Recently I needed a vegan burger recipe for an event. After many trials and errors and tastings, this recipe is the end result. I hope you’ll enjoy having it in your recipe collection as much as I do.
1 c. water
2 t. granulated onion
2 t. McKay’s® Beef Style Instant Broth and Seasoning
3 T. Bragg Liquid Aminos™ or low-sodium soy sauce
2 t. food yeast flakes
3 cloves garlic, crushed
1 ½ c. quick oats
¼ c. finely chopped walnuts
½ t. dried sage
¼ t. dried marjoram
¼ t. dried thyme
1 finely grated large carrot (or 2 small)
2 T. instant potato flakes
3 T. chopped fresh parsley
1 14 oz. pkg. medium firm regular tofu, drained, pressed dry, crumbled
Olive oil, for frying
Bring first 6 ingredients to a boil in a medium saucepan. Stir in the oats, walnuts, sage, marjoram and thyme. Let stand for 10 minutes.
Meanwhile, combine remaining ingredients in a medium bowl. Add the oat mixture and mix well (mixing with hands works great). Press into a 1/3 cup measuring cup. Tap out onto a piece of foil and press down and shape into a bun sized patty.
Heat a small amount of olive oil in large nonstick skillet. Peel foil from patty, transfer to skillet and fry on each side until very golden. Do not be tempted to turn before patties are really browned and crispy. Repeat with oil and remaining patties. Makes 10 servings.
