Vegan: Quinoa, Tofu & Wild Rice Patty

by David Fernandez at Stock Burger Co, Brighton

Makes 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

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

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