Plant Pulp Patty

Use your leftover almond pulp in this meatless Plant Pulp Patty! Hearty, flavorful, and full of fresh ingredients. Add your favorite toppings and enjoy!

Total Time: 20 minutes active time, overnight refrigeration (or at least 1 hour)
Servings: 2 patties

Ingredients

¼ cup avocado oil
2 shallots
2 cloves garlic
2 cups shiitake mushrooms, sliced
2 tbsp soy sauce
2 tbsp balsamic vinegar
½ tsp salt
¼ tsp black pepper
1 tsp paprika
1 basket almond pulp
½ cup flax meal
Vegan Worcestershire sauce, for brushing

Directions

Heat 3 tbsp avocado oil in a medium skillet over medium heat. Add the shallots and garlic, and sauté until they soften (a couple minutes).
Add the mushrooms and 1 more tbsp avocado oil, and sauté until soft and browned (approx. 5 minutes).
Add the soy sauce, balsamic vinegar, salt, black pepper, and paprika. Turn the heat down to low, and stir.
In a food processor or blender, combine the mushroom mixture with almond pulp, and flax meal, and pulse or blend until well combined.
Refrigerate mixture overnight. If you’re in a rush, refrigerate for at least 1 hour, but overnight is preferable.
When ready, form into patties.
Preheat a grill or skillet to medium-high heat. Spray the grill with nonstick cooking spray (or drizzle a little avocado oil on the skillet), and grill/sauté for 2-3 minutes on each side.
Remove from heat, and brush with vegan Worcestershire sauce, and serve as desired!

Note: Pictured keto style with a lettuce wrap instead of a bun, but feel free to use a bun if you'd prefer!