Plant Pulp Patty

Name: Plant Pulp Patty
Prep time: 20 min
Cook time: PT4-6 minM
Yield: 2 Cups
Ingredients: ¼ cup avocado oil; 2 shallots; 2 cloves garlic; 2 cups shiitake mushrooms, sliced; 2 tbsp soy sauce; 2 tbsp balsamic vinegar; ½ tsp salt; ¼ tsp black pepper; 1 tsp paprika; 1 basket almond pulp (from almond milk in your Almond Cow); ½ cup flax meal; Vegan Worcestershire sauce, for brushing

Use your leftover almond pulp in this meatless Plant Pulp Patty! Hearty, flavorful, and full of fresh ingredients. Add your favorite toppings and enjoy!

PREP TIME: 20 MINS SERVINGS: 2

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Instructions

1. Heat 3 tbsp avocado oil in a medium skillet over medium heat. Add the shallots and garlic, and sauté until they soften (a couple minutes).
2. Add the mushrooms and 1 more tbsp avocado oil, and sauté until soft and browned (approx. 5 minutes).
3. Add the soy sauce, balsamic vinegar, salt, black pepper, and paprika. Turn the heat down to low, and stir.
4. In a food processor or blender, combine the mushroom mixture with almond pulp, and flax meal, and pulse or blend until well combined.
5. Refrigerate mixture overnight. If you’re in a rush, refrigerate for at least 1 hour, but overnight is preferable.
6. When ready, form into patties.
7. Preheat a grill or skillet to medium-high heat. Spray the grill with nonstick cooking spray (or drizzle a little avocado oil on the skillet), and grill/sauté for 2-3 minutes on each side.
8. Remove from heat, and brush with vegan Worcestershire sauce, and serve as desired!

Find it online at https://almondcow.co/blogs/pulp-recipes/plant-pulp-patty

Ingredients

¼ cup avocado oil
2 shallots
2 cloves garlic
2 cups shiitake mushrooms, sliced
2 tbsp soy sauce
2 tbsp balsamic vinegar
½ tsp salt
¼ tsp black pepper
1 tsp paprika
1 basket almond pulp (from almond milk in your Almond Cow)
½ cup flax meal
Vegan Worcestershire sauce, for brushing