You won’t miss the beef with these super hearty vegan burgers! Make a double batch and freeze them so you’ll always have burgers on hand — your taste buds (and the planet) will thank you!

Quick Info

⏱️ 330 min • 🍽️ 8 servings • ⭐ 69%

Tags

[Dairy-Free] • [Healthy] • [Vegan] • [Vegetarian] • [Dinner] • [Lunch] • [Low-Sugar] • [Meal]

Ingredients

• 1 14-ounce package of extra-firm tofu, pressed
• 8 ounces shiitake mushrooms, roughly chopped
• 1 cup raw walnuts
• 3 cloves garlic
• 2 tablespoons vegan butter, divided
• 2 tablespoons olive oil, divided
• 2 tablespoons plus 2 teaspoons low-sodium soy sauce
• 2 teaspoons liquid smoke
• ½ medium yellow onion, diced (about 1 cup)
• 2½ teaspoons kosher salt, divided, plus more to taste
• 2 tablespoons tomato paste
• 2 teaspoons nutritional yeast
• 1 cup cooked brown rice
• 3 tablespoons packed shredded red beets
• 1 tablespoon cornstarch
• 1 tablespoon water
• 4 teaspoons vegan Worcestershire sauce
• 2 tablespoons vegetable shortening
• ½ cup plus 2 tablespoons vital wheat gluten
• 8–16 teaspoons canola oil
• Buns of choice, for serving
• Toppings of choice, for serving
• 3 tablespoons aquafaba (liquid from canned chickpeas)
• 3 cloves garlic
• 1 teaspoon Dijon mustard
• 2 tablespoons lemon juice
• ½ teaspoon organic sugar
• 1 cup neutral oil, such as avocado or canola
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

Instructions Preview

1. Make the burgers: Using your hands, break …
2. Add the shiitake mushrooms, walnuts, and g…
3. In a large skillet, heat 1 tablespoon of v…

…and 13 more steps

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Recipe by: Rachel Gaewski, Karlee Rotoly • From: Goodful