| 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.
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