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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I made this as a quick dinner. Everything I used was on hand and it was SO incredible. Tasy, filling, low cal...SO GOOD! 1 patty per person you can substitute any veggies and/or spices Ingredients:
4 veggie burgers |
8 celery ribs |
2 bell peppers (any color) |
2 large carrots |
1/2 medium onion |
1 garlic clove |
1 lemon, juice of |
1 tablespoon hot sauce |
1 teaspoon paprika |
1 teaspoon cumin |
1 teaspoon dill weed |
salt (to tase) or pepper (to tase) |
1/4 cup broth (for simmering) |
4 tablespoons rice wine vinegar |
4 tablespoons soy sauce |
2 tablespoons oyster sauce or 2 tablespoons stir-fry sauce |
Directions:
1. Defrost gardenburger patties while dicing vegetables. (heat in micro if really frozen - we're aiming for a little cooler than room temp.).
2. Chop garlic and smooth out into a paste; rub on both sides of each patty.
3. Break patties up into a large, chunky ground and combine with vegetables in a bowl.
4. Add spices, oyster sauce, lemon, vinegar, broth, and soy sauce, stirring with a spoon.
5. Heat skillet on high; coat wok with 0 calorie cooking spray.
6. Add mixture to skillet and cook for about 5-7 minutes, or until vegetables and patties are done to your liking. (I like mine with a little bite).
7. Serve with anything: rice cakes, toast, pasta, tuna, tortilla, as a side, or simply, by itself.
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