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!