| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Meats |
Vegetarian |
Vegetarian, Breakfast |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Raw bulgur wheat*, cooked |
| 1/4 |
c |
Gluten or whole wheat flour |
| 1 1/2 |
ts |
Ener-G egg replacer mixed well with 2 T. water |
| 1 |
tb |
Nutritional yeast |
| 2 |
tb |
Tamari |
| 1 |
ts |
Dried basil leaves |
| 1/2 |
ts |
Poultry seasoning |
| 1/2 |
ts |
Paprika |
| 1/2 |
ts |
Sage |
| 1/2 |
ts |
Garlic powder |
| 1/2 |
ts |
Black pepper |
| 1/4 |
ts |
Crushed dried red pepper flakes |
INSTRUCTIONS
To cook bulgur wheat: Put one cup bulgur wheat in a saucepan with 2 1/2
cups water and one teaspoon salt. Bring to a boil, then turn down to
medium-low and simmer for 20 to 25 minutes. Remove from hat and let stand
for 10 minutes before using. In a bowl, mix cooked bulgur wheat and gluten
or whole wheat flour well. Add nutritional yeast to egg replacer and water;
mix into bulgur mixture. Add tamari and the rest of the seasonings, mixing
well. Form into patties and saute in a little vegetable oil in a nonstick
skillet on medium-high heat for about 5 minutes on each side. OR bake them
on a greased cookie sheet in a 350 degree F. oven for 20 to 25 minutes or
until crispy brown on the outside.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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