Mushrooms provide a meaty flavour and meat-like texture to these meat-free veggie burgers.
Even the most ardent meat lover will love this tasty recipe! It’s another great option for your next #MeatFreeMonday!
For the marinated mushrooms
- 4 Portobello mushrooms
- 1 tbsp extra virgin olive oil
- 1 tbsp liquid amino (or soy sauce)
- Cashew cheese
- 1¾ cups cashews
- ½ cup water
- 1/3 cup nutritional yeast
- Juice from 1 lemon
- 2 peeled garlic cloves
- 2 tbsp miso
- Salt and herbs de Provence, to taste
Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and the fungus Aspergillus oryzae, known in Japanese as kōji, and sometimes rice, barley, or other ingredients.
For the topping
- Sliced organic tomatoes.
- Fresh chopped chives, spinach and parsley.
- To marinate the mushrooms, rub them down with the olive oil and liquid aminos or soy sauce, then place them in the dehydrator until they have softened and darkened.
- While they are marinating, make the cashew cheese by blending all the ingredients until smooth and thick. Taste and adjust accordingly. Scoop into a bowl lined with a cheesecloth and let it sit somewhere for at least two hours (or, if you’ve got time, let it age for a few days).
- When everything is ready, spread your cheese onto your mushrooms and layer with herbs and tomatoes.
You can double-shroom it if you want, and/or use fresh mushrooms instead of the marinated ones.
Recipe courtesy of Fresh Earth Food Store, which is passionate about selling and serving delicious, healthy, organic, sustainable and nutritious food that is as close to nature as possible.
Author: Pedro van Gaalen
When he’s not writing about sport or health and fitness, Pedro is probably out training for his next marathon or ultra-marathon. He’s worked as a fitness professional and as a marketing and comms expert. He now combines his passions in his role as managing editor at Fitness magazine.