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WORLDS BEST VEGAN GOURMET SUMMER BBQ

EGGPLANT BURGER - SAUSAGE PATTY

 

COOK TILL NICE AND TENDER AND SOFT A LITTLE GOLDEN. DO NOT OVERCOOK.
1 ONION CHOPPED
1  TBSP MAPLE SYRUP

3 TO 4 TBSP OLIVE OIL
SALT TO TASTE

... COOL OFF FOR LATER USE.

 

 INGREDIENTS

  • 2 ripe plantain ( peeled and mashed )

  • 1 cup white beans

  • 6 halves sun-dried tomatoes (sliced thin and chopped)

  • 1 cup quick oats

  • 1/3 cup maseca corn flour

  • 1/3 cup PLUS 1/4 cup VITAL WHEAT GLUTEN

  • chili flakes ( optional )

  • salt to taste

  • 1 heaping tbsp taco seasoning

  • 1 tsp crushed coriander seeds

  • 2 heaping tbsp mushroom powder

  • 1 1/2 heaping tsp agar powder

  • add cooked onion 

  • 2 tbsp cilantro pesto

  • fresh green garlic tops 

  • fresh chopped cilantro 

  • 1 tsp mesquite liquid smoke ( optional )

  • 2 to 3 tbsp olive oil  

 

DIRECTIONS

 

  1. Peel and add the plantain n a medium-size bowl. With a pestle mash up the plantain as much as you can do not over mash.

  2. Add the white beans and the sun-dried tomatoes to the plantain and mix well.

  3. Add the quick oats, corn flour, vital wheat gluten , chili flakes ( optional ), salt to taste, taco seasoning, crushed coriander seeds, mushroom powder, and agar.  

  4. With a large spoon or even your hands mix everything together and incorporating well. 

  5. Now you can add the cooked onion, the cilantro pesto, the garlic greens, chopped cilantro, liquid smoke and finally the olive oil.

  6. You can use your hand to mix this well. If you feel the mixture is still too wet to handle, add a couple of tbsp of vital wheat gluten. That will help your dough come together for you.

  7. Time to shape our sausages! I use parchment paper and then aluminum pager to wrap each sausage. Depending on the size you will make, you can get from 10 or more sausages with this batch. With a large ice cream scooper start making your sausages and wrap each one separate. First in parchment, then aluminum paper nice and snug but not too tightly.

  8. Place the rolls of sausages into a pressure cooker and set it to steam. Make sure you have enough water inside the pressure cooker. Steam your patty roll for 30 to 45 minutes. 

  9. If you are using any other type of steamers that you put onto a stove like a basket steamer, you will steam the roll for 1 to 1 1/2 hours. Make sure your water does not evaporate, so do check it often.

  10. After they are cooked you can freeze them in the rolls or you can bake, grill or fry them!

 

note: you can always check my video below for reference...