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Heart Beet Veggie Burger with Sautéed Mushrooms and Vegan Pesto

Heart Beet Veggie Burger with Sautéed Mushrooms and Vegan Pesto

Today I bring you two recipes: sautéed mushrooms and vegan pesto. A topping and a sauce to serve with the veggie burgers. Once again, both recipes are very versatile and can be used on other situations. I love eating pesto spread on bread or mixed with pasta.

In this pesto we’ll use basil and nuts, but you can use other fresh herbs, such as parsley, coriander or even green leafy vegetables such as kale or broccoli. The pesto sauce is extremely healthy and very nutritious. For a vegan version, instead of the typical parmesan cheese, we’ll use cashew and walnuts. These sources of fat are much healthier, without saturated fat and rich in healthy fat, help lowering cholesterol and benefit the entire cardiovascular system. They are still a source of minerals such as calcium, magnesium and zinc.

The most fun part of cooking is being able to create. Personally, I believe that the act of cooking is one of the most beautiful arts I’ve ever known. Through the food we can transmit emotions and sensations, we can create a harmony between textures, colours and flavours. In the kitchen we can feed either the health or the disease, we can contribute to a significant change in the world.

Let’s go to the recipe!

 

“Heart Beet” Veggie Burger  with Sautéed Mushrooms and Vegan pesto
 
Ingredients:
  • 1 Heart Beet Veggie Burger
  • 1 bread “bolo do Caco” (recipe soon)
  • Caramelized onion (recipe soon)
  • Sautéed mushrooms (see recipe below)
  • Vegan Pesto (see recipe below)
  • Watercress q.s.
  • Sprouts q.s.

Ingredients (for the sautéed mushrooms):

  • 100g of fresh mushrooms
  • 1 tablespoon of olive oil
  • 1 tablespoon of soy sauce
  • 1 dessertspoon of mirin or white wine
  • 2 garlic cloves, roughly chopped
  • 1 bay leaf
  • Oregano q.s.
  • Chopped parsley q.s.
Instructions (for the sautéed mushrooms):
  1. Wash the mushrooms, remove the final part of the stem and slice.
  2. Heat the olive oil in a non-stick frying pan, add the bay leaf (only the leaf, remove the stem) and sauté the mushrooms on high heat for about 3/4 min.
  3. When the mushrooms are lightly cooked, add the garlic, soy sauce, mirin and oregano. Leave it to cook for another 4 min.
  4. Taste and adjust the seasonings if necessary.
  5. At the end, add the fresh parsley and reserve.

Ingredients (for the vegan pesto):

  • 1/4 cup of walnuts
  • 1/4 cup of cashew
  • 2 cups of fresh basil, previously washed
  • 1/2 cup of extra virgin olive oil
  • 3 tablespoons of yeast flakes
  • 1 garlic clove
  • Salt q.s.

          Instructions (for the vegan pesto):

            1. Add all the ingredients in a food processor and pulse/process until a smooth creamy forms.

 

Co-fundadora da BeatRoot

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