Veganburgers

Ingredients

2 cup brown rice 2 1/2 cup rolled oats 12 oz ordinary white mushrooms 1 large handful of dried 1 shiitake mushrooms 3 medium onions 2 bay leaves 1 tbsp sage 1 tbsp basil 1 tbsp thyme 3 tbsp cornstarch + just enough 1 water to make a smooth 1 paste 3 tbsp dark soy sauce	Advertisements

Preparation
 
cook brown rice as you would normally cook brown rice, and allow to
cool.

simmer onions and herbs in water until onions are soft. remove bay
leaves. save any broth.

soak shiitake mushrooms in water until they soften. simmer *all*
mushrooms in mushroom water until the fresh mushrooms are cooked
through. save mushroom sweat.

in a food processor, process 1/2 of the rice, 2 c. of the oats, and
all of the other ingredients until there are no big chunks. You may
have to do two batches depending on the size of your food processor.
Use mushroom water and onion liquid to keep the food processor happy.

in a large bowl, mix the processed gloop with remaining rice and
oats. It should be thick enough to form into cohesive patties, but
not dry. Add a few extra oats if it s too wet, or some liquid if your
hands don t get a little sticky when handling it.

fry in a light spray of Pam, over low heat, until both sides of the
patty are brown and crunchy. about 10 min.

using a larger amount of mushrooms makes it taste even better, but
then the batter becomes more like thick pancake batter. Still yummy
though.

Cynthia Gibas, [email protected]. Fatfree Digest [Volume 10
Issue 36], Sept. 16, 1994. Formatted by Sue Smith, S.Smith34,
[email protected] using MMCONV.

 

 
Servings:
12

 

Vegetable Almond Rice
Melt margarine in a medium saucepan over medium heat. Add onion and saute until tender. Add broth, lemon juice and garlic powder. Bring toa boil. Stir in rice and vegetables, and return to a boil. Reduce heat to low, cover and simmer for 5 minutes. Fluff with a fork. Stir i (Upload by user)

Vegetable Biryani
In a saucepan, saute the rice briefly in one tablespoon oil, stirring to coat each kernel. Crumble in the saffron. Add the turmeric, salt, and the hot water. Bring the rice to a boil, cover the pan, and reduce the heat. Simmer for 20 minutes. While the rice is cooking, saut (Upload by user)

Vegetable Broth Mix
Combine all ingredients and mix well. Mix again before using. Store in a jar.     strongServings:1/strong   (Upload by user)

Vegetable BrothPure Simple Vegan
Use for cooking seitan or whatever. It can be reduced by boiling and thickened with flour and water, or arrowroot, and used as a gravy. From Paul Savard s "Pure & Simple" food store, 274 Glen St., Glens Falls, NY 12801 Formatted by Jim Kessler RBFV65A : (Upload by user)

Vegetable Consomme
Combine all the ingredients in a stockpot, cover with 2 quarts cold water, and bring to a boil, then turn the heat down to a light simmer. Simmer for about 20 miknutes. Turn off the heat, keep covered, and set aside to infuse for 20 more minutes. Strain the broth carefully throu (Upload by user)

Vegetable Cutlets
Saute the peppers in the olive oil until soft . Add ALL the remaining ingredients EXCEPT the vegetable oil. Let mixture stand for 30 mins. or overnight. Bring to room temperature when ready to cook. Use 1/4 cup of mixture for each patty. Drain on paper towels. OR These can also (Upload by user)

Vegetable Gumbo
Method: In a large heavy stew pot, place bouillon and 1/2 C white grape juice, onion, green pepper, celery garlic, cook until tender, 5 7 minutes. Add other ingredients, cook over low heat, stirring occasionally to keep from sticking to bottom. Cover and simmer gently until cor (Upload by user)

Vegetable Hummus Sandwiches
Combine Green Onions, Green Pepper, Parsley, Sesame Seeds, Mayonnaise, Oregano, Garlic Powder, Red Pepper & Mint Flakes in A 1 Quart Casserole. Cover With Plastic Wrap & Vent. Microwave At Highfor 3 Min. Place This Mixture & Garbanzo Beans in Processor. Process 1 Mi (Upload by user)

Vegetable Jalfrezi
Into a pot of boiling water, drop the cauliflower, carrots, bell pepper, and green peas and blanch for 3 to 5 minutes. Drain the vegetables and plunge them into a bowl of ice water to stop cooking. Set aside. Grind the almonds, cashews, and onions with water to create a smo (Upload by user)

Vegetable Loaf
Heat oil in a skillet Add the garlic & onions & saute for 3 minutes. Add the carrots, celery, green peppers & mushrooms & continue to saute for 5 minutes. Season well with the herbs & spices, including the tamari. Combine the mashed potatoes with the soy (Upload by user)
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Vegetable Me lange
Place the onions, carrots celery, corn, barley, garlic, parsley and 3 cups of the water in a large sauce pan. Place the remaining 2 cups of water, the tomatoes and marjoram in a blender and process on low to medium speed until smooth. Add to the sauce pan. Bring to a b (Upload by user)
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Vegetable Miso Soup
Put 1 cup of the water and the miso in a small bowl and stir together. In a large pot, combine the remaining 5 cups water, the peas, green onions, jalapeno pepper, and garlic. Cover and bring to a boil over medium hight heat, then immediately reduce the heat and simmer for 3 min (Upload by user)

Vegetable Pasta Sauce
In a large pot, saut" the onion and garlic in the olive oil (put the onion in first, and add the garlic when the onion starts to look a little translucent) for about 10 minutes. Run the garbanzo beans and tomatoes through a blender or food processor until they are fine (Upload by user)
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Vegetable Pilau Special
Cover the rice with boiling water and leave to soak for several hours. Drain, rinse, cover with water, add a little salt and the tumeric, bring to the boil, then lower heat, and cook until the water is absorbed and rice tender, about 20 minutes. Meanwhile, chop the beans a (Upload by user)
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Vegetable Saute With Miso Sauce Over Linguine
In a large saucepan, heat oil over medium heat. Add veggies and garlic and saute for about 3 minutes. Transfer to bowl. Add miso. Slowly add stock while stirring well. Add parsley, veggies and pasta. Toss and serve. Add more liquid if too thick. From Bruce Jacobs, Head Chef (Upload by user)
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Vegetable Soup Hasa
2 Tablespoons olive oil 2 medium carrots, peeled and chopped into small pieces 1 large onion, chopped 2 cloves garlic, crushed 2 Tablespoons grated fresh ginger 2 medium potatoes, peeled and diced into 1/2 inch cubes 4 medium tomatoes, chopped I cup finely chopped coriander leav (Upload by user)
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