This recipe comes from Richard Makin aka School Night Vegan. Check out his expert guide to cooking with vegan ingredients here, including his vegan mayonnaise recipe.
1 hours 20 minutes
vegan mayonnaise 5 tbsp, see recipe in the link above
vegan kimchi 3 tbsp
spring onion 1, finely chopped
dried shiitake mushrooms 50g, rehydrated in boiling water for 30 minutes, then drained really well (reserve the water)
red onion 1 small, roughly chopped
garlic 1 large clove
dark soy sauce 2 tsp
Marmite 1 tsp
brown rice miso paste 2 tsp
cooked beetroot 50g
shiitake soaking water (see above) 7 tbsp
vital wheat gluten 50g, see notes below
gram flour 50g
smoked paprika ½ tsp
ground cumin ¼ tsp
dried tarragon ½ tsp
sea salt 1 tsp
vegan burger buns 5, halved and toasted
lettuce leaves 5
tomato slices 5
vegan cheese slices 5
Put the mayo and kimchi in a food processor and blitz until smooth. Stir in the chopped spring onion.
To make the burgers, put the mushrooms, onion, garlic, soy, Marmite, miso, beetroot and shiitake soaking water into a food processor and pulse until the consistency of a very chunky tapenade.
In a large bowl, measure out the remaining burger ingredients. Add the mushroom mixture to the dry ingredients and combine together until it forms a very loose dough. Knead and turn in the bowl for 5 minutes. The dough should remain pretty wet.
Half fill a medium pan with just-boiled water and put a bamboo steamer on top. Alternatively, use an electric steamer. Divide the dough into 5 equal balls and then flatten them into patties. Doing your best to keep their disc shapes, wrap each patty in a layer of baking paper and then a layer of foil. Put in the steamer and cook for 1 hour.
Once steamed, rub with a little oil and put on a BBQ over white-hot coals or in a hot griddle pan. Flip after a few minutes, then serve in a toasted bun with a good dollop of kimchi mayo, the lettuce, tomato and a slice of vegan cheese.
Vital wheat gluten (used to make seitan) is wheat flour that is very high in gluten and low in starch. When combined with water it becomes a firm mix with a ‘meaty’ bounce. It’s available from amazon.co.uk and health-food shops.
Listen to Richard speak about vegan cooking on our podcast here:
[acast acastid=”e2163122-0596-4bfb-9c73-43e9abfb3c12″ /]
[image id=”91390″ size=”landscape_thumbnail” align=”none” title=”Interview with Richard Makin aka School Night Vegan” alt=”A vegan burger next to a photo of Richard Making next to a photo of vegan tacos” classes=””]
Read more: olivemagazine.com