Vegan Stuffed Mushroom Burgers
Quite a lot of you seem to enjoy when I post easy vegan lunch / dinner recipes, such as my vegetable pasta sauce, as finding the inspiration for plant based main meals is always the trickiest and most time consuming! Therefore I thought I would upload another quick and easy recipe that can be adapted both for lunch or dinner, summer or winter and is simply delicious! This recipe is 100% vegan, takes around 40 minutes to create including cooking time and would be perfect for a summer barbecue, a gathering with friends or just a simple weekday meal!
This mushroom burger can be adapted in a number of ways to suit your preferences, as this recipe (as always) acts as a base for you to be creative with. I paired my mushroom burgers with ciabatta rolls, mixed baby salad leaves and barbecue sauce however you could add ketchup, mustard, salsa or vegan mayo and an abundance of salad options including tomato slices. If you were looking for more of a burger vibe you could also add in a slice of vegan cheese and use a soft bread roll or alternatively a pitta or tortilla wrap. You could also pair these burgers with wedges, sweet potato mash or onion rings, the possibilities are endless!
VEGAN STUFFED MUSHROOM BURGERS
Yields 2 Burgers
Ingredients
1/2 onion
1 clove of garlic
2 portobello mushrooms
4 tbsp vegan butter
1 slice of wholemeal bread
thyme (1 sprig)
1 tbsp red wine vinegar
a handful of pine nuts
parsley (dried or fresh)
olive oil
salad (optional)
ciabatta rolls (optional)
{ Preheat the oven to 200 degrees Celsius / Gas Mark 6 }
1. Finely chop the onions, garlic, the stalks of the mushrooms and the thyme and set aside
2. In a deep frying pan, heat 2 tbsp of vegan butter and a dash of olive oil
3. Once heated, fry the onions until soft, before adding in the mushroom stalks, garlic and thyme. Season with salt and pepper and cook for a few minutes until combined and all ingredients have softened
4. Dice the slice of bread into breadcrumbs using a food processor, add to the pan along with the red wine vinegar and the remaining 2 tbsp of vegan butter and fry for a few more minutes
5. Add the pine nuts and parsley to the pan along with more seasoning to taste, allow to cook until all ingredients are combined
6. Lightly coat the outside of the mushrooms with olive oil before placing on a baking tray
7. Spoon the mixture between the two mushrooms and press it down lightly with your fingers or the back of a spoon to pack it in tightly
8. Cook the mushrooms in the oven for around 25 minutes, or until breadcrumbs are crispy
9. Sandwich the burgers between ciabatta rolls with salad leaves and barbecue sauce for a delicious taste and enjoy !
{ recipe adapted from www.peasouppeats.com }
Keep your soul happy - Sophie :)
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