These are the best vegetarian option I have seen. My husband hasn’t touched meat for over 20 years. When we were dating, it was a constant source of tension, as I relish eating all kinds of food. I’ve recently converted, not under pressure (ok Dave!) but for a host of environmental and ethical reasons, which I will not get into here.
I don’t miss eating meat, but I hate vegetarians who gorge on cheat meats. I know not everyone is doing it for health reasons. But I can’t help but snicker at attempts to trick your brain into thinking you’re eating meat. Why do you have to turn perfectly tasty tofu into fish-less fish fingers, chicken free nuggets, or veggie bacon complete with a streak of non-animal fat?
Anyway, I can’t stand TVP, and over processed soy products just seem daft and taste like saw dust to boot. So in an attempt to wean Dave off Tivall and for me to eat off each other’s plate, I hunted around for a good veggie burger recipe. I’ve experimented and combined a few recipes together to get this:
- 2 cups of rolled oats
- 2 cups of chopped walnuts or pine nuts
- 1/2 cup bread crumb
- 4 eggs beaten
- 1/2 cup soy milk
- 1 large white onion, chopped fine
- 2 fat cloves of garlic, minced
- 1 tsp salt
- 1 tsp oregano
- 1 Tsp red chili flakes
- freshly ground black pepper
- 1 pint vegetable stock
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Mix all the ingredients, use your hands to make sure the mixture thickens and set aside for an hour.
Form into patties, or balls and brown on a hot skillet, on both sides. When they are a little burnt pour in the stock, bring to a boil, lower the heat and simmer till the sauce thickens like molasses. This will take about 30 minutes.
Then eat them like any other meat patties. On an round bun like hamburgers, with all your favorite trimmings, or my personal favorite, in a wrap garnished with lettuce, chopped tomatoes, sour cream, and a dash of hot sauce.
PICTURE COMING SOON!
