Try This Vegan Recipe For Stuffed Mushroom Burgers
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Vegan lifestyle blogger Aine Carlin of Pea Soup Eats released a cookbook any animal product-shunner should add to their library immediately. Not vegan? Pick it up anyway — you know your veggie repertoire needs shaking up. From (vegan) soup to (already vegan) nuts, there's something for everyone in Keep It Vegan. Know anyone who likes burgers? Really? Everyone? Well then right this way to stuffed burger bliss. Follow Aine on Twitter and Instagram.
There's no reason to do without burger and fries when meat is no longer on the menu. By stuffing the already "meaty" portobello mushrooms, you create a dense texture that would fool anyone into thinking there's more than just veggies inside that bun—and when I first turned vegan, that was of paramount importance. I was never a fully fledged fast-food aficionado, but I enjoyed the occasional blowout. Now, however, I can indulge my greasy whims from the comfort of my home and without harming any unsuspecting cows in the process! It's diner food without the moral, calorific, and overly-processed dilemma, and who could ask for more than that?
- 4 tomatoes
- Salt and freshly ground black pepper
- 1/2 teaspoon ground allspice
- 1 tablespoon balsamic vinegar
- 1 teaspoon brown sugar
- 1 tablespoon olive oil
- 4 large potatoes
- 2 teaspoons Dijon mustard
- 2 tablespoons oil
- 1 teaspoon cider vinegar
- 1 sprig rosemary
- 1 tablespoon olive oil
- 4 tablespoons vegan butter or margarine
- 1/2 onion
- 4 portobello mushrooms
- 1 clove garlic
- 1 sprig thyme
- 1 cup white breadcrumbs
- 1 tablespoon red wine vinegar
- 3 tablespoons pine nuts
- 1/4 cup fresh flat-leaf parsley
- 4 ciabatta rolls
- arugula leaves
- Preheat the oven to 400°F.
- Place the tomatoes on a baking sheet. Sprinkle with 1 teaspoon each of salt and pepper, the allspice, balsamic vinegar, brown sugar and oil and roast for 1 hour.
- Remove from the oven and set aside to cool before pressing through a sieve. Season and chill until needed — the ketchup will keep for two days.
- Slice the potatoes into thick wedges and place in a roasting pan.
- Whisk together the Dijon mustard, oil, cider vinegar, rosemary, 1 teaspoon salt and some freshly ground black pepper. Pour the mixture over the wedges and toss to coat thoroughly.
- Roast for 1 hour, shaking the pan occasionally so the wedges don’t stick. Season again when they are removed from the oven.
- For the mushroom burger stuffing, heat the oil and half of the vegan butter or margarine in a medium-sized, non-stick, heavy-bottomed frying pan and add the onion. Season and sauté gently until it begins to soften.
- Remove the stalks from the portobello mushrooms, finely chop and add to the pan.
- Sweat the onion and mushroom stalks for a minute or two before adding the garlic and thyme. Season generously and cook for a few more minutes.
- Add the bread crumbs to the pan along with the remaining vegan butter or margarine and red wine vinegar. Let the bread crumbs fry for a few minutes until golden before finally adding the toasted pine nuts and freshly chopped parsley.
- Lightly grease a baking sheet. Rub the mushrooms with oil and season the outsides with salt and pepper. Divide the bread crumb mixture between them and pack it in tightly using the back of a spoon or your fingers.
- Place on the baking sheet and bake in the oven with the wedges for the last 30 minutes of their cooking time. Spread a little ketchup in each roll and serve the burgers in them with a handful of arugula leaves and the potato wedges on the side.
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