Dr. Padma Garvey
The plant-based Doctor Mom
Veggie Burger (version 2)
I pressure cooked one and 1/2 cup of short grain brown rice with 3 and 1/2 cups of water. Set aside.
I took one and 1/2 cups of vital wheat gluten flour and added one tablespoon of salt. Mix thoroughly. Add water slowly to the gluten flour as you mix. It will quickly congeal to a dough. Once you get that dough like consistency, break it up into small bite size pieces. Place the small pieces into a pot with your favorite vegetable broth. Let it boil for one hour. You will need to add water periodically. To the broth, I added several bay leaves and one teaspoon of ground sage and thyme. Add 1/2 cup soy sauce. After boiling for one hour, I removed the gluten balls and set aside.
In a skillet, add one teaspoon oil, add one finely chopped medium white onion and one beet root, peeled and finely chopped. Add dash of salt, five crushed garlic cloves, stir and cover. Cook until beets are very tender.
Mix the rice and the beet mixture. Add 2 teaspoon of ground thyme and 1/3 cup fresh chopped Italian parsley. Mix thoroughly. Add three tablespoons of apple cider vinegar. Add lemon juice to taste. Mix thoroughly. Add one tablespoons of guar gum. Mix thoroughly. You should be able to make patties. You can freeze some. The rest you can grill on a skillet with a tablespoon of oil. serve on a burger with your condiments.
For the sides I made oven roasted potatoes. I cut up Idaho potatoes with the skin into 12 pieces. I also cut up sweet potatoes. I tossed everything with salt, pepper, and one tablespoon of olive oil. I baked them on a rake in the oven at 400 degrees
Veggie Burger (version 1)
I have been searching for a really good veggie burger recipe for a while now. I have experimented with several techniques and ingredients. I made these on Sunday and feel I have hit on the perfect recipe.
one and 1/2 cup textured vegetable protein
1/3 cup of bulgur wheat
one to two tablespoons of wheat gluten
ten baby portabella mushrooms, finely chopped
one medium red onion, finely chopped
beet root, finely chopped, about 1/2 cup
five cloves garlic
vegemite (yeast extract)
dried crushed sage
dried Italian parsley
In one and 1/4 cup of boiling water add textured vegetable protein. Take off heat and set aside.
In 2/3 cup of boiling water add 1/3 cup of the bulgur wheat and let cook for about ten minutes until the water has evaporated. Set aside
In large skillet, add one teaspoon of olive oil and heat to medium. Add crushed garlic, onion, beet root, and mushrooms. Add 1/2 teaspoon of salt, 1/4 teaspoon of black pepper. Let the mixture cook until onions are translucent. Take off heat and add one tablespoon of sage, one teaspoon of celery salt, two tablespoons of parsley. Mix well.
Using your hands combine the textured vegetable protein, bulgur wheat, onion mixture and two tablespoons of the vegemite. Mix well. Then add the gluten, mix well. Add salt and pepper to taste at the end. You should be able to form patties. If they are not sticking together well add some more gluten.
Grill as you would any burger.