Approx Time to Make: 30 mins

What is Umami?

Before we talk through the recipe, I thought it a good idea to explain the word Umami. Known as the 5th, lesser known taste, along with Sweet, Sour, Salt & Bitter. This is the taste commonly strongly associated with meat; but don’t worry, there are lots of 🌱based alternatives to add this taste to your meals.

This recipe is #soyafree & #glutenfree We used dried Textured (Split) Pea Protein Mince (TPP) but use whatever alternative you have available.
TPP is softer that TVP, so I added chickpeas for texture.

Recipe:

🍔1 tin Black Beans drained (or rehydrated & cooked dried beans)
🍔1/4 cup cooked Chickpeas
🍔1 cup of TPP rehydrated with ‘meaty’ stock –

🍔1 tin Black Beans drained (or rehydrated & cooked dried beans)
🍔1/4 cup cooked Chickpeas
🍔1 cup of TPP rehydrated with ‘meaty’ stock – 
🥄hot water
🥄1 TSP onion powder
🥄1 TSP garlic powder
🥄1 TBS mushroom seasoning (we blitzed down dried mushrooms)
🥄1/2 TSP Beetroot Powder 
🥄 1/4 TSP cumin
🥄1 TSP sweet paprika & 籠1 TSP spicy paprika) 🍔 Extra seasoning /herbs to your liking

Method:

🥄Once rehydrated, drain the TPP so it resembles mince & set aside. Squeeze gently in kitchen towel to remove excess liquid.

🥄Blitz down the drained black beans so some are puréed & some remain semi whole (for texture)

🥄 Use blended chickpeas for drier ingredient for binding (or grains such as buckwheat or quinoa)

🥄 Mix the ingredients with extra seasoning such as chilli flakes or herbs.

🥄 Form into patties (we made 8)

🥄 Fry or oven bake

* If you are not allergic to gluten or soy, You could also use Marmite or Soy sauce in the meaty broth.

🧀🍔We topped ours with melted vegan cheese & salad as still avoiding gluten.

Due to lighting, they look more red/purple than they were in reality. They were usual burger colour.