Soy-Free Savory Mushroom Patty
Elevate your meatless meals with this Soy-Free Savory Mushroom Patty recipe, a hearty and flavorful option that’s perfect for vegetarians and those avoiding soy. Made with earthy cremini mushrooms, protein-packed chickpea flour, and nutty oat flour, these patties boast a rich texture accented by aromatic spices like cumin and paprika. Sunflower seeds add a delightful crunch, while fresh parsley and a splash of lemon juice brighten the flavors. Easy to shape and grill, these patties cook to perfection with a crispy exterior and tender interior. Ready in under an hour, they’re versatile enough to serve on a bed of mixed greens with sliced avocado or tucked into a bun for a satisfying veggie burger. Perfect for wholesome weeknight dinners, this soy-free, plant-based recipe is sure to become a crowd favorite.
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Recipe Information
Ingredients
- 400 grams Cremini mushrooms
- 2 tablespoons Olive oil
- 1 medium, finely chopped Red onion
- 2 cloves, minced Garlic
- 1 cup Oat flour
- 1 cup Chickpea flour
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Vegetable broth
- 2 tablespoons, chopped Parsley
- 0.25 cup Sunflower seeds
- 1 tablespoon Lemon juice
- 1 for garnish Avocado (optional)
- 1 cup, for garnish Mixed greens (optional)
Instructions
Clean and slice the cremini mushrooms. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the mushrooms and cook for about 5-7 minutes until they release their moisture and start to brown. Remove and set aside to cool slightly.
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the finely chopped red onion until translucent, about 4 minutes. Add the minced garlic and cook for another minute. Remove from heat.
In a food processor, combine the cooked mushrooms, sautéed onion and garlic, oat flour, chickpea flour, ground cumin, paprika, salt, and black pepper.
Pulse until the ingredients are well combined but still a bit chunky for texture.
Transfer the mixture to a large bowl. Add the vegetable broth, chopped parsley, and sunflower seeds, and mix well. Use the lemon juice for added flavor.
Shape the mixture into 4 equal-sized patties. If the mixture is too wet, add a little more chickpea flour until it holds together.
Preheat a grill pan or non-stick skillet over medium heat. Cook the patties for about 5 minutes on each side until they are well browned and cooked through.
Serve the mushroom patties warm on a bed of mixed greens with slices of fresh avocado as garnish if desired.
Nutrition Facts
Calories |
1569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.7 g | 87% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 14.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2788 mg | 121% | |
| Total Carbohydrate | 185.6 g | 67% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 31.0 g | ||
| Protein | 65.6 g | 131% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 362 mg | 28% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 4360 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
