I’ve had a week of over indulgence, I ate a box of booja booja truffles, which Santa gave me and I don’t feel guilty – not one little bit. Sometimes it’s good to let go of my healthy eating obsession however it’s back on track now.
To redeem myself I spent a very enjoyable couple of hours in the gym this morning. Okay so that’s a bit of a stretch of the truth, it was hard. I’ve been out of the gym for a couple of months because of an injury (never try to catch a Harley Davidson Road King with your weakest arm).
As a result I couldn’t get my sports bra on and at the risk of doing myself an injury I hung out (not literally of course) waiting for it to heal but gave up. A sports massage by the wonderful Janette McGaw and the purchase of one of those normal fastening sports bras, not one, which challenges even the best contortionist and I’m back in action!
Anyway clearly I’m needing a boost and rather than just rely on my usual diet of vegetables and porage (or porridge) I thought I’d use the celebration of Veganuary to create a few healthy but tasty new recipes. So behold the mushroom burger. This recipe makes six large burgers so I’m going to put them in the freezer – remember to season to taste to suit your palette.
- 1 cup of quinoa (I used a tri-colour mix for extra texture)
- 2 tablespoons of red wine vinegar
- 1 tablespoon of tamari
- 1 tablespoon of tomato puree
- 1 teaspoon of turmeric
- 1 teaspoon of smoked paprika
- 1/4 teaspoon of mustard powder
- 1/2 teaspoon of onion salt
- 1/2 teaspoon of garlic powder
- 1 teaspoon of vecon (concentrated vegetable stock)
- 1/2 teaspoon of liquid smoke
- 500ml of boiling water
- 2 shallots
- 250g chestnut mushrooms
- 1 tablespoon of gram flour
- 1/2 cup of oats (gluten free can be used)
- 1/2 teaspoon of black pepper (to taste)
- 1/2 teaspoon of mace or nutmeg (to taste)
- 2 teaspoon of orgran (replacement egg)
Don’t be put off by the long list of ingredient – mostly it’s seasoning and as you’ll see below, it’s pretty simple to make these. Just have everything you need to hand before you start as it does make things a lot easier.
- In a saucepan add to the boiling water – red wine vinegar, tamari, tomato puree, turmeric, smoked paprika, mustard, vecon, onion salt, garlic powder and liquid smoke, whisk until mixed thoroughly then add the quinoa (rinsed first) and cook until soft. You might need to add a little extra water but don’t add too much, you want this to be cooked and no excess liquid
- While the quinoa is cooking chop the shallots and mushrooms and sauté in a frying pan – add a tablespoon of water to help ensure it doesn’t stick
- Once the shallots and mushrooms are softened, chop finely in a food process but avoid making a puree – you want some texture as this adds to the overall taste experience of the burger
- When the mixture is cooled add a tablespoon of gram flour to help soak up excess liquid and set aside to absorb
- Pre-heat your oven to 180 degrees centigrade and line a baking tin with a non-stick baking sheet
- With the quinoa cooked, allow to cool slightly then add it to the mushroom and onion mixture, add the oats, replacement egg and seasoning to taste, mix thoroughly
- Separate into six and shape as burgers on your tray – you could change the shape and make more of a cutlet if you want a more sophisticated look
- Place in the centre of the oven for 15 minutes, then carefully flip over and bake for another 15 minutes
- Either serve immediately or allow to cool before placing in the freezer.
I served these burgers on some baked vegetables, although they would be perfect served with some sweet potato fries or on a bed of spinach. Of course with all that goodness, you could afford to enjoy them on a toasted bun with salad and slaw or topped with non-dairy cheese and some chutney.