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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a vegan burger recipe that I discovered in a cookbook that my mother-in-law had given us a few years ago. These burgers are surprisingly tasty but very healthy. I made a few adjustments that added more seasoning as I was concerned that they weren't going to be tasty enough. Both my wife and kids loved these! The recipe called to bake them on cookie sheets but I just used a well seasoned cast iron pan with a spritz of extra virgin olive oil. This vegetarian / vegan cookbook is from Neva & Jim Brackett entitled 7 Secrets Cookbook and can be found at Ingredients:
3 cups water |
2 tablespoons soy sauce (or 1/4 cup bragg liquid aminos) |
1 tablespoon beef-flavored vegetarian seasoning |
1 teaspoon ground thyme |
1 teaspoon oregano |
1/2 teaspoon coriander |
2 teaspoons dried basil |
1 teaspoon chili powder |
3 minced garlic cloves |
1/2 tablespoon onion powder |
1/2 teaspoon salt |
3 tablespoons nutritional yeast flakes |
1 diced onion |
3 cups quick oats |
1/2 cup ground pecans (or walnuts) |
1 tablespoon olive oil |
Directions:
1. Place all ingredients except oats and nuts in a saucepan and simmer together for 3 minutes. Remove from heat and stir in quick oats and nuts. Allow to cool in order to handle by hand in the following steps.
2. Shape into burger-sized patties using either a half-cup ice-cream scoop or serving spoon to place on a cookie sheet prepped with a spray of olive oil. My preference is to use a cast iron skillet with a little olive oil.
3. Bake at 375 until browned on both sides, or brown on a skillet on medium high heat.
4. Note: For a smoother texture I blended all ingredients except the oats in step 1 then added everything into a saucepan to simmer for 3 minutes.
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