Homemade Vegan Burger With Vegan Aioli Recipe By Tasty

THE BEST EVER VEGAN BURGER RECIPE BY TASTY

Steps:

• Add walnuts to the bowl of a food processor and pulse until crumbly.
• Add mushrooms and blend until finely chopped.
• In a large skillet over medium heat, add 1 tablespoon olive oil and add the mushroom walnut mixture, cooking for 5-8 minutes or until all moisture has evaporated.
• Add soy sauce and cumin and cook, stirring occasionally, until dry. Transfer mixture to a bowl.
• Add 1 tablespoon of olive oil to skillet. Add the onion and cook, stirring occasionally, until semi-translucent, about 3 minutes.
• Add garlic, salt, pepper, and tomato paste, and cook for for another 3-5 minutes until fragrant. Set aside.
• Add black beans and onion mixture to food processor, and blend until mostly smooth.
• Transfer mixture to bowl and add beets, rice, vegan mayo, worcestershire sauce, and liquid smoke, and stir until combined.
• Add in vital wheat gluten and use hands to knead burger mixture together until all wheat gluten is fully incorporated.
• Form burgers into 4 patties about 3-inches (7 cm) in diameter and 1-inch (2 cm) thick.
• In large cast-iron pan, over medium-high heat cook patties about 5 minutes on each side.
• Add on vegan cheese slices and melt.
• Assemble burger with vegan mayo, lettuce, tomato, and red onion.
• Enjoy!

HOMEMADE VEGAN BURGER WITH VEGAN AIOLI RECIPE BY TASTY

Steps:

• Make the burgers: Using your hands, break the pressed tofu into small crumbles. Spread in an even layer on a parchment-lined baking sheet and freeze completely, 3-6 hours. Remove the tofu from the freezer and let thaw at room temperature while you prepare the rest of the burger.
• Add the shiitake mushrooms, walnuts, and garlic to a food processor and pulse 10-15 times, until finely minced and nearly ground into a paste.
• In a large skillet, heat 1 tablespoon of vegan butter and 1 tablespoon of olive oil over medium-high heat until just shimmering. Add the walnut mixture and cook for 5-8 minutes, until browned and crispy, stirring occasionally. Add the soy sauce and liquid smoke and mix well. Cook for another 2-3 minutes, until the sauces just begin to brown and become fragrant. Transfer to a bowl and set aside. Wipe out the pan.
• Add the remaining tablespoon of vegan butter and tablespoon of olive oil to the pan and reduce the heat to medium. When the oil is shimmering, add the onion and season with ½ teaspoon of salt. Cook for 2-3 minutes, until the onion is translucent and beginning to soften. Add the tomato paste and nutritional yeast and mix well. Cook for another 3-5 minutes, until the tomato paste begins to darken.
• Transfer the onion mixture to the food processor, along with the brown rice and beets. Process for 20-30 seconds, scraping down the sides as necessary, until mostly broken down and the beet color is evenly distributed throughout the mixture.
• In a small bowl, mix together the cornstarch and water with a fork.
• In a large bowl, combine the walnut-shiitake mixture, beet-brown rice mixture, cornstarch slurry, vegan Worcestershire, vegetable shortening, remaining 2 teaspoons of salt, vital wheat gluten, and thawed tofu. Using a gloved hand, mix very well to combine, being sure that all of the ingredients are evenly distributed throughout.
• Cut 4 pieces of parchment paper in half lengthwise.
• Set up a steamer pot and bring the water to a boil while you shape the burgers.
• Portion the burger mixture using a 4-ounce scoop. Roll each scoop into a ball and shape into a burger patty. Center each patty on a piece of parchment paper and wrap. Place the wrapped burgers, seam-side down, in the steamer insert and cover the pot. Steam for 1 hour and 20 minutes.
• While the burgers steam, make the aioli: Add the aquafaba, garlic, Dijon mustard, lemon juice, and sugar to a food processor and blend for 30 seconds, until the garlic is completely broken down. With the processor running, slowly drizzle in the oil. The aioli will be thick and opaque. Season with the salt and pepper and refrigerate until ready for use.
• Remove the burgers from the steamer and let cool for 15-20 minutes.
• Heat 1-2 teaspoons of canola oil in a large cast-iron skillet over medium-high heat.
• Unwrap the burgers and season all over with salt and pepper. Working in batches, sear the burgers for 2 minutes on each side, until golden brown.
• Assemble the burgers with the aioli on buns of your choosing with your favorite toppings.
• Enjoy!

GIANT VEGGIE BURGER RECIPE BY TASTY

Steps:

• Make the Black Bean & Corn burger mix: Heat the olive oil in a large skillet over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the garlic and carrots and cook for 2-3 minutes, until the carrots are partially tender.
• Add the cumin, chili powder, coriander, cayenne, salt, pepper, and soy sauce. Cook for 2-3 minutes more, until the carrots are tender. Remove from the heat and set aside.
• Add the black beans to a large bowl, and mash with a potato masher until mostly. Add the oats, corn, and carrot mixture and mix until well-combined.
• Grease a large baking sheet with cooking spray. Using a spoon and your hands, shape the black bean burger mix into a quarter circle shape.
• Make the Chickpea, Quinoa, & Sun-Dried Tomato burger mix: In a food processor, combine the chickpeas, quinoa, bread crumbs, sun-dried tomatoes, tahini, parsley, garlic, salt, pepper, oregano, and basil. Pulse until smooth. Shape the chickpea, quinoa burger mix into a quarter circle next to the black bean burger mix. Add to the baking sheet with the other burger mix.
• Make the Sweet Potato & White Bean burger mix: In a large bowl, combine the white beans and sweet potato, and mash with a potato masher until smooth. Add the onion, bread crumbs, nutritional yeast, parsley, lemon juice, red chile flakes, garlic powder, salt, and pepper, and mix until well-combined. Add to the baking sheet with the other burger mixes.
• Make the Mushroom Lentil burger mix: In a small bowl, combine the flax meal and water to make a flax egg. Set aside.
• Heat 1 tablespoon of olive oil in a large pan over medium heat. Once the oil begins to shimmer, add the mushrooms and cook until most of the juices have evaporated, 7-8 minutes. Add the soy sauce and paprika and cook for 2-3 more minutes. Transfer to a large bowl and set aside.
• Heat another tablespoon of olive oil in the pan over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-5 minutes, until semi-translucent. Add the garlic and cook for 2 minutes, until fragrant. Add the salt and pepper, and cook for another 2 minutes.
• Transfer the onion mixture to a food processor and add the lentils, oats, and flax egg. Pulse until a chunky paste forms.
• Transfer the lentil mixture to the bowl with the mushrooms and mix until well-combined. Add to the baking sheet.
• Preheat the oven to 350°F (180°C).
• Shape the burger mixes to match the size of your loaf of bread. Press the borders together to create one cohesive patty.
• Bake the patty for 20 minutes.
• Make the special sauce: In a small bowl, combine the vegan mayo, ketchup, mustard, salt, and pepper, and stir until combined. Transfer to a squeeze bottle.
• Remove the patty from the oven ,and top the Mushroom Lentil and Black Bean & Corn sections with the vegan provolone cheese.
• Broil for 5 minutes, or until the cheese has melted.
• With a large bread knife, slice the loaf of bread in half to make a giant bun.
• With large spatulas or bench scrapers, transfer the veggie burger patty onto the bottom half of the bun.
• Spread the avocado crema on top of the the Chickpea Quinoa, Sweet Potato & White Bean sections. Squeeze the special sauce onto the Black Bean & Corn and mushroom Lentil sections.
• Layer on the lettuce, tomatoes, and red onion, and top with the top bun.
• Enjoy!