| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs |
Vegetarian |
Vegetarian, Vegan, Tex-mex, Main dish |
8 |
Servings |
INGREDIENTS
| 2 |
|
Onions; finely chopped |
| 1 |
|
Garlic clove; minced |
| 2 |
|
Jalapeno peppers; seeded, minced |
| 1 |
lb |
Tomatillos, fresh; husked and finely chopped |
| 1/2 |
c |
Veggie stock |
| 1/4 |
c |
Cilantro; chopped |
| 1/4 |
ts |
Cumin |
| 1/2 |
ts |
Sugar |
| 1 |
tb |
Lime juice |
|
|
Salt and pepper |
| 4 |
|
Vegeburgers |
| 8 |
|
Tortillas |
INSTRUCTIONS
Crumble and cook vegeburgers until browned.
Saute onion, garlic, and peppers over medium heat for 2 to 3 minutes,
until soft but not brown. Add the tomatillos and veggie stock. Simmer,
covered, 6 to 8 minutes, or until the tomatillos are soft.
Stir in the cilantro, cumin, sugar, lime juice, salt and pepper. If the
salsa seems too tart, add sugar. If too thick, add water.
Stir the crumbled vegeburgers into the salsa and simmer 2 to 3 minutes.
Glop onto a tortilla, fold over, and eat.
From the files of DEEANNE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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