Sunday, May 22, 2011

Big Batch Veggie Protein Burgers

So this is not one of those quick ready to eat recipes... there are like a million ingridients and it does take a while to make... but it really is easy.  So there are also no crazy ingredients, or preservatives and I will teach you how to freeze them for future use.  This recipe makes 12-14 Veggie Burgers.

1 Cup TVP (Add 3/4 cup of water and set aside until all water is absorbed)
1 Cup Cooked Beans or Lentils (I used Mung Beans)
1 Cup Cooked Short Grain Brown Rice
1/2 Onion
5 Garlic Cloves
2 Carrots
2 Whole Roasted Red Peppers
2 Zucchini
8 Mushrooms
1 Small Sprig of Fresh Thyme or a Pinch of Dry Thyme
3 Tablespoon Fresh Parsley, Finely Chopped
2 Teaspoon Kosher Salt
2 Teaspoons Paprika
1 Teaspoon Paprika
1 Teaspoon Oregano
1 Teaspoon Cumin
2 Tablespoons Worcestershire Sauce
2 Tablespoons Honey
1/2 Teaspoon Liquid Smoke (gives it a BBQ'd flavor)
2 Cups Garbanzo Flour

This is TVP... You can find it at any Whole Foods, Henry's, Sprouts...

I soak the TVP with 3/4 cup of water until all the water is absorbed...

Add 1 cup beans or lentils, you can mush them up if you would like...

1 Cup Short Grain Brown Rice... 

In the food processor combine the onion, garlic, and red pepper... 

Pulse until well chopped and pour into bowl ... 

Pulse the mushrooms until tiny... throw into bowl 

Add the carrots... Pulse until tiny... 

Add the zucchini and pulse until tiny... 

Chop up the Thyme ... Add to the bowl... 

Chop up your parsley... Add to the Bowl... 

This is Garbanzo Flour... it is AMAZING!!!! Made up ground up Garbanzo Beans... very high in protein. 

Add the flour and the remaining ingredients.... Let it sit covered for 1 hour. 

I used a large ice cream scooper to make the patties... I also sprayed the pan with some Olive Oil. 

Bake at 375 for 30-40 minutes or until firm and slightly browned.  Let them cool and freeze in small freezer bags. To heat up just defrost and cook in a non stick pan with some olive oil. 

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