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

Directions

Plant Pulp Patty

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

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

Servings: 2 patties


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

Directions

Step 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).

Step 2

Add the mushrooms and 1 more tbsp avocado oil, and sauté until soft and browned (approx. 5 minutes).

Step 3

Add the soy sauce, balsamic vinegar, salt, black pepper, and paprika. Turn the heat down to low, and stir.

Step 4

In a food processor or blender, combine the mushroom mixture with almond pulp, and flax meal, and pulse or blend until well combined.

Step 5

Refrigerate mixture overnight. If you’re in a rush, refrigerate for at least 1 hour, but overnight is preferable.

Step 6

When ready, form into patties.

Step 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.

Step 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!