| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Eggs | Vegan | Burgers & l, Legumes, Vegan, Vegetarian | 10 | servings |
INGREDIENTS
| 1 | c | Dried soybeans |
| 6 | c | Water |
| Cooking spray | ||
| 3/4 | c | Roasted chestnuts |
| 6 | oz | Portobello mushrooms; cubed |
| 1/2 | c | Red bell pepper; chopped |
| 2 | c | Spinach leaves; firmly packed |
| 8 | Cloves garlic; peeled | |
| 2/3 | c | Scallion; sliced |
| 3 | tb | Egg replacer powder |
| 2/3 | c | Water |
| 1 | c | Cooked basmati rice |
| 2 | tb | Dijon mustard |
| 1/4 | c | Whole wheat bread crumbs |
| 1/4 | c | Nutritional yeast |
INSTRUCTIONS
Soak the soybeans in 4 cups water overnight. Rinse, bring beans to boil in 6 cups water. Reduce heat, and simmer for 3 hours. Preheat oven to 375F. Spray baking pans with cooking spray. Place chestnuts and next 5 ingredients in food processor. Pulse just to mix. Whisk egg replacer powder with 2/3 cup water until foamy. Add to processor along with soybeans, and pulse,just to mix. Do not puree. Scrape mixture into a large bowl, and add rice. Mix well. Add mustard, bread crumbs, and yeast; mix thoroughly. Form into burgers. Place burgers on baking pans; bake for 25 minutes. Spray top of burgers lightly with cooking spray, then brown under broiler. You may also panfry these burgers if you'd like. >From: Ellen C. <ellen@elekta.com> NOTES : Per burger: Protein: 12 gm Carb: 28 gm Fat: 4 gm (19%CFF) Fiber: 4 gm Recipe by: Soy of Cooking, Marie Oser Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on Feb 3, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Luck has nothing to do with it”