- Thoroughly rinse the millet, then drain.
- In a large pot over medium heat, heat the oil. Add the millet and cook for three to four minutes, until lightly toasted.
- Add the vegetable broth. Bring to a boil, then lower the heat and cover. Simmer for 20 minutes, or until the liquid is fully absorbed. Remove the pot from the heat and let the millet rest, covered, for 20 minutes.
- In a bowl, whisk all the ingredients together. Set aside.
- Preheat the oven to 375°F (190°C).
- In a skillet over medium heat, heat the oil, then add the onions and mushrooms and cook for three to four minutes.
- Transfer the onion and mushroom mixture to the bowl of a food processor. Add the remaining patty ingredients. Pulse for about one minute total, or until you reach a coarse texture.
- Use an ice-cream scoop to divide the mixture into six portions, then flatten into patties.
- Heat an oiled skillet over medium-high heat, then sear the patties for two minutes on each side. Transfer the patties to a baking sheet.
- Bake for ten minutes.
- Slather the hamburger buns with the sauce, then add the millet patties and garnish with some lettuce, tomatoes, pickles and onions. Add a bun slice if you want to make this a double-decker. Serve with coleslaw, if desired.
- In a blender-proof container, place the plant milk, Dijon mustard, maple syrup, and salt.
- Blending continuously using a hand blender, drizzle in the oil until the mayonnaise emulsifies.
- As soon as the mayonnaise starts to thicken, add the lemon juice and cider vinegar. Pulse to combine.
- Place all the ingredients in the bowl of a food processor, then pulse to coarsely chop and combine.
Tip: The cashew parmesan will keep refrigerated for up to four days.
- Slice the cabbage into quarters, then core.
- In a food processor or using a mandoline, thinly shred the cabbage. Set aside.
- In a large bowl, whisk together the mayonnaise, vinegar, maple syrup, salt, and onion powder.
- Add the shredded cabbage and grated carrots and toss to combine.
- Leave to marinate for one hour or refrigerate overnight.
Excerpted from The Buddhist Chef by Jean-Philippe Cyr. Copyright © 2019 Jean-Philippe Cyr. Photography by Samuel Joubert. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.