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Homemade Vegan Burgers That Don't Suck

J. Kenji López-Alt
  • minutes
  • Serves 2

INGREDIENTS

1 1/2

lbs Button mushrooms

1

Celery rib, chopped fine (about 1/2 cup), large

1

Eggplant (about 1/2 pound), whole small

1 14 ounce can

Garbanzo beans

1

medium clove Garlic

2

Leeks, chopped fine (about 1 1/2 cups), large

6

Thyme, sprigs

1 tsp

Marmite

1 tsp

Soy sauce

3/4 cup

Pearl barley, dry

1/4 cup

All-purpose flour

2 tsp

Baking powder

1

Kosher salt and freshly ground black pepper

1/4 cup

Canola or vegetable oil

1 cup

Cashews, toasted

1 1/2 cups

Bread crumbs, panko-style