Whether you're throwing a party, entertaining guests, or just fancy something tasty for your Saturday lunch, these vegan crispy oyster mushroom burgers are sure to impress.
Ingredients
- 2 potatoes
- 3 garlic cloves
- 1 tsp dried oregano
- 250 g cherry tomatoes
- 300 g oyster mushrooms
- 1 tbsp soy sauce
- 3 tbsp cornflour
- 1 tbsp nutritional yeast
- 2 tbsp plant-based mayo
- 1 tbsp plant-based green pesto
- Handful of rocket
- 1 tsp Balsamic vinegar
- 2 ciabatta rolls
Instructions
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Cut the potatoes into small bite-sized pieces and roughly chop the garlic. Combine them on a baking tray, and drizzle with vegetable oil. Sprinkle over the oregano and a pinch of salt and pepper. Roast for 25–30 minutes until golden brown, adding the cherry tomatoes to the tray for the final 10 minutes.
- Meanwhile, tip the mushrooms into a large bowl (tear any larger ones in half) and pour over the soy sauce. Leave to soak for 2–3 minutes while you heat a generous drizzle of vegetable oil in a large frying pan over a medium–high heat. Once the mushrooms have soaked, add the cornflour and nutritional yeast to the bowl and mix well. Once the oil is hot, carefully add the mushrooms to the pan. Fry for 3–4 minutes on each side until golden brown and crispy. Once cooked, set aside.
- For the pesto mayo, mix together the mayo, pesto and a pinch of pepper in a small bowl, then set aside. In a separate large bowl, combine the rocket and balsamic vinegar and toss well.
- Halve the ciabatta rolls and place them in the oven for 2–3 minutes until warmed through and starting to crisp.
- To serve, spread the base of each roll with the pesto mayo, then stack the crispy mushrooms on top, followed by the oven-roasted tomatoes and some of the rocket. Serve with the crispy potatoes and the remaining rocket and tomatoes.