Mustang Relish Recipe

Name: VEGANBURG Jalan Eunos MUSTANG RELISH Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 cups textured vegetable protein (TVP) granules; 1.75 cups hot water; 0.5 cups vegetable broth (concentrated or low-sodium); 2 tbs soy sauce; 0.5 cups finely grated yellow onion; 1 tsp minced garlic; 1 tsp smoked paprika; 0.5 tsp ground black pepper; 0.5 tsp mustard powder; 0.75 cups all-purpose flour; 0.25 cups cornstarch; 1 tsp baking powder; 1 tsp salt; 0.25 cups non-dairy milk (unsweetened, e.g., soy or oat); 0.75 cups neutral oil (for frying); 4 leaves crisp lettuce leaves (iceberg or romaine), washed and drained; 4 tbs yellow mustard (smooth); 0.5 cups thinly sliced red or yellow onion; 6 slices dill pickles, thinly sliced lengthwise or into rounds; 2 tbs sweet pickle relish (optional, for extra sweetness); 0 to taste black pepper (to taste); 0 to taste salt (to taste)

Inspired by VEGANBURG Jalan Eunos

Time40m

Serves4

A crispy soy protein patty on a bed of fresh lettuce, mustard, onion, and pickles.

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Ingredients

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Patty (crispy soy protein)

1 1/2 cups textured vegetable protein (TVP) granules

1 3/4 cups hot water

1/2 cups vegetable broth (concentrated or low-sodium)

2 tbs Aged soy sauce

1/2 cups finely grated yellow onion

1 tsp minced garlic

1 tsp Smoked paprika

1/2 tsp ground black pepper

1/2 tsp mustard powder

3/4 cups 00 bread flour

1/4 cups Cornstarch

1 tsp Baking powder

1 tsp Celtic sea salt

1/4 cups non-dairy milk (unsweetened, e.g., soy or oat)

3/4 cups neutral oil (for frying)

Assembly & relish

4 leaves crisp lettuce leaves (iceberg or romaine), washed and drained

4 tbs yellow mustard (smooth)

1/2 cups thinly sliced red or yellow onion

6 slices dill pickles, thinly sliced lengthwise or into rounds

2 tbs sweet pickle relish (optional, for extra sweetness)

0 to taste black pepper (to taste)

0 to taste salt (to taste)

Method

Patty (crispy soy protein)

Hydrate TVP

Place the TVP granules in a medium bowl. Pour 1 3/4 cups hot water mixed with 1/2 cup vegetable broth over the TVP, stir to combine, and let sit 8–10 minutes until fully rehydrated and liquid is absorbed. Fluff with a fork.

Season and bind

To the rehydrated TVP add 2 tablespoons soy sauce, grated onion, minced garlic, smoked paprika, black pepper, and mustard powder. Mix thoroughly. Add the all-purpose flour, cornstarch, baking powder, and 1 teaspoon salt. Pour in 1/4 cup non-dairy milk and mix until the mixture holds together when pressed; if too dry, add up to 1 tablespoon more milk.

Shape patties

Divide the mixture into four equal portions. With slightly wet hands, form each portion into a compact patty about 3.5–4 inches (9–10 cm) in diameter and about 1/2 inch thick. Place patties on a parchment-lined tray and refrigerate for 10 minutes to firm up.

Fry until crispy

Heat neutral oil in a large skillet over medium heat until shimmering (about 350°F / 175°C if using a thermometer). Fry patties in batches, 2–3 minutes per side, until deep golden brown and crispy. Transfer to a paper-towel-lined plate and season lightly with salt while hot.

Assembly & relish

Prepare toppings

While patties rest, lay out lettuce leaves. Spread 1 tablespoon yellow mustard on each leaf. If using sweet pickle relish, mix it with the sliced pickles and sliced onion in a small bowl; otherwise, use sliced pickles and onion as-is. Season onion lightly with a pinch of salt and a grind of black pepper.

Assemble Mustang Relish

Place one crispy soy protein patty on each mustard-spread lettuce leaf. Top each patty with a spoonful of the pickle/onion mixture (or a few pickle slices and some onion), then add an extra thin drizzle of mustard if you prefer. Finish with an optional extra grind of black pepper.

Serve

Serve immediately while patties are hot and crispy. Mustang Relish is designed to be eaten by hand like a lettuce-wrapped sandwich; provide napkins. Leftover patties can be refrigerated in an airtight container for up to 3 days and reheated in a skillet or oven to crisp.