Natural Harry:Delicious Plant-Based Summer Recipes

HARRIET BIRRELL , HARDIE GRANT BOOKS

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Mushie Burgers with the Lot

Flavourful yet simple and super-healthy, these burgers are a wonderful option for those following a gluten-free diet. Using two large mushrooms is an ingenious swap for a traditional bread bun as they offer so much nutrition and satisfaction and, in my opinion, are much tastier.

Makes: 4 burgers

Patties

1 large (400g) sweet potato, peeled & diced

250g tinned cannellini beans, drained & rinsed

30g (1 cup) flat-leaf parsley, chopped

40g (½ cup) spring onion, thinly sliced

¼ tsp quality mineral salt

1 clove garlic, finely chopped or crushed

1 tbsp fresh thyme leaves

35g (¼ cup) sesame seeds

“Buns”

8 large portobello mushrooms, stalks removed

1 tsp sunflower oil

Fillings

2 cos lettuce leaves, halved

1 lime, halved

1 large avocado, peeled, stone removed, roughly mashed

4 tbsp beetroot & dill relish (page 122 of cookbook) or relish of choice

20g (¼ cup) bean shoots

Preheat the oven to 180°C fan-forced.

Steam the sweet potato in a steaming basket for about 10 mins until you can easily pierce it with a fork. Transfer to a bowl. Add the cannellini beans, parsley, spring onion, salt, garlic and thyme and mash together with a fork, mixing well.

Mould the mixture into four patties. Roll the patties in the sesame seeds and place them on a baking paper–lined baking tray. Bake for 30 minutes, turning halfway through the cooking time.

For the “buns”, brush the top of each mushroom with a little oil, then heat a non-stick frying pan and toast the mushrooms on both sides.