Almond Pulp Mushroom Veggie Burgers

Almond Pulp Mushroom Veggie Burgers

Almond Pulp Mushroom Veggie Burgers

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I just taught a class over the weekend on ALMONDS.  Part of the class focused on what to do with all the left over almond pulp – can’t waste it, you know!!  This is a fantastic recipe that is light, full of veggies and tastes amazing to make with some of your left over almond pulp.  Don’t reach for those pre-made commercial veggie burgers – they are full of crap and not healthy.  Make your own!  It’s easy, healthier and you can make a double batch to freeze and have some to thaw when time is constrained.  Do a quick reheat in oven or toaster oven and you’re ready to go.  It has a different texture than other veggie burgers because of the almond pulp but the taste is magnificent. 

Can also crumble this burger on top of a gluten-free pasta (quinoa or brown rice) or raw zucchini pasta with a lovely vegan alfredo sauce or spicy cheese sauce.  Many options.  I hope you enjoy it.

 

Almond Pulp Mushroom Veggie Burgers
Yields 10
A fantastic, healthy way to use up that extra almond pulp after making homemade almond milk. Don't reach for those pre-made commercial veggie burgers - they are full of crap and not healthy. Make your own! It's easy, healthier and you can make a double batch to freeze and have some to thaw when time is constrained. Do a quick reheat in oven or toaster oven and you're ready to go. These gluten-free mushroom veggie burgers are full of flavor, yet light and filling. Eat on gluten-free bread or wrap in a collard green leaf. Can also crumble this burger on top of a gluten-free pasta (quinoa or brown rice) or raw zucchini pasta with a lovely vegan alfredo sauce or cheese sauce. Many options.
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Ingredients
  1. 2 - 8 oz. container of mushrooms
  2. 1 cup chopped fresh parsley
  3. 1 TB. coconut oil
  4. 2 garlic cloves, minced
  5. 1 cup finely chopped onion
  6. 1/2 cup finely chopped celery
  7. 1/2 cup grated carrot
  8. 2 TB. organic mustard - use ORGANIC
  9. 1 TB. Italian seasoning
  10. 2 TB. coconut aminos or Bragg's Liquid Aminos/ Tamari
  11. 1 tsp. pink himalayan salt (more to taste)
  12. 2 cups almond pulp (from leftover homemade almond milk - make sure it is REALLY squeezed dry)
  13. Romaine lettuce hearts, collard green wraps or sliced gluten-free bread for serving on.
Instructions
  1. In a food processor with "S" chopping blade, process the mushrooms and parsley till finely minced. Scrape this into a large mixing bowl.
  2. Heat a skillet over low-medium heat and add your coconut oil. Cook the onions and garlic for a few minutes til translucent. Then add the celery and carrots and cook for another minute.
  3. Transfer the vegetables to your "mushroom/parsley" mixture bowl. Add the organic mustard, Italian seasoning, salt and liquid seasoning (aminos). Now, add your almond pulp and mix well. Adjust seasoning to taste. Allow to cool about 15 minutes or so before handling - it's HOT!
  4. Preheat oven to 350 degrees.
  5. When mixture is cool enough, form the mixture into patties (whatever size you like).
  6. Line a baking sheet with parchment paper and bake the patties for 30 - 35 minutes till they are baked through.
  7. Serve on romaine hearts, collard green leaf or gluten-free bread.
  8. Top with homemade ketchup - see below in NOTES (choose ORGANIC variety if you don't make your own), fresh sliced onion, cucumber, sprouts, etc.
Notes
  1. Raw Ketchup
  2. (yields one cup)
  3. 1 cup cherry tomatoes or regular tomato, chopped
  4. 1/2 cup sundried tomatoes
  5. 1/4 cup apple cider vinegar
  6. 4 dates
  7. 2 TB. Bragg’s liquid aminos
  8. 1 heaping tsp. chili powder
  9. 1/4 tsp. cinnamon
  10. 3 TB. water
  11. Put all ingredients in a high speed blender and blend, starting on low and switching to high, until well blended.
Kibby's Blended Life http://kibbysblendedlife.com/
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almond pulp, sauteed veggies and liquids mixed together for a mixture ready to form into patties

 

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Formed patties ready for oven

 

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Mushroom veggie burger on a fresh collard green leaf topped with homemade ketchup, onion, cucumber slices and fresh sprouts. DELICIOUS!!

 

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May the GREENS be with You! and Be Inspired!
Kibby

5 Responses »

    • Hi Genevieve!
      Yes, a raw version is possible. I would process the mushrooms as mentioned in the recipe here and then marinate in the coconut aminos/Bragg’s for 2 hours and process the veggies in a food processor to get nice and finely chopped. Mix the veggies with the almond pulp, form into patties and dehydrate at 115 degrees for 3 -4 hours. Give it a go and let us know how it turns out. Thanks! :)

    • Thanks you for sharing this recipe. I made it last night with mixed results.The taste of the burgers was pleasant if a little mild. I suspect the removal of fats from the almonds has something to do with this as the rest of the recipe suggest a bolder flavour. Next time I’m going to add a little almond butter and see if that helps. I wonder if that would also help bind the burgers as the ones I made were a bit mealy and fell apart easily. Do your find yours have this texture as well? Have you tried this recipe with an egg or starch binder?

      P.s. Loved the ketchup!

      • Hi Jacob! Glad you tried these and sorry you had mixed results. The first time I made them, the flavor was strong and a little “delicate” but great in the green wrap. I’ve made them several more times and each time, I find that depending on how much moisture you squeeze out of pulp – can make a difference. Sure, try it with an egg or “flax/chia egg” replacement and see how it goes. I would say it would hold better – just haven’t tried it myself. Each persons palate is difference and you may need more seasoning than I. Sometimes, I need more or less according to recipe. Tweak it to meet your needs. Thanks for commenting and keep in touch. :)

  1. Oh this is so great Kibby! I always have almond pulp lying around and I just so happened to order mushrooms for my produce delivery next week! Totally going to try these!

    So just a clarification- this is using wet almond pulp right?

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