My daughter and I made these veggie burgers and stuffed mushroom caps. They were really good. I especially love stuffed mushrooms, and these were as good as any I've had in the past that had added oil and salt. We filled the mushroom caps with the same mixture we used to make the veggie burgers. We baked the burgers and stuffed mushroom caps, on the same baking sheet, for 30 minutes. Turn the patties after first 15 minutes.
In a food processor pulse the chick peas until there are no whole chick peas left in the mixture--but not smooth like you'd do for hummus. Put this in a large mixing bowl. Now process the vegetables until chopped like the chick peas. Add this mixture to chick peas along with TVP and herbs and spices. (When it comes to food, I have an omni frame of reference; this mixture reminded me of turkey stuffing.) Stuff mushroom caps and form patties.
chick peas
black beans
sliced carrot
onion
parsley
TVP
nutritional yeast
mushrooms
garlic
thyme
smoked paprika
turmeric
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