Makes 8 burgers.
Ingredients
12oz Can Black Beans (or 1 1/2 cups fresh, cooked)
1 Potato, chopped, boiled ( can substitute for squash)
1/2 Onion, minced
4 cloves garlic, minced
2tbsp Chopped cilantro
Juice of 1 lime
1tbsp Cumin
1 tsp Cayenne Pepper
Salt to taste
1/2 tsp Black pepper
1 Jalapeno
1/2 cup Vital Wheat Gluten
Directions
Cook beans and potato as described. Mash up and mix the beans and potato. Add the rest of the ingredients and mash together. Add the Vital Wheat Gluten and mix with hands for a minute or two.
When you are ready to make the burgers, pour some vegetable oil onto a cookie sheet (or use cooking spray), put in the oven and set it to preheat to 400 degrees. When the oven is heated, put the patties on the hot baking sheet and bake for 30 minutes, turning after 15 minutes.
Showing posts with label wheat gluten. Show all posts
Showing posts with label wheat gluten. Show all posts
Sunday, October 11, 2009
Black Bean Burgers
(from Veganomicon)
* 1 can black beans, drained (or 2 C black beans from scratch)
* 1 t chile powder
* 1 t cumin
* 1/2 red onion grated (big holes on the box grater)
* 1 T tomato paste
* 1/4 C finely chopped cilantro
* 1/2 C vital wheat gluten
* 1/4 C water
1. Smash the beans in a bowl until you have mostly smashed beans and a few half beans (no whole beans). I just use a fork for this.
2. Add the rest of the ingredients and stir with a fork, eventually kneading the mixture with your hands for about a minute until uniformly mixed.
3. Form the dough into 6 patties, firmly pressing together to make the patties about 1 1/2 inches thick.
4. Heat about 2 t olive oil in a heavy pan over medium heat. Cook 3 patties at a time, pressing firmly on the patty with a spatula periodically as it cooks. Spray the tops with olive oil and flip over after about 5 minutes. Cook 5 minutes more on the other side, also pressing.
5. Serve with buns and any condiments or toppings you like.
* 1 can black beans, drained (or 2 C black beans from scratch)
* 1 t chile powder
* 1 t cumin
* 1/2 red onion grated (big holes on the box grater)
* 1 T tomato paste
* 1/4 C finely chopped cilantro
* 1/2 C vital wheat gluten
* 1/4 C water
1. Smash the beans in a bowl until you have mostly smashed beans and a few half beans (no whole beans). I just use a fork for this.
2. Add the rest of the ingredients and stir with a fork, eventually kneading the mixture with your hands for about a minute until uniformly mixed.
3. Form the dough into 6 patties, firmly pressing together to make the patties about 1 1/2 inches thick.
4. Heat about 2 t olive oil in a heavy pan over medium heat. Cook 3 patties at a time, pressing firmly on the patty with a spatula periodically as it cooks. Spray the tops with olive oil and flip over after about 5 minutes. Cook 5 minutes more on the other side, also pressing.
5. Serve with buns and any condiments or toppings you like.
Monday, November 17, 2008
Tofu Burgers
16 oz x-tra firm tofu, squeezed to reduce liquid as much as possible.
1 cup cooked black beans (I used leftovers from the fridge.)
1/4 cup nutritional yeast
1 teaspoon SALT FREE seasoning
3 big chard leaves (use thick veins, steam quickly, chop finely and squeeze to get out liquid)
1 tablespoon ground flax-meal
1 teaspoon salt (more to taste)
1/4 cup sunflower seeds
2 tablespoons coarse prepared mustard
1/4 cup vital wheat gluten
season to taste with pepper-mill and salt
In a bowl, mix everything together. Pat about 1/4 cup packed tofu stuff firmly into burger shapes and place on an oiled cookie sheet and sprinkle with paprika. Mine fetched eleven burgers.
1 cup cooked black beans (I used leftovers from the fridge.)
1/4 cup nutritional yeast
1 teaspoon SALT FREE seasoning
3 big chard leaves (use thick veins, steam quickly, chop finely and squeeze to get out liquid)
1 tablespoon ground flax-meal
1 teaspoon salt (more to taste)
1/4 cup sunflower seeds
2 tablespoons coarse prepared mustard
1/4 cup vital wheat gluten
season to taste with pepper-mill and salt
In a bowl, mix everything together. Pat about 1/4 cup packed tofu stuff firmly into burger shapes and place on an oiled cookie sheet and sprinkle with paprika. Mine fetched eleven burgers.
Seitan Double Chocolate Protein Bars
1 cup vital wheat gluten
1/4 cup whole wheat flour (or soy flour)
1/4 cup cocoa powder
1/2 cup sugar
Pinch of salt
1/2 cup peanut butter
1/2 cup Vitasoy Protein Enriched Rice milk (or soy or you could use normal if vegetarian)
1/4 cup water (but I forgot to put this in!!)
A handful or 2 of chocolate chips (Cadbury dark one's are Vegan)
Baked at 350 for about 50 minutes. Put all dry ingredients into a medium sized bowl (including choc chips). In a separate bowl put rice milk (and water).In a 3rd small bowl put peanut butter and melt in microwave for about 30 seconds (I don't know if this is necessary but I wanted to mix it well with the milk), pour into milk (and water mixture) and whisk until mixed.Pour wet into dry and stir until a dough forms. Knead for a second and put into a foil lined pan (I used a loaf tin, also leave an overhang over the sides) and cover with edges of foil.Bake for 30-40 minutes (mine took 40 but it will depend on size of tin and thickness of bar).Remove and let cool, then cut into bar(I pressed it into a foil-lined 9x9 pan, then folded the edges of the foil back over the top to cover, so if you make a log or other shape, baking time may vary.)
1/4 cup whole wheat flour (or soy flour)
1/4 cup cocoa powder
1/2 cup sugar
Pinch of salt
1/2 cup peanut butter
1/2 cup Vitasoy Protein Enriched Rice milk (or soy or you could use normal if vegetarian)
1/4 cup water (but I forgot to put this in!!)
A handful or 2 of chocolate chips (Cadbury dark one's are Vegan)
Baked at 350 for about 50 minutes. Put all dry ingredients into a medium sized bowl (including choc chips). In a separate bowl put rice milk (and water).In a 3rd small bowl put peanut butter and melt in microwave for about 30 seconds (I don't know if this is necessary but I wanted to mix it well with the milk), pour into milk (and water mixture) and whisk until mixed.Pour wet into dry and stir until a dough forms. Knead for a second and put into a foil lined pan (I used a loaf tin, also leave an overhang over the sides) and cover with edges of foil.Bake for 30-40 minutes (mine took 40 but it will depend on size of tin and thickness of bar).Remove and let cool, then cut into bar(I pressed it into a foil-lined 9x9 pan, then folded the edges of the foil back over the top to cover, so if you make a log or other shape, baking time may vary.)
Ortega Burgers
from justfood.blogspot.com
(makes 4 patties)
Ingredients:
1 cup of TVP granules
7/8 cup water
1 packet of Taco Seasoning or homemade taco seasoning
1/2 cup Wheat Gluten Flour
1/2 cup Salsa of Choice
1 tbsp Hot sauce (like Tapatio)
Reconstitute TVP by placing it in a microwave safe bowl, pouring water over it, covering it TIGHTLY with plastic wrap and microwave on high for 5-6 minutes. Mix in taco seasoning, then mix in the flour, salsa and hot sauce. Let sit for about 20 minutes. (You may refrigerate it for later at this point if you want to.) Divide mixture into 4 equal parts. Form burger patties. Prepare as desired. They can be baked at 350 for about 15 minutes or until just crisp on the outsides, fried (in oil or non-stick spray) or grilled. If grilling, us a foil liner so they don't fall apart. Garnish with onions, jalapeno, sour cream, salsa and avocado. YUM!
(makes 4 patties)
Ingredients:
1 cup of TVP granules
7/8 cup water
1 packet of Taco Seasoning or homemade taco seasoning
1/2 cup Wheat Gluten Flour
1/2 cup Salsa of Choice
1 tbsp Hot sauce (like Tapatio)
Reconstitute TVP by placing it in a microwave safe bowl, pouring water over it, covering it TIGHTLY with plastic wrap and microwave on high for 5-6 minutes. Mix in taco seasoning, then mix in the flour, salsa and hot sauce. Let sit for about 20 minutes. (You may refrigerate it for later at this point if you want to.) Divide mixture into 4 equal parts. Form burger patties. Prepare as desired. They can be baked at 350 for about 15 minutes or until just crisp on the outsides, fried (in oil or non-stick spray) or grilled. If grilling, us a foil liner so they don't fall apart. Garnish with onions, jalapeno, sour cream, salsa and avocado. YUM!
Baked Seitan Log
(serves 6- 8)
1.5 cups vital wheat gluten
1/4 cup nutritional yeast
1 tsp salt
2 tsp paprika
1/4 tsp cinnamon
1/4 tsp cumin
1-2 tsp pepper (I use 2 tsp)
1/4 tsp cayenne pepper (you can use 1/8 tsp if you like it less spicy)
1/8 tsp allspice
2 tsp garlic powder
3/4 cups water
4 tbsp tomato paste
1 tbsp tamari
2 tbsp extra virgin olive oil
2 tbsp vegetarian Worcestershire sauce ( or add 2 tbsp soy sauce)
Preheat oven to 325°.
In a large mixing bowl mix dry ingredients. Mix the rest of the ingredients (liquid ingredients) in a smaller mixing bowl. Whisk well until mixed.
Add the liquid ingredients to the dry ingredients. Mix well, then knead for a minute or two.. it doesn't need long.
Form into a log (6-8" long), wrap tightly in foil, twisting ends. Bake for 90 minutes. When done baking, unwrap and leave out to cool all the way. Then wrap it foil or plastic and refrigerate. Slice to use as desire.
1.5 cups vital wheat gluten
1/4 cup nutritional yeast
1 tsp salt
2 tsp paprika
1/4 tsp cinnamon
1/4 tsp cumin
1-2 tsp pepper (I use 2 tsp)
1/4 tsp cayenne pepper (you can use 1/8 tsp if you like it less spicy)
1/8 tsp allspice
2 tsp garlic powder
3/4 cups water
4 tbsp tomato paste
1 tbsp tamari
2 tbsp extra virgin olive oil
2 tbsp vegetarian Worcestershire sauce ( or add 2 tbsp soy sauce)
Preheat oven to 325°.
In a large mixing bowl mix dry ingredients. Mix the rest of the ingredients (liquid ingredients) in a smaller mixing bowl. Whisk well until mixed.
Add the liquid ingredients to the dry ingredients. Mix well, then knead for a minute or two.. it doesn't need long.
Form into a log (6-8" long), wrap tightly in foil, twisting ends. Bake for 90 minutes. When done baking, unwrap and leave out to cool all the way. Then wrap it foil or plastic and refrigerate. Slice to use as desire.
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