I closed out the Vegan July Challenge by making lentil burgers and buns for my Mom. If you are looking for a beef replacement, this isn’t your burger. But they are mighty tasty! This is just one of many experiments yet to come. Veggie burger possibilities are endless. This burger recipe was inspired by Chloe Coscarelli’s recipe for Double Drive-Thru Burgers in her book, “Chloe’s Kitchen.” The bun recipe was inspired by King Arthur Flour’s recipe for Beautiful Burger Buns.
Although the challenge is technically over, I’m definitely sticking with it. It is easy to feel helpless in the face of systemic problems, particularly those related to human rights, animal welfare and environmental sustainability. Without wanting to seem preachy, I am genuinely impressed by how empowered I feel making simple decisions at mealtimes that align with my values. I haven’t felt the least bit deprived; on the contrary, I feel inspired and eager to keep exploring plant-based possibilities! I hope these recipes inspire you to get in the kitchen and start playing. -Amanda
Whole Wheat Burger Buns
½ cup warm water
1 tablespoon maple syrup
1 packet active dry yeast
1 cup soymilk
2 tbls. Grapeseed oil
1 small mashed potato
1 ½ cups all purpose flour
2 cups whole wheat pastry flour
1 ¼ tsp. salt
- Dissolve yeast in ½ cup warm tap water and 1 tablespoon maple syrup or other sugar. Let stand 5 minutes
- Mix in soymilk, oil, potato, flour, wheat gluten and salt until dough forms. Knead 5-7 minutes.
- Cover and let rise 1 hour
- Shape into 8-12 buns. Let rise additional 30 minutes. Meanwhile, preheat oven to 375.
- Brush with soymilk or oil, dust with sesame (optional) and bake 15-18 minutes, or until golden.
8 ounces tempeh, steamed for 20 mintues to remove bitterness
1 ½ cups lentils, cooked
1 cup walnuts
1 small can tomato paste
4 ounces mushrooms, diced
1 small onion
3 cloves garlic
½ cup chickpea flour, or all purpose flour
1 tablespoon oil
1 teaspoon dried basil
Salt and pepper
- Sautee mushrooms in oil with onion, basil, salt and pepper.
- Combine mushroom mixture and remaining ingredients in the food processor. Pulse until the mixture comes together.
- Form the mixture into 6-8 patties.
- Fry the patties in additional oil over medium heat until a nice crust forms.
- Serve on buns with all the fixings!
NOTE: If tempeh is not available, you can substitute 1 cup of cooked brown rice.