| Prep Time | 1 hour |
| Cook Time | 40 minutes |
| Servings |
burgers
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Ingredients
- 1 onion, large dice
- 3 celery stalks, large dice
- 1/4 cup sun-dried tomatoes, roughly chopped
- 1/2 cup tahini
- 1 tablespoon lemon juice
- 2 tablespoons tamari
- 1/4 cup miso
- 1 1/2 cup quinoa cook with 3 cups water - or 4 cups cooked quinoa
- 2 cups raw almonds rinse & toast for 15 minutes on 350F
- 1 tablespoon dried dill
- 1 tablespoon dried basil
- 1 tablespoon paprika
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 cup brown rice flour
- 1/2 cup nutritional yeast
- 1 med to large zucchini grated
- 2 cups grated carrots sub. winter squash
- 1 cup fresh herbs basil, parsely, cilantro etc. chopped
Ingredients
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Instructions
- Sauté onions, celery and sun-dried tomatoes over low- medium heat until well done
- In a food processor, grate the carrots and zucchini, empty into a large mixing bowl
- In a food processor, blend the sautéed vegetable, tamari, tahini, miso and lemon juice, add to the large mixing bowl
- In a food processor, pulse the toasted almonds into a rough meal (flour-like with some chunks), add to the mixing bowl
- Add all remaining ingredients to the mixing bowl, combine well with a spatula or hands (using latex gloves)
- Pre-heat oven to 350F
- Form burgers on a parchment-lined baking sheet, using a mold (I use a small ramekin)
- Bake at 350F for 35-40 minutes, cool and store
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