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EPIC PORTABELLO YAM BURGERS

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Ingredients

BUNS
2 teaspoons extra virgin olive oil
2 teaspoons gluten-free tamari
4 mushroom caps
BURGERS
1 medium yam
1 cup green onions
1 tablespoon miso paste
1 teaspoon cumin powder
1 teaspoon paprika powder
1/2 teaspoon dried rosemary
1/2 teaspoon dried savory
1/2 teaspoon chili powder
1/2 cup hulled hemp seeds
HERB CHEEZE
1/2 cup Brazil nuts
1 tablespoon freshly squeezed lemon juice
1 teaspoon sea salt
1 teaspoon dried rosemary
1 teaspoon dried basil

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EPIC PORTABELLO YAM BURGERS

Directions

Steps

1
Done

To make the buns: rub the olive oil and tamari into the mushroom caps, then marinate in a dehydrator at 115°F (46°C) for 2 hours, or until they have darkened and are soft and juicy. Alternatively, use your oven at its lowest temperature until you get the same result, around 1 hour.

2
Done

To make the burgers: wash and peel the yam, then chop into ½-inch (13-mm) pieces. Throw the chopped yam along with the rest of the ingredients in your food processor and process until it becomes a mushy paste (albeit really yummy). Form into ¼ cup (53 g) patties using a cookie mold or your hands. Dehydrate at 115°F (46°C) in the dehydrator for 1 hour, flip them over, then bake for 1 more hour or until they can hold their shape when you pick them up. Alternatively, use your oven at its lowest temperature ’til you get the same result, about 1 hour.

3
Done

To make the cheeze: blend all the ingredients together until smooth and delicious!

4
Done

Layer up on a portabello cap: the shredded veg, parsley, a patty, some cheeze and more shredded beets and carrots. Top it off with another mushroom cap and sprinkle with sesame seeds. Repeat with the other patty. EPIC

Tarek Ha.

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