Mock Immpossible Burger (vegan)
Course: MainCuisine: AmericanDifficulty: Easy4
servings10
minutes40
minutesNowadays, 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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