The Real Deal Baked Veggie Burger (Patty)... #Vegan #GlutenFree #Soyfree

I call this burger "the real deal veggie burger" because it uses actual whole food REAL veggies (not just ground gluten or a tofu mix) to create these light, delicious, baked patty that you can eat between a bun or bread (as above) or use as a patty with sauce.  Some might call them "veggie fritters."  But unlike the usual fritters, there is no egg involved, and no deep-frying buckets of grease.

The recipe involves 4 delicious veggies that many of us have on hand: a small onion, a medium potato, a medium carrot and 2 medium-size zucchini along with a 1/2 cup of fresh Parsley.

The original recipe asks to have the zucchini, carrot and potato all "grated" but I got good results just by throwing them into my food processor and pulsing a few times until they were well chopped and combined.  Then I took the processed vegs and let them sit in a bowl with about a 1/2 tsp of salt sprinkled over them, covered with plastic wrap.  I let the vegetables rest, and ultimately, "release" their fluids for about five minutes or so.  Finally, I pressed the vegetable together in a fine-mesh plastic strainer until they were pretty dry.  You can see that process in the video below.


VEGAN BURGERS TODAY
I am an older person (gak!) who has been around to see a variety of "veggie burgers" marketed.  I've eaten heavy, gluten-filled burgers that had a texture similar to a mass of chopped elastic bands, and have eaten "tofu" burgers that were just as "hearty" (read: heavy).  Yes, I have eaten the latest glamour burger that made its debut in a local fast food joint.  Meh.  Probably exciting for all those people who are "going vegan" but not all that exciting for those of us who have been eating vegan for a while.  The absolute best variety of patties can be found at a Seventh-day Adventist Church potluck.  I suggest you drop in sometime-- you will be welcomed and there will be no charge.  Maybe call your local Seventh-day Adventist Church to see if there is a potluck coming up (also known as "Fellowship Meal").  Free.  Good company.  Great vegan food.  Usually served up on Sabbath (Saturday) around noon.



The Real Deal Baked Veggie Burger:
After the processed vegs (zucchini, onion and carrot) have been 'wrung dry' so to speak, you add in a number of yummy spices and "binders": 1/2 cup of Almond Flour or Roasted Ground Walnuts, 1/4 Cup Nutritional Yeast, 2 tablespoons of Ground Chia or Flax (instead of the egg), and 1/2 teaspoon each of Cumin, Garlic and Cayenne (optional), or other preferred spices.   Then, Add in the finely chopped small Onion and 1/2 Cup finely chopped Parsley or cilantro. Add in Salt to Taste.  Mix well.  Form into same size burgers (See directions in the video below).

These are the flakiest, yummiest veggies burgers we have ever eaten... they don't hit the tummy like a brick.  They taste wonderful: sort of cheezy and delicious.

You will definitely want to watch the video below to get the full recipe and see how the cook forms the patties.  She bakes them in a 400 degree F. oven for 20-25 minutes and then flips them to cook for another 15 minutes.  Get all the detail there!  If you do go to the youtube video site of this recipe, be sure to subscribe to her channel-- Food Impromptu-- to get more wonderful veggie recipes.
Mouth-watering!

AND-- your kids will love these burgers!

Veggie & Tofu Wontons (from Alberni Veg Supper Club "Get Stuffed" Night April 18, 2019)

The following recipe for vEGETABLE AND TOFU WONTONS is from the "Get Stuffed" Night   (April 18, 2019) @ the Alberni Vegetarian Supper Club every 3rd Thursday of the month (except summer break in July and August) at 6 p.m. at the Basement Kitchen of the Seventh Day Adventist Church, 4109 Kendall Street, Port Alberni, BCV9Y 4H9.  If you want to look over the monthly recipe list, simply send an email to pasda75@gmail.com (see more at the bottom of this post)


INGREDIENTS:
  • 100g mashed firm tofu
  • ½ cup celery, chopped finely
  • 1 Pak Choi leaf, finely sliced or 1 or 2 cabbage leaves, finely diced
  • Small white onion, diced finely
  • 2 tsp. carrots grated
  • 1/4 tsp. salt
  • 1 tsp. soy sauce
  • 2 tsp. grated ginger
  • 1/2 package (25) wonton wrappers, or as needed
  • Water Wash - 2 tsp. of water + ¼ tsp. cornstarch
  • Pinch of pepper
  • 1 tsp. each: honey, sesame oil
  • 2 Tbsp. oil for pan fry but leave wontons in flat triangles, or 3 to 4 cups oil for deep-frying, as needed


INSTRUCTIONS FOR VEGGIE & TOFU WONTONS
  • In  a sauté pan, heat 2 tsp. oil and sauté celery, carrots, onion, pak choy, ginger
  • When tender, season with soy sauce, sesame oil, honey, salt and pepper. Add mashed tofu into vegetables, mix well then let cool
  • Heat the oil for deep-frying while you are wrapping the wontons.
  • To fill the wontons, lay a wrapper in front of you so that it forms a diamond shape. With your finger place some water on all sides. Place a teaspoon of filling in the middle.
  • Fold the wonton in half from corner to opposite corner so it forms a triangle. If pan frying, then leave as flat triangle.  If deep frying, then bring the 2 opposite corners together and seal to make the wonton cone shape.
  • Deep-fry the wontons for around 2 minutes until they are golden and crispy.  Or pan fry wontons 2 min. per side.  They are now ready to serve and savour!  
The NEW LIFE Challenge Cookbook

The Alberni Vegetarian Supper Club is a culinary treat and then some.  Beginners or "old hands" at cooking are delighted with the international and local recipes.  

Who attends?  People from different cultural backgrounds and all age groups.  
What do they have in common?   They all want to made eating healthier a daily habit.
What if you cannot cook but want to sample?  We have several folks who love attending but don't cook.  Join us for dinner with a $3 donation to help us out with the food and rental costs.  

Each month, a suggested Vegetarian/Vegan themed recipe list is sent out (e.g., Crazy for Curries or Turning Japanese or Eat like a Canuck ) and  attendees select a recipe or 2 to make and share at the Supper Club meeting.  

Are you an absolute beginner?  No worries, vegetarian cooking tips and help is just an email away.  For demos and hands on experiences, feel free to come an hour earlier on the meeting day and learn some cooking techniques as we prepare sample dishes at the kitchen.  

Cooking demonstrations are held as requested and often get lively as folks happily jump in and participate,  Children and teens find it great fun and interesting to be able to easily create delectable dishes and wholesome treats.

Nutritional Nuggets and Healing Food Recipes are shared as seasonal and health concerns arise.  For example, during colder months, a Turmeric Latte (recipe following) is served for its anti-inflammatory and immune boosting properties.  And if you’re feeling under the weather, a hot drink often feels great going down and the bonus is it helps you feel better faster!

Interested?  Join the fun every 3rd Thursday of the month (except summer break in July and August) at 6 p.m. at the Basement Kitchen of the Seventh Day Adventist Church, 4109 Kendall Street, Port Alberni, BCV9Y 4H9.  If you want to look over the monthly recipe list, simply send an email to pasda75@gmail.com 

Be blessed, know and enjoy your foods, boost your life!  
-----------------------------------------------------------------------------------------------------------------------------------------------------

Looking for a Delicious Gluten-Free Perogie (Dumpling) Recipe to go with your Cabbage Rolls? 
 

Click HERE or on the above image to go the Hubpages recipe for Gluten-Free Perogies.

Lentil and Quinoa Cabbage Roll Recipe (from Alberni Veg Supper Club "Get Stuffed" Night April 18, 2019)

The following recipe for lentil and quinoa cabbage rolls is from the "Get Stuffed" Night   (April 18, 2019)

 @ the Alberni Vegetarian Supper Club every 3rd Thursday of the month (except summer break in July and August) at 6 p.m. at the Basement Kitchen of the Seventh Day Adventist Church, 4109 Kendall Street, Port Alberni, BCV9Y 4H9.  If you want to look over the monthly recipe list, simply send an email to pasda75@gmail.com (see more at the bottom of this post)


LENTIL AND QUINOA CABBAGE ROLL RECIPE- 


INGREDIENTS
1 head of Green Cabbage, see Instructions below

For the Filling
3/4 cup Brown Lentils
3 cups Water
1/2 cup uncooked Quinoa
1 cup Vegetable Broth
1 small Onion, diced
1 Tbsp. each: Vegetable Oil, Red Wine Vinegar
2 Tbsp. Soy Sauce
1 tsp. Smoked Paprika

For the Sauce:
1 (28 ounce) can Tomato Puree
1 Tbsp. Maple Syrup, or sweetener of choice
1 1/2 tsp. Red Wine Vinegar

Salt and Pepper to taste


INSTRUCTIONS
Place 3 inches water into a large pot and add cabbage. Bring to a boil, lower heat and cover.  Steam until leaves peel off easily, 20 minutes. Remove cabbage & cool for a few minutes. **See notes at the bottom of this recipe.

Preparing the filling: Place the water into a small saucepan and add lentils. Bring the water to a boil, lower heat and allow to simmer until lentils are just fully cooked, about 35 minutes, adding water to the pot as needed. When lentils are finished cooking, drain any excess liquid.

While the lentils simmer, place broth into a small saucepan and add quinoa. Place over high heat and bring to boil. Lower heat, cover and allow to simmer until all of the water is absorbed, about 20 minutes. Remove from heat and allow to sit with the lid on the pot for 5 minutes.

Coat the bottom of a large skillet with oil and place over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add 1 1/2 cups of the cooked lentils and 1 cup of the cooked quinoa, along with red wine vinegar, soy sauce, smoked paprika, salt and pepper to taste. Flip a few times just to combine the ingredients, then remove from heat.

Preheat the oven to 350°F/177C.

Stir all sauce ingredients together in a small bowl, then distribute about 1/2 cup of the sauce into the bottom of 9 x 9 inch baking dish.

Peel a leaf off of the cabbage head and place it onto a work surface with the stem side facing you. Trim any very thick portions of the leaf near the base. Spoon 3 to 4 tablespoons of filling onto the center of the leaf. Fold the base side over the filling, then wrap the sides inward over the filling. Roll the center away from you to wrap everything up. Place the roll, seam side down, into the baking dish. Repeat until all of the filling is used.

Spoon remaining sauce over the rolls, cover and bake for 1 hour. Remove from oven and allow to cool for a few minutes before serving.

Recipe Notes
**You only need a small head of cabbage for this, but in order to get the most large, easily rollable leaves, use a large head for the larger, outermost layers of leaves then save the rest for another use.


The Alberni Vegetarian Supper Club is a culinary treat and then some.  Beginners or "old hands" at cooking are delighted with the international and local recipes.  

Who attends?  People from different cultural backgrounds and all age groups.  
What do they have in common?   They all want to made eating healthier a daily habit.
What if you cannot cook but want to sample?  We have several folks who love attending but don't cook.  Join us for dinner with a $3 donation to help us out with the food and rental costs.  

Each month, a suggested Vegetarian/Vegan themed recipe list is sent out (e.g., Crazy for Curries or Turning Japanese or Eat like a Canuck ) and  attendees select a recipe or 2 to make and share at the Supper Club meeting.  

Are you an absolute beginner?  No worries, vegetarian cooking tips and help is just an email away.  For demos and hands on experiences, feel free to come an hour earlier on the meeting day and learn some cooking techniques as we prepare sample dishes at the kitchen.  

Cooking demonstrations are held as requested and often get lively as folks happily jump in and participate,  Children and teens find it great fun and interesting to be able to easily create delectable dishes and wholesome treats.

Nutritional Nuggets and Healing Food Recipes are shared as seasonal and health concerns arise.  For example, during colder months, a Turmeric Latte (recipe following) is served for its anti-inflammatory and immune boosting properties.  And if you’re feeling under the weather, a hot drink often feels great going down and the bonus is it helps you feel better faster!

Interested?  Join the fun every 3rd Thursday of the month (except summer break in July and August) at 6 p.m. at the Basement Kitchen of the Seventh Day Adventist Church, 4109 Kendall Street, Port Alberni, BCV9Y 4H9.  If you want to look over the monthly recipe list, simply send an email to pasda75@gmail.com 

Be blessed, know and enjoy your foods, boost your life!  
-----------------------------------------------------------------------------------------------------------------------------------------------------

Looking for a Delicious Gluten-Free Perogie (Dumpling) Recipe to go with your Cabbage Rolls? 
 

Click HERE or on the above image to go the Hubpages recipe for Gluten-Free Perogies.

Cooking School Cloud (Pick What You Want To See)

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