Carrot Marinade:

• 200g carrots (cut into thin sticks)
• 1 1/2 Tbsp olive oil
• 3g brown mustard
• 2tsp white wine vinegar
• 1/4 tsp salt
• black pepper to taste

Onion Saute:

• 200g sliced onions
• pinch salt
• 1/2 Tbsp canola oil
• 1Tbsp balsamic vinegar
• 2tsp tamari

Veggie Burger:

• 80g diced onion
• 20g diced carrot
• 20g diced celery
• 2 fresh shiitake, diced
• 5g diced garlic
• 1Tbsp canola oil
• 1/4 tsp salt
• black pepper to taste
• 2 tsp soy sauce
• 200g bulgar wheat
• 600ml water
• 20g steamed and mashed potato
• 15g roasted and crushed walnuts or cashew nuts
• 2 Tbsp oatmeal (use a food processor to grind into a coarse flour)

You will also need some burger buns and your choice of topping (lettuce, eringi mushrooms, sweet potato,  shiitake, shimeji mushrooms, daikon, tofu mayonnaise, tomato ketchup etc)

1. Mix together all the ingredients for the carrot marinade and leave for the flavour to develop.

2. For the onion marinade pour the oil into a frying pan on a low heat, then add the onions and salt. Continue to cook until all the water has been steamed off and the onion is opaque. Add the balsamic vinegar, heat briefly to lighten the flavour then remove from the heat and add the tamari.

3. To make the veggie burger heat oil in a pan, then add the garlic to flavour the oil, then add the onion carrot, celery then shiitake. Once all are heated through add the salt, pepper and soy sauce. Once all the flavours have mixed, set aside.

4. In a second pan heat the water, then add the bulgar wheat to rehydrate. Wait until almost all the water has gone, then switch off the heat, put the lid on the pan and steam for a few more minutes. Once softened add the flavouring and the vegetables from step three and mix well. Split the mixture into four equal portions and shape into patties.

5. Heat the canola oil in a frying pan and fry the patties until golden brown. Use the same pan to heat up any additional toppings you may have (eringi, sweet potato, daikon etc).

6. Cut a burger bun in half, place the burger on top, then heap on all additional toppings. Serve with ketchup or mayonnaise if preferred.

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