(no subject)
Okay, so my first post on LJ in forever and a day and a half is a recipe, but it's one I felt like sharing because I found it tasty *and* it was vegetarian (Perhaps even vegan?)
Cut, of course, for those that do not care or don't want a huge post flooding their friends list.
Onions: (Mind you, I didn't put the onions on myself. Not a big fan.)
1 tsp canola oil
3 cups sliced onion
2 tbsp balsamic vinegar
1 tsp sugar
1/8 tsp salt
Burgers:
2 1/2 cups (1/2 inch) cubed peeled sweet potatos
Cooking Spray
2 1/2 cups chopped onion
3 garlic cloves
1 cup regular oats
1 1/2 tsp ground cumin
3/4 tsp salt
1/4 tsp pepper
1/2 cup chopped pecans, toasted
1 tbsp canola oil, divided
6 Boston lettuce leaves
6 (1 1/2 oz) 100% whole wheat or whole - grain buns (I dunno if there are eggless or vegan friendly versions of these or not.)
6 tbsp chili sauce (We used salsa instead.)
1.) To prepare onions, heat 1 tsp oil in a large nonstick skillet over medium-high heat. Add sliced onion to pan; saute 12 minutes or until browned, stirring occasionally. Stir in vinegar, sugar, and 1/8 tsp salt; cook 30 seconds or until vinegar is absorbed. Remove onion mixture from pan; keep warm. Wipe pan dry with a paper towel.
2.) To prepare burgers, place potato in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain.
3.) Heat large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chopped onion and garlic to pan; saute 5 minutes or until tender.
4.) Place potato, chopped onion mixture, oats, cumin, 3/4 tsp salt, and pepper in a food processor; process until smooth. Place potato mixture in a large bowl; stir in nuts. Divide potato mixture into 6 equal portions, shaping each into a 1/2-inch thick patty.
5.) Wipe pan dry with a paper towel. Heat 1 1/2 tsp oil in pan over medium-high heat. Add 3 patties to pan; cook 4 minutes or until browned. Carefully turn patties over; cook 3 minutes or until browned. Remove from pan; keep warm. Repeat procedure with remaining 1 1/2 tsp oil and 3 patties. Place lettuce leaves and patties on bottom halves of buns; top each patty with 1 tbsp chili sauce (We did salsa.), about 3 tbsp onion (I forgo this step on mine), and top halves of buns.
Yield: 6 servings (serving size: 1 burger).
Calories: 376, Fat 12.3 g (sat 0.9 g, mono 5.8 g, poly 3.2 g); Protein 11.3 g; Carb 59 g; Fiber 7.9 g; CHOL 0 mg; Iron 3.4 mg; Sodium 785 mg; Calcium 89 mg.
I don't know what all in there is vegan friendly, but it is all vegetarian friendly and you can pick up most ingredients at the Farmer's Market - which you should, support local!
Oh, and I found it rather tasty despite the absence of meat.
If you do look at the recipe or even use it, comment to let me know what you thought. Like I said, I rather liked it.
Cut, of course, for those that do not care or don't want a huge post flooding their friends list.
Onions: (Mind you, I didn't put the onions on myself. Not a big fan.)
1 tsp canola oil
3 cups sliced onion
2 tbsp balsamic vinegar
1 tsp sugar
1/8 tsp salt
Burgers:
2 1/2 cups (1/2 inch) cubed peeled sweet potatos
Cooking Spray
2 1/2 cups chopped onion
3 garlic cloves
1 cup regular oats
1 1/2 tsp ground cumin
3/4 tsp salt
1/4 tsp pepper
1/2 cup chopped pecans, toasted
1 tbsp canola oil, divided
6 Boston lettuce leaves
6 (1 1/2 oz) 100% whole wheat or whole - grain buns (I dunno if there are eggless or vegan friendly versions of these or not.)
6 tbsp chili sauce (We used salsa instead.)
1.) To prepare onions, heat 1 tsp oil in a large nonstick skillet over medium-high heat. Add sliced onion to pan; saute 12 minutes or until browned, stirring occasionally. Stir in vinegar, sugar, and 1/8 tsp salt; cook 30 seconds or until vinegar is absorbed. Remove onion mixture from pan; keep warm. Wipe pan dry with a paper towel.
2.) To prepare burgers, place potato in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain.
3.) Heat large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chopped onion and garlic to pan; saute 5 minutes or until tender.
4.) Place potato, chopped onion mixture, oats, cumin, 3/4 tsp salt, and pepper in a food processor; process until smooth. Place potato mixture in a large bowl; stir in nuts. Divide potato mixture into 6 equal portions, shaping each into a 1/2-inch thick patty.
5.) Wipe pan dry with a paper towel. Heat 1 1/2 tsp oil in pan over medium-high heat. Add 3 patties to pan; cook 4 minutes or until browned. Carefully turn patties over; cook 3 minutes or until browned. Remove from pan; keep warm. Repeat procedure with remaining 1 1/2 tsp oil and 3 patties. Place lettuce leaves and patties on bottom halves of buns; top each patty with 1 tbsp chili sauce (We did salsa.), about 3 tbsp onion (I forgo this step on mine), and top halves of buns.
Yield: 6 servings (serving size: 1 burger).
Calories: 376, Fat 12.3 g (sat 0.9 g, mono 5.8 g, poly 3.2 g); Protein 11.3 g; Carb 59 g; Fiber 7.9 g; CHOL 0 mg; Iron 3.4 mg; Sodium 785 mg; Calcium 89 mg.
I don't know what all in there is vegan friendly, but it is all vegetarian friendly and you can pick up most ingredients at the Farmer's Market - which you should, support local!
Oh, and I found it rather tasty despite the absence of meat.
If you do look at the recipe or even use it, comment to let me know what you thought. Like I said, I rather liked it.