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Low Carb Portobello Mushroom Vegan Burger
A hearty low carb vegan burger is made with portobello mushrooms, spinach, hemp seeds, nutritional yeast and lupin flour.
Servings: 4 burgers
- 2 portobello mushrooms
- ½ cup spinach defrosted
- 1 medium red onion chopped
- 3 cloves garlic minced
- 2 sticks celery chopped
- 2 tablespoons nutritional yeast
- ½ cup hemp hearts
- ½ cup lupin flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 tablespoons olive oil
Peel and chop the mushrooms.
In a medium frying pan or skillet, heat half the olive oil ona medium heat. Add the garlic and cookfor 2 minutes.
Add the onion and celery and cook for 4-5 minutes until soft.
Add the chopped mushrooms and cook for a further 5 minutes until the mushroom is cooked. You may need to add additional oil to cook them.
Remove the cooked mixture from the heat and place in a food processor. Pulse until smooth.
Spoon the mixture into a medium bowl. Stir in the nutritional yeast, hemp hearts, seasoning and lupin flour.
Mix well until you have an almost dough like mixture. Add more lupin flour if the mixture is too moist.
With damp hands, form into patties (I made 4 chunky patties).
Heat the remaining olive oil in a large frying pan on a medium heat and cook the mushroom burgers for about 3 minutes each side until golden.
Serve with salad, low carb buns and coleslaw
Makes 4 medium chunky burgers at 6.5g net carbs each.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1burger | Calories: 347kcal | Carbohydrates: 15g | Protein: 19g | Fat: 27g | Fiber: 8.5g