Healthy (Low Fat) Mushroom and Carrot Burgers
Posted on January 10, 2013 by The Gourmet Vegan - No Comments
Healthy (Low Fat) Mushroom and Carrot Burgers
At just 80 calories per burger, these are great if you are watching your waistline. These burgers are very quick and simple to make. Do not be fooled into thinking that with just a few ingredients these burgers would be bland. These are delicious! Wonderful in a bun with your favourite relish or served as part of a more substantial meal, you will not be disappointed.
 15 Minutes |
 Makes 4 Burgers |
 80 kcal per serving |
INGREDIENTS
400g mushrooms
1 small red onion, finely chopped
1 medium carrot, peeled and grated
1/3 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon dried sage
1 1/2 tablespoons light soya sauce
1/4 teaspoon black pepper
1/4 cup (32g) plain flour
1/8 cup (16g) gluten flour
Flour for dusting
2 teaspoons vegetable oil
METHOD
1 Start by preparing the mushrooms. Place them in a large bowl and using your hands, start to break up the mushrooms into small pieces. As you do this, squeeze the juice from the mushrooms into another bowl. The idea is to end up with small pieces of mushroom with their juices removed. The juice can be discarded.
2 Add all the other ingredients to the mushrooms and mix thoroughly.
3 Shape into 4 equal size burgers and dust both sides with flour.
4 Heat the oil in a non stick frying pan and fry very gently over a low heat for about 8-10 minutes on each side or until the burgers are firmer in texture and not too browned or charred.
RECIPE NOTES
RECIPE TIPS
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Mock Tuna and Mayonnaise Sandwich Filling
Posted on January 7, 2013 by The Gourmet Vegan - No Comments
Mock Tuna and Mayonnaise Sandwich Filling
When asked to try and come up with a vegan version of the classic tuna and mayonnaise filling, I wanted to come up with something that was as close as possible in respect of taste and looks and could be made at home with easily available ingredients. Some of the ingredients may surprise you but I am sure you will be making this time and time again. Close your eyes! Somehow quite hard to tell the difference. This could be used as a Jacket Potato topping also.
| 20 Minutes |
Serves 2 |
? kcal per serving |
INGREDIENTS
1 tin GranoVita Mock Duck in Gravy, drained
NOTE : I have used the mock duck by GranoVita as this is the best brand to use for this recipe. The gravy that the duck sits in gives the mock duck a taste and texture that blends with the other ingredients. I recommend you use this brand, but if you need to use another brand, of course, do so! Here is the link for GranoVita
http://www.granovita.co.uk/product-categories/savouries/granovita-mock-duck/
60ml (quarter cup) unsweetened soya milk
1 heaped teaspoon cornflour
30ml vegetable oil
20ml olive oil
2 teaspoons cider vinegar
1/2 teaspoon agave nectar
1/2 teaspoon mustard powder
1/3 teaspoon sea salt
A separate 30ml unsweetened soya milk
1 very small pinch black salt (optional)
2 tablespoons tinned sweetcorn (optional)
METHOD
Start by making the mayonnaise as follows.
1 Mix the cornflour in a cup with the 60ml unsweetened soya milk. Stir well to remove any lumps and place in a pan over a medium/low heat and Whisk continuously until mixture becomes thick. See Pictures to right
2 Remove from heat and allow the mixture to cool for a few minutes.
3 Now gradually add the oils to mixture (vegetable and olive), 1/2 teaspoon at a time, whisking for 5/10 seconds at a time. You will notice at times the mixture seems to separate, but as you continue whisking it will eventually come back together and once all of the oil has been incorporated you will end up with something that resembles a very thick mayonnaise.
4 Now using the other 30ml of soya milk, do the same, gradually adding, little by little and whisking, until the milk has also been incorporated in the mix. This mixture will now resemble mayonnaise.
5 Now add the remaining ingredients – vinegar, agave, mustard, salt and black salt if using. Continue to whisk of for 1-2 minutes until well mixed. Taste for seasoning and the mayonnaise is finished.
To make the filling
6 Take the mock duck and place in a pestle and mortar to get fine strands of the mock duck that resemble the texture of tuna. Place in the mayonnaise, add the sweetcorn and stir together well. The filling is complete.
RECIPE NOTES
Note on black salt – If you can get this ingredient, it has a very potent sulfur smell, and when added in very small quantities to dishes, can give the taste effect of boiled egg.
RECIPE TIPS
You can use a good quality vegan mayonnaise to speed up the recipe, but it really is worth making your own.
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