Soybean burgers

Yield: 6 servings

Measure Ingredient
½ cup Dry soybeans
1 Eggplant
1 Onion; diced
4 Garlic cloves; minced
1 cup Oats
1½ cup Wheat germ
½ teaspoon Salt
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


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

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