I made these for a cookout and they were a huge hit! Original recipe by Melody of melomeals
These are simple to make with pantry ingredients. They are absolutely
delicious on a bun with special sauce, lettuce, tomatoes, onions,
ketchup and mustard.
2 cups TVP
1 T garlic powder
2 T onion powder
1/2 t oregano
1 t sage
1 t paprika
2 T flax meal
1/3 c nutritional yeast
3/4 cup ground oats
1 cup dry breadcrumbs
2 cups boiling water
2 T light miso
1 T braggs or low sodium tamari (you can increase it to 2 T, but start
with 1 so it's not too salty)
1/2 t liquid smoke (even if you don't like liquid smoke, try it once
in this recipe. You don't taste the smoky taste, but it adds an
amazing flavor to the burgers)
4 T ketchup
1 1/2 T dijon mustard
1 T toasted sesame oil (again, very important to the flavor so don't
subsitiute this the first time)
1 T balsamic vinegar
combine the wet ingredients into the dry ingredients and chill. Use
1/2 cup of mixture per burger and cook in a cast iron on medium heat
for around 4 minutes a side. I like to make mine really flat and thin.
They taste really good if they get a little brown, so don't worry
Yield around 10 burgers
**You may need to add a little more or less breadcrumbs depending on
the humidity and the TVP you use.
They freezer great as well, and you can microwave them for a quick
1/2 cup vegenaise or nayonaise
2 t onion powder
1 large garlic clove, pressed
1 T sweet relish
1 T dijon mustard
2 T ketchup
1/8 tsp liquid smoke (optional)
pepper to taste
Haven't made the special sauce, but I'll be sure to report if I do. If you're going to grill these as we did, add 1/2 c vegetable oil to the mix and bake @ 400* 10 min per side and chill overnight. I know the extra oil makes them not so low cal, but it really helps them hold together on the grill. They brown quickly so keep the heat down a bit and flip frequently. Totally worth the effort, great crowd pleaser!
"A journey of a thousand miles begins with a single step."
2 cups whole wheat flour
1 1/2 cups raw shredded carrots
1 cup raw shredded beets
3 tsp. baking soda
1 tsp. apple cider vinegar
1/4 cup maple syrup or agave nectar
1 cup applesauce (unsweetened)
1 cup blended pineapple
1 very ripe mashed banana
1 tsp. vanilla extract
3 T. ground flax
1/2 cup chopped walnuts
1/2 cup chopped dates, dried mango or whole raisins
Preheat oven to 350 degrees.
Mix flour and baking soda in a large bowl.
In a separate bowl, beat maple syrup (or agave), apple cider vinegar, ground flax, pineapple, banana, and applesauce together.
Stir in the vanilla and mix well.
Combine the wet and dry flour mixtures along with the chopped walnuts and mix.
Add the shredded carrots and beets, mixing well.
Spread in a nonstick 9 X 9 baking pan.
Bake 45-50 minutes, or until a toothpick inserted into the center comes out clean.
"I do feel that spiritual progress does demand at some stage that we should cease to kill our fellow creatures for the satisfaction of our bodily wants." -Gandhi
The following is modified from The Enchanted Broccoli Forest by Mollie Kantzen. I thought the original sauce was a little too oily and sweet so I played with the amount of the ingredients and like this much better, but feel free to experiment to your own taste. Just had leftovers for lunch, sooooo good!
Broccoli and Tofu in Spicy Peanut Sauce
1/2 c. hot water
rounded 1/4 c. peanut butter (I like to use chunky, you can also use almond or other nut butters for interesting variety. The original calls for 1/2 c, I thought that was too much)
scant 1/4 c. cider vinegar (or less, to taste)
2 T. tamari (or soy) sauce
1 T. blackstrap molasses
cayenne to taste (I just use a couple dashes, a little goes a long way)
oil for stir frying (I like to use olive or peanut, and eyeball about 1-2 t)
1 lb. broccoli florets
2 tsp. fresh minced ginger
4 cloves minced garlic
1 lb. tofu, drained, pressed and cubed
1 - 2 c. onion thinly sliced (depending on how much you like onion)
1/2 c. chopped cashews
2-3 T. tamari (or soy) sauce
2 minced scallions
fresh ground black pepper to taste
In small saucepan over med-high heat, whisk together peanut butter and hot water until you have a uniform mixture.
Whisk in remaining sauce ingredients and set aside.
Use a non-stick wok or pan if you've got one
Combine your ginger and garlic
Stir-fry half the ginger/garlic in oil over med heat till fragrant (careful not to burn!)
Add tofu chunks and stir-fry for 5-8 minutes (if the tofu sticks turn down the heat a bit and add a bit more oil or a splash of water to deglaze the pan)
Mix tofu with sauce.
Wipe wok clean, saute remaining ginger/garlic in oil.
Add onions and fresh ground pepper, saute for about 5 min.
Add chopped broccoli, cashews and tamari; stir-fry until broccoli is bright green and tender.
Toss saute with sauce, mixing in the minced scallions.
You can serve this over rice or any grain or noodles, but my favorite is over sweet potatoes (I just bake 'em in the oven, peel and mash on the serving plate).
A little fatty due to the nuts, but all healthy fat and a good serving of vegetables and soy protein too. Just watch your portions a little bit (I know, when food is this good it's hard!)
"A journey of a thousand miles begins with a single step."
1 16-ounce package of silken tofu, drained
1 15-ounce can unsweetened pumpkin puree
¾ cup granulated sugar
1 teaspoon vanilla extract
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
Preheat oven to 425 degrees.
Blend tofu and pumpkin in a food processor until combined, looking orange. Add sugar and vanilla and blend until well combined. With a rubber spatula, scoop mixture out of food processor bowl and into a medium mixing bowl. Add remaining ingredients and stir by hand until they are well integrated. Pour into 9-inch pie shell. Place pie shell on a baking tray, which goes into the oven.
Bake at 425 for 15 minutes, then reduce heat to 325 degrees. Bake for about 45 minutes, until filling is nearly set. You may also notice slight cracks, which is a good indication that filling is set.
Remove from oven and cool about 1 hour. Cover with foil and place in refrigerator until cold, at least one hour. Best served cold.
Vegan Brownie Bites
From Food and Wine, September 2006
Vegetable oil spray
½ cup plus 2 tablespoons Bob's Red Mill gluten-free, all-purpose baking flour
½ cup sugar
1/4 cup unsweetened cocoa powder
1 ¼ teaspoons baking powder
1/8 teaspoon baking soda
½ teaspoon salt
¼ teaspoon xanthan gum
½ cup applesauce
¼ cup canola oil
1 tablespoon vanilla extract
½ cup dairy-free chocolate chips (I used Sunspire brand Organic Semi-Sweet chocolate chips, which are dairy free)
Preheat oven to 325 degrees. Spray mini-muffin pan with vegetable oil spray. (KOD note: Use mini-muffin liners if you can find them; they give some shape to end result.)
In a medium bowl, combine baking flour, sugar, cocoa powder, baking powder, baking soda, salt and xanthan gum.
In another bowl, whisk applesauce, oil and vanilla, then stir into dry ingredients.
Stir in chocolate chips.
Spoon batter into muffin tin, filling them three-quarters full. Bake for 15 minutes, or until set.
Allow brownies to cool in pans for 15 minutes, then turn out onto a rack to cool completely.
I just made the Vegan Mac n' "Cheese" . This is absolutely wonderful. I used veggie spirials as my pasta and I added a little frank's hot sauce to spice it up a bit. I will most definately make this again.
peace, love, & veggies
lost ...5% = 12lbs.
next up...10% = 24lbs.
1st NS mini goal: Wearing my Juniours XL Harry Potter shirt to the opening of Harry Potter & The Deathly Hallows pt 1. on 11/19/2010