Vegan Hambagu Recipe – How To Make Vegan Hambagu – Japanese Hambagu Recipe

Prep: 10 mins – Cook: 15 mins – Total: 25 mins

INGREDIENTS

Patties:

  • 1 package Beyond Beef Plant Based Ground, thawed
  • 1 small onion(about 5 ounces), finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon soy sauce
  • 2 tablespoon oat milk
  • 1/4 cup panko breadcrumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 flaxseed egg (1 tablespoon ground flaxseed mixed with 2 tablespoons water)
  • 1 tablespoon vegetable oil
  • A little flour, to dust the patties

Gravy:

  • 2 tablespoons extra virgin olive oil or vegan butter
  • 1/4 cup all-purpose flour
  • 2 cups mushroom broth
  • 1 tablespoon soy sauce
  • 1 tablespoon ketchup
  • 1/2 teaspoon mirin
  • 1 teaspoon sugar

Topping:

  • Freshly chopped parsley (optional)

INSTRUCTIONS

  1. Mix all the ingredients for the hambagu – except for the vegetable oil and flour- in a bowl with a spoon. Keep mixing until it’s well combined.
  2. Form a ball and cut it into four equal parts.
  3. Rub a little oil in the palm of your hands and grab one part. Form it into an oval shape patty that’s about 1-inch thick. Repeat the same for the remaining three parts.
  4. In a large skillet over medium heat, add the vegetable oil and when the oil is hot, lay two patties into the skillet. Make sure to leave a little space between them so they don’t stick together. 
  5. Lightly press the patties down so they are flat on the skillet and cook for 6 minutes. Flip the patties and cook for another 6 minutes. Transfer the patties to a plate and set aside. Repeat for the remaining two patties and turn the heat off. 
  6. In a small pan or pot over medium heat, add the olive oil and flour and stir for 1 minute. Slowly whisk in the mushroom broth, soy sauce, ketchup, mirin, and sugar. Bring to a boil and boil for 2-3 minutes, until you get the consistency of gravy. Turn the heat off and  transfer to a bowl. Season with salt and pepper if needed. If the gravy is too thick, stir in 2 to 4 tablespoons of hot water, until desired consistency. For gravy clumps, pour the gravy into a strainer over a bowl to remove the lumps.
  7. Pour the gravy over the hambagu and top with chopped parsley. Serve.

This delicious recipe and photos were created by PickledPlum.com, we simply shared it. Please check them out for more great ideas!

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