Plant Pulp Patty

Use your leftover almond pulp in this meatless Plant Pulp Patty! Hearty, flavorful, and full of fresh ingredients. Add your favorite toppings and enjoy!
RUN TIME: 4-6 min MINS PREP TIME: 20 min MINS SERVINGS: 2
Plant Pulp Patty

Instructions

  1. 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. 2. Add the mushrooms and 1 more tbsp avocado oil, and sauté until soft and browned (approx. 5 minutes).
  3. 3. Add the soy sauce, balsamic vinegar, salt, black pepper, and paprika. Turn the heat down to low, and stir.
  4. 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. 5. Refrigerate mixture overnight. If you’re in a rush, refrigerate for at least 1 hour, but overnight is preferable.
  6. 6. When ready, form into patties.
  7. 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. 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