Recipe
Main Dish
Veggie Burgers
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ⅓ c. TSP (textured soy protein) | ||
| ⅞ c. boiling water | ||
| 1 medium carrot | ||
| 8 oz. mushrooms | ||
| 1 medium onion | ||
| 1 clove(s) garlic | ||
| 1 (15 oz) can soybeans, drained and rinsed | ||
| 1 tbsp. dried parsley | ||
| 1 tbsp. Worcestershire sauce | ||
| 1 ½ c. dry breadcrumbs | ||
| ½ c. rolled oats |
Directions
- Rehydrate textured soy protein by pouring boiling water over it. Set aside until ready to use.
- Finely chop carrot, mushrooms, onion and garlic, preferably in a food processor. Set aside.
- Mash soybeans very well in a food processor or by hand. Put in a large bowl.
- Mix in rehydrated TSP, chopped vegetable mixture, dried parsley, Worcestershire sauce, breadcrumbs and oats.
- Using 1/2 cup mixture at a time, form into patties. Brown on both sides in a nonstick skillet.
Nutrition facts
Servings
219 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 0mg
- Sodium: 179mg
- Total Carbohydrates: 28g
- Protein: 19g
Recipe Source:
Iowa Soybean Promotion Board.