Vegan: Quinoa, Tofu & Wild Rice Patty
Serves: 4
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
- WILD RICE PATTY
- Boil the quinoa and wild rice separately (according to instructions) and leave to cool
- Combine grains, tofu, caramelised onions, garlic clove and chickpeas. Press together into patties and reserve
- Grill on the BBQ for 6 minutes each side
- CASHEW NUT CREAM
- Soak the cashew nuts for 2 hours, remove the water and blend. Add lemon, chilli and olive oil to emulsify
- SLOW ROASTED TOMATO
- Marinate the tomato with the garlic, olive oil, sugar, balsamic vinegar and oregano
- Place on a baking tray and bake for 40 minutes at 140°C. Allow to cool
- TO ASSEMBLE
- Grill the buns and spread a good spoonful of the cashew nut sauce and a sprinkle of watercress sprouts on the bottom bun
- Add the grilled patty, vegan cheese, roasted tomato and onion rings and serve