- 2 Tablespoons minced garlic
- 2 onions diced
- 2 1/2 pounds baked squash (4-5 cups)
- 2 cups carrots diced
- 1 cup celery diced
- 1 Tablespoon fine sea salt
- 2 seeded jalapeños diced
- 1 Tablespoon ground cumin
- 2 teaspoons fresh ground pepper
- 1 Tablespoon paprika
- 1 and 1/2 cups corn
- 1 red bell pepper diced
- 1 cup garbanzo flour
- 8 cups wild rice blend and brown basmati
- 4 cups cooked red beans
- 1/3 cup powder egg replacement
- 1/4 cup dried parsley flakes
- Preheat oven to 400º.
- Wash, prick with knife a few times and roast squash whole for 60 minutes at 400º. Allow to cool.
- Cook rice.
- Sauté garlic, onions, carrots, celery, and jalapeño peppers until soft. Add seasonings to sauté. Allow to cool.
- Prepare squash by removing skin and seeds, and rough chop.
- In a very large bowl combine cooked squash, rice, red beans, corn, red bell pepper, flour, powder egg replacement, and parsley. Use your hands, fold and mix well.
- Form into generous patties and stack with parchment or wax paper between each patty. Store in zip lock bags and refrigerate or freeze.
- Bake vegetable burgers at 350º on parchment lined baking sheet for 30 minutes. Alternatively you can fry them using 1 Tablespoon of oil in skillet.
Baking is my favorite way to prepare these burgers because they become crisp on the outside juicy on the inside and they hold their shape beautifully.
The frying pan method is best on the first day. The burger batter will become more watery the second and third day.
Sriracha and Vegenaise mayo is a favorite veggie burger sauce in our house. In a small bowl blend mayo with desired Sriracha sauce and do a taste test. Smear your burger and add your favorite toppings such as onions, lettuce, tomato and bread.
These are also great on your favorite green lettuce salad!
All recipes provided by: AlmostVeganCookingSchool.com