I refer to the term ‘meaty’ quite loosely here. It’s intended meaning being something of substance, something that you can chew on. Once you’ve been vegan for a while you lose any taste you once had for meat, but it still is nice to get something with some real texture, especially when it comes to burgers. To achieve this, I’ve turned to vital wheat gluten, which provides an incredible amount of texture to any patties, or sausages that you might be making. You can buy vital wheat gluten online, or at health food stores. I’ve got mine on an Amazon subscription, so it gets delivered to my door every two months. In my house I have to be careful with it, as my daughter is coeliac. She thinks I’m a whole new breed of evil for buying the very thing she’s allergic to in concentrated form, but I keep it in a sealed container and am ginger with its application.
If you enjoy the recipes here, please show your support for this blog by clicking on the ads to help keep the free content coming!
This recipe uses soya mince, as well as vegan mozzarella, which is mixed in with the patty to allow it to melt while cooking. It is very much a vegan replica of the tradition way of making burgers and, as a result, produces a deeply satisfying meal.
Order my latest vegan cookbook Vegging Out from Amazon
Over 150 amazing vegan recipes
Prep time: 15 minutes. Cooking time: 25 minutes.
Makes 4-6 Patties
150g dried or fresh vegan soya mince (if using dried, rehydrate in hot water for 10 minutes then drain well)
1 small onion, finely diced
6 tbsp dark soy sauce
½ cup (75g) vital wheat gluten
3 slices granary bread, blended into crumbs
1 tbsp dried oregano
2 ½ tsp English mustard
Pinch black pepper
1 tsp harissa paste
50g grated vegan mozzarella style cheese
Oil for frying
Put all the ingredients, apart from the oil, into a large mixing bowl and mix thoroughly with your hands. Leave to stand for 10 minutes.
Shape the mixture into burger patties of your desired size (I use a mould for this) and set aside on greaseproof paper.
Preheat the oven to gas 6/200C/400F.
Heat some oil in a frying pan and fry the burger patties, in batches, for about 4 minutes each side, until they are nicely browned and sealed. Place the sealed burgers on a baking sheet in the oven and cook for a further 10 minutes or so to finish off. Serve in burger buns with your favourite dressings.
There is a full class of this recipe available on my membership site Richard Church’s Vegan Cook School
These Sweet Potato and Vegan Mince Quesadillas are fast becoming a favourite in my household. They are very much like having a fried, flat taco. If you serve them straight out of the pan, the bread will also have a satisfying crunch as you bite down or cut into it. Sweet, spicy and dripping with
I don’t remember the last time I ate a rock cake. I do remember having them as a child, more than likely store bought as I can’t recall anybody making them for me. As a kid who grew up on Welsh cakes I always thought these were sort of similar. I liked the fact that
Rhubarb season isn’t too long, so it’s a good idea to make the most of it while you can. I developed this vegan rhubarb cheesecake with that in mind. The great thing about this recipe is that, once the season is over, you can use the same cheesecake recipe in combination with any other fruit
When rhubarb season comes around, it’s often difficult to know what to do with it that isn’t crumble. Those who grow their own can often find themselves with a glut that needs using up, but can only stomach so much crumble-topped stewed rhubarb before they are sick of the sight of it. Happily, with just