Description
A deliciously kid friendly vegan meal! These plant based Japanese hambagu are moist and tender and topped with gravy and fresh parsley.
Ingredients
Scale
Patties:
- 1 package Beyond Beef Plant Based Ground, thawed
- 1 small onion(about 5 ounces), finely chopped
- 2 garlic cloves, minced
- 1 tablespoon soy sauce
- 2 tablespoon oat milk
- 1/4 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 flaxseed egg (1 tablespoon ground flaxseed mixed with 2 tablespoons water)
- 1 tablespoon vegetable oil
- A little flour, to dust the patties
Gravy:
- 2 tablespoons extra virgin olive oil or vegan butter
- 1/4 cup all-purpose flour
- 2 cups mushroom broth
- 1 tablespoon soy sauce
- 1 tablespoon ketchup
- 1/2 teaspoon mirin
- 1 teaspoon sugar
Topping:
- Freshly chopped parsley (optional)
Instructions
- Mix all the ingredients for the hambagu – except for the vegetable oil and flour- in a bowl with a spoon. Keep mixing until it’s well combined.
- Form a ball and cut it into four equal parts.
- Rub a little oil in the palm of your hands and grab one part. Form it into an oval shape patty that’s about 1-inch thick. Repeat the same for the remaining three parts.
- In a large skillet over medium heat, add the vegetable oil and when the oil is hot, lay two patties into the skillet. Make sure to leave a little space between them so they don’t stick together.
- Lightly press the patties down so they are flat on the skillet and cook for 6 minutes. Flip the patties and cook for another 6 minutes. Transfer the patties to a plate and set aside. Repeat for the remaining two patties and turn the heat off.
- In a small pan or pot over medium heat, add the olive oil and flour and stir for 1 minute. Slowly whisk in the mushroom broth, soy sauce, ketchup, mirin, and sugar. Bring to a boil and boil for 2-3 minutes, until you get the consistency of gravy. Turn the heat off and transfer to a bowl. Season with salt and pepper if needed. If the gravy is too thick, stir in 2 to 4 tablespoons of hot water, until desired consistency. For gravy clumps, pour the gravy into a strainer over a bowl to remove the lumps.
- Pour the gravy over the hambagu and top with chopped parsley. Serve.
Notes
Leftovers: Keep the hambagu and gravy separate in airtight storage containers. They will keep refrigerated for up to 4 days.
Nutrition
- Serving Size: 1 patty
- Calories: 384
- Sugar: 0
- Sodium: 1186mg
- Fat: 23.1g
- Saturated Fat: 8g
- Unsaturated Fat: 1.g
- Trans Fat: 0g
- Carbohydrates: 21.9g
- Fiber: 3.7g
- Protein: 20g
- Cholesterol: 0mg
