This is my contribution to plant based cooking challenge week 11 where I have chosen mushrooms, besan and carrots for the dish. Each week I am blown away by the mish mosh of choices. Fortunately I have most of these things available to me. Not soursop though. I wouldn't know what to do with one except just eat as is.
For this I am sticking to my vegan version of a big mac or a double burger of some kind. These were things I ate when I was younger after a late night of debauchery at the dance clubs.
I won't give you specific amounts but I will tell you approximately what went in. I kind of did it on the fly without giving much thought. This is my favorite way of doing things. A little bit of this and a little bit of that.
I took a pint of mini portobellos and a tray of king oyster stems. I grated them then added a grated carrot, a small piece of grated beet, and minced garlic. After mixing it together it was put in the food processor and ground up.
I started mixing the mushroom mixture with 1 cup besan(chickpea flour), 1 cup vital wheat gluten, 1 cup veggie broth, 1 teaspoon liquid smoke, 1/8 cup tamari,
1 tablespoon barbecue sauce(which I made from tomato paste, molasses, brown sugar, garlic, maple syrup, tamari, onion powder, wine vinegar, cider vinegar, lemon juice salt and pepper).
After mixing it together I added more besan and more vital wheat gluten until it was like a dough, keeping it as soft as possible but doughy enough to form patties. The flours will make the patties firmer with the cooking.
The great thing about cooking plant based is that you can taste as you go and add what you want. I added more seasonings such as smoked paprika, thyme salt and pepper.
In a hot non stick pan lightly oiled, I browned each side of the patties.
When they were browned on each side I added a little vegetable broth. On medium low heat I covered it and cooked until the moisture evaporated around twenty minutes. If the broth boils away too soon add a little more to make sure the patties are cooked properly. Don't add too much liquid or they will break apart.
I used my favorite buns that I bought made from kamut flour. It's low in gluten. Each one was carefully cut in three pieces.
I wanted to make a special sauce like they say is in the big mac but this is just a quick version. I simply mixed ketchup, relish and vegan mayo together with a little garlic and onion powder.
On the top layer I added mustard. I love mustard. On the other two layers I added the sauce, onion, tomato and the mushroom patty.
The final addition was some lettuce. The fast food places usually use iceberg or leaf lettuce but I used baby romaine.
After I put the monster together, I was not certain I would finish it. This was massive.
It made me think of when I was around six years old and my friend's mother took us for burgers. She bought one small burger and spit it in half. I could have eaten two whole ones. I had a big appetite as a child.
I was able to eat all but one large bite leaving room for my salad.
I must say it didn't make me feel the way I used to when I ate real meat ones. It's been a few hours and I think I could do it over again but I won't.
Have a good day folks and thanks for stopping in!