Portobello Veggie Burgers

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Day Radley, who will be appearing at VeggieWorld London, shares his take on a delicious veggie burger that can be joined by meat eaters alike.


1 can of black beans

1 tsp stock powder

1 garlic clove, finely chopped

1 red onions, finely chopped

2 tbsps ground flax seed

1/2 cup cooked rice

1/2 tablespoon toasted sesame seeds

½ tablespoon cumin seeds, toasted and ground

1/2 tablespoon coriander seeds, toasted and ground

Half a handful of each – flat parsley, coriander, mint

½ tbsp of yeast extract

Salt to taste

4 portobello mushrooms

2 tbsp tamari

2 tbsp water

1 tsp hot smoked paprika

2 large ripe tomatoes

Baby spinach


Set your oven to 200c.

Drain and rinse the beans very well, put them into a large bowl.

Add the stock powder, garlic, red onion, flax, rice, sesame seeds, spices, herbs, yeast extract and a little salt.

Using a hand blender or food processor blend until smooth.

You can make the patties one of two ways, mould them with your hands or roll out between 2 sheets of baking paper and cut out shapes with a glass.

Bake in the oven for around 30 minutes.

Remove the stems from the mushrooms carefully, so the caps don’t break.

Put the mushrooms in a large bowl with the tamari, water and paprika. Turn the mushrooms over and around so that they are covered with the sauce.

Bake the mushrooms in the oven for 15 minutes.

Slice the tomatoes, put the spinach on your plate, assemble the burgers with the tomatoes and enjoy!

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