Vegan Veggie Burger (no soy/wheat/fat)
Source of Recipe
Good Veg
Recipe Introduction
untried
Recipe Link: http://goodveg.squidoo.com/recipes/sandwiches-salads/best-vegan-veggie-burger-recipe-soy-wheat-and-fat-free List of Ingredients
1 lb [3 large] portabella mushrooms
1/2 large white onion
2 cloves garlic
10 springs fresh parsley
2 tbsp tomato paste
2 tsp organic Kirkland seasoning; [or 1 tsp dried oregano and 1 tsp dried thyme]
3 cups cooked barley*
Sea or Himalayan salt to taste (but don’t go crazy–salt is not a health food!)
1/2 of 12 oz jar of Mezzetta roasted red bell peppers [makes about 3/4 cup when chopped]**, dice or chop into small pieces
1 cup of rolled oats, ground into flour [instructions below]
1/4 cup brown rice flour
*It takes about1-1.5 cup of dry barley to make 3 cups of cooked barley
**You can use any other brand, but look for the ones marinated in water, not oil!Recipe
Cook barley until very soft; to reduce your cooking time, soak grains for a few hours, strain water, rinse and then cook in water, as instructed on the package
Wash and chop mushrooms into medium size chunks
Peel and chop onion into medium-size chunks
Peel garlic
Wash and chop parsley
Place ingredients 1-4 into a food processor and process until puree-like consistency is achieved [see first image below]
Preheat a pan on medium heat, transfer ingredients into it
Add tomato paste, seasoning, salt and roasted pepper
When mixture warms up and start bubbling, reduce heat to medium-low and let it simmer, while stirring for about 15 minutes to reduce water
Add barley and stir it in
Reduce heat to the lowest setting
Have 1 cup of rolled oats prepared into flour by placing oats into a high speed blender, and giving them a whirl for a few seconds until you get oat flour [if this is not an option, just buy some oat flour]; same goes for brown rice–you can make your own flour at home in blender, or buy from the store
Stir in oat and brown rice flour, until well blended in [see second image below]
Remove pan from heat; let the mixture cool off until warm so you do not burn your hands shaping burger patties from it; or, if you are impatient like me, see step 16
The only oil I used, since I do not have a grill, and you might find a way around it, was a tiny bit to grease baking sheets–it was the tiniest bit–so, lightly grease two baking sheets, and preheat your oven to 375 F; to avoid using any and all oil, try using parchment paper to line the baking sheets
I used a little gadget, known as Adjust-A-Cup, to make my patties, that is why they were so pretty and round; stuff the container with the veggie burger mixture and push it out slowly, cutting it off every 1.5 inches or so with a knife, onto the baking sheet, then lightly press it down, to make the patty bigger [see third image below]
Bake at 375 F for 7 minutes–one sheet on top and one on the bottom; then switch and bake for additional 7 minutes
Pull out, and make your very own, favorite veggie burger! To make it extra creamy, place a little bit of Daiya cheese on top, and place back in the oven, set to broil, for a few seconds, so the cheese melts [you won't see it on my image--I held it off until later]
You can store extra patties in a glass container and reheat to eat later
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