Popular Conditions & Diets
Ingredients
17
Time
45m
Serves
4
Recipe by Megan Horsley
Ingredients
17
Time
45m
Serves
4
1/2 Tbsp
Avocado Oil
1 small
Red Onion
1 cup
Brown Rice
cooked
8 oz
Cremini Mushrooms
diced
2 Tbsp
Coconut Aminos
1 Tbsp
Gluten-Free
Vegan
High Protein
Ginger
minced
1 Tbsp
Ground Flax
2 Tbsp
Water
2 large
Garlic Cloves
minced
1 Tbsp
Sesame Oil
1/2 cup
Raw Almonds
1/4 tsp
Cayenne Pepper
2/3 cup
Hemp Hearts
1/2 tsp
Kosher Salt
1/4 tsp
Black Pepper
2 Tbsp
Sambal Oelek
4 Tbsp
Vegan Mayonnaise
1
SAUTE: the onion and mushrooms with the avocado oil. Add the coconut aminos, sesame oil, garlic and ginger after a few minutes. Cook until the onions and mushrooms are softened.
2
PREHEAT: oven to 375F. Line a baking sheet with parchment paper.
3
PULSE: the almonds in a food processor until they resemble a small crumble.
4
ADD: the mushroom mixture, brown rice, flax mixed with 2 tbsp of water, cayenne and hemp hearts to the food processor and pulse until well combined.
5
SCOOP: the mixture out with a ½ cup measuring cup. Form into patties and place on the baking sheet.
6
BAKE: for 15 minutes, flip the patties, and bake for another 15 minutes.
7
MIX: the sambal olek and vegan mayo together to make the chili aioli while the patties are cooking.
8
SERVE: the patties with a dollop of the chili aioli in a lettuce wrap or on burger buns.
Megan Horsley is a Registered Holistic Nutritionist, recipe developer, and firm believer that healthy food should never be boring. As co-founder of Wellness Collective Services with her husband, Jonathan, she helps people fuel their lives with nourishing meals that are both nutrient-dense and crave-worthy. Drawing from her background in nutrition, fitness, and years spent cooking for families, Megan creates recipes that make healthy eating feel easy, approachable, and enjoyable. Outside the kitchen, you'll usually find her keeping up with her energetic son, weight training, catching a Blue Jays game, or happily exploring Toronto's cafés.
