rinse the beans very well, put them into a large bowl.

Add the stock powder, garlic, red onion, flax, rice, sesame seeds, spices, herbs, yeast extract and a little salt.

Using a hand blender or food processor blend until smooth.

You can make the patties one of two ways, shape them with your hands or roll out between 2 sheets of baking paper and cut out shapes with a glass.

Bake in the oven for around 30 minutes.

Remove the stems from the mushrooms carefully, so the caps don’t break.

Put the mushrooms in a large bowl with the tamari, water and paprika. Turn the mushrooms over and around so that they are covered with the sauce.

Bake the mushrooms in the oven for 15 minutes.

Slice the tomatoes, put the spinach on your plate, assemble the burgers with the tomatoes and enjoy!!!!

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