By Dr. Ben
portobello mushrooms, sliced
cup of shiitake mushrooms, chopped
cloves of garlic, minced
cup of brown rice
cups of water
block of firm tofu
Tbs of extra virgin olive oil
Tbs of soy sauce
Tbs of miso paste
cup of breadcrumbs
salt and pepper
mushrooms and garlic with olive oil over medium-high heat until
mushrooms lose their moisture and onions begin to caramelize. Add
minced garlic and stir while cooking for another minute or two.
brown rice, water, and soy sauce. Cover with a lid and cook until
the brown rice has absorbed all of the water. Then, let mixture
rice and mushroom mixture into a food processor. Add organic eggs,
tofu, miso paste, breadcrumbs, sea salt, and pepper. Process until
all ingredients are smooth.
your hands to form mixture into patties. Refrigerate patties until
they become firm.
patties over medium-high meat with olive oil until golden and cooked
to desired consistency.
this delicious, nutrient-dense veggie burger recipe! Try it with
fresh tomato and red onion slices, leafy lettuce, and your favorite
variety of mustard, with or without a whole grain bun.
recipe was adapted from a similar recipe that was followed on Chef
At Home, a program that airs on Food Network Canada.
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