How To make Walnut Burgers
10 1/2 oz Pkg more-nu tofu silken; sof
1 c Walnuts; chopped
1/4 c Sunflower seeds
1/4 c Scallions; chopped
2 tb Soy sauce
2 tb Nutritional yeast
1/2 ts Basil
2 c Herb seasoned stuffing; (pep
In a food processor or blender, puree tofu then add rest of ingredients except stuffing. Put stuffing into a bowl and pour tofu mixture over it. M well. Form into 8 burger patties and bake on a greased cookie sheet in a 350F ove for 25-30 minutes or until golden brown. (Note: These can be grilled also!) Serve on a burger bun with your favorite condiments. NOTE: These can also be formed into 24 meat balls and served with spaghetti sauce over pasta. From: garhow@hpubmaa.esr.HP.COM (Garry Howard). rfvc Digest V94 Issue #181, Aug. 26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
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The SECRET Recipe for PLANT BASED Burgers (That taste just like a burger)
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I recently saw a video featuring chef David Lee from Planta in Toronto. He gave a quick rundown of the ingredents and how he makes their plant based burgers. I put a little twist on the recipe to make it my own and WOW! All Plants and nothing too overly processed! Super simple vegan burger!
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Black Bean Walnut Burgers Burgers with Saucy Sweet Onions
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GRILLABLE VEGGIE BURGERS! Nourishing, and delicious with a bit of a kick, Black Bean Walnut Burgers with Saucy Sweet Onions are freezer friendly and easy to pull together. This black bean burger is vegetarian, vegan and easily gluten free.
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Easy Black Bean and Walnut Burgers Recipe
Easy Black Bean and Walnut Burgers Recipe
Ingredients:
1/2 cup walnuts
1/2 cup rolled oats
1 tablespoon flax seeds
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
1 pinch ground cinnamon
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup mashed cooked sweet potato
1 egg, beaten
1/4 cup minced onion
1 Fresno chile pepper, seeded and minced
1 small crimini mushroom, minced
3 cloves garlic, minced
1/2 teaspoon soy sauce
1/2 cup vegetable oi
Directions:
Process walnuts in a food processor until you have a coarse powder; add oats, flax seeds, cumin, paprika, salt, and ground cinnamon and process again until the oats are ground into a coarse powder. Put black beans and sweet potato into the processor bowl; process until smooth and transfer to a mixing bowl.
Stir egg, onion, Fresno chile, crimini mushroom, garlic, and soy sauce into the black bean mixture until smoothly integrated; shape into 6 patties.
Heat vegetable oil in a skillet over medium-high heat until shimmering. Fry patties in oil until a deep-brown crust forms, about 5 minutes per side.
Nutrition
Calories: 433 kcal 22%
Fat: 27.4 g 42%
Carbs: 36.7g;12%
Protein: 13.2 g 26%
Cholesterol: 31 mg 10%
Sodium: 979 mg 39%
Based on a 2,000 calorie diet
Best Healthy Vegan Veggie Ground Meat Substitute
Veggie Ground
1 head of cauliflower
2 medium carrots
1 onion
3 cloves of garlic
16 oz portobello mushrooms (**)
2 tbsp Italian seasoning
1 tbsp paprika
2 tsp sage
2 tsp garlic granules
1 tsp thyme
1 tsp oregano
2 tsp cumin powder
1.5 cups walnuts (optional to soak for a softer texture) (*)
3 tbsp tomato paste
3 tsp salt OR TO YOUR TASTE
* for nut free version omit walnuts and add another 8oz of portobello mushrooms more coarsely chopped than the first portion to keep some texture.
** for mushroom free use equivalent in jackfruit and process in to smaller pieces.
I recommend a pan with at least a 3 qt capacity for this recipe.
Coarsely chop all vegetables and garlic in a food processor. Mushrooms can be made even coarser for a more meaty texture (This will need to be done in batches)
Coarsely chop walnuts along with tomato paste until combined..
Add vegetables and mushrooms and continue to cook on medium until water releases begins to release (approx. 5 minutes) Increase heat to high.
Continue to mix until most of the water has cooked out add seasoning. Continue to cook on high for another 5-10 minutes, or until all the water has evaporated and no water remains at the bottom of the pan.
* Depending on your stove, you may need to adjust your temperature setting between medium and high to insure that all of the water evaporates.
Turn off heat and add walnut and tomato paste mixture. Mix thoroughly to combine.
Add to your dish of choice. Enjoy!
Keeps well in the fridge for 3-5 days or in the freezer. I can’t tell you how long since mine never makes it more than a couple weeks without being used!
Lentil Walnut Burgers Vegan Veggie Burger - VeganRicha.com
Spiced Lentil Walnut Burgers. Easy Flavorful Burger patties with avocado ranch.
Full Recipe ➡️
Vegan Burger Recipe. Soyfree Veggie Burger Easily gluten-free. Serve as burgers, wraps or over salad.
More Veggie Burgers from the blog ➡️
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How to make delicious Vegan Walnut Patties| Plant-Based Meat Burgers | Not Only Carrots cooking show
Perfect for holiday celebrations. Loved by vegans and meat-eaters alike and they freeze really well.
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