This is a great “pantry” recipe, as many of the
ingredients should be on your shelf. This is also a great way to use leftover
veggies. If you don’t have the tofu used in this recipe, you can substitute
prepared and cooled mashed potatoes.
1 ½ cups
canned sliced carrots, drained (reserve
1 ½ cups
canned cut green beans, drained
1 ½ cups cooked pinto or red beans
2 ½ cups dry bread crumbs
2 Tablespoons vegetable oil or melted margarine
1 Tablespoon dried parsley
½ cup ketchup or chili sauce
2 Tablespoons silken tofu
½ teaspoon white pepper
½ teaspoon celery salt
1 teaspoon onion powder
oven to 325 degrees. Place carrots, green beans and pinto beans in a blender or
food processor and puree until almost smooth.
Place mixture in a large bowl. Stir in
remaining ingredients until well combined. If mixture is too thick, add some of
the reserved carrot liquid; if it is too thin, add additional breadcrumbs.
mixture into burgers and place on nonstick baking sheet (or spray with
vegetable oil spray). Bake for 30 to 40 minutes, or until thoroughly heated and
Note: this mixture can be pressed into a loaf pan
and baked as a loaf.
makes 6-7 burgers
veggie burgers can be baked or pan fried. If you would like to use them as
“meat”balls, they can be microwaved in sauce.
2 cups firm tofu, drained and crumbled
1 clove garlic, minced
1/8 cup onions, minced
½ cup wheat germ
½ cup dry breadcrumbs
1 Tablespoon soy sauce
¼ cup fresh parsley, chopped
½ cup celery, minced
¼ cup bell peppers, chopped
1/c cup water or carrot juice
oil for frying
In a large
bowl mash tofu until almost smooth. Add all ingredients except water and
combine until well mixed. Slowly add water or juice until mixture is thick
enough to form burgers.
Form into small burgers and refrigerate for 30
minutes. Fry in oil until browned or bake (at 350 degrees) for 20 minutes,
until heated and browned.