This Meaty Vegan Hamburger Steak Tastes Like the Real Thing

Ingredients

• Burgers:
• 1/4 cup uncooked jasmine rice 49g
• 1/4 cup + 1 tbsp water 3 oz/80ml (For the rice)
• 1/2 tempeh block 113g
• 1/2 cup cooked black beans 80g
• 3 tbsp hemp hearts
• 1 tbsp vegan Worcestershire sauce
• 1 tbsp ketchup
• 2 tsp Tamari
• 2 tsp onion powder
• 1 tsp garlic powder
• Gravy:
• 2 tsp oil
• 150 g thinly sliced white onions
• 150 g mushrooms
• 2 tbsp flour
• 2 tbsp nutritional yeast
• 1 tbsp tamari
• 2 tsp onion powder
• 1 tsp garlic powder
• 1/8 tsp pepper
• 1 1/2 cup vegetable broth
• 1 tsp vegan Worcestershire sauce
• 1 tsp ketchup
• Other ingredients pictured:
• 2 Russet potatoes (Baked at 425F for 50 mins)
• Lots of greens beans Steamed

Instructions

1. Burgers
2. Cook rice according to package instructions. Let rest 10 minutes. Set aside.
3. Preheat your oven to 400F. Line a baking sheet with parchment paper or a silicone mat.
4. Add the burger ingredients, except for the rice in the food processor. Process until there are no big lumps left. Add rice and process a few times.
5. Form 2 balls with the bean mixture and flatten them to shape the burger patties.
6. Bake for 20 minutes, flip and bake another 5 minutes.
7. Gravy
8. Heat the oil in a frying pan on medium heat.
9. Add the onions and mushrooms, add pinch of salt and sauté until softened, about 10 minutes. Lower the heat if the veggies begin to brown too much.
10. Sprinkle the flour and seasonings over the veggies and continue to cook, stirring, for 1-2 minutes.
11. Gradually add the broth and remaining ingredients. Continue to cook until thickened.
12. To serve
13. Serve the burgers with the sauce on top, and veggies on the side (optional). Serves 2.
14. Recipe Notes
15. Macros for just the burgers and gravy per portion: 492 calories 18g fat 54g carbs 29g protein Macros for the recipe + baked potatoes + beans per portion: 898 calories 19g fat 147g carbs 42g protein

6.4.5