EARTH BURGERS
This burger is vegan-friendly.
1 (14-ounce) block firm tofu, pressed*
1 tablespoon extra-virgin olive oil, plus extra for brushing
1 tablespoon canola oil
1 medium-size onion, chopped finely
2 cloves garlic, chopped finely
1 cup finely chopped carrots
1 cup quick-cooking oats, uncooked
1 1/2 cups sunflower seeds
2 cups cooked brown rice
1 tablespoon chopped fresh parsley
1 tablespoon Spike seasoning
1 tablespoon white miso
1 tablespoon lemon juice
1 tablespoon dried thyme
1 tablespoon dried basil
3 tablespoons tamari
3/4 cup bread crumbs
6 tablespoons water
Oil, for brushing
Preheat the oven to 350 degrees F. Oil and then line a baking sheet with baking parchment.
In a large bowl, mash the tofu thoroughly and set aside.
In a medium-size pan, saute the onion, garlic and carrots in the teaspoon of olive oil and the canola oil over medium heat until soft but not brown. Transfer to the bowl with the mashed tofu.
Add to the tofu mixture all the remaining ingredients except the water and the oil reserved for brushing.
Process in batches in food processor until everything is well blended, adding the water a tablespoon at a time until the mixture binds together.
Form into 1/2-cup burgers. Place the burgers on the prepared baking sheet.
Bake for 20 minutes, turning the sheet halfway through the baking process to ensure even browning.
TO FREEZE AHEAD:
After cooking, these burgers can be frozen in an airtight container for up to 2 months. Thaw fully before reheating.
*TO PRESS TOFU:
Place a block of tofu between two plates. Place a heavy object (such as a can or two of beans) on top of the top plate and let sit for a half-hour. Pour off the water and pat the tofu dry.
Makes 12 burgers
Nutritional analysis per burger: 264 calories, 15 grams fat, 25 grams carbohydrates, 10 grams protein, no cholesterol, 370 milligrams sodium, 4 grams dietary fiber, 49 percent of calories from fat.
Source: You Won't Believe it's Vegan!: 200 Recipes for Simple and Delicious Animal-Free Cuisine by Lacey Sher and Gail Doherty
This burger is vegan-friendly.
1 (14-ounce) block firm tofu, pressed*
1 tablespoon extra-virgin olive oil, plus extra for brushing
1 tablespoon canola oil
1 medium-size onion, chopped finely
2 cloves garlic, chopped finely
1 cup finely chopped carrots
1 cup quick-cooking oats, uncooked
1 1/2 cups sunflower seeds
2 cups cooked brown rice
1 tablespoon chopped fresh parsley
1 tablespoon Spike seasoning
1 tablespoon white miso
1 tablespoon lemon juice
1 tablespoon dried thyme
1 tablespoon dried basil
3 tablespoons tamari
3/4 cup bread crumbs
6 tablespoons water
Oil, for brushing
Preheat the oven to 350 degrees F. Oil and then line a baking sheet with baking parchment.
In a large bowl, mash the tofu thoroughly and set aside.
In a medium-size pan, saute the onion, garlic and carrots in the teaspoon of olive oil and the canola oil over medium heat until soft but not brown. Transfer to the bowl with the mashed tofu.
Add to the tofu mixture all the remaining ingredients except the water and the oil reserved for brushing.
Process in batches in food processor until everything is well blended, adding the water a tablespoon at a time until the mixture binds together.
Form into 1/2-cup burgers. Place the burgers on the prepared baking sheet.
Bake for 20 minutes, turning the sheet halfway through the baking process to ensure even browning.
TO FREEZE AHEAD:
After cooking, these burgers can be frozen in an airtight container for up to 2 months. Thaw fully before reheating.
*TO PRESS TOFU:
Place a block of tofu between two plates. Place a heavy object (such as a can or two of beans) on top of the top plate and let sit for a half-hour. Pour off the water and pat the tofu dry.
Makes 12 burgers
Nutritional analysis per burger: 264 calories, 15 grams fat, 25 grams carbohydrates, 10 grams protein, no cholesterol, 370 milligrams sodium, 4 grams dietary fiber, 49 percent of calories from fat.
Source: You Won't Believe it's Vegan!: 200 Recipes for Simple and Delicious Animal-Free Cuisine by Lacey Sher and Gail Doherty
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