In response to the recent article about commercial veggie burgers made from soybeans "bathed" in hexane to separate the oil from the protein. While not completely made with whole foods, these are a better option. I use organic ketchup and mustard.
Dry ingredients:
2 c. TVP (textured vegetable protein)
1 T. garlic Powder
2 T. onion Powder
1/2 tsp. oregano
1 tsp. sage
1 tsp. paprika
2 T. ground flax seed
1/3 c. nutritional yeast
3/4 c. ground oats
1 c. bread crumbs
Wet ingredients:
2 c. boiling water
2 T. miso
1-2 T. Braggs amino acids or tamari/soy sauce
1/2 tsp. liquid smoke
4 T. ketchup
1 1/2 T. Dijion mustard
1 T. toasted sesame oil
1 T. balsamic vinegar
Directions:
Combine dry ingredients with wet ingredients and chill.
Use about 1/2 c. mixture per burger. Fry in a little oil in a skillet (cast iron is great). They best if you make them thin and brown them well. Makes about 10 burgers.
4 comments:
Hey Trace -- Great post! So do you happen to know if one can freeze these? (Either after or before cooking?) Just curious...we're trying to come up with some fun weekday brown-bag lunch ideas.
Whoops. That last comment was by Katrina, not Ryan. For some reason our computer thinks I'm Ryan at the moment. :)
~Katrina
Hexane? Bleah. Another reason to stay away from processed foods, besides undeclared allergens. These sound good!
Katrina aka Ryan,
Ha! I was trying to figure out a Ryan I knew who would call me Trace :-) Mystery solved! I have to admit I have never tried freezing them. It would be worth trying it. Let me know if you do!
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