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Popeye Burger

Ingredients
 


BURGER

10 oz frozen, chopped spinach
1 large potato
1 medium onion
1 medium bell pepper
1 cup french-style frozen gr.beans
1 tbsp garlic powder
1 tbsp dried chopped onions
1/2 tsp paprika
1/2 cup barbecue sauce
1/2 cup bread crumbs (seasoned if
1 desired)
1 1/2 cup quick rolled oats
1 tsp seasoned salt
1 tsp vegetable broth powder

VEGAN YEAST "CHEESE

1/4 cup nutritional yeast flakes
1/4 cup unbleached white flour
1/2 tsp sea salt
1/4 tsp garlic powder
1 cup water
1 tbsp non-dairy margarine
1/3 tsp prepared mustard



 
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Preparation
 
Thaw spinach in microwave. Microwave potato until completely cooked
and then finely chop. Finely chop onion and pepper and soften in
microwave. Mix all ingredients together thoroughly in large mixing
bowl.
Form into thin patties (the thinner the better) and fry in a lightly
oiled iron or "no stick" pan. Serve on kaiser roll with sauteed
onions, dill pickle slices, ketchup, Nayonaise and Vegan Yeast
"Cheese" spread.

Vegan Yeast Cheese:

Mix dry ingredients in sauce pan. Whisk in water. Cook over medium
heat while whisking until mixture thickens and bubbles. Cook 30
seconds more. Remove from heat.
Whip in margarine and mustard. Let cool slightly.

Another entry in the "Build a Better Burger Contest" sponsored by the
North American Vegetarian Society.
Since entering the contest, the contestant has reworked his recipe,
eliminating the green peppers and green beans, reducing the rolled
oats to 1/2 cup, adding 1/2 cup corn meal, and replacing the seasoned
salt and vegetable broth with tamari, dijon mustard, tarragon, basil
and parsley.

The recipe was entered in the contest without the vegan yeast cheese.
Submitted by Keith Zimmer, Milan, MI

From _Vegetarian Voice_

 

 
Servings:
12


 

 

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