Vegan Hamburger Steak (Hambagu) (Edit recipe)

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This vegan twist on the classic Japanese hamburger steak (hambagu) is just as meaty and juicy as the original, but completely plant-based!

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Original Recipe

PREP TIME

20 minutes

COOK TIME

30 minutes

INGREDIENTS

17

Serves: 12

Ingredients

1 Tbsp Flaxseed Meal
3 Tbsp Water
1 lb Tofu, extra firm
1 Onion, small, diced
1 Carrots, small, diced
1 lb Plant-Based Ground Beef - Beyond Meat
.5 cup Breadcrumbs, or torn up stale bread
2 cloves Garlic, minced
1 Tbsp Parsley, minced
1 tsp Thyme, Dried
1 tsp Oregano, Dried
.25 tsp Black Pepper
.75-1 cup Water, vegetable broth, or red wine (for steaming)

Sauce

2 Tbsp Tomato Paste
2 Tbsp Ketchup
3 Tbsp Japanese Chuno Sauce

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Mix ground flax and water and set aside for 2-3 minutes to gel.
Crumble tofu in a nut milk bag or cheesecloth to remove excess water.
Add onions and carrots to a microwave-safe bowl with a splash of water. Cover and microwave 1-2 minutes until just tender. Or cook in a fry pan with a little bit of oil.
Mix all sauce ingredients together.
In a large bowl, combine vegan ground beef, tofu, flax, onions, carrots, breadcrumbs, garlic, parsley, thyme, oregano, black pepper, and 2 tbsp of sauce. Knead together with your hands until well combined and slightly sticky - but it shouldn't stick to your hands too much. Cover and rest in the fridge for at least 20 minutes.
Shape into patties. Throw each patty back and forth between your hands a few times to remove air bubbles.
Heat a nonstick pan over medium high heat and grease with a little bit of oil. Place patties on the pan with some space between each (you probably have to cook in 2-3 batches) and press down on the middle of the patties to promote even cooking.
Cook for about 4 minutes until browned on the bottom, then flip. Add 1/4 cup water/vegetable broth/red wine, cover, and reduce heat to medium low. Steam for 5-6 minutes until cooked through. Uncover and increase heat to medium high. Continue cooking until all the liquid evaporates. Transfer hambagu to a plate and repeat with remaining patties.
To the empty (unwashed) pan over medium heat, add sauce and 1/4 cup water/vegetable broth/red wine. Simmer and stir the sauce for a minute or two until thickened. Pour the sauce over the hambagu or serve on the side.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	128
Fat:	7 g
Carbohydrates:	7 g
Protein:	11 g
Cholesterol:	0 g
Sodium:	156 mg
Fiber:	1 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.