Copycat Beyond Meat Burger Recipe

Vegan Burgers Beyond Meat / Impossible Meat …

WEBMay 16, 2023 · Make the beet puree: Dump the whole can of beets (water + all) into a blender or food processor. Fill the empty can to the brim with …

Rating: 4.7/5(10)
1. First, make your beet puree by dumping the whole can (water + all) into a blender or food processor. Fill the empty can to the brim with water and pour that in too. Then, blend on high until no chunks of beets remain. Measure out 1 1/2 cups from this mixture and set it aside to use in your burger. You can add the leftover beet puree to sauces, smoothies, and soups for a nutritious boost!
2. Next, start your burgers: Heat the olive oil in your wok or a large, deep saute pan on medium heat. Add the minced onions and garlic, and your seasoning (steak seasoning / dried parsley / pepper / cumin). Stir to make sure everything is evenly coated and cook 3-5 minutes or until the onions are translucent and the mixture is fragrant.
3. Add the TVP, the 1 1/2 cups of beet puree, and soy sauce. Stir, cover, and allow the mixture to cook for 10 minutes, stopping once halfway through to stir. When you stir, be sure to scrape the bottom, so no TVP pieces burn.
4. Remove from heat, stir in your vital wheat gluten, + allow the mixture to cool down for 5-7 minutes. You don't want to burn your hands! While it cools, preheat your oven to 350F and generously grease a large baking pan with refined coconut oil. When the mixture is cool enough to touch, get in there with your hands and start kneading the mixture for about 2-3 minutes. This will activate the gluten and make the burgers super meaty!

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Homemade 'Beyond Meat' Burgers Up Beet Kitchen

WEBMar 4, 2019 · Stir to combine. Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Using a ½-cup measure, divide the …

Rating: 4.3/5(7)
1. Whisk together flax and water in a small dish and set aside to thicken. Place the walnuts in a food processor fitted with the S blade and process until ground into a meal. Empty walnuts into a large mixing bowl.
2. Place the tempeh and chickpeas in the food processor and pulse until crumbly. Do not over-process: you want the burgers to have some texture! Add the tempeh and chickpeas to the bowl with the walnuts, along with the flax egg, onion, and garlic.
3. Place the chopped beet, barbecue sauce, Dijon mustard, tamari or soy sauce, Worcestershire sauce, and hot sauce in the food processor. Process until smooth (the beets might not be completely pureed, but this is okay).
4. Pour the beet mixture over top of the other ingredients in the bowl. Add the cumin, smoked paprika, and salt and pepper (I added 1/4 tsp of salt and a few generous grinds of pepper). Stir to combine.

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