Black-Eyed Pea Vegan Burgers
- 3 tablespoons vegetable oil
- 6 medium cremini mushrooms (about 4 ounces), cleaned, stemmed, and sliced 1/4 inch thick
- Kosher salt
- Freshly ground black pepper
- 1 medium shallot, finely chopped (about 2 tablespoons)
- 1 medium garlic clove, minced
- 1 (15-ounce) can black-eyed peas, drained and rinsed
- 1 medium scallion, thinly sliced (white and light green parts only)
- 2 tablespoons finely chopped fresh cilantro leaves and stems
- 1/2 teaspoon tamari, plus more as needed
- 1/4 teaspoon Tabasco Sauce, plus more as needed
- 4 toasted vegan ciabatta or burger rolls, for serving
- This recipe is vegan (some ingredients require vegan-safe brands)
- Produce
- Black-eyed peas (1 (15-ounce) can)
- Cilantro, fresh leaves and stems (2 tablespoons)
- Cremini mushrooms (about 4 ounces), medium (6)
- Scallion, medium (1)
- Shallot, finely chopped (about 2 tablespoons), medium (1)
- Condiments
- Tabasco sauce (1/4 teaspoon)
- Tamari (1/2 teaspoon)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Garlic clove, medium (1)
- Kosher salt (1)
- Vegetable oil (3 tablespoons)
- Bread & Baked Goods
Ciabatta or burger rolls, toasted vegan (4)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published March 20, 2011 (1 year ago).
70 people saved this recipe.
