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1 medium onion, peeled and quartered
1 plump garlic clove, peeled
1 medium carrot, peeled and coarsely grated (about 60g prepared weight)
420 gram can "no-salt no-sugar" red kidney beans, drained and rinsed in a colander under cold running water
220 gram pack smoked tofu, drained
75 gram sunflower or sesame seeds
1 small bunch parsley
2 teaspoon organic wheat-free vegetable bouillon powder
Preheat oven to 220C/Gas Mark 7.
Line a large baking tray with baking parchment.
Place all the ingredients in a food processor and blend for roughly 6-8 seconds, until well mixed but still retaining some texture, pushing down with a spatula once.
Remove the blade and take a handful of the mixture. If you don't own a food processor, mashed the tofu and beans with a potato masher and chopped the other ingredients really fine.
Form mixture into a ball and place on the baking tray.
Press with fingertips to make a burger shape.
Repeat further 5 or 7 times depending on how large you want your burgers.
Bake for 30-40 minutes until light golden brown.
Remove from oven and leave to firm on the tray for 3-4 minutes.
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This was a disaster! I followed the recipe explicitly. The result was that the burgers were not cooked after 15 minutes. After about an hour they were a little brown so I took them ot at that stage. The top part just crumbled and the base stuck to the baking paper. Perhaps because there was no oil or water, although the texture before baking, was, I thought, just right.
The burgers were reasonably tasty, and the sauce was very interesting, nut it should be made just before serving, as it oxidises (I did cover it well with plastic wrap, but it still oxidised.)
Very good recipe as-is, but it took quite a bit more baking time. I turned the burgers 3 times during the process. Baking on a silicon sheet was helpful.
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I really liked this recipe, but I changed it up some. I used 1/4 of an onion and garlic powder (didn't have fresh). Then I threw in some carrot pulp (leftover after juicing carrots) - maybe 1/2 cup or so. THen for the beans, I used a combination - edamame, garbanzo, black, and pinto...maybe a 1/2 cup of that or so. Then I put in 1/2 pkg (1/2 lb) of tofu (firm, drained well) and a handful of sunflower seeds. 2 bunches parsley, not 1... plus a tablespoon plus a tsp of boullion powder. I also added a tablespoon or 2 of olive oil. I pulsed the mixture in my food processor so that it was chunky, but more on the finer side. Then I served them into patties (1/3 cup) on a baking sheet (coated with oil), and sprinkled a little more olive oil over the top.. and baked them for about 30 minutes at 350. These were our all-time favorites... serve on a whole-grain bun with all the toppings. Thanks!
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