Featured recipe from Marilu’s table * Yummy vegan burgers
This recipe comes from member Evipaap. Thanks for sharing, Evi!
These burgers freeze well and can be easily reheated in the oven or a microwave, so make the full recipe, even if you don’t need them all at once.
You could also top them with a veggie gravy and serve with potatoes or brown rice for a hearty supper. For a tasty side dish to accompany whole grain pasta, cover frozen patties with tomato sauce and simmer on low heat in a pan for about 10 minutes, or till completely heated through.
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Yummy Vegan Burgers with Pesto and Salsa
Blue * Serves 12
2 cups oatmeal
1 cup sunflower seeds
1/4 cup dried mushroom pieces, ground (shiitake or your choice)
1/2 cup spelt flour
1 Tablespoon fennel seeds
1/4 cup nutritional yeast
1/4 cup parsley flakes
1/4 cup sesame seeds
1/4 cup wheat germ
2 cups grated carrot
1 onion, finely chopped
2 garlic cloves, minced
1/4 cup Bragg Liquid Aminos (or use tamari or soy sauce)
2 cups water
Whole grain buns
Pesto (homemade or store bought)
Salsa (homemade or store bought)
Veggie mayonnaise
Preheat oven to 375F. Using a food processor mix oatmeal, sunflower seeds and mushrooms till grainy in consistency and sunflower seeds are very finely chopped. Transfer mixture to a large mixing bowl and add next five ingredients. Mix and form a well for wet ingredients. In a separate bowl, combine remaining ingredients and mix well. Combine wet and dry ingredients and mix very well with a large spoon. With oiled hands scoop a heaping tablespoon onto the palm of your hand and form into a ball (3 inches in diameter). Place onto a cookie sheet with parchment paper on it and flatten to about a half inch in thickness. Bake for 10 to 12 minutes. Turn patties and bake for an additional 10 to 12 minutes.
Toast whole grain burger buns and spread with veggie mayonnaise and pesto. Place hot patties on buns and top with salsa. Serve with a salad on the side.
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