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Portobello Patties [Vegan]
Full of flavor, these plant-based burgers are extremely versatile.
Ingredients You Need for Portobello Patties [Vegan]
How to Prepare Portobello Patties [Vegan]
- In a food processor, combine all ingredients except walnuts and mushrooms, and process until well combined. Turn off the processor and add in the walnuts and mushrooms.
- Pulse just 3 or 4 times until the mushrooms are diced, but do not blend. Remove mixture from the processor and transfer to a medium bowl.
- Shape the mixture into 4 balls and flatten into patties on a teflex or nonstick sheet.
- Dehydrate for 10–12 hours at 115°F, then flip and transfer to a mesh sheet and “cook” for 2 more hours.
- Mix the quinoa flakes into the mushroom mixture and let stand for 20 minutes.
- Sauté the chopped mushrooms in a dry pan for 2 or 3 minutes to cook out some of the moisture.
- Follow the rest of the recipe to form burgers.
- To cook, shape the mixture into 4 balls (press firmly to compact) and form into patties.
- Over very low heat, oil the pan with 1 or 2 tbsp coconut oil.
- Add the patties, and cook approximately 10 minutes on each side. The patties will remain soft on the inside but utterly enjoyable.
Nutritional Information
Per Patty: Calories: 285 | Carbs: 19 g | Fat: 20 g | Protein: 12 g | Sodium: 387mg | Sugar: 5 g
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