Recipe index

-Falafel Sandwiches

Veggie Burgers
-Black Bean Burgers
-Vegetarian Burgers
-Vegeburgers
-Veggie Burgers with Vidalia Relish
-Veggie Burgers

Non-meatloaf
-Bulgur Onion Not-Meatloaf
-Onion Not-Meatloaf
-TVP Meatloaf



Pretend Meat Recipes,
or Meat Substitutes


Falafel Sandwiches

Yield: 5 servings

  • 2 (15 oz.) cans chickpeas, rinsed and drained
  • 1/2 C. fine, dry breadcrumbs
  • 4 cloves garlic, pressed
  • 1/2 C. fresh parsley, chopped
  • 2 Tbsp. cumin
  • 1 tsp. Salt
  • 1/2 tsp. Ground red pepper
  • 2 large eggs
  • vegetable oil
  • 5 (8 inch) pita bread rounds
  • Tahini Sauce
  • Cucumber Relish

Process chickpeas, breadcrumbs, garlic, parsley, cumin, salt, red pepper, and eggs in a food processor just until smooth, stopping once to scrape down sides. Shape mixture into 10 (1/2" thick) patties.

Pour oil to depth of 1/2" in a large skillet. Fry patties in hot oil over medium-high heat 1 1/2 - 2 1/2 min on each side or until golden brown. Drain on paper towels.

Cut pita rounds in half crosswise, and place 1 patty into each pita half. Top with Tahini Sauce and Cucumber Relish, and serve immediately.


Veggie Burgers


Emily's Black Bean Burgers

  • 1 15 oz. Can black beans, drained and rinsed
  • 1 large egg
  • 1 carrot, peeled and grated
  • 1 large green onion, minced
  • 1/4 red onion, chopped very small
  • 1 clove garlic, minced
  • 1/2 red or green bell pepper, minced very small
  • 1 Tbsp. Cornmeal
  • 2 tsp. Pepper sauce, or to taste (Tabasco or similar)
  • 1 tsp. Salt
  • 1 Tbsp. Oil
  • 3 wheat hamburger buns
  • Toppings: white cheese, tomato, lettuce, pickles, sautéed mushrooms/onions, mayonnaise, mustard...
  1. Mash beans in large bowl with potato masher. Add egg, carrot, green onion, red onion, bell pepper, pepper sauce, salt, and cornmeal. Stir well, shape into 3 patties. Fry patties in oil about 3 min. each side, or until heated through and crusty.
  2. Meanwhile, chop mushrooms and onions and sauté in olive oil, if using.
  3. If using cheese, place burgers on baking sheet. Top with mushroom/onion mix, then cheese. Broil a few minutes until cheese melts.

Cafe Thyme Vegetarian Burgers

Yield: 6-8 servings

  • 3 C. water
  • 2 Tbsp. vegetable oil
  • 2 cloves garlic, minced
  • 1 1/2 C. bulgur
  • 1 C. mashed, cooked chickpeas
  • 1/2 C. chopped green onions
  • 1/2 C. grated carrots
  • 1/4 c. chopped fresh parsley
  • 1/4 C. tahini
  • 2 Tbsp. tomato paste
  • 2 Tbsp. soy sauce
  • 1 tsp. Dijon mustard
  • pinch ground black pepper

Bring water to a boil. Meanwhile, heat oil in heavy skillet over medium-high heat. Add garlic and bulgur and cook 2 minutes, stirring frequently. Add boiling water. Bring mixture to a boil; cover and reduce heat to low. Simmer 15-20 min or until water is absorbed and bulgur is soft and chewy.

Remove bulgur from heat and add remaining ingredients; stir to blend well. With moistened hands, form mixture into 6-8 burgers. Place burgers in freezer 5-10 min or until firm.

Cook burgers in lightly oil skillet over medium-low heat about 10 min, or until browned, turning halfway through cooking.

Serve on buns with condiments and vegetables.


Vegeburgers

Based on Madhur Jaffrey's recipe
Yield: 6 burgers

  • 1 block soft tofu
  • 1/2 stick of very finely diced celery
  • 4 very finely sliced scallions
  • 1-2 finely diced jalapenos
  • 3 very finely diced carrots
  • 5 very finely diced large mushrooms
  • 2-3 Tbsp. dark soy sauce
  • a fistful of cilantro or parsley, finely chopped
  • 1 egg
  • 10 Tbsp. fine white breadcrumbs
  1. Slice tofu thinly, wrap in towel and put a heavy weight on top. Allow to drain for 1 hour.
  2. Fry celery, scallions, jalapenos, carrots, and mushrooms until translucent, 4-5 min.
  3. As vegetables cook, crumble tofu with fingers, then mash with a fork. Add soy sauce, cilantro, egg, breadcrumbs, and fried vegetables. Mix together and form into patties.
  4. Dust patties with more breadcrumbs and cook on a hot pan with oil.
  5. Serve on sesame buns.

Veggie Burgers with Vidalia Relish

(if not on rolls)

Yield: 2 servings

  • 1 small zucchini, diced
  • 1 packed C. diced shiitake mushrooms
  • 1/4 C. green onions, chopped, green parts only
  • 1 1/2 Tbsp. olive oil, divided
  • 1 C. plain cooked brown rice
  • 1 1/2 tsp. Soy sauce
  • black pepper to taste
  • 1/4 tsp. Herbes de Provence or oregano
  • 1 egg, beaten
  • Vidalia Onion Relish
  • 2 hoagie or submarine rolls

Mince zucchini, mushrooms, and onion very fine. Heat 1 Tbsp. olive oil in large skillet. Sauté vegetables over medium heat until tender, about 10 min. Remove to bowl. Stir in brown rice, soy sauce, pepper, herbs, and egg.

Heat remaining 1/2 Tbsp. olive oil in skillet. Drop rice mixture as 6 small burgers into skillet. Gently press down with spatula and dry until browned on bottom, about 5 min. Gently turn and fry another 5 min.

To serve, place 3 small burgers on each roll. Top with relish and close, or serve burgers plain with relish.

Notes: Veggie burgers can be made from almost anything. Use a bland base, like cooked rice, barley, or breadcrumbs. Add sautéd vegetables, seasonings, and enough egg to hold it together.

Vary spices to match ingredients. For example, if you use mushrooms, bok choy and water chestnuts, season with soy sauce and Chinese Five-Spice powder. If you use onions, tomatoes, garlic, and zucchini, season with oregano and basil. If using tomatoes, squeeze excess liquid out first.


Veggie Burgers

Yield: 10 burgers

  • 1/2 C. brown lentils
  • 1/2 C. barley
  • 1/2 C. brown rice
  • 2 Tbsp. Olive oil
  • 1 1/3 C. carrots, minced
  • 3/4 C. onion, minced
  • 3/4 C. celery, minced
  • 2 Tbsp. Sunflower seeds, toasted or dry-roasted
  • 1 tsp. Oregano
  • 1 1/2 tsp. Salt
  • pepper to taste
  • 1 tsp. Thyme, minced
  • 1 Tbsp. Dried basil
  • 1 1/2 tsp. Garlic, minced
  • 2 large eggs
  • 1/2 C. flour
  • 1 Tbsp. Vegetable oil

The day before serving:

Bring 4 C. water to a simmer in a large saucepan. Add lentils, cover, simmer 15 min. Add barley, cover, simmer 15 min. Add brown rice, cover, simmer 20 min. or until water is absorbed and rice is cooked.

In medium pan, saute carrots, onion, and celery in olive oil til tender, about 10 min. Add sunflower seeds, oregano, salt, pepper, thyme, basil, and garlic, and saute 1-2 min. more.

Combine grains and vegetables in large covered container, refrigerate overnight.

The day of serving:

Add eggs and flour to grain mixture, mix wells. Form balls 3-4 inches in diameter, and flatten into patties 3/4 inch thick. Fry patties in vegetable oil until golden brown, 3-4 min. each side.


Non-meatloaf


Bulgur Onion Not-Meatloaf

  • 1 C. TVP
  • 1 C. bulgur wheat (medium grind)
  • 1 C. oatmeal
  • 1 packet Lipton Spicy Onion soup mix
  • 1 jalapeno or Anaheim pepper
  • 1 red bell pepper
  • 3/4 C. ketchup
  • 1 clove garlic (more if you like)
  • Herbs and spices of your choice
  • 3 1/4 C. boiling water

Preheat oven to 375 F. Place TVP, bulgur, oatmeal, and soup mix in a large bowl. Add boiling water, stir well and set aside. Chop peppers medium. Chop garlic fine. Add all ingredients to mixture, and let sit for a few minutes. Non-stick spray a large bread pan. Fold mixture into pan and press firmly into pan and around edges. Brush top with ketchup. Bake for about 1 1/4 hours.


Onion Not-Meatloaf Slices in Ketchup Gravy

  • 1 C. oatmeal (coarse grind is best)
  • 1 C. TVP (granular)
  • 1/2 C. whole wheat flour
  • 1/2 C. minced celery
  • 1/2 C. minced parsley
  • Your choice of herbs
  • 1 packet Lipton Onion soup mix
  • 1/2 C. ketchup
  • 1 1/2 C. water (1 3/4 C. for a softer mixture)

Mix all ingredients together and let sit in the refrigerator for 1/2hour. You may need to adjust water to produce a meat loaf texture after the refrigeration. Preheat oven to 375 F. Non-stick spray a loaf pan, and place mixture into it. Coat top of loaf with ketchup. Bake for 1 hour. Remove and place in refrigerator. (If you cut it hot it will crumble.) When cool, slice it and warm it up in a sauce made from 1 part ketchup and 2 parts water. Serve with mashed potatoes for the ultimate comfort food meal.


TVP Meatloaf

  • 1/2 C. onion
  • 1 Tbs. olive oil
  • 1 1/2 C. textured vegetable protein granules
  • 1 tsp. Basil
  • 1/2 tsp. garlic powder
  • 1/2 tsp. Oregano
  • 1/4 C. fresh parsley, chopped
  • 1/4 tsp. Salt
  • 1 C. bread crumbs
  • 1 1/2 C. boiling water
  • 1/4 C. tomato sauce

Chop the onion and sauté it in the olive oil until soft. Combine with the other ingredients. Press into a non-stick pan and bake at 350 for 20 minutes.