This vegan Pulp Fiction Burger by Tom Hunt is made from leftover juice pulp – plant fibre that’s a vital macronutrient and a huge waste if left unused.
Recipe and Photo reprinted with permission from Tom Hunt and Octopus Books (Image credit Jenny Zarins)
This vegan Pulp Fiction Burger by Tom Hunt is made from leftover juice pulp – plant fibre that’s a vital macronutrient and a huge waste if left unused.
Eco chef Tom Hunt campaigns tirelessly to reduce food waste and fight hunger while promoting small farmers. You will also find his ingenious no-waste recipes in the Guardian’s Feast magazine where he writes a regular column.
His latest book “Eating for Pleasure, People & Planet” is a vibrant celebration of food as it should be.
This new plant-based cookbook will inspire you to enjoy seasonal local food, while producing little to no waste, by eating whole vegetables (root, fruit, stalk and leaf) and composting what cannot be eaten.
This Pulp Fiction Burger gets its delicious texture from leftover juice pulp mixed with tempeh, smoked paprika and walnut. You will get an even more realistic result if you use beetroot in your morning juice as it will give this burger a slight red meat tint.
“Eating for Pleasure, People & Planet” is based on Tom Hunt’s Root to Fruit eating manifesto, an holistic approach to food that considers all aspects of its production, its impact on the planet and our health. To eat in this way means basing the bulk of our meals on local, seasonal foods and eating them whole, including the parts we usually throw away, like peelings, root greens and other by-products.
Whenever possible, Tom Hunt’s recipes include the whole ingredient, but sometimes the usually discarded, odds and ends become an invaluable ingredient in their own right. Like spent lemon rinds which make the most incredible marmalade or ‘aquafaba’ the liquid leftover from cooking pulses, a practically cost-free egg replacement that makes perfect mayonnaise, pastry or meringues.
Head over here to read my review and maybe win a copy of this fabulous and innovative cookbook.
“Eating for Pleasure, People & Planet” by Tom Hunt (Kyle Books, RRP £26) is available now in bookstores & Amazon.
The Pulp Fiction Burger [vegan] by Tom Hunt
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 100 g juice pulp (about 2 small juices worth, preferably containing beetroot or finely chopped cooked mushrooms)
- 100 g organic tempeh shredded, or finely chopped cooked mushrooms
- 1 tsp vinegar (apple cider or other)
- 1 tsp smoked paprika
- 1/2 large red onion grated
- 1 garlic clove grated
- 1 Tbsp chickpea or brown rice miso
- 1 tsp buckwheat or vital wheat gluten flour
- 50 g walnuts (finely chopped)
- oil for frying
TO SERVE:
- bun
- lettuce leaf
- tomatoes
- onion
- pickles
- ketchup
- aquafaba mayonnaise
Instructions
- Preheat the oven to 220.C/425.F/Gas Mark 7.
- Combine all of the ingredients for the burgers in a mixing bowl and season with pepper. Do not add salt as the miso is salty.
- Form into two firm round patties and arrange on two circles of unbleached parchment paper. If you have time, refrigerate for at least 30 minutes (or overnight if you can make them the day before).
- Heat an ovenproof frying pan over a medium-low heat with a splash of oil. Arrange the patties, still on their parchment paper, in the pan and cook for approx. 5 minutes or until the bases start to brown. Avoid the temptation to move the burgers until the undersides form a crust, when you can carefully flip them over with a fish slice. Transfer the pan to the oven for 5–10 minutes while you prepare the trimmings.
- Serve how you like, in a bun and/or lettuce leaf, accompanied by the pickles and your favourite sauces.
Nutrition
Find this recipe online:
The Pulp Fiction Burger [vegan] by Tom Hunt
https://theflexitarian.co.uk/recipe-items/the-pulp-fiction-burger-vegan-by-tom-hunt/
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