These mushroom veggie burgers are full of flavor; they are meaty and satisfying, you won’t even miss the meat!
If you are looking for a simple, flavorful recipe for veggie burgers, look no further. These veggie burgers are made with portobello mushrooms, walnuts, quinoa, and vegetables. Unlike many of the packaged veggie burgers which contain cheese, wheat gluten, and other mysterious additives these burgers are vegan, dairy and gluten free.
I was out with my daughter for lunch recently, and she ordered a veggie burger. When she took her first bite she saw bits of zucchini and carrots and said: “hey there are vegetables in here.” We both laughed at how silly that sounded because isn’t that what’s supposed to be in vegetable burgers? While the packaged veggie burgers are quick and easy, most brands have very few vegetables and a LOT of fillers in them. Have you ever taken a look at the ingredient list on a package of veggie burgers? The vegetables are way down at the end of the list.
Double this recipe and freeze what’s left for a quick dinner. They are fragile so I suggest to cook them before freezing so you can just reheat and eat.
Here’s how you make them. . .
- 2 tablespoons olive oil divided
- 2 carrots, peeled and chopped into large pieces
- 2 portobello mushrooms cleaned, gills removed and chopped into large pieces
- 1 small onion rough chop
- 1 clove garlic
- ½ cup walnut halves
- 1 tablespoon flax seed meal mixed with 3 tablespoons water for a flax egg
- ⅛ cup nutritional yeast
- 1 tablespoon tamari sauce
- ¾ cup cooked quinoa
- place the carrots into a food processor and pulse until they are in rice sized pieces and place in a bowl
- place the mushrooms into the food processor and pulse until fine add to bowl
- next add the onion and garlic - pulse into fine pieces and add to bowl
- last, add the walnut halves and pulse into small pieces and add a bowl
- mix together the flax seed with water and set aside
- heat 1tablespoon of oil in a skillet over medium heat
- add the mushroom mixture to a skillet and cook over medium heat for about 10 minutes
- drain off excess liquid and place back in bowl and stir in the flax egg
- add the tamari and nutritional yeast and combine well
- place mixture in the refrigerator for approximately 20 minutes
- remove from fridge and form into patties
- add remaining oil to skillet and cook over medium heat until browned and cooked through about 15 minutes
Variations. . .
- For a vegetarian version, substitute one egg for flax egg and replace nutritional yeast with parmesan cheese.
My Ingredient Picks. . .
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