This recipe is made with items I like to always keep in the pantry and refrigerator. It’s loaded with umami flavor from tamari, miso, tomato paste and smoked paprika. You can stir in minced greens or herbs if you’d like to add a little freshness, but either way it’s nice to know this vegan pantry burger recipe is always in your back pocket.
3 tablespoons tamari
2 tablespoons miso
3 tablespoons tomato paste
2 tablespoons + 1 teaspoon mustard
2 teaspoons garlic powder
1 teaspoon smoked paprika
1 teaspoon onion powder
½ teaspoon turmeric
6 cups of cooked quinoa
1 cup chickpea flour
Preheat oven to 350 degrees F on the convection setting.
Line a cookie sheet with parchment paper.
Mix all the ingredients together. Form into burgers and place on the cookie sheet.
Bake for 20 minutes. Flip and bake 20 minutes more.
This would be great topped with some sautéed greens and mushrooms. You can make them ahead and freeze them if you like.