Superfoods galore in these gluten-free vegan mushroom burgers, they also have immunity boosting benefits that your whole family will love.

Mushrooms are one of the most nutrient-dense, vitamin and mineral rich, healing healing foods out there. We love local to CT @seacoastmushrooms.

Garlic is a potent antimicrobial, antiviral, antifungal, anti-cancer powerhouse. Garlic acts as a prebiotic by promoting the growth of beneficial bacteria in the gut. We love our sulfur containing foods!

Ginger is another anti-inflammatory powerhouse. Add in turmeric for more anti-inflammatory benefits! The combination of medicinal spices and herbs are endless. Use your intuition, listen to what your body wants. Also enjoy the fiber, protein and healthy fats in the burgers!

Mushroom Herbed Burgers or Falafel

2.5 tbsp ground flax meal
1/2 cup of water
3 cups mushrooms (we used Shiitake, but use any type)
1 cup cooked organic beans (we tried kidney and chickpea beans and both are delicious)
1 cup of ground oats or oat flour (can also explore chickpea flour or any other GF flour)
1/2 cup chopped onion–half the onion
2 chopped cloves garlic
1/2 cup sprouted sunflower seeds (we love @GoRaw)
1/3 cup of chopped walnuts
1 tbsp EVOO
2 tbsp Tamari GF Soy Sauce
1/4 cup chopped parsley
1/4 cup of chopped cilantro (or any other herb or combination of herbs! we used parsley, basil, cilantro from the garden–or you can do 1/2 cup of just parsely)
1 tsp ground ginger (or fresh ginger grated)
1 tsp Himalayan salt
Sprinkle black pepper

Directions:

Preheat oven to 350 degrees. Line pan with parchment paper.

Make a “flax-egg” with the ground flaxseeds + 1/2 cup of water. Mix. Let mixture sit for 10 minutes.

In a blender combine all (including the flaxseed mixture with the water). If too dense and hard to blend, can add a small amount more of water. We needed to blend, then stir it, then blend more because the mixture is dense. You want all to be well combined and look like the consistency of hummus.

Let mixture sit for 6-8 minutes to solidify.

Scoop the mixture from blender onto 8-10 patties on the parchment paper. Can make them smaller like falafels too! Your choice.

Bake for 20 minutes, you’ll want them to be crisp on top.

Let cool for 5-8 minutes before eating. Delicious with our lemon tahini dressing (or any of our dressings) drizzled on them!

Enjoy.

With love,
Christine & Stephanie