Veggie Burgers with Indian Flavors

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* Exported from MasterCook *

 

Veggie Burgers with Indian Flavors

 

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

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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6 teaspoons olive oil

1 8 ounce pk tempeh

1 tablespoon soy sauce

1/4 cup unsalted cashews

1/2 cup rolled oats

3/4 cup vegetable broth

1 small onion (about 1/2 cup) -- chopped

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

chopped

2 tablespoons tomato paste

1 tablespoon red miso

3 medium garlic cloves -- minced

2 teaspoons ground cumin

1 teaspoon ground coriander

6 ounces seitan -- drained and rinsed

2 tablespoons fresh mint 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 cashews in small skillet over medium heat and toast until

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

tempeh. Place oats in empty skillet and toast until golden, 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 onion and saute until softened, about 5 minutes. Add mushrooms,

tomato paste, miso, garlic, cumin, and coriander; 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 mint; 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: 231 calories, 15 g protein, 12 g fat, 20 g carbohydrates,

4 g fiber, 403 mg sodium, 12% vitamin A, 10% vitamin C 6% calcium.

 

MCFormatted by Natallie <earthspectrums 7/2000.

 

 

 

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NOTES : Notes: (magazine) Cashews, often used to thicken Indian curries,

are here used as a binding ingredient. Fresh mint complements the

flavor of cumin. Serve these burgers with your favorite chutney--mango

chutney is an especially good match.