Tofu Burger With Sweet Potato Gf Vegan Recipes

THE BEST VEGAN BURGER (GF, SOY-FREE)

Steps:

• 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.
• 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).
• 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.
• 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.
• Add the cooled rice to the now-empty food processor and pulse until slightly crumbled, about 5 pulses. Add the cooked mushrooms and onions and pulse until well combined with no obvious or large pieces of mushrooms remaining - about another 5 pulses.
• Add the oat flour (starting with the lesser amount), salt and pepper, miso paste, coconut aminos, and smoked paprika, and pulse a few times to combine. Add the cashew crumble and pulse once or twice to distribute the cashews without overmixing. The mixture should be thick and sticky, but easy to form into patties. If too wet, add more oat flour and stir by hand. Taste and adjust, as needed, adding more salt to taste.
• Using a 1/2-cup measuring cup, scoop your burger mixture and form into 4 even patties. Heat the remaining 2 tablespoons (30 ml) avocado oil in your heavy-bottomed skillet over medium heat, and place the patties in the oil. Cover and let cook for about 3 minutes, uncover and flip, then cover and cook for an additional 3 minutes. Continue cooking if the patties aren't as crispy as you'd like.
• Enjoy! Serve on buns with homemade ketchup, vegan mayo, tomatoes, lettuce, and your other favorite burger toppings! Vegan burger patties can be saved before or after cooking, and will keep in the refrigerator for up to 5 days or the freezer for up to 1 month. Reheat cooked burgers on the stovetop over medium heat until warmed through and fragrant.

TOFU BURGER WITH SWEET POTATO {GF, VEGAN}

Steps:

• Crumble tofu with your hands into a bowl. Add in the cooked sweet potato and with a fork mash them together. Add in the rest of the ingredients except the olive oil. Mix until combined.
• Form patties with your hands.
• Heat pan over medium heat and add olive oil. Cook patties for a few minutes on each side until browned. (Can bake these in the oven instead)
• Serve in burger buns or in lettuce wraps.

SMOKED TOFU VEGAN BURGER

Steps:

• Put the sweet potato in a microwaveable bowl, cover with cling film and cook on high for 3 mins until soft. Heat the oil in a non-stick frying pan and fry the onion with a big pinch of salt until soft, around 5 mins. Add the garlic and spices and cook for 2 mins more, then set aside. Blitz the tofu with the cashews in a blender, then tip in the sweet potato and fried onions. Season and blitz again until combined. Shape into four burger patties and set aside in the fridge on a lined baking tray while you make the slaw.
• Make the slaw by combining the ingredients in a bowl, then set aside until needed. When you're ready to fry the patties, mix the mustard with the soy milk in one bowl, then mix the remaining coating ingredients in another bowl. In turn, take each patty and dip into the flour mixture, then into the soy milk mixture, then back into the flour mixture. Repeat this again so you get a really nice crust on the patties.
• Pour the vegetable oil into a large frying pan over a medium-high heat - you want the oil to come about 2cm up the side of the pan. Once hot, use a spatula to carefully add the patties and gently fry for 1 min on each side until crispy, then leave to drain on kitchen paper. Serve the burgers in burger buns, topped with the slaw and drizzled with the mayo.