VEGAN, LOW CARB, GLUTEN FREE
(If you use gluten free condiments & soy sauce)
I love the creativity of turning a traditional recipe into something super healthy. These burgers are paleo, vegan and low carb. I chose to season the mushrooms and tofu to make them full of flavor and extra delicious! Enjoy!
Low carb mushroom burgers
4 porta bellow mushrooms
1 block of firm tofu sliced into Patty size slabs
1 sliced white or brown onion
2 tbs olive or coconut oil
Burger sauces of choice or my special creamy mustard mayo
Tomato paste or salsa
Favourite salads: e.g., red onion, beetroot, spinach, tomato, avocado
Mushroom and Tofu seasoning
2 tsp tamari or soy sauce
2 tsp dijon mustard
2 tsp balsamic
1 tsp garlic
2 tsp onion
1/2 vegetable stock cube crushed into powder
salt and pepper to taste.
Creamy mustard mayo
1/2 cup coconut yoghurt
2 tsp mustard
2 tsp rice malt
2 tsp apple cider vinegar
1/2 tsp of dried garlic
1 tsp onion powder
1/2 stock cube crushed
option for kick add * 2 tsp chilli hot sauce
Stir all ingredients together.
Using a knife remove your mushroom stems and thinly slice about 1 inch off your mushrooms creating a more burger patty like shape. Chop your cutoffs and add them to your sliced onion mix. Using your hands rub your seasoning into the inside of your mushrooms and all over tofu slabs set aside to marinade for 10-15 minutes.
Preheat your oven grill. Heat 1 tbs of oil in a medium fry pan. Cook your onion and mushroom cut-offs until soft and tender.
Line a baking tray with non-stick paper. Coat your tofu slabs with 2-3 tbs or Tapioca flour and place on the tray to Grill with your mushrooms. Grill for 3-5 minutes each side. Your tofu should be golden brown and slightly crispy.
Slice your salads and assemble your burgers using your sauce of choice, tofu slabs and onion mix. Use some paper towel to soak up any unwanted juice from your cooked mushrooms. I used tomato salsa and creamy mustard mayo.