Mushroom Veggie Burgers Using Almond Milk Pulp

Mushroom Veggie Burgers Using Almond Milk Pulp

Mushroom Veggie Burgers Using Almond Milk Pulp, sound interesting?

Do you make almond milk? Do you like Veggie Burgers?

If you are like me, you do not want to waste all of that luscious almond milk pulp. Well now you don’t have to! On the blog I have two recipes that I created from the left over almond milk pulp and they both turned out really well.

The first is Mushroom Veggie Burgers, delicious, and the second is Nut Bars, a great little snack. Let’s take a look at the Veggie Burgers….

Mushroom Veggie Burgers Using Almond Milk Pulp

First of all to make these you’ll need to make Raw Almond Milk! I love it when I take the time to make my home-made almond milk. It is so fresh and creamy smooth!

My recipe for making home made raw almond milk is on the blog. So easy and fun! Check it out! http://www.veganonthego.net/raw-almond-milk/

Another recipe using almond milk pulp is for Nut Bars a healthy snack recipe here http://www.veganonthego.net/nut-bars-using-almond-milk-pulp/

The Mushroom Veggie Burgers use up all that pulp that you have at the end of the process, so of course you start with that.

• 2 c almond milk pulp (get as much of the liquid out as possible)

  

• 2 Portobello mushrooms
• 8 large cremini mushrooms

  

• 1/4 c hemp hearts

  

• 1/4 c chia seeds
• 1 cup chopped fresh parsley or cilantro
• 1 T coconut oil
• 3-4 garlic cloves, minced
• 1 medium onion, diced
• 1/2 c diced celery
• 1/2 c grated carrot
• 2 T dijon mustard
• 2 T hot sauce
• 1/2 T oregano
• 1 T basil
• 2 T Bragg Soy Seasoning

  

• 1 t sea salt
• 1-2 c Panko or home made bread crumbs to coat the burgers (optional, would be gluten free without the panko crumb coating)

How to make your Mushroom Veggie Burgers 

1. Preheat oven to 350 degrees.
2. Put the mushrooms and parsley/cilantro into your food processor and blend (kind of a mush)

   

3. Transfer this to a medium sized mixing bowl
4. Heat up a fry pan and add your coconut oil. Heat till nice and hot.
5. Add in the diced onions and cook till transparent (about 5 minutes). Add in the garlic, celery and carrots and cook for another 1-2 minutes.

   

6. Heat a skillet over low-medium heat and add your coconut oil. Cook the onions and garlic for a few minutes till translucent. Then add the celery and carrots and cook for another minute.
7. Add the mixture from the fry pan (onions, garlic, carrots and celery) to the mixture in the mixing bowl (mushrooms and parsley/cilantro)

   

8. Add in the Dijon mustard, oregano, basil,hot sauce, salt and Bragg Soy seasoning, hemp hearts and chia. Mix it up.
9. Add in the almond pulp and mix well.
10. Take a taste and add a bit more seasoning or salt if you like.

    

11. Let sit for about 15 minutes or until cool enough to handle.
12. Put your Panko crumbs on a plate…add more Panko as needed (optional)
13. Take the mixture and form into burgers, whatever size you prefer and then roll on the Panko crumbs till covered on both sides.
14. Line a pan with parchment paper and place the burgers on the paper

    

15. Bake in the oven for about 30 – 35 minutes. Till they are golden brown
16. Serve on a bun with all the fixings or on a plate with veggies or salad on the side. They taste reallygood the next day warmed up too!