| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
Vegetarian |
Vegetarian |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Water |
| 1 |
tb |
Egg replacer |
| 1 |
c |
Whole wheat bread crumbs |
| 1/2 |
c |
Roasted almond butter |
| 1/2 |
c |
Walnuts, finely chopped |
| 1/2 |
c |
Sunflower seeds, lightly roasted |
| 1/2 |
c |
Millet or brown rice, precooked |
| 2 |
tb |
Almond oil |
| 2 |
tb |
Parsley |
| 1 |
tb |
Onion powder |
| 1 |
ts |
Garlic powder |
| 1 |
ts |
Thyme |
| 1/2 |
ts |
Marjoram |
| 1/2 |
ts |
Sea salt |
| 1/8 |
ts |
Rosemary, ground |
| 1/2 |
lb |
Tofu, crumbled |
INSTRUCTIONS
Mix the water and egg replacer together.
Blend the remaining ingredients, except for the tofu, in a food processor.
Process until well mixed, then stir in the tofu.
Form into 8 patties. Place on grill or in frying pan and grill until
browned on both sides.
Per patty: 316 cal, 10 g protein, 19 g fat, 19 g carbohydrates, 0 chol
From _Murrieta Hot Springs Vegetarian Cookbook_ by the Murrieta Foundation
DEEANNE [EatMoVeggies] at 19:14 EDT
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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