Veggie Burger with Sweet & Tangy Mustard Sauce + Radicchio Slaw

Bean-less, packed with veggies, and gluten free as well – using oat flour and ground sunflower seeds to hold it all together. It is such a pure and delicious burger I sometimes dream about it – and then have to make it and concoct a bunch of fancy dressings and toppings for it like I have for you here.

Veggie Burgers:
1 cup sweet onion, diced
4 cloves garlic, minced
1 cup grated carrot (about 1 large)
1 1/2 cups grated zucchini (about 1 medium)
3 cups chopped white (or brown) mushrooms
1 tablespoon refined coconut oil (for cooking)
salt + pepper to taste
1/4 cup low sodium tamari (non-GMO)
1 cup oat flour
1 cup sunflower seeds (shelled and ground)

Spelt Buns:
3 teaspoons active dry yeast
1 cup warm water
1/4 cup refined coconut oil
2 teaspoons maple syrup
1 teaspoon sea salt
1 tablespoon flax meal + 3 tablespoons water
3 1/4 cups whole spelt flour

Optional:
pepitas and/or sesame seeds for topping

Sweet & Tangy Mustard Sauce:
3/4 cup organic yellow mustard
1/4 cup pure maple syrup
1/4 cup raw honey (or more maple)
2 to 4 tablespoons of apple cider vinegar
2 tablespoons organic tomato paste (from a BPA free container)
1 tablespoon vegan worcestershire sauce

Cool Radicchio Slaw:
1/2 cup cashews (soaked 4 hours or longer)
1 tablespoon apple cider vinegar
1/2 cup plain, unsweetened almond milk
1 teaspoon lemon zest (from an organic lemon)
1 tablespoon lemon juice
2 tablespoons fresh oregano leaves (or 1 tablespoon dried)
1/2 teaspoon paprika
salt + pepper to taste
1 medium radicchio, shredded (about 5 to 6 cups)

View the full recipe at Faring Well →