Mushroom Patty Melts with Zucchini Orzo

Updated: Aug 24, 2019



Slightly Modified Mushroom Patties by Oh My Veggies | Serves: 4 sandwiches | Time: ~1 hr & 10 min


Ingredients


Patties

1 tbsp EVO

16 oz baby bella #mushrooms, stemmed and chopped

1 15-oz can cannellini #beans, drained and rinsed

1/4 cup minced onion

2 cloves garlic, minced

2 tbsp minced fresh parsley

1/2 cup panko bread crumbs                       

1/4 cup all-purpose flour

1/2 tsp dried oregano       

1/4 tsp salt

1/4 tsp pepper

1 Neat Egg (I didn't realize I had run out, so subbed a real egg)

1 tsp tomato paste

1 tsp vegan worcestershire sauce


Onions

1 tbsp EVO

1 large onion, thinly sliced

1/4 teaspoon salt

Pinch of pepper


Assembly

8 slices rye bread

4 slices vegan swiss cheese (couldn't find in time, so tonight's version includes real cheese)

Softened vegan butter


Instructions


Patties

Preheat the oven to 350ºF. Line a large baking sheet with parchment paper and set aside.


Add the olive oil to a large skillet set over medium heat. When hot, add in the mushrooms and cook until tender and the liquid released has been cooked off, about 8 to 10 minutes. Remove from the heat and set aside to cool slightly.


Meanwhile, add the beans to the bowl of a food processor. Pulse until about half of the beans are pureed, but the rest still have some texture. Add to a large bowl, along with the onion, garlic, parsley, bread crumbs, flour, oregano, salt and pepper. Add the mushrooms to the bowl of the food processor (save the skillet for later) and pulse until finely chopped. Add to the large bowl and mix to combine. Taste and season with additional salt and pepper if needed.


In a small bowl, beat together the egg, tomato paste and worcestershire with a fork. Stir into the bean / mushroom mixture. Pat the mixture into four large patties (about 4 inches in diameter) on the prepared baking sheet.


Bake for about 25 to 30 minutes, until firm and lightly browned.


Onions

Meanwhile, carefully wipe out the large skillet you used for the mushrooms. Add the olive oil and set it back over medium heat. When hot, add in the onion, salt and pepper. Cook, stirring often, until lightly golden and slightly caramelized, about 15 minutes, turning down the heat to medium-low / low as needed so that they do not burn.


Assembly

Heat a large griddle or a large nonstick skillet over medium heat.


Set four slices of the bread on a work surface. Top each with a burger patty, a slice of cheese, some of the onions and finally another piece of bread. Spread some of the butter on the top and bottom of each sandwich.


Transfer the assembled sandwiches to the heated griddle and cook, carefully flipping once halfway through, until golden brown on each side and the cheese is melted.


Zucchini Orzo Salad Straight from Inspiralized | Serves: 3-4 | Times: ~30 min


Ingredients

Salad

1.5 cups seeded and chopped roma #tomatoes

1/2 cup halved pitted kalamata olives

1/3 cup crumbled feta cheese (see vegan recipe below)

1 cup canned artichoke hearts, drained and quartered

1 cups baby spinach

1/4 cup diced red onion


Dressing

1.5 tbsp red wine vinegar

1 tbsp EVO

1 tsp Dijon mustard

2 tbsp lemon juice

1/4 tsp dried oregano

1/4 tsp dried parsley

1/4 tsp dried basil

pepper, to taste


Orzo

1.5-2 medium #zucchini, spiralized


Instructions

Place the zucchini noodles into a food processor and pulse until orzo-shaped (like a longer rice.) Be careful not to over-pulse, as zucchini is moist and will become mushy. Pat dry and set aside. (I just chopped by hand. One less dish to clean.)


Combine all of the ingredients for the dressing into a bowl and whisk together. Taste and adjust to your preference.


Place all of the ingredients for the salad along with the zucchini in a large mixing bowl and pour over the dressing. Toss thoroughly to combine and serve or save in the refrigerator for up to 4 days for maximum freshness.


Vegan Feta Cheese Recipe Straight from Eating Vibrantly | Serves: 2 cups | Time: ~10 min


Ingredients

1 1/3 cup #almonds, whole

1/3 cup lemon juice

scant 1/4 cup cold-pressed extra-virgin olive oil

2 med garlic cloves

1 1/4 tsp salt

1/3 cup + 4 tsp water


Instructions

Put everything into a high-speed blender and blend until smooth. Leave in the fridge for a couple of hours to firm up if required.


Fun fact: almonds have substantially less saturated fats than cheese!

What I ate and drank today (6/15/2018)

96 oz of water

1 large iced coffee

Beer

Muesli with kiwis, strawberry and red grapes

Mini eggplant pizzas with beeteroni

Cup of vegan coconut milk yogurt

Mushroom melt sandwich with zucchini orzo


More than 10 different fruits and veggies today!

Exercise

~3 miles of walking


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