Yield: 6 servings
Measure | Ingredient |
---|---|
½ cup | Dry soybeans |
1 \N | Eggplant |
1 \N | Onion; diced |
4 \N | Garlic cloves; minced |
1 cup | Oats |
1½ cup | Wheat germ |
½ teaspoon | Salt |
\N \N | Oil |
1 cup | Chopped onions |
2 \N | Garlic cloves; minced |
1 cup | Chopped mushrooms |
3 tablespoons | Butter or margarine |
1 tablespoon | Arrowroot |
½ cup | Water |
1 tablespoon | Tamari |
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