miso

Classic Vegan Bean Burger with Chestnut Mushrooms

Wherever in the world we travel we’re always in search of the ultimate veggie burger. The closest to perfect we’ve found was from this restaurant in Madrid, but since we don’t live there we’ve been on a mission to create something just as delicious at home. We’ve had many burger experiments in the kitchen…. trying all kinds of beans, veggies & grains to find the right combination. All of them have been tasty in their own way, but just not quite perfect enough. So when we made these mushroom and white bean burgers we knew we’d finally landed on a favourite recipe.
These burgers are full flavour, have a perfect texture that stays moist when cooked and holds together really well. When we hear the word ‘burger’ we don’t associate it with being healthy, but these veggie burgers are full of really nutritious ingredients and are a great alternative to more processed options. Another thing we love about them is that they freeze really well, so if you’re busy (who isn’t these days?) then it’s worthwhile to make a big batch to have ready for an easy addition to a meal.

White Bean & Mushroom Veggie Burgers
Chestnut Mushroom & White Bean Burgers

The main ingredients of the burgers are white beans, chestnut mushrooms and brown rice. The combination of these gives a really nice texture, while there’s lots of flavours coming from tahini, miso, lemon zest and fresh parsley. Instead of adding fried onions, we added a few dates to the mix which give a delicious sweetness without having extra oil. For this reason, the burgers are really light and fresh. We love to serve them with fermented veggies, a tahini dressing or cashew sauce and either in a homemade bun or with salad. This recipe is inspired by Anna Jones’s ‘Really Hungry Burger’, but we’ve added in some extras and adapted some quantities.

Chestnut Mushroom & White Bean Burgers

Chesnut Mushroom & White Bean Burgers

Servings: Males 14 large burgers (feel free to halve the recipe)

Ingredients:

  • 500g chesnut mushrooms, finely chopped (would work great with shitake)
  • 2 x 400g tins white beans, drained (we use cannellini)
  • 4 cloves of garlic, finely chopped
  • 100g oats
  • 8 medjool dates (or 16-20 normal dates soaked in hot water for 5 mins)
  • Grated zest of 1 unwaxed lemon
  • 2-3 tablespoons of dark miso paste
  • 4 tablespoons of tahini
  • 400g of cooked brown rice (200g uncooked weight)
  • a handful of fresh parsely
  • a few sprigs of thyme
  • 2 teaspoons of smoked paprika
  • 4 tablespoons tamari or soy souce
  • sea salt and black pepper to taste

Instructions:

  1. Heat 1 tablespoon of olive oil in a large saucepan, once hot add the mushrooms, thyme and paprika (you may need to do 2 batches in your pan depending on the size of your pan). Cook on a high heat until the mushrooms are browned and fairly dried out. If you have excess water in the pan from the mushrooms then drain it off. Season with salt and pepper and leave aside to cool.
  2. Into a food processor, add the drained beans, dates, garlic, parsley, tahini, tamari and miso. Blend until you have a smooth mixture.
  3. Transfer into a mixing bowl and combine with the cooked rice, oats, lemon zest and mushrooms. Mix well.
  4. Leave the burger mixture to firm up in the fridge for atleast 15 minutes.
  5. Preheat your oven to gas mark 7.
  6. When ready to cook, shape the mixture into patties and cook them on a baking tray in an oven at gasmark 7 for 12-15 minutes. You want a slight colour on the burgers but too much time in the oven will dry them out.
Chestnut Mushroom & White Bean Burgers

What’s the best veggie burger you’ve tried?
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Mushroom Stew with Oyster, Shiitake & Chestnut Mushrooms

As we move towards Winter Solstice here, we’re continuing to crave meals that are warming, hearty & full of grounding veggies. For us, there’s something really satisfying about cooking up a big pot of soup or stew and eating it over a few days. This mushroom stew is one of our favourite recent creations. If you’ve read the blog before you’ll know we’re pretty mad for mushrooms, whether they be the culinary or medicinal types. As well as being really delicious and full of earthy, aromatic flavours, this stew also has a lot of healing potential from mushrooms such as oyster, shiitake and maitake. These different types of mushrooms bring so much flavour to the stew and have a somewhat meat-like texture too.

You can find these varieties of mushrooms in many supermarkets these days, or they can be found at farmer’s markets or asian grocers. If for some reason these speciality mushrooms aren’t available to you, you could just use all chestnut or button mushrooms in the stew- the flavour won’t be as intense but it will still be tasty!

Mushroom Stew with Oyster Shiitake Chesnut
Mushroom Stew with Oyster Shiitake Chesnut
Mushroom Stew with Oyster Shiitake Chesnut
Mushroom Stew with Oyster Shiitake Chesnut
Mushroom Stew with Oyster Shiitake Chesnut
Mushroom Stew with Oyster Shiitake Chesnut

INGREDIENTS
3 medium onions, sliced
6 cloves of garlic, chopped finely
4 large bay leaves
600g of mushrooms, chopped into bitesized pieces (we used a mixture of chestnut, shiitake, oyster & maitake)
1 tablespoon of brown miso paste
1 tablespoon of tamari
2 teaspoons of sweet paprika
500ml of vegetable stock
25g of dried mushrooms (we use porcini)
250ml of oat cream (we use oatly)
200ml of oat milk (or another non-dairy milk)
1/2 teaspoon of good quality salt
1/2 teaspoon of ground black pepper

METHOD
1. Heat the vegetable stock and add the dried mushrooms, turn off the heat, cover and leave to soak.
2. In a large saucepan, heat 3 tablespoons of oil and fry the onions and bay leaves together on a low heat for 20-30 minutes, until the onions are golden and beginning to caramelise.
3. Next add the garlic and cook for 30 seconds, then add a tablespoon of water to the pan and add the paprika, cook for 30 seconds.
4. Now add all of the mushrooms to the pan and stir well, cook for 3-4 minutes.
5. Strain the vegetable stock and keep the soaked dried mushrooms aside. Add the strained stock, oat cream, oat milk, miso, tamari, salt and pepper to the pan and cook for 10-15 minutes with a lid on until the mushrooms are cooked but retain some bite and texture. Turn off the heat.
6. To a blender or small food processor, add the soaked dried mushrooms you set aside, along with a ladle-full of the cooked stew and blend until smooth. Add this back into the pan and stir well. This is to thicken the sauce, if you find its still a little thinner than you’d like then feel free to blend another ladle-full. You could also do this step using a stick/immersion blender in the pan, but be careful not to blend too many mushrooms as you want to leave as many whole as possible.

Mushroom Stew with Oyster Shiitake Chesnut

What’s your favourite variety of mushroom?
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Miso Soup with Vegetable Noodles

As we've been faced with frosty mornings and busy work/study schedules, this warming miso soup has been a saviour in recent weeks. There's something so satisfying about soup during this time of year, but the options can often feel a little predictable... tomato, carrot, mushroom...you know the drill. So with something more 'exotic' in mind, we whipped up this delicious soup with toasted sesame seeds, vegetable noodles, herbs & tamari. This really is such a simple, quick soup to prepare, but it packs a whole load of flavour and texture too. Basically, it's the best of both worlds!

miso soup with vegetable noodles

We've opted for vegetable noodles in our soup, made with a julienne peeler and whatever we have in the fridge! This works great with carrot, courgette (zuchinni) & butternut squash. If your'e in the mood for something a bit heartier though, the soup is great with some noodles thrown in at the end too. Our personal favourite are buckwheat noodles by King Soba. 

Ingredients (serves 2-3)
2 tablespoon of organic red miso paste
1 tablespoon of tamari
1 litre of water
a handful of fresh coriander
1 small onion, finely sliced
1/2  head of broccoli, chopped up
1/2 cup of coconut milk
1/2 teaspoon of good quality salt
(optional: buckwheat noodles, fresh green chilli)
1 inch of fresh ginger, finely sliced
2 tablespoons of sesame seeds
for the vegetable noodles:
1 courgette (zuchinni) 
1/2 a butternut squash
2 carrots

Method
1. In a small frying pan, toast your sesame seeds until fragrant and golden. Set aside. 
2. Prepare your vegetable noodles for the dish - you can use a julienne peeler, spiraliser or a normal vegetable peeler for this. 
3. In a large saucepan, heat some coconut oil and add your onions. Fry for 4-5 minutes until golden. 
4.Add in the water, salt, half of the ginger and the broccoli. Bring to the boil and simmer for a few minutes,until the broccoli is nearly cooked. If you're using buckwheat noodles, add them now. 
5.Add in your vegetable noodles and simmer for another 4-5 minutes, with the lid on the pan. 
6. Turn off the heat, before adding your miso paste, coconut milk, tamari, coriander & the rest of the ginger. Stir thoroughly to make sure the miso paste has dissolved.
7. Your soup is ready! Serve and top with the sesame seeds and extra coriander. 
 

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What are your go-to meals for winter?