Easy to make, melty vegan mozzarella is great for sandwiches, casseroles, pizza, and of course, this mouthwatering mushroom Patties. This article demonstrates how to produce vegan, dairy-free stretchy cashew cheese.
Ingredients:
- 1 cup finely chopped mushrooms
- 1/2 cup cooked quinoa
- 1/2 cup breadcrumbs
- 1/2 cup vegan mozzarella cheese, shredded
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- Preheat the oven to 375°F (190°C).
- In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until the onion is translucent, about 3-4 minutes.
- Add the chopped mushrooms and soy sauce to the skillet and cook until the mushrooms are soft and cooked down, about 5-7 minutes.
- In a mixing bowl, combine the cooked mushrooms, quinoa, breadcrumbs, shredded vegan mozzarella cheese, salt, and black pepper. Mix everything together until it is evenly combined.
- Form the mixture into patties about 1/2 inch thick and place them onto a baking sheet lined with parchment paper.
- Bake the patties in the preheated oven for 20-25 minutes, or until they are crispy and browned on the outside.
- Serve the patties hot, garnished with your favorite toppings.
Nutrition Facts:
- Serving Size: 1 patty
- Calories: 162
- Total Fat: 6.5g
- Saturated Fat: 1.6g
- Cholesterol: 0mg
- Sodium: 478mg
- Total Carbohydrates: 19.5g
- Dietary Fiber: 2.5g
- Sugars: 1.5g
- Protein: 6g
