MUSHROOM, QUINOA AND TOFU (NAKED) BURGER

Ingredients:

For patty

■ 45gm carrot, 45gm mushroom, 50gm quinoa, 50gm spiced tofu, 45gm edamame, 10gm bread crumb, 5gm basil leaves, Salt to taste, Pepper to taste

For skordalia

■ 50gm edamame, 5ml tahini, 30gm activated almond paste, 5gm garlic, 10g wasabi, 20ml olive oil, Salt and pepper to taste

For avocado mash

■ 1 Avocado, 20gm chopped tomato, 20gm chopped onion,

5ml lemon juice,

Salt pepper to taste, For topping and garnish

■ Vegan cheese (optional), Assortment of lettuce, Toasted sunflower seeds Method

■ Finely chop mushroom and carrot into and blanch it, boil quinoa and edamame beans separately and strain the excess water

■ Mix mushroom, carrot and edamame, bread crumbs, chopped basil leaves , boiled quinoa , tofu and season as per taste

■ Mix it well and make two equal patties of it and sear it on the hot plate

■ To make skordalia, put olive oil in the pan, add garlic and boiled edamame, tahini and almond paste to it and sauté for a while. Add wasabi and season as per palate

■ Remove the seed from the avocado and mash it roughly. Add chopped tomato, onion, lemon juice and seasoning to it

■ To serve the dish, make layers of skordalia, patty, avocado mash on a plate and top it with lettuce leaves, vegan cheese and toasted sunflower seeds.

Health benefit:

“This is a vegan, wholesome and versatile meal that’s easy to prepare. Add the seeds and lettuce and you have a nutritional powerhouse on a plate,” says chef Harish Devadkar, The Looney, The Lover and The Poet, Khar.