I love to save money on food, and get especially cheap when I’m cooking the common meal at cohousing, where we’re supposed to limit the budget to $3.50 per person. And with all we have going on this month, there was no way that CrankyGreg and I were up for a big complicated affair for 35 people.
But still, of course we wanted something good and reasonably homemade. So I pulled out this Joanna Vaught recipe for homemade vegan veggie burgers. This is the one where what matters is the ratio of one thing to another, and so you can substitute any vegetables, any grain, and whatever flavorings you like as long as you stick with these amounts. One note: don’t skip the gluten, which is what gives these great texture and keeps them sticking together.
Awesome Veggie Burgers
Preheat oven to 375. Grease a baking sheet and set aside.
- ~ 1 1/2 cups baked butternut squash, pureed, and 1/2 c. rehydrated dried shiitake mushrooms, chopped fine
- 1 1/2 cups protein: Le Puy lentils (cooked), 1/4 cup sunflower seeds, 1/4 cup tahini
- 1 1/2 cups grain: cooked brown rice
- 3/4 cup vital wheat gluten
- 1/4 cup oil and a splash of water (liquid)
- 1 T. Bragg’s, 1 t. chopped garlic (liquid seasoning)
- 1 t. dried lemon peel, 1/2 t. smoked paprika, 1/2 t. allspice, 1 t. gomasio or sesame seeds
Form into patties, then place on baking sheet (give a little space around each, but they won’t expand like baked goods so don’t worry too much). Bake for 25 minutes, then carefully flip with a spatula and bake for 20 more, until nicely browned. Serve in whatever burger-y way you like. They were great with baked sweet potato fries and a ginger-beet coleslaw for dinner. But today the last ones were pretty good eaten cold by themselves in the car in between meetings.