Mushroom Veggie Burger Recipe Vegan

Binders: Veggie burgers need a binder to hold them together. Use eggs if your diet allows it, or vegan alternatives, such as egg replacer, wheat germ, breadcrumbs, oats, cornmeal, or ground flaxseeds mixed with water. Cooked quinoa, couscous, rice, and barley also act as binders and provide great texture. Beans: Many vegan and vegetarian

Ratings: 408
Calories: 365 per serving
Category: Lunch, Dinner, Entree, Sandwich

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Vegan Mushroom Burger Vegan Heaven. onion, lettuce, mushrooms, red pepper flakes, water, soy sauce and 16 more. The best vegan Mushroom Burger! Elephantastic vegan. red onion, rolled oats, arugula, …

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Why This Recipe Works . This vegan mushroom burger with chickpeas, oats, and lots of fresh parsley is my favorite veggie burger! It’s super delicious and incredibly healthy! When making vegan burgers, you’ve often got the problem that the burgers are really delicious but don’t hold together very well.

Rating: 5/5(15)
Total Time: 50 mins
Category: Main Course
Calories: 304 per serving

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Instructions Checklist. Step 1. Heat 2 tablespoons olive oil in a large skillet over medium heat; add mushrooms, onion, and garlic to the hot …

Ratings: 168
Calories: 255 per serving
Category: Veggie Burgers
1. Heat 2 tablespoons olive oil in a large skillet over medium heat; add mushrooms, onion, and garlic to the hot oil and season with salt, black pepper, and oregano. Cook and stir mushroom mixture until mushrooms have given up their juice and the juice has almost evaporated, about 10 minutes. Transfer cooked mushrooms to a cutting board and chop into small chunks with a knife.
2. Transfer mushrooms to a large bowl. Mix in rolled oats and bread crumbs; taste for salt and black pepper and add more to taste. Stir Parmigiano-Reggiano cheese into the mixture, followed by eggs. Let mixture stand for the crumbs to soak up excess liquid, about 15 minutes. (At this point you can refrigerate the mixture to cook later if desired.) Moisten hands with a little vegetable oil or water, pick up about 1/4 cup of mixture, and form into burgers.
3. Heat remaining 2 tablespoons olive oil in a skillet over medium heat and pan-fry burgers until browned and cooked through, 5 to 6 minutes.

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Home » Recipes » All Recipes. Best Veggie Mushroom-Oat Burger (Vegan and Gluten-free) Published on September 24, 2018 by Kate, Updated on May 13, 2021 - 33 …

Rating: 4.7/5(39)
Total Time: 50 mins
Category: Entree, Lunch
Calories: 265 per serving
1. Preheat oven to 350 degrees.
2. Add all ingredients except the Quick Oats to a med sized saucepan. Bring to a boil and then reduce heat and simmer for about 10 minutes.
3. After simmering everything else for 10 minutes, add quick oats to the pan and stir to mix well. Immediately remove from heat.
4. Let burger mixture rest for about 5-10 minutes.

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Mushroom Veggie Burger Made With Sautéed Mushrooms. One of my friends from work is a vegetarian and I recently told her that I want …

Rating: 4.8/5(10)
Total Time: 20 mins
Category: Main Course, Vegetarian
Calories: 188 per serving
1. In a sauté pan heat up the oil
2. Add chopped onions and cook until soften, about 2 minutes
3. Add garlic and cook for another minute
4. Add mushrooms and cook for about 5 minutes until mushrooms are softened but all the moisture has evaporated

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Heat the olive oil in a medium skillet over medium heat. Add the shallot and sauté until soft, 1 minute. Add the mushrooms and a generous pinch of salt, and sauté until soft and …

Rating: 5/5(229)
Total Time: 40 mins
Category: Main Dish
1. Heat the olive oil in a medium skillet over medium heat. Add the shallot and sauté until soft, 1 minute. Add the mushrooms and a generous pinch of salt, and sauté until soft and browned, 6 to 9 minutes, turning down the heat slightly, as needed.
2. Stir in the tamari, vinegar, and mirin. Stir, reduce the heat, then add the garlic, smoked paprika, and sriracha. Remove the pan from the heat and let cool slightly.
3. In a food processor, combine the sautéed mushrooms, walnuts, flaxseed, brown rice, and ½ cup of the panko. Pulse until just combined. The mixture should hold together when pinched, but it should still have some texture.
4. Transfer to a large bowl and fold in the remaining panko.

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This vegan burger recipe is one you'll want to make again and again. Savory chickpea and zucchini patties are topped with a creamy, herb-flecked tahini ranch sauce, juicy tomato slices and peppery arugula for a satisfying and healthy homemade veggie burger. Serve them on buns or stuff them in pitas.

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This isn't just any veggie burger, it's a mushroom veggie burger! This recipe for vegan veggie burgers is quick, easy, and gluten-free—it’s all the things! Featuring roasted …

Reviews: 2
Category: Lunch/Dinner
Cuisine: American
Total Time: 1 hr
1. Heat oven to 350℉. Coat a baking sheet with nonstick spray.
2. Toss mushrooms with 1½ teaspoons oil and ½ teaspoon salt on baking sheet; arrange in a single layer on two-thirds of the sheet. Roast mushrooms until liquid starts to release, 10 minutes. Add chickpeas to remaining third of the sheet and continue to roast until mushrooms have halved in size and chickpeas look dry and cracked, 20 minutes more.
3. Meanwhile, pulse onion, celery and garlic together in a food processor until minced, about 10 pulses. Heat 1½ teaspoons oil in a large nonstick skillet over medium-high heat, add onion mixture and cook, stirring occasionally, until vegetables are deep golden brown, about 12 minutes; transfer back to food processor and wipe skillet clean.
4. Add roasted mushrooms and chickpeas, sorghum, miso, Worcestershire, paprika, chili powder and remaining ½ teaspoon salt to food processor with onion mixture; pulse mixture until a paste forms, about 20 pulses. Add sunflower seeds and pulse just to combine.

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Add the black beans, brown rice, bread crumbs, ground chia seeds, nutritional yeast, and soy sauce, lemon juice and stir until the mixture gets very thick and difficult to mix. …

Rating: 4.6/5(16)
Category: Sandwich
Servings: 8
Total Time: 1 hr 45 mins
1. In a large skillet, heat olive oil over medium-high heat and sauté the finely chopped mushrooms, celery, carrot, onion, and garlic until just tender. Sprinkle with salt and stir.
2. Spread the bottom bun with vegan mayo, top with lettuce, a slice of tomato, the burger patty, pickles, onion, ketchup, mustard, and the top bun. Enjoy!

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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 …

Rating: 4.7/5(39)
Calories: 410 per serving
Category: Entree
1. If your brown rice isn’t cooked yet, start there by following this method or using an Instant Pot for the best results. Otherwise, move on to the next step.
2. 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).
3. 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.
4. 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.

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Transfer to a bowl, then use around ½ cup of the mixture to form large burger patties or ¼ cup for smaller sliders. Place the Burgers on a greased or lined baking sheet and …

Rating: 5/5(1)
Category: Dinner
Cuisine: American
Total Time: 1 hr 20 mins
1. Roast Mushrooms at 450F for 30 minutes. Don’t turn the oven off, we will use it again! (Note: If you are making the Aioli as well, roast those mushrooms at the same time, then place them aside after roasting)
2. Add all ingredients to a high-speed blender and process until thick and smooth. Serve as desired; leftovers will last in a sealed container in the fridge for up to one week.

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Lentil Burger Lettuce Wraps. In these exquisite plant-based patties, brown rice, lentils, and a partially blended tomato-veggie mix form a moist and tender patty. Serve with a lemony hummus that takes a few minutes to whip up. One reviewer writes, “Our new favorite plant-based burger recipe.”. View Recipe.

Rating: 5/5(1)

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The Vegan Mushroom Burgers are delicious with homemade potato wedges! I also served them with the rest of the caramelized onions (because I didn’t make all 6 of the …

Rating: 4.2/5(52)
Total Time: 1 hr
Category: Main Course
Calories: 176 per serving
1. Prepare the pretzel buns and mango chutney.
2. Preheat the oven to 400°F/200°C.
3. Clean the mushrooms and cut them in half. Cook them in a pan without oil on medium to high heat until they are soft. Set aside and let them cool off a bit.
4. Peel and cut the red onion in rings. Slowly caramelize the red onion in a pan while adding bits of water when it starts to stick to the pan.

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Form the dough into patties and place on a parchment-lined plate or baking sheet. Pop in the fridge and chill for at least 30 minutes, preferably longer. When ready to cook, heat …

Rating: 4.7/5(11)
Calories: 444 per serving
Category: Entree
1. Remove the stems from the mushrooms and rub off any dirt with a paper towel. Finely chop with a knife and add to a mixing bowl.
2. To the bowl, add the scallions and garlic. Toss to combine. Add the beans to the bowl and mash them with a fork until most are mashed, but some larger chunks remain. Stir together.
3. Add the rest of the ingredients (minus the flour) and stir again to combine. Add the flour, 1 tablespoon at a time, stirring between each addition until you get a dough that can be shaped and holds together.
4. Form the dough into patties and place on a parchment-lined plate or baking sheet. Pop in the fridge and chill for at least 30 minutes, preferably longer.

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Add mustard, tahini, sweetener, vinegar, celery powder, salt, and pepper to a small mason jar or a jar with a lid and shake. Then add 1+ tbsp of water to loosen it up, taste it …

Rating: 3.8/5(11)
Total Time: 45 mins
Category: Main Course
Calories: 83 per serving
1. Prep the slaw first by combining all ingredients in a small mixing bowl and setting aside while you make the burgers.
2. Add chopped onion and olive oil to a cast iron skillet or flat pan for sautéing, heat over medium and cook for 2 minutes.
3. Add minced garlic and chopped mushrooms next, then sprinkle the dried rosemary.
4. Saute with a wooden spoon for 3-4 minutes until mushrooms are soft.

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Instructions. Preheat a saute pan over medium-low heat. Stirring occasionally, cook the onion and mushrooms until the liquid has been released from the mushrooms, about 15 …

Rating: 4.8/5(25)
Total Time: 45 mins
Category: Entree
Calories: 130 per serving
1. Preheat a saute pan over medium-low heat. Stirring occasionally, cook the onion and mushrooms until the liquid has been released from the mushrooms, about 15 minutes. Add the garlic, thyme, and smoked paprika to the pan, and cook 2 to 3 minutes more. The mixture should be dry.
2. If planning to bake the burgers, preheat oven to 400 degrees F.
3. In the bowl of a food processor pulse the walnuts until coarsely crumbled. Add the sauteed mushroom mixture, barley, beans, nutritional yeast, worcestershire, panko, salt and pepper, and process until incorporated. It's okay to still have small visible pieces of beans and mushrooms.
4. Form into patties. Using a scant 1/2 cup of mixture per patty will yield 8 burgers. If desired, brush patties with vegan worcestershire and sprinkle with black pepper.

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How to make the perfect veggie burger?

Instructions

  • Heat 2 tablespoons of oil in a large skillet over medium-high heat. ...
  • Transfer the cooked vegetables to a food processor *. ...
  • Press the mixture between your fingers. ...
  • Form the mixture into 8 patties (about ⅓ cup of the mixture each) and place on a baking sheet lined with parchment paper. ...

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Vegan Burger

  • Heat 1 tbsp of oil in a skillet or non-stick pan over medium heat. ...
  • In the meantime, crush or ground the flaxseeds, then cover with 3 tbsp of hot water and set aside.
  • Place the sunflower mince in a bowl. ...
  • Put the oats in a food processor or blender and process them into flour.

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How do you make mushroom sauce for burgers?

  • Heat oil in saute pan and bring to medium high heat. ...
  • Time to preheat your grill. ...
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  • Once burgers are cooked, place slices of swiss cheese on each burger and shut grill for 15-30 seconds. ...

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