Walnut Mushroom and Bean Burgers

Walnut mushroom bean burgers

(Approximates as I was just using up what I had)

3/4 cup walnut pieces
10 button mushrooms, halved
Handful (20?) Greenbeans, trimmed
2-3 shallots / 1 small onion, quartered
1-2 cloves garlic, crushed
1 cup wholemeal breadcrumbs
1 Tablespoon miso paste (I used rice miso)
1 Tablespoon vegan worchester sauce
1 teaspoon thyme
....then to bind....
1 smallish steamed potato, peeled and smashed
2 Tablespoons vital wheat gluten

Put all first group of ingredients in a food processor and whizz until quite consistent texture. Transfer to large bowl with potato, mix together then sprinkle over gluten and mix that in last, with hands if needed. Shape into patties. This made 10 small patties. Could be put in fridge/freezer or cooked straight away.
Fry a couple of minutes each side to brown then place on ovenproof tray and bake at 180 for...some time while you look after kids / housework and just get them before they're too dried out! So, another 15 minutes? Check on them...
I used vegan mayo and Indian pickle for sauces but use whstever you think would go well. Something like a garlic vegan aioli or a smoky chipotle sauce or ajvar?
Let us know if you try and have improvements!

Vegan Tuna Salad

Making sandwiches for a picnic. My omni husband is a big fan of the white bean spread (like vegan tuna salad). White beans, vegan mayo, lime juice, red onion, little gherkins, flat parsley, shredded nori, salt and pepper.

Easy Bean Burgers

 makes 4 - 6 patties but easy to multiply recipe for more.

The recipe says it suits almost any medium to large bean but I've even used brown lentils and it worked fine. I've previously used chickpeas, kidney beans, black beans.... Just have a go with what's in your cupboard! Recipe from 'Veggie Burgers Every Which Way' by Lukas Volger.

1 1/2 cups cooked beans * 

2 eggs, beaten

1/2 cup freshly chopped parsley** 

1/4 cup grated parmesan*** 

2 teaspoons dijon mustard

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Squeeze fresh lemon juice

3/4 cup toasted breadcrumbs, plus more if needed**** 

2 Tablespoons olive oil

*I usually just use a 400g tin of already cooked beans

**this time I used frozen coriander as didn't have enough fresh parsley

***this time I used some grated aged Comte and some generic 'frommage rape'

****Usually I have plenty of stale baguette crumbs (made in blender) but this time I used a mixture of breadcrumbs and rice-cake crumbs whizzed in blender.

1. Preheat oven to 190 degrees C
2. in a mixing bowl, mash the beans using a potato masher or fork (not needed for lentils). Fold in eggs, parsley, parmesan, mustard, salt, pepper, and lemon juice. Fold in the breadcrumbs, adding more if mixture is too loose. Let sit for 5-10 minutes for the crumbs to soak up some moisture. Adjust seasonings. Shape into 4 patties.
3. In an oven-safe skillet or non-stick saute pan, heat the oil over a med-high heat. When hot, add the patties and cook until browned on each side, 6-10 minutes total. Transfer the pan to the oven and bake for 12-15 minutes, until the burgers are firm and cooked through. (May not need this long)