Vegetarian Taco Burgers
Yields 12-15 burgers
You can substitute oat flour for the wheat flour and make these gluten-free!
2 cups taco-flavored TVP (texturized vegetable protein)*
1 Tbs. dried oregano
1 tsp. cayenne
1 tsp. salt
2 cups boiling water
6 eggs
½ c. whole-wheat flour OR ½ cup oat flour (whiz a cup of oats in the blender)
½ onion chopped
Oil for frying
Mix the TVP, the spices and the salt together in a medium bowl and then pour the boiling water over the mixture. Set a plate on top of the mixture and allow the TVP to soak up the water (bout five minutes)
Chop the onion and add it and the flour (or oat flour if you’d prefer gluten-free burgers) to the TVP mixture. Mix well, and then add the eggs. Use a large ice-cream scoop or a 1/2 –cup measuring cup to place the mix on a medium-hot, oil-covered frying pan. It’s important to NOT fry the patties on high temperatures, or the onions won’t cook thoroughly.
I usually freeze the leftovers and have ready-made burgers for those nights when I don’t have time to cook.
*Taco-flavored TVP can be purchased in the “survival food” section of our local Wal Mart. You can also purchase it from stores such as Win-Co and Smith’s that have bulk food sections, or online from Andy’s Market
If you’d like to know why I eat the way I do, read my Healthy (er) Choices Manifesto.
@2013 by Anita Strawn de Ojeda
