Ingredients:
4 Vincent vegan tofu burgers
For the Mushroom Sauce:
5 cups Cremini Mushrooms (480g)
2 Tbsp Soy Sauce
1 cup Canned Coconut Cream (240ml) Unsweetened
1 tsp Cornstarch
For Serving:
4 Hamburger Buns
Lettuce
Tomato
Pickles
Cooking instructions:
Heat up a pan with a little oil and when hot, add the tofu burgers to the pan and fry on each side until golden. The tofu burgers are ready to serve.
Mushroom sauce: Add sliced mushrooms and soy sauce to a skillet, cover with a lid and turn the heat to medium high.
When the mushrooms have released their water and are bubbling away remove the lid and let the excess water cook off.
When the water is mostly evaporated, pour in the coconut cream and bring to a simmer.
Make a cornstarch slurry by mixing the cornstarch with a little coconut cream or water until smooth.
Pour it into the sauce and mix it in. Keep stirring until the sauce thickens.
Prepare your hamburger buns, adding lettuce, sliced tomato and pickles.
Add the tofu burger, top it with mushroom sauce and serve.
Reference: vegan food blog
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