One of my “resolutions” for the New Year was to share more savoury recipes because just looking at my blog and my Instagram feed, it’s primarily sweet treats. Thanks, sweet tooth! I’m really excited to share this savoury vegan Miso Mushroom Burger with a creamy Miso Tahini Sauce to top. It’s the first burger recipe going up on my blog, and combines some of my all time favourite flavours.
Miso adds a really beautiful savoury flavour to dishes, and paired with mushrooms, makes for a perfect “meaty” replacement. It’s also probiotic! If you’re allergic to soy, there are a variety of miso pastes on the market that are soy-free, including miso made from brown rice, chickpeas, and more.
In many of my recipes, I like to incorporate miso as it adds umami to the dish, which can be hard to come by when you’re cooking vegan sometimes. When it comes to “burgers” in particular, I think pumping up the flavour and also nailing texture is the most important part. Along with the miso, the caramelized onions and roasted garlic are a-m-a-z-i-n-g, if I do say so myself.
For the texture, I opted to use dried shiitake mushrooms, semi-hydrated (see recipe for more info), which adds a really nice chew. They are used a lot in Asian cooking, for stocks, stir fries, and more.
You can use fresh mushrooms, but I would highly recommend dehydrated because I partially rehydrated them in order to maintain a chewier, meatier texture. You can find both shiitake (and miso) at Asian grocery stores, but if shiitake mushrooms aren’t accessible to you, you can try with dried porcini mushrooms or regular fresh mushrooms (see recipe for more info), but I highly recommend using dried shiitake if you can find it.
Black beans are another key ingredient in this recipe, but you could use a substitute bean if need be. I do not recommend using chickpeas because the texture is very different, but something like a navy bean or kidney bean should work just fine! Holding the burger together and coming through with the healthy fats, we’ve also got flax and tahini.
We’re also using tahini in the burger sauce, which acts as sort of a sub for a mayonnaise, but way better, and way better for ya!
These burger patties can be made in advance, frozen, and meal-prepped. Whenever I make a batch, I like to make a double batch and freeze patties for future use just like any other frozen vegan burger patty. Great for collard wraps, sandwiches, or even in wraps. Oh, and if you’re looking for a gluten-free bun, check out my post on the Best Gluten Free & Vegan Bread options (several of the brands I listed offer buns!).
Make This Vegan Mushroom Burger If You Like It Meaty
A savoury, Asian-inspired Miso Mushroom Burger with a creamy Miso Tahini Sauce. Vegan, gluten free, oil free, and made with whole food, plant-based ingredients. Healthy, meatless, and most importantly, delicious!
Mushroom substitutions: You can use dried porcini mushrooms instead, or regular fresh button mushrooms, but you may need add additional oats to compensate for added moisture.
Tahini substitutions: Opt for another seed butter or neutral nut butter.
Shichimi togarashi substitutions: Remove altogether or use chili flakes to add a little spice.
- 1 cup/8 ounces rolled oats
- 1/2 cup/4 ounces almonds (I used raw)
- 1/3 cup red onion, sliced
- 1 clove roasted garlic
- 1/3 cup/2.7 ounces dehydrated shiitake mushrooms*
- 1 can of black beans or beans of choice (roughly 15 ounces)
- 2 tablespoons tahini
- 1 tablespoon ground flax seed
- 2 tablespoons nutritional yeast
- 2 teaspoons miso paste*
- 2 teaspoons coconut aminos (or soy sauce, tamari etc.)
- 1 teaspoon onion powder
- 1 teaspoon maple syrup
- 1/2 teaspoon shichimi togarashi (japanese 7 spice seasoning)
Miso Tahini Sauce:
- 2 teaspoons miso paste
- 1/2 teaspoon coconut aminos/soy sauce/tamari or equivalent, more as needed
- 2 tablespoons tahini
- 1/4 teaspoon garlic powder
- water as needed
- pinch of shichimi togarashi (optional)
- Remove stems from dried shiitake mushrooms and allow to soak in warm water to soften for about 10 minutes. Usually, soaking time is 20 minutes, but you want them to be about halfway softened (still somewhat tough, as they’ll rehydrate further when cooked later). Remove from water, strain, and pat dry.
- Sauté onion slices until caramelized and fragrant using a little oil, or veggie stock to keep it oil free. They should be slightly golden brown and translucent in colour.
- In a food processor, pulse oats and almonds until crushed (careful not to over process them).
- Add remaining ingredients (including the onions and mushrooms) and pulse until mixture begins to pull away from the sides of the food processor. If the mixture is too wet, you can add a little more rolled oats to the mixture. The texture should be workable and not too sticky.
- At this point, you can go ahead and give the mixture a taste if you’d like, because none of the ingredients are unsafe to eat raw.
- With moist hands, form dough into burger patty shapes about 1 inch thick and transfer to a lined baking sheet.
- Bake for about 20-25 minutes at 375 Fahrenheit until golden brown, flipping at the halfway point.
- Combine all ingredients in a small bowl and mix until smooth. Taste, and adjust by adding more coconut aminos as needed to adjust the salt level.
This recipe was republished with permission from Remy Park | Veggiekins Blog.