Veggie patty

Vegan: Quinoa, Tofu & Wild Rice Patty

Food Main Courses
David Fernandez at Stock Burger Co, Brighton
4 Servings
Ingredients
WILD RICE PATTY
50g quinoa, cooked
50g wild rice, cooked
50g tofu
1 tbsp caramelised onions
¼ garlic clove
30g chickpeas
CASHEW NUT CREAM
180g cashew nuts
½ lemon, juiced
8g chilli
1 tsp olive oil
SLOW ROASTED TOMATO
1 beef tomato, sliced into 5 pieces
1 garlic clove
2 tbsp olive oil
1 tsp sugar
1 tbsp balsamic vinegar
1 tsp oregano
TO ASSEMBLE
1 vegetable, fat-based brioche bun
Vegetable fat, for buttering
2 slices vegan cheese
3 red onion rings
Watercress sprouts, sprinkle
Method
  1. WILD RICE PATTY
  2. Boil the quinoa and wild rice separately (according to instructions) and leave to cool
  3. Combine grains, tofu, caramelised onions, garlic clove and chickpeas. Press together into patties and reserve
  4. Grill on the BBQ for 6 minutes each side
  5. CASHEW NUT CREAM
  6. Soak the cashew nuts for 2 hours, remove the water and blend. Add lemon, chilli and olive oil to emulsify
  7. SLOW ROASTED TOMATO
  8. Marinate the tomato with the garlic, olive oil, sugar, balsamic vinegar and oregano
  9. Place on a baking tray and bake for 40 minutes at 140°C. Allow to cool
  10. TO ASSEMBLE
  11. Grill the buns and spread a good spoonful of the cashew nut sauce and a sprinkle of watercress sprouts on the bottom bun
  12. Add the grilled patty, vegan cheese, roasted tomato and onion rings and serve