Yield: 8 servings
Measure | Ingredient |
---|---|
1 cup | Raw bulgur wheat*, cooked |
¼ cup | Gluten or whole wheat flour |
1½ teaspoon | Ener-G egg replacer mixed well with 2 T. water |
1 tablespoon | Nutritional yeast |
2 tablespoons | Tamari |
1 teaspoon | Dried basil leaves |
½ teaspoon | Poultry seasoning |
½ teaspoon | Paprika |
½ teaspoon | Sage |
½ teaspoon | Garlic powder |
½ teaspoon | Black pepper |
¼ teaspoon | Crushed dried red pepper flakes |
To cook bulgur wheat: Put one cup bulgur wheat in a saucepan with 2½ cups
water and one teaspoon salt. Bring to a boil, then turn down to medium-low and simmer for 20 to 25 minutes. Remove from hat and let stand for 10 minutes
before using.
In a bowl, mix cooked bulgur wheat and gluten or whole wheat flour well. Add nutritional yeast to egg replacer and water; mix into bulgur mixture. Add
tamari and the rest of the seasonings, mixing well.
Form into patties and saute in a little vegetable oil in a nonstick skillet on medium-high heat for about 5 minutes on each side. OR bake them on a greased cookie sheet in a 350 degree F. oven for 20 to 25 minutes or until crispy brown on the outside.