Who’s that person that told you vegan burgers are boring? TELL THEM THEY’RE WRONG & prove it to them with these babies!
These VEGAN GRAIN-FREE MUSHROOM + QUINOA BURGERS are on fire!!!-
I’m beyond excited to share them with you guys because not only are they grain, nut, oil, egg, mayo, breadcrumb & dairy free but they’re also full of fibre because I replaced the breadcrumbs with psyllium husks.
Psyllium husks soak up water in the gut + allow things to pass more smoothly, promote regularity without increasing flatulence & boost overall digestive health. They also lower cholesterol + blood sugar levels, keep you fuller longer + promote healthy weight maintenance & also have prebiotic effects, which nourish the healthy bacteria already living in our gut & allow it to thrive.
They’re also loaded with raw Dijon, greens, garlic, smoky + savoury spices & of course… ORGANIC COOKED QUINOA for all the good carbs, plant protein & vitamins + minerals!
What’s great is you can eat ’em the traditional way stuffed in your favourite bun or baguette, but you can also stuff them into lettuce wraps, chop ’em up & throw them into salads or buddha bowls or simply munch on them as is as a quick snack on-the-go or dipped in your fave pesto or mustard!
- 1 + 1/4 cup cooked organic quinoa
- 1 + 1/4 cup chopped mushrooms
- 3/4 cup psyllium husks (or gluten-free breadcrumbs)
- 1 small white onion
- 2-3 cloves garlic, minced
- 2 green onions, chopped
- 1/2 tsp. chilli powder
- 1 tsp. smoked paprika
- 1/4 cup raw organic Dijon mustard
- 2 tbsp. nutritional yeast (or Parmesan for non-vegan option)
- 1/4 cup raw organic apple cider vinegar
- 1/4 tsp. cayenne pepper
- Sea salt & black pepper to taste
- Cook your quinoa according to package directions. Set aside to cool off or refrigerate for it to cool off faster (this will also make it easier to incorporate it with the rest of the ingredients when you’re ready to do so).
- Preheat oven to 350F & line a baking sheet with parchment paper or aluminum foil.
- Add all the ingredients to a large mixing bowl & mix until combined & incorporated. The mixture should hold together when you shape it into a patty.
- If you find the mixture is too crumbly/won’t hold together when shaped into a burger/patty, add more Dijon mustard &/or raw organic apple cider vinegar.
- If you find the mixture is too wet, add more psyllium husks (or breadcrumbs).
- Shape the mixture into patties of your desired size. I recommend wetting your hands in between every 2-3 to make shaping easier.
- Spray the baking sheet with some coconut or avocado oil cooking spray to prevent sticking & to get the bottoms nice & crispy.
- Place the patties on the baking sheet & bake at 350F for 25 minutes, or until browned & crispy on the tops & bottoms.
- Remove from the oven & ENJOY!