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Veggie Burgers With Southwestern Flavors




Source of Recipe


Natural Health, June 1999~Victoria Abbott Riccardi


List of Ingredients




6 teaspoons olive oil
1 8-ounce pk tempeh
1 tablespoon soy sauce
1/4 cup pine nuts
1/2 cup rolled oats
3/4 cup vegetable broth
1 small onion (about 1/2 cup), chopped
1 6 ounce pk portobello mushrooms caps (about 3, chopped cups)
3 tablespoons tomato paste
1 tablespoon red miso
3 medium garlic cloves, minced
2 medium jalapeno chiles, stemmed, seeded and minced
6 ounces seitan, drained and rinsed
2 tablespoons fresh cilantro leaves, chopped

Recipe



Heat 2 teaspoons oil in medium nonstick skillet over medium-high heat. Add tempeh and brown for 2 minutes on each side. Add 1 cup water and soy sauce. Simmer tempeh, turning occasionally, until liquid is absorbed, about 10 minutes. Let cool; crumble into large bowl.

Place pine nuts in small skillet over medium heat and toast until fragrant, about 4 minutes. Cool and chop fine; add nuts to bowl with tempeh. Place oats in empty skillet and toast until golden, 1 to 2 minutes. Add broth and bring to boil. Reduce heat to low, and simmer, stirring occasionally, until liquid is absorbed, about 5 minutes. Cover and let rest.

Heat 2 teaspoons oil in medium nonstick skillet over medium-high heat. Add onion and saute until softened, about 5 minutes. Add mushrooms, tomato paste, miso, garlic, and chiles; saute for 5 minutes. Place in food processor and pulse until mixture is pasty. Transfer to bowl with tempeh.

Place seitan in food processor and pulse until coarsely ground. Transfer to bowl with tempeh along with oats and cilantro; stir well to combine.

Shape mixture into six 1/2-inch-thick patties. Place patties on plate, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.

Heat remaining 2 teaspoons oil in large nonstick skillet over medium heat. Cook patties for 2 to 3 minutes on each side, or until browned and heated through. Serve immediately.

Top these burgers with avocado slices and fresh tomato salsa.

Servings: 6

Per Serving: 227 calories, 15 g protein, 12 g fat, 18 g carbohydrates, 5 g fiber, 401 mg sodium, 11% vitamin A, 13% vitamin C 5% calcium.