Mock Immpossible Burger (vegan)

Mock Immpossible Burger (vegan)

Recipe by Mudita BhageriaCourse: MainCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

40

minutes

Nowadays, many people are turning away from meat-based products. With that, plant-based products like Impossible Burgers or Beyond Meat are getting popular because these have meat-like taste and texture and also provide lots of protein. These products are relatively expensive to eat in a restaurant, so I tried to make a similar patty in my kitchen, and it turned out very good and tasty. Even better, it’s using ingredients mostly available in your pantry!  I used Textured Vegetable Protein (alternate soy chunks/vadi or nutrela broken into small granules) as the base.

Ingredients

  • 1 ½ cups cooked white or brown rice

  • 2 cups Textured Vegetable Protein (Alternate Soy Chunks/Vadi or Nutrela)  

  • 1 ½ cups vegetable broth

  • 1 cup tomato puree

  • 4 tbsp finely grated beets

  • 4 shiitake mushrooms

  • 4 cloves of garlic

  • ½ cup cut onion

  • 2 tbsp coconut oil (frozen/solid and not melted) 

  • 2 tsp peanut oil or any other vegetable oil 

  • 3 tbsp potato starch (or cornstarch dissolved in water)

  • 2 tsp salt (adjust to taste)

  • 1 tsp black powder (adjust to taste)

  • Pinch of red pepper flakes 

Directions

  • Add vegetable broth to the mixture and mix it. Put it on heat on medium flame till it comes to a boil. Switch off heat.
  • Add the TVP to the boiling mixture and wait for a few minutes until all liquid is absorbed. Make it fluffy with a fork or knife.
  • Add cooked rice and the rest of the ingredients and mix it well with a spoon or in a food processor until all the ingredients are mixed (TVP texture should not go away).
  • Form it in desired size and shape of a patty and grill on a griddle or flame.

Notes

  • Bake on Both size patty and add in salad or burger.
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