Happy Vegan MoFo, everyone! I'm proud to say that I'm participating again this year. I hope to contribute some solid recipes while following the prompts (somewhat, due to scheduling and general interest). I couldn't, however, ignore the first day! I love this idea: re-inventing a standard vegetarian option. All too often, as many vegans know, the "veggie option" consists of a boring salad and possibly french fries if you're feeling frisky (or a baked potato, you health nut).
When I first became a vegetarian in high school, the first meat product that I substituted was the burger. I wasn't a huge fan of burgers to begin with because I just wasn't too fond of beef in general. Luckily for me, veggie burgers were pretty easy to come by at the time (exactly 10 years ago). Today, I find top quality veggie burgers at my local super market. I usually look for burgers that are made with as many "whole food" ingredients as possible. The ones that are coming out lately are eerily similar to ground beef in taste and texture, which is exciting but also unsettling for someone who doesn't like the idea of eating meat. I just like that the products like the Impossible Burger and the Beyond Beef patties are marketing themselves towards all consumers, not just plant eating hippies like me! They offer a sound meat substitute for those who like the taste and feel of beef burgers. Whatever gets the job done, right?
The veggie burgers I whipped up today were a little bit of a mashup between "meaty" and "health food". I mimicked the texture of chewy and earthy meat with grated mushrooms and tempeh. The resulting burger is one of bite, chew, deep and smokey flavors with autumnal herbs laced through. This is a great fall treat, but you can switch the herbs around to be more bright and summer appropriate for the BBQ times! I nestled these burgers between some gluten-free and vegan buns that I found. They're quite pillowy and light, which I loved. Feel free to also garnish these with your favorite sliced vegetables, slaw, spreads, and what-have-yous. I kept it simple and seasonal with some local sliced tomato, red onion, sauteed spinach and some extra fresh rosemary.
This recipe yields about 5 decently sized burgers. I had lunch for the entire week when I made them! To make the burgers soy-free, substitute the tempeh for your favorite bean with slightly varied results. Play with it and make it yours!
Happy Mofo again, all! Dig in!
Herbed Mushroom & Tempeh Veggie Burgers
Yield: Approx. 5 burgers
Free from: Gluten, Nuts
This is my very first food blog! I post revised conventional recipes of foods that I hold near and dear to my heart. My cooking here is all gluten-free and cruelty-free, but full of flavor and comfort.