You are currently browsing the tag archive for the ‘nutritional yeast’ tag.
Carrot Sunflower Bean Burger (GF)
I just made up this recipe today…
“WET” INGREDIENTS:
1-2 cloves garlic, minced
small wedge chopped onion (about 1/4 to 1/3 cup)
1 chopped carrot
1- 15 oz can kidney beans (rinsed and drained)
1 T tahini
2 T ketchup
1 t hot sauce
1-2 T water (only if needed to puree the other wet ingredients)
DRY INGREDIENTS:
1/4 C ground sunflower seeds
1/2 C oat flour (GF)
dash celery salt
1/2 t cumin
1/2 t fajita or taco seasoning blend
1 t dried chives
1 t dried parsley
1 T nutritional yeast
ASSEMBLY:
Use a small food processor to puree the wet ingredients.
In a large bowl, combine the wet puree with the dry ingredients.
Divide the burger “dough” into 4 balls. Pour a drop of olive oil on your hands to handle it easier. The burger dough will be sticky and soft– don’t panic!! Create 4 patties. You can just drop the ball right onto parchment paper and then flatten into a patty.
Refrigerate the patties on parchment paper for at least 30-60 minutes before cooking. The time will allow the excess moisture to soak into the oats, which will bind the burgers. Trust me!
Patties on parchment.
Cook the patties on medium heat in a saute pan using the oil of your choice (I use coconut oil). It should take about 10 minutes per side. Shake the pan periodically to make sure they aren’t sticking.
(Eric noticed that the “raw” burger color looked a bit like pink slime…HA!)
Bean burgers cooking.
Enjoy! The fajita seasoning provides a little kick, and the carrot provides a subtle sweetness.
I ate my burger with a side of steamed cauliflower topped with Frontera Tomatillo Salsa.
Carrot sunflower bean burger and steamed cauliflower with tomatillo salsa.
This chili soup recipe is VERY flexible. Today I made it with the veggies I noted, but on other occasions I’ve included cabbage, cauliflower and/or kale. I’ve also had success using a package of soy chorizo for the meaty component (be aware that different brands are more or less spicy). Of course, you can omit the meatless meats if you need to make it gluten free. Substitute some mushrooms instead! Feel free to use what you have or what you like. According to my palate, this is “medium” spicy. It has tons o’ flava!
NOTE: Use a very large soup pot. My largest pot (8 quart) was full to within 2 inches of the top.
CHOP/SET ASIDE THESE VEGGIES:
1 onion
1 green or red pepper
2 large carrots
2 celery stalks
6 cloves garlic (mince)
4 medium Yukon Gold potatoes
1 pkg (12 oz) frozen corn
COMBINE THESE LIQUIDS:
~5 cups veggie broth or water
28 oz can crushed tomato with basil
14 1/4 oz can diced tomato (no added salt)
15 oz can tomato sauce (no added salt)
2 T tamari
SET ASIDE THESE VEGGIE MEATS:
*6 cups cooked beans (i.e. black, pinto, kidney, red, garbanzo)
1 link (chopped) Field Roast Mexican Chipotle Sausage (these are very spicy on their own)
1 pkg meatless ground (Gardein or Yves)
*Note: 3 cups dry beans yields about 6 cups cooked
COMBINE THESE SEASONINGS:
2 T brown sugar (organic)
1 T chili powder
1 T cumin
1 T basil
1 T nutritional yeast
1/2 T smoked paprika
1/2 T coriander
1/2 T oregano
1 t taco seasoning blend
1/2 t salt
1/4 t chipotle
1/4 t garlic powder
4 t salt free broth powder + 1 cube broth (omit if using liquid broth)
ASSEMBLY:
Saute the veggies (except the frozen corn) and the seasonings in 1/2 T coconut oil for several minutes (medium heat). Gradually add everything else. Simmer until the potatoes are done, about an hour. Portion in pint size jars and freeze. Makes…a LOT! (about 13 1/2 pints)
Freeheel Vegan 