How To make Soybean Burgers
1/2 c Dry soybeans
1 Eggplant
1 Onion; diced
4 Garlic cloves; minced
1 c Oats
1 1/2 c Wheat germ
1/2 ts Salt
Oil
MUSHROOM GRAVY:
1 c Chopped onions
2 Garlic cloves; minced
1 c Chopped mushrooms
3 tb Butter or margarine
1 tb Arrowroot
1/2 c Water
1 tb Tamari
Cook soybeans in 3 cups water until tender, about 2 1/2 hours. Drain, cool and grind or blend to make 1 cup. Peel eggplant and cube. Combine with diced onion and 3 to 4 cloves garlic in saucepan and cook in enough oil to cover bottom of pan until onion is tender. Add oats, wheat germ, soybean mixture and salt. Stir in 2 tablespoons water. Dough should have consistency of thick paste. Press into patties and fry in 1/4 inch oil until done on both sides. To make gravy, saute chopped onions, 2 cloves garlic and mushrooms in butter until mushrooms are tender. Dissolve arrowroot in 1/2 cup water and add to mushroom mixture. Cook and stir until thickened. Add tamari. Serve patties with gravy. Created by: Golden Temple Conscious Cookery, Los Angeles (C) 1992 The Los Angeles Times
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The SECRET recipe for PLANT BASED Burgers!! 100% VEGAN | NO Soy | NO Gluten | NO Seitan
THe secret recipe for the most amazing vegan burger!! Inspired by Toronto's Planta burger from the Planta restaurant, this plant based burger will absolutely knock your socks off!!! This is a high protein vegan burger, with no soy, no gluten and no seitan! Trust me, you will DEVOUR these!!
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Vegan burger
Ingredients:
2 tbsp olive oil or oil of your choice
2 cups portobellini mushrooms
400g canned chickpeas
400g canned black beans
400g canned beluga lentils or dark lentils
1 cup oat flakes
1 small raw beetroot
2 tbsp coconut aminos
1 tbsp nutritional yeast
3 tsp salt
3/4 cup tapioca starch
To a saucepan add the oil of your choice. I’m using coconut oil for frying.
Add in the mushrooms and fry on medium heat until tender 9 min. Since they are the small portobellini mushrooms I didn’t bother chopping them! While your mushrooms are frying, prepare the beetroot by chopping it like you would an onion.
Once the mushrooms are cooked - to a food processor add:
black beans, chick peas, 200g of the lentils lentils (that’s half the can), mushrooms, and oats. process the mixture until it is mashed. Add the beetroot, salt, coconut amino, nutritional yeast and blend once more until it is mashed but you can still see small pieces of beetroot. Once that is blended place into a bowl and add in the rest of the lentils using a spoon to fold them in. Then add in the tapioca starch. Knead with your hands or mix with a spoon until fully incorporated and you can’t see the white powder.
To the saucepan add the oil of your choice and let the pan get quite hot. With your hands form the patty very very thin. The thinner the better. After 1.5 minutes flip the burger and add two pieces of vegan Cheese on top of each burger and close with lid. Fry for another 1.5 min. If the cheese hasn’t melted yet turn the heat down to low while keeping the lid on. I like to make 2 very thin burgers and stack them with pickles on top!!
Enjoy!
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How to Make Delicious Soy Protein Burgers : How to Cook to Stay Healthy & Fit
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Making delicious soy protein burgers is a process that begins with a few key ingredients, like texturized vegetable protein. Make delicious soy protein burgers with help from a registered dietitian specializing in health and wellness, nutrition education and food and diet trends in this free video clip.
Expert: Susie Garcia
Bio: Susie Garcia is a Registered Dietitian specializing in Health and Wellness, Nutrition Education, and Food and Diet Trends.
Filmmaker: Steven Watkins
Series Description: One of the key components of leading a fit and healthy lifestyle is making sure that you're filling your body with the right types of food. Learn how to cook to stay healthy and fit with help from a registered dietitian specializing in health and wellness, nutrition education and food and diet trends in this free video series.
❌ STOP EATING THESE PLANT BASED BURGERS ???? #burger #vegan #plantbased #hamburger #veganfood
The SECRET Recipe for PLANT BASED Burgers (That taste just like a burger)
Sponsored By GreenChef For a total of $80 off of Green Chef, go to and enter code saucestache80
I recently saw a video featuring chef David Lee from Planta in Toronto. He gave a quick rundown of the ingredents and how he makes their plant based burgers. I put a little twist on the recipe to make it my own and WOW! All Plants and nothing too overly processed! Super simple vegan burger!
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The goal of SauceStache is to continue trying something new, something new to me and something different.
I find inspirations from you the SauceSquad and my constant hunt of social media to see what food is being made around the globe and how can I try to make it. Lets try to make some food and have fun!!
The Best High Protein Vegan Burgers | 23g per burger
Everyone always asks how vegans get protein and we are here to show you one epic way to show them (and maybe yourself).
Even if you aren’t worried about protein, then are absolutely mouthwatering vegan burgers that are a hit empire vegans and non vegans alike.
Allergens: wheat, soy.
The wheat we have listed a substitute but there is not replacement for soy in this recipe (try another out our top 8 free burgers).
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Time Details:
2:21 - How to Make Vegan Hamburger Buns
4:20 - How To Prep Rice for Burgers
5:43 - How to Prep Textured Vegetable Protein (TVP)
6:10 - How to Make Vegan High Protein Burgers
7:26 - How to Shape Vegan Burger Patties
7:46 - How to Cook Vegan Burger Patties