As you know, I love having an empty-ish pantry, so I’m forced to be creative and see what I can make from a variety of dry beans, flours, and onions and potatoes. The droves of vacationers crossing Denman to get to Hornby Island have already begun and the lineups to get off and on Denman can be deadly, so we’ll likely hold off going into town for a big shop for as long as possible.
Yesterday morning, I realized we’d run out of almond milk, so I soaked some soybeans to make soymilk this morning. I also learned a trick from one of my online plant-based groups that I put into action this morning: you soak (and peel) enough soybeans for several batches of soymilk, so you don’t have to wait eight hours for well-soaked beans.
I ended up with about a cup and a half of okara–the pulp left from the ground soybeans–which I’m always loath to chuck because it’s so damn nutritious. I happen to be on another one of my perfect-vegan-burger jags, so I thought I’d check out okara-burger recipes online. I came across this one from ItHappensToBeVegan and made a few changes: I subbed vital wheat gluten for flour and sambal oelek for tomato paste. I also added panko crumbs, msg, apple cider vinegar, Maggi sauce, and liquid smoke. Oh, and I reduced the amount of okara because I had only 1.5 cups.
The result is VERY tasty!
Mix together and let sit for five minutes…
- 1 TBS chia seeds
- ¼ cup water
Combine the following in the bowl of a stand mixer…
- ¾ cup vital wheat gluten
- ¼ cup tapioca flour
- ½ cup panko crumbs
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp fines herbes
- 1 tsp ground smoked paprika
- 1 tsp ground cumin
- 1 tsp msg
- 2 TBS nutritional yeast
Add to the chia-water mixture and mix well…
- 2 TBS sambal oelek or chili-garlic sauce
- 2 TBS soy sauce
- 2 TBS apple cider vinegar
- 1 TBS vegan worcestershire sauce (or Henderson’s Relish)
- 1 TBS Maggi
- 1 tsp liquid smoke
- 1.5 cups steamed okara
- 1 cup cooked brown rice
Make a well in the dry mixture, add chia mixture, and mix. Once loosely combined, add okara-rice mixture and mix until the mixture comes together. Let rest for 15 minutes and then knead on low speed for 4 minutes.
Form into eight 3.5-ounce patties and air-fry on lightly oiled parchment paper for 20 minutes, flipping at the halfway mark. Spray the tops with a bit of oil as well.
And because I have no buns at the moment, I decided to have my burger on a wrap (which is kind of my preferred method of eating a burger anyway). I added some vegan cheddar, mushrooms, onion, pickle, tomato, and, of course, vegan mayo, ketchup, and mustard! So good!
And the song of the day is First Aid Kit’s cover of Paul Simon’s “America” because it’s a great cover of my second-favourite song ever: