@@tayne5009 He was too caught up explaining how the original recipe wasn't his and was only giving credit to the original recipe author now. TH-camrs eh...
Am I crazy, or did the tofu and mushrooms not make it into the burger patties? I didn't see them added to the food processor, nor mentioned after he said he was going to set them aside.
Thanks, Mark! I am a fan of some of your other ingredients meant to mimic meat, but it’s also great to have these other plant-based ingredients every once in a while.
MY MY MY...I am constantly looking for the better vegan burger and SIR.....YOU DID IT! I love how it doesn't mash when you cut into it and the taste is AMAZING. The only thing I did not use was the liquid smoke. My only complaint is that I ate TWO tonight because they are SOOOOOO GOOODDDDD. Thank you. I love following you and trying your recipes.
Came from Larica Vegana from Brazil. As a Brazilian, discovering your channel came some awesome new wave of making black beans burguer which I like to much for make it. And I'll try recriate your version here. Thanks dude!
Can we just talk about Monica’s hair for a hot minute????????? Beautiful chickadee!!! Mark, I can’t wait to try this burger; I am jonesing for this puppy.
This looks so good, and I'm really happy to see a recipe with just common ingredients. I react poorly to pretty much all mock meats and highly processed foods in general (which is super annoying, you have no idea how much I've been craving chickUn nuggets... But I just can't have them 🙁). I'm going to whip up a batch of these!
I made this the other day and everyone who taste tested it loved it. My friend had 2 and would have had more if she could. She said they made her want to go vegan. :D
Funny how I last week was thinking of doing a black bean burger just to find your old video at random a few days later. Then I made those Friday, and was satisfied but wondered if there might be a newer video where you recreated it. Aaand now this video came up a few days later 😆
Okay, I watched this four times, trying to figure out what happened to the tofu and the mushrooms, but never saw where you added them. I'm gonna just assume they ended up in that really full processor container, but it looked like it was already overfilled when you were adding the beans and oats. Did you put them in first?
I'm using kidney beans as the base ingredient for my vegan patties for years now. They taste so much better than all those meat replacements and are way cheaper.
@@NBid-rp9ch 1 can kidney beans 1/2 cup sunflower seeds 1 onion, sautéed 1 tsp garlic powder 2 tsp dried Italian herbs 1/2 cup + 1 tbsp oats 2 tbsp soy sauce 1 tsp mustard 1 tbsp tomato purée Recipe is by Mina Rome from her SpongeBob recipe video. Credits goes to her :D
Thanks for resurrecting the double decker!!!! This combo is more appealing to me with going lean on the bean. A restaurant in Annapolis makes a bomb double decker one with quinoa, mushrooms, beats, probably other stuff.
Can't wait to try this! I just made a batch of tvp/methylcellulose burgers, with marmite and stuff. I don't know what I'd do without your youtube channel. I'd have to eat crappier food.
i enjoy watching your show, especially when you take the time to explain and describe different ingredients. However, I hate black beans, what other beans can i use to make my burgers. Thank you
I never make bugers - it is just not something I crave much :D Having said that, some kind of plant-based patties served with potatoes or grains (plus some sauce!) is something my mum likes to make since limiting her meat intake. She still struggles to make the texture nice and meaty so I might recommend this technique to her and we''ll see if she likes them! . Lots and lots of love! Have a great rest of the week!
This has me thinking about meatballs. Even thought meatballs are technically "thick", because the interior is still a short distance from the exterior I bet they would dehydrate well enough to then sauté in some oil to finish, and would hold up in a dish if added at the end, or be ready to go for a meatball sub!
Thanks for this recipe! I’m trying to decrease my intake of processed faux meats this seems easy to make! Can you do more whole foods plantbased meat videos?
I'm confused to what the tofu and mushrooms are doing here. You don't use them anywhere in the eventual recipe. The bean burgers definitely look really good though! Since we got a food processor the other week I'm excited to try this out.
Scrolled way to far for this. I rewatched it 3 times, maybe that was his plan all along! I reckon you can just blend them into the mixture and I suppose that was their original intent.
Why did you make the mushroom-tofu mix ? You didn't add them to the beans. I'll try this recipe with the mushrooms and tofu before dehydrating the patties and post again.
Going to make this tonight, it looks great! I wish you'd be a bit more specific in the ingredient listing with portion sizes, specifically the cans and the mushroom packs. What is a large pack of mushrooms? Here it showed you using 4oz package, so is that 8 oz total since you said to use 2 (think it only showed you using 1 in the video)? And can size can vary, where I live standard cans are around 19 oz, so would that be what was used?
I’m not crazy about the flavor of black beans in burgers. I like using potato’s, mushrooms, oats and walnuts, and I’ll also add a handful or so of greens. I’ll make Pattie’s, or wrap the filling in rice paper to make veggie sausages which I’ll the air fry or pan fry. I’ll definitely try these but will leave out the black beans. Love a good veggie burger. Thank you for sharing your recipe. 👍
in my experience if you boil dry beans instead of using canned ones you get less water and it is easier to control the moisture content in the burger. Then you don't have to put them in the oven for an hour. A tip to get the skin and the chickpeas a little softer is to put a little baking soda in the boiling water the last 10-15 minutes. Also I don't understand why you use so much water when boiling the mushrooms? Most mushrooms have already a lot of water, I only use a couple of tablespoons just to get the boiling process starting and then the mushrooms will release enough water to cook them.
You could probably meet this adjusted recipe halfway and use canned lentils and black beans with approximately a quarter the chickpeas tin's weight of besan flour. That will absorb excess moisture and bind the patties really well while cutting down on cook time.
woohoo thank you for the continued recipe posting! Have you ever tried using TVP and oats? When I baked them in the oven, then pan fried them, the texture wasn't mooshy nor crumbly and could fool anyone.
When you say "oats" ... there are semi-cooked oats ("quick oats"), rolled oats, steel-cut oats - does it matter? (Looking forward to trying this, we are already pretty happy with Kenji's black bean recipe but your channel has so many fascinating alternatives.
We've just made them fir dinner. Really good, one of the best vegan burgers that I have ever made. Texture wise the best! Thank you for sharing this recipe! It will be staple in our kitchen know on. :) P. P. Nope sure, this is the best vegan burger. 😉
okay, l am a little slow. What did you do with the mushrooms and tofu? Did you add the mixture to the food processor with the other ingredients? The burgers do look yummy! Also, I was wondering if the remaining mixture could be kept in the freezer. Since the recipe makes such a huge batch.
Mark, I’ve seen recipes for tofu made from other kinds of beans but they’re soft or gelled. Is it possible to get them to the firm/extra firm stage? One of my herd has a soy allergy and I’d love to find a great soy alternative tofu. Thank you for all you create & share❤❤❤❤
I rinse and dry the beans, then put them on a tray and bake them in the oven at 350F for 20 mins before incorporating them into the mix. This accomplishes some of what Mark does in dehydrating them, but without making the final product too dry. Really, it adds a little bite to the burger. The Planta recipe has no tofu: Ingredients: 1 cup - Black Beans (bake for 20 mins at 350 to dry out a bit) 1 cup - Chickpeas 1 cup - Puy Lentils (cooked for 30 mins) 1 cup - Mushrooms (well cooked) 1/2 cup - Rolled oats 1/4 cup - Beets (cooked and shredded-or sub 2 Tbsp bbq sauce) 1/4 cup - Nutritional Yeast 1.5 tsp - Tapioca Starch/ can substitute w/ arrowroot/cornstarch. 1/4 tsp - Salt 1/4 tsp - Pepper 1/8 tsp - Chili Powder 1 tsp - Parsley 1 tsp - Rosemary Instructions Mash all ingredients together and form patties Grill the burgers for 2-3 minutes each side Bake for 20 minutes at 350 F (flipping halfway through) Toppings: (Chickpea) Mayo Lettuce Pickle Tomatoes Vegan cheese sauce Mustard Onions
@@AC-gw4qu two questions. What are puy lentils, never heard of them. Why is barbecue sauce a sub for beets? I would assume the goal is to get an earthy taste so one would suggest another root veg. Those two ingredients are typically not in comparison.
You should do a series where you use only ingredients people like me have in their kitchen. I never have all the ingredients you use. I guess if I was full vegan I might.
@@grousemoor I am just a big fan of food in general. Love these vegan recipes. I just don't have enough money or space to stock up with a bunch of food science ingredients for a single recipe. I started getting more into vegetarian/vegan meals when I got high blood pressure and high cholesterol. To my surprise a lot of the recipes and especially like alternative meat products are worse for me than the traditional counterparts lol. Specifically in the sodium intake.
wouldnt it make more sense to just use the mushrooms and beans in something that usually has mushroms and beans or do they taste better in a burger setting?
they look nice , i would use only one kind of legume tho, also the seasonings and flavourings seems way little for a12 burgers batch, look forward for next videossssss :)
@@SauceStache SaSt & Monica 💋 (her taste evals are so helpful) - - T Y for posting the recipe !!! Hoping to skip the "fry" stage - - maybe air fryer...
Mark, I've just seen you in your other job! 😅 Tyler Rumple's channel...American reacts to...'what it means to be knighted in the UK' ..( don't ask what rabbit hole yt took me down...) It's you!!!! Complete with English accent 😅😁🤣🤣🤣...please video Monica's reaction to watching this !
yes miso paste works great. In my experience it has a little bit of sweeter taste but a great umami flavour. For burgers I sometimes makes umami-flavoured dressing with miso+mayo.
![This is the MOST DELICIOUS I've ever eaten! The tastiest eggless eggplant recipe! [Vegan]](http://i.ytimg.com/vi/pdf6k1EkMqY/mqdefault.jpg)
When did you add the Tofu and the mushrooms?
I was also wondering where they disappeared :D
it ended up in the food processor... totally skipped that part
I ended up watching again because I was trying to figure this out...
I came to ask the same question
@@tayne5009 He was too caught up explaining how the original recipe wasn't his and was only giving credit to the original recipe author now. TH-camrs eh...
I work at Planta in Toronto and gotta say I would definitely upgrade the burger with this recipe if I ever make staff meal 😃
Now THAT’S a comment!
Lol wow I work at Planta nomad in nyc , I would love to try your burger
hey Alfred! nice seeing you here its been a while!
Am I crazy, or did the tofu and mushrooms not make it into the burger patties? I didn't see them added to the food processor, nor mentioned after he said he was going to set them aside.
This was exactly my thought! Glad I’m not crazy. The tofu and mushrooms just vanished.
Sauce Stache
14 hours ago
it ended up in the food processor... totally skipped that part
I thought I was going crazy, thank you!
Thanks, Mark! I am a fan of some of your other ingredients meant to mimic meat, but it’s also great to have these other plant-based ingredients every once in a while.
MY MY MY...I am constantly looking for the better vegan burger and SIR.....YOU DID IT! I love how it doesn't mash when you cut into it and the taste is AMAZING. The only thing I did not use was the liquid smoke. My only complaint is that I ate TWO tonight because they are SOOOOOO GOOODDDDD. Thank you. I love following you and trying your recipes.
Came from Larica Vegana from Brazil. As a Brazilian, discovering your channel came some awesome new wave of making black beans burguer which I like to much for make it. And I'll try recriate your version here. Thanks dude!
Can we just talk about Monica’s hair for a hot minute????????? Beautiful chickadee!!!
Mark, I can’t wait to try this burger; I am jonesing for this puppy.
This looks so good, and I'm really happy to see a recipe with just common ingredients. I react poorly to pretty much all mock meats and highly processed foods in general (which is super annoying, you have no idea how much I've been craving chickUn nuggets... But I just can't have them 🙁). I'm going to whip up a batch of these!
This looks great. I love the amount of different ingredients and beans. Lots of good nutrients in there as well as good taste and texture!
Yes, a lot of protein with the beans, mushrooms, tofu
I made this the other day and everyone who taste tested it loved it. My friend had 2 and would have had more if she could. She said they made her want to go vegan. :D
Funny how I last week was thinking of doing a black bean burger just to find your old video at random a few days later. Then I made those Friday, and was satisfied but wondered if there might be a newer video where you recreated it. Aaand now this video came up a few days later 😆
Thanks for this video. I made these burgers a couple months ago and loved them. About to do round 2 for this week's meal prep!
Okay, I watched this four times, trying to figure out what happened to the tofu and the mushrooms, but never saw where you added them. I'm gonna just assume they ended up in that really full processor container, but it looked like it was already overfilled when you were adding the beans and oats. Did you put them in first?
I've concluded that that's the secret.
Sauce Stache
14 hours ago
it ended up in the food processor... totally skipped that part
I thought I was tripping and I was like "What?!"
Me too. I thought I was losing it lol.
We needed a bean burrito recipe from YoU! So glad you have a new version. I'll look for the old version too. Don't recall ever seeing it.
I'm using kidney beans as the base ingredient for my vegan patties for years now. They taste so much better than all those meat replacements and are way cheaper.
And healthier by far
Recipe?
@@NBid-rp9ch
1 can kidney beans
1/2 cup sunflower seeds
1 onion, sautéed
1 tsp garlic powder
2 tsp dried Italian herbs
1/2 cup + 1 tbsp oats
2 tbsp soy sauce
1 tsp mustard
1 tbsp tomato purée
Recipe is by Mina Rome from her SpongeBob recipe video. Credits goes to her :D
@@devKazuto Thanks🙏🏿😁
Love your videos, Mark. You guys stay safe with this hurricane out there.
I work for Planta! I didn’t expect that at all lol I work at the location in NY, called Planta Queen! Delicious food. Should try it out sometime.
Thanks for resurrecting the double decker!!!! This combo is more appealing to me with going lean on the bean. A restaurant in Annapolis makes a bomb double decker one with quinoa, mushrooms, beats, probably other stuff.
Yeah I've watched the video few times and the Planta burger always look so delicious 😋
That planta burger looks awesome
Riffing on Planta seems like a good start - we were at their Bethesda (suburban DC) spot last month, and their burger was a good time.
I've never seen canned lentils. I've never looked for them, since I didn't know you could get them canned. I'll be on the lookout now!
Looks delicious!! I’ll be trying this soon. Glad to see all those beans !!!
They look fabulous, I would definitely dig into these anytime. Thank you for your sharing your recipe.👍👍👍 😊
Loved it, great wholesome ingredients.
This recipe is incredible. Best black bean burgers I've ever made. Thanks, man!
Can't wait to try this! I just made a batch of tvp/methylcellulose burgers, with marmite and stuff. I don't know what I'd do without your youtube channel. I'd have to eat crappier food.
#Facts
i enjoy watching your show, especially when you take the time to explain and describe different ingredients. However, I hate black beans, what other beans can i use to make my burgers. Thank you
It looks incredible and delicious. Must try!!!
I never make bugers - it is just not something I crave much :D Having said that, some kind of plant-based patties served with potatoes or grains (plus some sauce!) is something my mum likes to make since limiting her meat intake. She still struggles to make the texture nice and meaty so I might recommend this technique to her and we''ll see if she likes them!
.
Lots and lots of love!
Have a great rest of the week!
That’s an amazing looking bean burger!
Also it’s awesome how you were recently near 500k subs and suddenly you’re almost 510k already
Physillium husk is what I used to give to horses every week to keep their guts flowing good get out any sand swallowed. It absorbs and gels
GOOD AFTERNOON SAUCYMAN!
Bring on the BEANS!!! And yes, that Violife provolone rocks!
You should try ground cumin and ground white pepper powder along with dry roasted caramalised onion for a beefy flavour.
This has me thinking about meatballs. Even thought meatballs are technically "thick", because the interior is still a short distance from the exterior I bet they would dehydrate well enough to then sauté in some oil to finish, and would hold up in a dish if added at the end, or be ready to go for a meatball sub!
Those the best black bean burger I've ever seen yummy! 😋 Recipe please
Thanks for this recipe! I’m trying
to decrease my intake of processed faux meats this seems easy to make! Can you do more whole foods plantbased meat videos?
Yum! I might have to do both kinds and see which ones is better. lol
I'm confused to what the tofu and mushrooms are doing here. You don't use them anywhere in the eventual recipe.
The bean burgers definitely look really good though! Since we got a food processor the other week I'm excited to try this out.
Same question.... What happened to the tofu and mushrooms.....
Scrolled way to far for this. I rewatched it 3 times, maybe that was his plan all along! I reckon you can just blend them into the mixture and I suppose that was their original intent.
Sauce Stache
14 hours ago
it ended up in the food processor... totally skipped that part
Can we use ground flaxseed instead of the psyllium husk?
Yup
There's 4 planta's in Florida 🌱🙌 west palm, ft Lauderdale and 2 in Miami 🤘🤘 one of my favorite restaurants 🙂🤘
Love your work 💯
Great job.. Many thanks.. Greetings from Beirut 👏😉
What is the best way to store the dehydrated patties if im not going to eat them right away?
Why did you make the mushroom-tofu mix ? You didn't add them to the beans. I'll try this recipe with the mushrooms and tofu before dehydrating the patties and post again.
Going to make this tonight, it looks great!
I wish you'd be a bit more specific in the ingredient listing with portion sizes, specifically the cans and the mushroom packs. What is a large pack of mushrooms? Here it showed you using 4oz package, so is that 8 oz total since you said to use 2 (think it only showed you using 1 in the video)? And can size can vary, where I live standard cans are around 19 oz, so would that be what was used?
I can’t wait to try it
Its so good!!
I can't wait to try it either. Looks so 👍🏿🙌🏿
I’m not crazy about the flavor of black beans in burgers. I like using potato’s, mushrooms, oats and walnuts, and I’ll also add a handful or so of greens. I’ll make Pattie’s, or wrap the filling in rice paper to make veggie sausages which I’ll the air fry or pan fry. I’ll definitely try these but will leave out the black beans. Love a good veggie burger. Thank you for sharing your recipe. 👍
in my experience if you boil dry beans instead of using canned ones you get less water and it is easier to control the moisture content in the burger. Then you don't have to put them in the oven for an hour. A tip to get the skin and the chickpeas a little softer is to put a little baking soda in the boiling water the last 10-15 minutes.
Also I don't understand why you use so much water when boiling the mushrooms? Most mushrooms have already a lot of water, I only use a couple of tablespoons just to get the boiling process starting and then the mushrooms will release enough water to cook them.
You could probably meet this adjusted recipe halfway and use canned lentils and black beans with approximately a quarter the chickpeas tin's weight of besan flour.
That will absorb excess moisture and bind the patties really well while cutting down on cook time.
woohoo thank you for the continued recipe posting! Have you ever tried using TVP and oats? When I baked them in the oven, then pan fried them, the texture wasn't mooshy nor crumbly and could fool anyone.
When you say "oats" ... there are semi-cooked oats ("quick oats"), rolled oats, steel-cut oats - does it matter? (Looking forward to trying this, we are already pretty happy with Kenji's black bean recipe but your channel has so many fascinating alternatives.
When did you add the tofu and mushroom bit?
I'm so happy! This is finally a recipe that Is gluten free friendly as long as you sub in gf soy sauce and maybe a couple other things 👍
We've just made them fir dinner. Really good, one of the best vegan burgers that I have ever made. Texture wise the best!
Thank you for sharing this recipe!
It will be staple in our kitchen know on. :)
P. P. Nope sure, this is the best vegan burger. 😉
Man, I wished you sprinkled your burger seasoning on top. I bet it would be even better! Great video once again 😁👍
okay, l am a little slow. What did you do with the mushrooms and tofu? Did you add the mixture to the food processor with the other ingredients? The burgers do look yummy! Also, I was wondering if the remaining mixture could be kept in the freezer. Since the recipe makes such a huge batch.
Your nickname should be the Magician!
I like to think of him as an alchemist.
Thank you
When was the tofu/mushroom mix added?? Did I miss it?
I love your videos they are great! 🙏🙏⭐⭐👍👍💗💗
What happened to the mushrooms and tofu?
Bwahaha oh wow... so it ended up in the food processor... totally skipped that part
@@SauceStache did you add them with all the beans at the same time- we all noticed that your processor was very full, then go on with the recipe?
looks awesom! but where did the tofu and mushrooms go? into the food processor?
Love your videos!!!
Sauce stache be like "tofú"
Mark, I’ve seen recipes for tofu made from other kinds of beans but they’re soft or gelled. Is it possible to get them to the firm/extra firm stage? One of my herd has a soy allergy and I’d love to find a great soy alternative tofu. Thank you for all you create & share❤❤❤❤
Have you tried seitan or using Mark's mushroom burger recipe? Soy is a hard allergen, because it's in everything.
I rinse and dry the beans, then put them on a tray and bake them in the oven at 350F for 20 mins before incorporating them into the mix. This accomplishes some of what Mark does in dehydrating them, but without making the final product too dry. Really, it adds a little bite to the burger. The Planta recipe has no tofu:
Ingredients:
1 cup - Black Beans (bake for 20 mins at 350 to dry out a bit)
1 cup - Chickpeas
1 cup - Puy Lentils (cooked for 30 mins)
1 cup - Mushrooms (well cooked)
1/2 cup - Rolled oats
1/4 cup - Beets (cooked and shredded-or sub 2 Tbsp bbq sauce)
1/4 cup - Nutritional Yeast
1.5 tsp - Tapioca Starch/ can substitute w/ arrowroot/cornstarch.
1/4 tsp - Salt
1/4 tsp - Pepper
1/8 tsp - Chili Powder
1 tsp - Parsley
1 tsp - Rosemary
Instructions
Mash all ingredients together and form patties
Grill the burgers for 2-3 minutes each side
Bake for 20 minutes at 350 F (flipping halfway through)
Toppings:
(Chickpea) Mayo
Lettuce
Pickle
Tomatoes
Vegan cheese sauce
Mustard
Onions
@@AC-gw4qu two questions. What are puy lentils, never heard of them. Why is barbecue sauce a sub for beets? I would assume the goal is to get an earthy taste so one would suggest another root veg. Those two ingredients are typically not in comparison.
@@AC-gw4qu thank you!!!!!!!!
So will methocellulose work? As a substitute for tapioca starch
Looks great 👍
Can this burger mixture be frozen, and or can the cooked burgers be froze for later use?
Looks yummy! How much mushroom seasoning and psylium do you add?
Looks so nice.
Flavor excellent. Consistency not yet. Next time I will mash and dry the beans more thoroughly. They were pretty dry but not dry enough evidently.
I think I can make this one.😊
This looks deLICIOUS
You should do a series where you use only ingredients people like me have in their kitchen. I never have all the ingredients you use. I guess if I was full vegan I might.
Same here, I'm not a vegan, but I always give a try to vegan recipes.
I have everything here ready to go except the mushrooms. After 6 years I’m finally That Vegan xox
@@grousemoor I am just a big fan of food in general. Love these vegan recipes. I just don't have enough money or space to stock up with a bunch of food science ingredients for a single recipe. I started getting more into vegetarian/vegan meals when I got high blood pressure and high cholesterol. To my surprise a lot of the recipes and especially like alternative meat products are worse for me than the traditional counterparts lol. Specifically in the sodium intake.
Can you link that video of why you should boil mushrooms
ahh this looks incredible, I really wanna try it but what happened with the tofu and mushrooms ?
I think your general technique is really progressing. Pretty soon you'll be writing a chapter in culinary school texts on vegan proteins.
Did I miss you adding the mushrooms and tofu to the mix?
Beware... Psyllium and mushroom seasoning in the video but NOT in the written version
That food processor packed to the brim!! Had me worried!
Packed!!!! But it worked
Love Monica's nails. And the burgers, obvs.
How much psyllium husk?
love ur videos!
For the calorie counting folks, it comes out to 180 calories per 4 oz patty
Did I miss something or you not use the tofu+mushroom that you cooked before?
That's a tasty looking burger
What happened to the tofu and the mushrooms?
I love how Mark says ‘Fridgerator’ instead of ‘Fridge’ (Aussie slang) or ‘Refrigerator’
wouldnt it make more sense to just use the mushrooms and beans in something that usually has mushroms and beans or do they taste better in a burger setting?
I dont do soy, what else can use?
So the psyllium husk is a replacement for methyl cellulose?
they look nice , i would use only one kind of legume tho, also the seasonings and flavourings seems way little for a12 burgers batch, look forward for next videossssss :)
What did you do with tofu and shrooms?
Great video Mark! Business Insider has some amazing videos. They have a tofu and soy one that shows you the now dying off methods.
Stache !!! Where is the promised ingredient and quantity list ???
I was really tired when I made this video now that I'm rewatching it after release!! I tossed the ingredients in the description!! So sorry
@@SauceStache SaSt & Monica 💋 (her taste evals are so helpful) - - T Y for posting the recipe !!! Hoping to skip the "fry" stage - - maybe air fryer...
I didn't get the point of the mushrooms and tofu , I never saw them used in the burger
Mark, I've just seen you in your other job! 😅
Tyler Rumple's channel...American reacts to...'what it means to be knighted in the UK' ..( don't ask what rabbit hole yt took me down...)
It's you!!!! Complete with English accent 😅😁🤣🤣🤣...please video Monica's reaction to watching this !
Will miso paste work in place of the yeast extracts? I've been throwing a spoonful in my boiled tofu
yes miso paste works great. In my experience it has a little bit of sweeter taste but a great umami flavour. For burgers I sometimes makes umami-flavoured dressing with miso+mayo.
"mm yum...it's kind of like a black bean burger" 😂
These are much healthier than store bought plant based burgers.
What happened to the tofu and mushrooms?