| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Veg-cook, August | 6 | Servings | |
INGREDIENTS
| 1/2 | c | Dry soybeans |
| 1 | Eggplant | |
| 1 | Onion; diced | |
| 4 | Garlic cloves; minced | |
| 1 | c | Oats |
| 1 1/2 | c | Wheat germ |
| 1/2 | ts | Salt |
| Oil —mushroom gravy—– | ||
| 1 | c | Chopped onions |
| 2 | Garlic cloves; minced | |
| 1 | c | Chopped mushrooms |
| 3 | tb | Butter or margarine |
| 1 | tb | Arrowroot |
| 1/2 | c | Water |
| 1 | tb | Tamari |
INSTRUCTIONS
Cook soybeans in 3 cups water until tender, about 2 1/2 hours. Drain, cool and grind or blend to make 1 cup. Peel eggplant and cube. Combine with dice onion and 3 to 4 cloves garlic in saucepan and cook in enough oil to cover bottom of pan until onion is tender. Add oats, wheat germ, soybean mixture and salt. Stir in 2 tablespoons water. Dough should have consistency of thi paste. Press into patties and fry in 1/4 inch oil until done on both sides. To make gravy, saute chopped onions, 2 cloves garlic and mushrooms in butte until mushrooms are tender. Dissolve arrowroot in 1/2 cup water and add to mushroom mixture. Cook and stir until thickened. Add tamari. Serve patties with gravy. 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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