Veggie Burgers
1-1/3 cups TSP
7/8 cup boiling water
1 carrot
8 oz mushrooms
1 medium onion
1 clove garlic
1 can (15 oz) soybeans, drained & rinsed
1 Tbs dried parsley
1 Tbs Worcestershire sauce
1-1/2 cups dry breadcrumbs
1/2 cup rolled oats
Rehydrate the TSP by pouring the boiling water over it. Set aside until ready to use.
Finely chop the carrot, mushrooms, onion and garlic, preferably in a food processor. Set aside.
Mash the soybeans very well in a food processor or by hand. Put into a large bowl. Mix in the rehydrated TSP, chopped vegetable mixture, dried parsley, Worcestershire sauce, breadcrumbs, and oats. Using 1/2 cup mixture at a time, form into patties. Brown both sides in a nonstick skillet. Serve as you would a hamburger.
Note: You can freeze the burgers for later use.
Yield: 10 servings Serving size: 1 patty
Per serving (without bun): 219 calories, 6 g total fat (0.9 g sat fat), 19 g pro, 28 g carb, 5.8 g fiber, 179 mg sodium, 0 mg cholesterol
Exchanges: 2 starch, 2 lean meat