| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegan | Veg-cook, August | 6 | Servings |
INGREDIENTS
| 6 | tb | Butter or vegan margarine |
| 1 | Onion; peeled and chopped | |
| 1 | Celery stalk; finely chopped | |
| 1 | ts | Dried herbes de provence |
| 1 | tb | Whole-wheat flour |
| 1/2 | c | Light vegetable stock; (gene |
| 1 | tb | Soy sauce |
| 1 | ts | Yeast extract |
| 1 | c | Roasted; unsalted peanuts |
| Measure); fairly finely grou | ||
| 1/2 | c | Cashew nuts (scant); fairly |
| 2/3 | c | Fresh breadcrumbs; (whole-wh |
| Salt | ||
| Freshly ground black pepper | ||
| Dried breadcrumbs; (for coat | ||
| Oil; for shallow frying —to garnish—– | ||
| Lettuce leaves | ||
| Tomato slices | ||
| Cucumber slices |
INSTRUCTIONS
Melt the butter or vegan margarine in a large saucepan and saute the onion and celery for 10 minutes. Stir in the herbs and flour and cook for a further 1-2 minutes. Add the stock and stir until thickened, then add the s sauce, yeast extract, nuts, breadcrumbs and salt and pepper. Leave the mixture to cool, then form into 6 flat burgers about 1/2" thick, and coat with dried breadcrumbs. Saute the burgers in a very little oil - the frying pan should be "greased" rather than oily - for about 3 minutes on each side until browned and crisp. Drain on paper towels. Garnish and serve. From: garhow@hpubmaa.esr.HP.COM (Garry Howard). rfvc Digest V94 Issue #181, Aug. 26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com ~-- File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip
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