How many of us start the new year with the resolution to adopt a healthier lifestyle? Veganism has been on the rise for the last few years, but 2018 is predicted to be the “most vegan” year yet. No matter your reasons for going vegan, the ethical treatment of animals, the environment or your health, rest assured that this lifestyle has so much to offer, more than you might think. The trick lies in knowing how to get the most out of plant-based foods in order to make every meal delicious and nutritious. The more you love and enjoy it, the more likely you’ll be to stick with your new eating habits. We teamed up with our friends at Simply Organic, an amazing organic spice company with a social mission, to show you how to use and incorporate spices in order to create delicious dishes full of flavors so that you never have to miss meat and dairy.
We’ve created a vegan mushroom burger recipe, full of protein and fiber, that you can eat the traditional way, served on a burger bun, or as a “naked burger” in a vibrant salad for that extra healthy kick.
Vegan Mushroom Cheese Burger
makes about 5 patties
1 cup finely chopped baby bella (small portobello) mushrooms
1 cup finely chopped shiitake mushrooms
3 flax eggs (3 tbsp of ground flaxseed mixed with 6 tbsp of water)
2 tbsp liquid smoke
1 tbsp soy sauce
1 tbsp white miso paste
1/2 cup bread crumbs
1/2 cup shredded vegan cheese
1 small (or 1/2 large) finely chopped onion
1/3 cup all-purpose flour
1/2 tsp sea salt
1/2 tsp Simply Organic Thyme Leaf
1/2 tsp Simply Organic smoked paprika
1 pinch Simply Organic cumin
1/2 tsp Simply Organic garlic salt
1/2 tsp Simply Organic garlic powder
1 tbsp Simply Organic minced onion
2 tbsp olive oil
oil for cooking (olive or coconut)
- Chop the onions and mushrooms and then mix all ingredients in a bowl using a spoon and/or your hands. To make the flax eggs, simply mix the ground flax seed with the water and let the mixture sit for a few minutes until it reaches a thick consistency. You’d normally use 3 tbsp of water per tbsp of flaxseeds, but we used a little less water in order to make the mixture even thicker as it’s what binds the patty ingredients together.
- Let the patty mixture sit for a few minutes and then form about 5-6 patties with your hands.
- Heat oil in a large pan (you can use olive or coconut oil) and cook the patties for about 3-4 minutes on each side at medium to high heat.
If you want to serve this recipe as a vegan cheese burger, add the following ingredients:
5 vegan mushroom cheese burger patties (recipe above)
5 vegan hamburger buns (make sure they’re egg- and dairy free)
5 butter lettuce leaves
5 tomato slices
5 slices of vegan cheese
1/4 cup vegan sauce of choice
If you want to add a healthy twist and eat this as a salad (we recommend trying both options as they’re equally as delicious!), add the following ingredients:
(serves 2 people, but feel free to adjust depending on the number of servings you need)
2 vegan mushroom cheese burger patties (recipe above)
1 head of romaine lettuce, chopped
1/2 head of butter lettuce, chopped
1 cup of cherry tomatoes, halved
1 orange bell pepper, sliced
1/2 cup pickles (optional, adding these gives the salad a little more of a burger feel)
1/3 cup vegan caesar or ranch dressing
Tip: Freeze any leftover patties after they’re cooked and enjoy them whenever you feel like it.
All opinions expressed are our own.
Text and Recipe: Kim-Julie Hansen.
Photos: Haley Hunt Davis.