Well, I love the flavour of mushrooms! And they make a great ingredient for burgers….if you like the soft and juicy consistency of cooked mushrooms. Because these vegan burgers are crisp on the outside and juicy on the inside! At the same time they won’t fall apart or squish out of your burger buns

I highly recommend to cook them in a high quality frying pan. I’ve had it for years and it still works very well. Not a single drop of oil was needed and I think it was worth the investment

For best results, cook them on a low-medium heat for at least 20 minutes on each side.

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Mushroom Burger (Vegan, Gluten-free, Low-Fat, Oil-Free)

Well, I love the flavour of mushrooms! And they make a great ingredient for burgers….if you like the soft and juicy consistency of cooked mushrooms. Because these vegan burgers are crisp on the outside and juicy on the inside! At the same time they won’t fall apart or squish out of your burger buns.

Course Burger

Cuisine American

Diet Gluten Free, Low Fat, Vegan, Vegetarian

Keyword Barbeque, Burger, Fritters, Mushroom, oil-free

Servings 6 burgers

Equipment

• high quality frying pan

Ingredients

• 400 g mushrooms
• 1 tablespoon lemon juice or water
• 1/4 teaspoon salt optional
• 1 chilli finely chopped (optional)
• 1 teaspoon dried oregano or thyme
• 35 g rice flour
• 1/2 small onion finely chopped
• 1 tablespoon psyllium fiber husk

Instructions

• Chop the mushrooms super fine and place in a bowl.
• Sprinkle with lemon juice, salt, chopped chilli and oregano. Mix well. Then let sit for at least one hour or place covered in the fridge overnight.
• The mushrooms should become fairly juicy. If not, add just a tiny little bit(!) of water. Stir in the rice flour, psyllium fiber husk and chopped onion until it becomes a sticky dough. If it is too moist, add a little more flour.
• Form patties and place aside. Heat high quality frying pan and cook for at least 20 minutes on each side on low-medium heat.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

A Versatile Vegan & Gluten-Free Bolognese That’s Tomato-Free

This time I wanted to add a few more extras. The sauce is not only vegan and gluten-free, but also free from soy, nuts, seeds, legumes, and tomatoes. Don’t worry though – it’s still packed with flavour

Please note: This recipe is low-fat, meaning no oil is used.
If you are interested in cooking with less oil, I highly recommend investing in a high-quality, non-toxic non-stick frying pan.

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Meat-Free Bolognese Sauce – Vegan, Gluten-Free, No Tomato

I really love pasta, and this Bolognese-style sauce is one of my favourites when I want something rich in flavour but still light on the stomach. Completely free from meat, gluten, soy, nuts and even tomato, this sauce relies on mushrooms, peppers and a good mix of herbs to create a satisfying texture and taste. It’s oil-free, easy to prepare, and perfect with your favourite pasta or side dish.

Course Main Dish

Cuisine Italian

Diet Gluten Free, Vegan, Vegetarian

Keyword Bolognese, Mushrooms, oil-free, Plant-Based Sauce, Red Pepper, Tomato-Free

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 2 generous portions

Author The Vegan Monster

Equipment

• non-stick frying pan for oil-free cookingKnife
• Cutting board
• stick-blender or immersion blender
• Measuring spoons & cups

Ingredients

• 250 g mushrooms cut in small quarters
• 2 sweet red peppers diced
• 1/2 onion finely diced
• 1-2 garlic cloves minced
• 1-2 tablespoon ground sweet paprika
• 1 tablespoon rice flour
• 1 teaspoon oregano
• 1 teaspoon basil
• salt & pepper to taste
• 375 ml water

Instructions

• In a good non-stick frying pan, heat one tablespoon of water and cook/roast the onions until golden brown. Then add mushrooms and cook while stirring almost constantly until they are much smaller and juicy (approx. 15 minutes).
• Add diced paprika and let cook for another 10 minutes, or until slightly soft.
• Sprinkle with ground paprika and rice flour and stir well. Add 1 1/2 cup water and stir once more. Bring to the boil.
• Add garlic, oregano, basil and salt & pepper to taste. Using a stick blender, roughly blend it until is forms a chunky sauce. Serve with pasta or side dish of your choice

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

I also really love mushrooms – there is no week where they don’t find a place on my plate. They also can be called a super food – ecosia it!

The potato-cauli-cakes I like to cook are quite chunky – this way you reduce the amount of fried surface. But of course you can make them thinner and have them your favourite way

Four 2 big portions you’ll need:

For the cakes:
550g potatoes
300g cauliflower
1/2 onion (finely chopped)
2 tablespoon rice flour
salt & pepper to taste
1/2 teaspoon ground nutmeg
some cooking oil (I prefer coconut-oil)

For the mushroom sauce:
500g mushrooms
1/2 onion (finely chopped)
2-3 garlic cloves
1-2 tablespoon cooking oil (I prefer coconut-oil)
1 heaped tablespoon rice flour
3 heaped teaspoon ground paprika
1/3 teaspoon chili flakes (optional)
salt & pepper to taste
1 1/4 cup water

Some fresh parsley

Preparation:

1. Peel the potato, chop it in rough cubes. Place in a small pot, cover with water, add a lid and bring to boil. Cook until soft (approx. 25minutes).

2. In the meantime chop and pluck the cauliflower into relatively small pieces. Steam the cauli until soft with some bite left.

3. Once the potatoes are soft, rinse them and transfer to a medium sized bowl, then mash. Add the steamed cauliflower pieces and mix with onion, rice flour, salt, pepper, chili flakes and ground nutmeg. Let cool down.

4. In the meantime prepare the mushrooms, cut them into thin slices. Peel and chop the onion and garlic.

5. Heat some cooking oil in a medium sized frying pan and then add onions and mushrooms. Stir constantly and cook until the mushrooms are soft and have shrunk in size. When the last of fluid has gone from the mushrooms and it starts sizzling again, add the garlic, stir well and cook for another minute.

6. Then sprinkle with rice flour, ground paprika, salt, pepper and chili flakes. Stir well to mix it. Then add 1 1/4 cup water and stir well to dissolve. Bring to boil again and let simmer for 5-10 minutes.

7. The potato-cauli ‘dough’ should be cold enough now – with your (clean hands) shape potato cakes into the size that you like.

8. Heat some cooking oil in a non-stick frying pan and cook both sides until golden-brown. Wash and chop the parsley, to sprinkle on top of the mushrooms just before serving up.

Enjoy!

Bitte lass mich wissen, was du von dem Rezept hältst, ich freue mich drauf von dir zu hören! Und wenn das Rezept nachmachst, würde ich deine Kreation gern auf Pinterest, Instagram und Facebook sehen ?

Besides mushrooms I’ve used TVP and olives in this recipe. The olives add a beautiful flavour. And next time I’ll chop the mushrooms a little finer so that the patties hold their shape even better.

For 4 patties you’ll need:

300g mushrooms, finely chopped
1/2 onion, diced
1 teaspoon vege stock powder
1/2 cup hot water
1/2 cup (40g) TVP soy granules
1 tablespoon cooking oil (I prefer coconut-oil)
1 heaped tablespoon rice flour
5 olives (or more), finely chopped
1/2 teaspoon freshly ground black pepper
1 pinch salt
1 pinch chilli powder

Preparation:

1. In a small bowl, mix the hot water with the vege stock. Add the TVP and stir well until it soaked up the fluid. Place aside.

2. Cook the mushrooms and onions with the olive oil in a medium sized pan until soft.

3. Take off the heat and sprinkle with the rice flour, stirring it in well. Add the TVP, olives and spices and mix well. Let cool down a little.

4. With cold hands form four patties. If the mix is too sticky you can dip your hands in cold water. Fry the patties with a little oil from both sides until golden brown.

Enjoy with a LOAD of fresh and raw veges, such as grated carrot, grated beet root, red onion slices, salad, tomato slices, sprouts etc.

So I have tried another dish with this yummy leafy green: a creamy, vegan silverbeet mushroom sauce that doesn’t need any dairy – perfect with pasta! It also works well in a baked dish. I recommend using more water in a baked dish though.

Update October 2019: I have slightly changed the preparation of the silverbeet (swiss chard). It is relatively high in oxalic acid. These days I first blanch it in hot water, then drain the water before using the greens. I also love blending up the greens. It creates this delicious green colour And you can also use other greens, even a big bunch of basil – one of the best herbs for pasta dishes

For 2 big portions you’ll need:

1/2 cup (70g) cashew nuts (blanched almonds or macadamias work well too)
1 cup (250ml) water
1 teaspoon salt (or to taste)
1/4 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1 heaped tablespoon rice flour
a few pinches chilli powder

1 tablespoon cooking oil (I prefer coconut-oil)
1 small onion, finely diced
300g mushrooms, sliced or quartered
1-2 garlic cloves, minced

approx. 250g silverbeet (or more), blanched
1 cup (250ml) water

Preparation:

1. Start by preparing the cashew cream by blending the cashews with the rice flour, spices and water until smooth. Place aside.

2. Preheat a pot or pan with the cooking oil. Saute onions and then add the sliced mushrooms. Cook on low-medium heat until the mushrooms have softened and are cooking in their own juice.

3. Stir in minced garlic and cook for another 2 minutes or so, stirring constantly.

4. Add the cashew cream and gently bring to the boil. Let simmer for a few minutes.

5. In the meantime, place the freshly blanched silverbeet in the blender with one cup water and blend shortly.

6. Pour the blended silverbeet into the pot and stir well to combine. Gently warm up and serve. Tastes great with pasta

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.