My dear Friend Lulu, a Kitchen Witch of her own ilk, has taken a live-fermented Dosa recipe and transformed it into a magical Vegan Burger. With a unique blend of grains, legumes, mushrooms, herbs and spices this is a rare vegan burger in that it actually holds together. It also happens to be quite tasty and nutritious. It is great fried in a skillet or cooked on the grill or shaped into balls (baked lightly) and used for fondue. It can be eaten as a sandwich or a “steak”. As Lulu rarely makes the same thing twice, I had a hard time capturing the recipe so I have tweaked it a bit.
This is an outstanding throw-back dish sans Babe the pig. Bravely entering the world of plant-based food this dish is rich and terribly satisfying to the palate. Molasses and tomato paste set the background palate for a deep umami experiecne. Key to this dish is a slow bake. Serve it up with rice or potato and a pungent or nippy salad to balance the richness.
Crispy on the outside and warm and moist on the inside. This loaf surprises nearly all who eat it with its deep texture and hearty nutty flavor. One of my friends has made this recipe into balls. Every time I see her she reminds me how much she loves it. If making the loaf, you can turn leftovers into a sandwich.