Veggie Burgers with Asian Flavors

[Guest guest]

* Exported from MasterCook *

 

Veggie Burgers with Asian Flavors

 

Recipe By : Natural Health, June 1999~Victoria Abbott Riccardi

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 teaspoons Asian sesame oil

1 8 ounce pk tempeh

1 tablespoon soy sauce

1/4 cup walnuts

1/2 cup rolled oats

3/4 cup vegetable broth

4 medium scallions (about 1/2 cup) -- sliced thin

1 6 ounce pk portobello mushroom caps (about 3 cups) --

chopped

2 tablespoons tomato paste

1 tablespoon red miso

2 medium garlic cloves -- minced

1 tablespoon fresh ginger root -- minced

1 teaspoon chili paste

6 ounces seitan, drained and rinsed

2 tablespoons fresh cilantro leaves -- chopped

 

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 walnuts in small skillet over medium heat and toast until

fragrant, about 4 minutes. Cool and chop fine; add walnuts to bowl with

tempeh. Place oats in empty skillet and toast until golden over medium

heat, 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 scallions and saute until softened, about 1 minute. Add mushrooms,

tomato paste, miso, ginger, and chile paste; 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.

 

Per Serving: 222 calories, 15 g protein, 12 g fat, 18 g carbohydrates,

4 g fiber, 416 mg sodium, 12% vitamin A, 11% vitamin C, 6% calcium.

 

MCFormatted by Natallie <earthspectrums 7/2000.

 

 

 

 

- - - - - - - - - - - - - - - - - -

 

NOTES : NOTES: (magazine) These burgers are flavored with the classic

Asian trio of ginger, scallions, and garlic. For less spiciness, reduce

or omit the chili paste. Serve these burgers topped with vegan

mayonnaise that has been seasoned with a few drops of Asian sesame oil

and soy sauce to taste.