Vegetarian Hamburger Bowls with Spiralized Potatoes
Try this Vegetarian Hamburger Bowls with Spiralized Potatoes recipe, or contribute your own.
Try this Vegetarian Hamburger Bowls with Spiralized Potatoes recipe, or contribute your own.
- salt and pepper
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon paprika
- 1 tablespoon tomato paste
- 1/4 teaspoon garlic powder
- 1 tablespoon soy sauce
- 1/2 teaspoon dijon mustard
- pepper to taste
- 1/4 teaspoon cayenne pepper
- 1 teaspoon liquid smoke
- 1 yellow onion diced
- for the dressing:
- 1 tablespoon barbecue sauce
- 8 oz button mushrooms sliced
- 1/8 easpoongarlic powder
- 1 russet potato blade d noodles trimmed
- 1 pinch chili powder
- 4 cups chopped cauliflower florets
- 2/3 upschopped raw walnuts
- 1 garlic clove sliced
- 2.5 cups shredded romaine lettuce
- 3/4 cup shredded american or cheddar cheese (optional)
- 1 cup quartered cherry tomatoes
- 4 butter pickles sliced into rounds
- 2 tablespoons nonfat plain greek yogurt (or use vegan mayonnaise
- 1 teaspoon apple cider vinegar (or use 1 teaspoon of pickle j
- 1 teaspoon barbecue sauce
- Carbohydrate 10.1593571665267 g
- Cholesterol 0 mg
- Fat 3.62065383809746 g
- Fiber 2.34270051586871 g
- Protein 3.75730115804592 g
- Saturated Fat 0.498714616497772 g
- Serving Size 1 1 Serving (165g)
- Sodium 104.659544334842 mg
- Sugar 7.816656650658 g
- Trans Fat 0.213282745349894 g
- Calories 81 calories
Step-by-step
- Heat half of the oil in a large skillet over medium-high heat. Once oil is shimmering, add the potato noodles and season with chili powder, garlic powder, salt, and pepper. Cook until wilted and browned, about 10 minutes. When done, set aside on a plate and tint with foil to keep warm.
- Meanwhile, prepare the meat mixture. First, add the mushrooms to a food processor and pulse until finely chopped. Set aside in a bowl and then add in the cauliflower and pulse until ground to meat-size crumbles, do not overpulse or else it would be like couscous. Transfer to the bowl with the mushrooms and then add in the walnuts and pulse until ground, but not too much so that it’s a powder. Transfer to the bowl with the pulsed vegetables.
- Once potatoes are done cooking, heat the remaining oil in the same skillet used to cook the potatoes back over medium-high heat. Once oil is shimmering, add the garlic and onion and cook for 3 minutes or until softened.
- Add the tomato paste and stir well to coat the mixture. Add in the pulsed vegetables (cauliflower, mushrooms) and pulsed walnuts. Season with paprika, cayenne, and salt and pepper. Stir well and then add the barbecue sauce, liquid smoke, and soy sauce. Stir again and let cook until browned and liquid has absorbed, about 5-10 minutes.
- Meanwhile, prepare the dressing: add all the ingredients to a bowl and whisk well to combine. Taste and adjust to your preference.
- Prepare the bowls: divide the potato noodles and hamburger meat mixture into four bowls. Top with lettuce, shredded cheese (if desired), pickles, and tomatoes.
- Drizzle with dressing and serve.
Achieving the right texture in a meatless hamburger bowl relies entirely on managing moisture release across multiple distinct components. When building a plant-based crumble using whole foods, excess water is the primary enemy of browning.
Controlling Moisture in Vegetable Crumbles
Pulsing mushrooms, cauliflower, and walnuts in a food processor requires strict pulse control to avoid a dense purée. Mushrooms contain high water content; they must be chopped separately and cooked down until their liquid evaporates entirely before the starches and proteins can brown. Over-processing the cauliflower into couscous-sized bits ruins the structural integrity, preventing the mixture from mimicking ground meat. Pulse until the pieces match the size of coarse mince. Cook the vegetable and walnut mixture over medium-high heat for five to ten minutes, stirring frequently until all surface moisture disappears and the spices adhere to the pan.
Building Texture with Spiralized Potatoes
Russet potatoes possess a high starch content that helps them crisp when spiralized. Heat the olive oil in a skillet until shimmering before adding the potato noodles to prevent sticking and steaming. Cook them undisturbed for the first few minutes to develop a golden crust, shaking the pan only when the edges turn brown. Total cooking time hovers around 10 minutes over medium-high heat. Fresh garlic and onions soften quickly in the residual pan oils within three minutes, releasing aromatic compounds that meld with tomato paste and liquid smoke. Balancing raw elements like crisp romaine lettuce and juicy cherry tomatoes against the hot, savory base creates textural contrast.
