Homemade Vegan Burgers That Don't Suck
- 1 1/2 pounds button mushrooms, trimmed
- 1/4 cup canola or vegetable oil
- Kosher salt and freshly ground black pepper
- 6 thyme sprigs
- 1 whole small eggplant (about 1/2 pound)
- 2 large leeks, chopped fine (about 1 1/2 cups)
- 1 large celery rib, chopped fine (about 1/2 cup)
- 1 medium clove garlic, grated on a microplane grater (about 1 teaspoon)
- 3/4 cup dry pearl barley
- 1 (14-ounce) can garbanzo beans, drained and patted dry on paper towels
- 1 cup toasted cashews, pinenuts, or a mix
- 1 teaspoon marmite, vegemite, or Maggi seasoning
- 1 teaspoon soy sauce
- 1 1/2-cups panko-style bread crumbs
- This recipe is vegan (some ingredients require vegan-safe brands)
- Produce
- Button mushrooms (1 1/2 pounds)
- Cashews, toasted (1 cup)
- Celery rib, chopped fine (about 1/2 cup), large (1)
- Eggplant (about 1/2 pound), whole small (1)
- Garbanzo beans (1 (14-ounce) can)
- Garlic (1 medium clove)
- Leeks, chopped fine (about 1 1/2 cups), large (2)
- Thyme, sprigs (6)
- Condiments
- Marmite (1 teaspoon)
- Soy sauce (1 teaspoon)
- Cooking & Baking
- Canola or vegetable oil (1/4 cup)
- Kosher salt and freshly ground black pepper (1)
- Pasta & Grains
- Pearl barley, dry (3/4 cup)
- Bread & Baked Goods
Bread crumbs, panko-style (1 1/2 cups)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published March 26, 2012 (10 months ago).
674 people saved this recipe.
