Vegan 110: 110 simple, delicious, foolproof plant-based recipes for healthy plant-based eating by Claire Eddison

Author:Claire Eddison [Eddison, Claire]
Language: eng
Format: epub
Published: 2019-05-20T22:00:00+00:00

1½ tablespoon of unsweetened soy milk

Extra virgin olive oil

⅛ cup of chickpea flour

Salt and pepper

Clean the mushrooms well with a clean damp cloth and remove any earthy part.

Cut them into slices and then into small cubes.

Fry a clove of garlic in a pan until golden, then add the marjoram and the mushrooms, and sauté for 10 minutes, seasoning with salt and pepper.

Once cooked, turn off the heat and add the chopped fresh parsley.

Pour the shelled lupins, the boiled potato and half of the mushrooms into the chopper, then blend until the mixture is fine and homogeneous.

Transfer it to a bowl, season with salt and pepper if necessary, then add the other half of the mushrooms, a round of oil, chickpea flour and soy milk.

Mix well until you get a homogeneous mixture.

Take a portion of dough and form a burger with your hands (alternatively you can help yourself with a round pastry cutter): with these doses you should get 6 burgers.

Cook the burgers in a hot non-stick frying pan greased with a little oil, 8 minutes per side, until they are golden brown.

You can serve this burger in a nice wholemeal sandwich, stuffed with mustard or mayonnaise and a bit of lamb's lettuce.

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