Monday, October 5, 2015

This Burger is NUTS! A Great Vegan Nut Book Sneak Preview



Maybe you haven't heard the news? The amazing Celine Steen and I have teamed up yet again to bring you a book that is totally nuts! No seriously. It's totally and completely 100% all about nuts. We are just putting the finishing touches on this bad boy that will be known as The Great Vegan Nut Book.



Nuts are pretty awesome, aren't they? I mean, sure, you can snack on them, or even throw them on top of a salad. But, we wanted to share how nuts could be used as the star of the meal...not as an afterthought.  This book should be out in early 2016 and I will make sure to share with you as soon as it is available for preorder.  I thought I would give y'all a sneak preview of one of the recipes this beautiful #MeatlessMonday. Please feel free to share!



This Burger is NUTS!
Nuts and seeds: Cashews, Pecans, Walnuts, and Sunflower Seeds

Protein packed and full of earthy nutt-y flavor, this burger stands up well to many types of cuisine, so feel free to dress it up as you wish, or in other words…go nuts!

2 tablespoons (30 ml) olive oil, plus more for frying (optional)
8 ounces (227 g) mushrooms, sliced or chopped
3 cloves garlic, minced
3/4 cup (180 ml) vegetable broth
1 cup (100 g) prepared brown rice
1/4 cup (28 g) cashews, chopped
1/4 cup (32 g) sunflower seeds
1/4 cup (27 g) pecans, chopped
1/4 cup (30 g) walnuts, chopped
1/4 cup (30 g) nutritional yeast
1/2 cup (72 g) vital wheat gluten flour
1 tablespoon (8 g) ground mustard
1 tablespoon (8 g) onion powder
Salt and pepper to taste

In a heavy-bottom skillet, heat the oil and sauté the mushrooms and garlic for 5 to 7 minutes, or until fragrant and translucent. Add the vegetable broth and bring to a simmer. Add the rice, nuts, and seeds. Mix well, cover, and remove from the heat. Let sit for 10 minutes.

When cool enough to handle, add the nutritional yeast, gluten flour, ground mustard, onion powder, and salt and pepper to taste and mix well using your hands. Place in the fridge to cool for about 20 minutes. This will help the dough stiffen up a bit. Form into 4 to 8 patties, depending on preference.

Preheat oven to 350°F (180°C, or gas mark 4). Line a baking sheet with parchment, or a reusable silicon baking mat. Arrange patties on the mat, and bake for 25 minutes. Flip and bake an additional 15 minutes. Alternatively, you can pan fry these burgers in a bit of oil for 4 to 5 minutes per side until crispy and golden.

Yield: 4 (1/2 pound, or 227g) patties or 8 (1/4 pound, or 114 g) patties



1 comment:

  1. Looking to yummy. Definitely I would like to try this weekend. Thanks for sharing.chinese restaurants in Satya niketan

    ReplyDelete

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2012 Copyright/Permissions/Disclaimers

All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, or remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni