A vegan philly sandwich recipe that has all the savoriness, umami and just the right amount of greasy-spooniness to satisfy even the kids.
We first tried Foodies Vegan’s Pumfu (a tofu substitute made of pumpkin seeds) a week before writing this vegan Pad Thai recipe and had the eureka moment when describing its flavors: It’s slightly nutty but also fully takes on the tastes of marinades and sauces as well.
A good black bean burger is about achieving the right texture and a balance of flavors.
These quarter-pound patties are pan fried to get crispy and finished in the oven. A little bit of salt, some umami and smoky undertones from smoked paprika add complexity while the addition of soy sauce-sauteed baby bellas add a healthy dose of savory flavor that’s as delicious as it is full of plant-based goodness.