Skip to main content

Mushroom Burgers

My first stab at a vegan recipe was this... at first glance when they were made they looked like unappetising cow pats and my immature self couldn't avoid giggling every time I looked at them. My husband was not amused especially when plated up!

(makes x5 burgers)

  • 250g chestnut mushrooms
  • 2 Tbsp Soy Sauce
  • 240g buckwheat
  • Juice of 1/2 lemon
  • 2 Tbsp tahini
  • 1 Tbsp dried thyme
  • 1 Tbsp cumin
  • 1 Tbsp cayenne pepper
  • 1 garlic clove, minced
  • pinch sea salt
Chop the mushrooms up very small or blitz them in a food processor.

Mix in the soy sauce and let them sit while you get the buckwheat cooking. Cook the buckwheat in 450ml of water with a pinch of salt, bringing it to a boil then turning to simmer for 10-15mins.

Once the buckwheat is cooked, stir it in with the mushrooms followed by the rest of the seasonings.

Shape into burger patties and pop in the fridge to harden for 20mins.

Bake in the oven on greaseproof paper at 200C for about 30mins.

Top with sliced gherkins on a bed of spinach and tomato salad and a side of sweet potato chips.

Trust me, it tastes a lot better than it looks!! :p

Liked It? Tried It? Tweaked It? Let me know!



Popular posts from this blog

3-Tier Salted Caramel Chocolate Fudge Cake

It's was my "baby sister's" 20th birthday a few days ago, so to celebrate I opted to make my most indulgent cake recipe to date and what a mega treat it was, taken from two female chefs, Peggy Porschen and Ren Behan. A taste of pure gluttony in clear moderation can do wonders for the soul and this cake definitely gets those endorphins going!

(Serves 24-28 portions)

Sponge (by Peggy Porschen)
250g plain chocolate335ml milk570g soft light brown sugar210g butter, softened 4 large eggs365g plain flour1 tsp baking powder1 tsp bicarbonate of sodapinch of salt 15g cocoa powderSalted Carmel Buttercream (by Ren Behan)
250g butter, softened500g icing sugar3 tbsp. caramel sauceGanache
150ml double cream175g plain chocolate1 tbsp. caramel sauce
Preheat oven to 160C.

Grease three round cake tins (23-25cm diameter) and line with greaseproof paper, do this also round the side of the tin, this helps to avoid the crispy edges from forming.

Sponge:Bring to the boil the milk w…

Chickpea Burgers

I am conscious of what I eat during the week and that variety is important so not to get bored and reach for the biscuit tin, time is also a big constraint on what goes on the menu. The last thing I want to do after a long day’s work is sweat over a hot stove for hours on end, so I am always looking for simple, quick and more importantly TASTY options to bring to the dining table.

1 can of chickpeas1 carrot2 shallots1 large egg 2 tbsp breadcrumbs Salt & pepperGround CuminCayenne PepperGrate the carrots and chop the shallots finely (or whizz in a food processor with the grater attachment), transfer to a pan with a little olive oil and sweat for a few minutes to sweeten the shallots slightly, set aside.

Drain and rinse the chickpeas and put them into a food processor with all the spices, salt and pepper. Slightly pulse for a rough and chunky paste. Stir in the carrot, shallots, egg, and breadcrumbs until evenly mixed.

Time to get your hands dirty and make those burger patti…

Oaty Crumble

A crumble isn't a crumble if the topping isn't right... am I right?

I’ve experimented with this topping recipe quite a few times and now confident saying that you will find this gluten free oatilicious crumble to be so moorish you won’t want to put it down, whatever the filling.  Even when cold and of the next day it’s incredibly tasty and keeps its crunch, a real breakfast temptation. What’s more there is no dairy or refined sugar in sight!

In today's post I have provided two different filling options:
Apple & Blackberry
Apple & Rhubarb

There is something about foraged fruit or indeed fruit from the garden in a recipe that makes it taste unbelievably scrumptious. Thanks to my friend Gina for the handpicked cooking apples (they were of the perfect tartness!), the blackberries on the other hand were freshly picked from a nearby park and even though they were smaller than previous years, the sweetness they added to the crumble made for an incredibly delicious pudding! Thi…