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Plant Pulp Patty

vegan plant pulp burger

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

Total Time: 20 minutes active time, overnight refrigeration (or at least 1 hour)
Servings: 2 patties

vegan plant pulp patty


  • 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
  • ½ cup flax meal
  • Vegan Worcestershire sauce, for brushing


  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!

Note: Pictured keto style with a lettuce wrap instead of a bun, but feel free to use a bun if you'd prefer!

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