Soybean burgers
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Dry soybeans |
| 1 | Eggplant | |
| 1 | Onion; diced | |
| 4 | Garlic cloves; minced | |
| 1 | cup | Oats |
| 1½ | cup | Wheat germ |
| ½ | teaspoon | Salt |
| Oil | ||
| 1 | cup | Chopped onions |
| 2 | Garlic cloves; minced | |
| 1 | cup | Chopped mushrooms |
| 3 | tablespoons | Butter or margarine |
| 1 | tablespoon | Arrowroot |
| ½ | cup | Water |
| 1 | tablespoon | Tamari |
Directions
MUSHROOM GRAVY
Cook soybeans in 3 cups water until tender, about 2½ hours. Drain, cool and grind or blend to make 1 cup. Peel eggplant and cube.
Combine with diced onion and 3 to 4 cloves garlic in saucepan and cook in enough oil to cover bottom of pan until onion is tender. Add oats, wheat germ, soybean mixture and salt. Stir in 2 tablespoons water. Dough should have consistency of thick paste. Press into patties and fry in ¼ inch oil until done on both sides.
To make gravy, saute chopped onions, 2 cloves garlic and mushrooms in butter until mushrooms are tender. Dissolve arrowroot in ½ cup water and add to mushroom mixture. Cook and stir until thickened. Add tamari. Serve patties with gravy.
Created by: Golden Temple Conscious Cookery, Los Angeles (C) 1992 The Los Angeles Times