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December 23, 2008

Veggie Patty with Pineapple Salsa - Completely Vegan Recipe

This is a tasty veggie patty that was created as an alternative to garden burgers.

Patty Mix:
2 Portabella Mushrooms, whole with stem
2 Pieces of Firm Tofu about 4x4" (can sometimes be bought in whole food stores bulk department)
2 Medium Red Potatoes, peel on
3 Tbsp Teriyaki Sauce
1/2 Tbsp Paprika
2 pinches Cayenne
1 Tbsp Worcester Sauce
1 Cup Oat Flour (can be substituted with All Purpose Flour)

1. Take a big bowl to have for mixing your ingredients in.
2. Puls mushrooms in mixer until mushy consistency. Then do the same with the tofu and the potatoes.
3. Add in spices and sauces.
4. Add in flour, a little at a time while so it gets mixed in evenly. (Depending on how dry or wet the mix is, you might need more flour mixed in)
5. Heat up oil in a pan.
6. Use a 4 oz scoop to measure patties, dip into flour before frying them.
7. If the mix is too wet, it might stick to the pan and be hard to flip the patty. If so, add more flour to mix and a little bit more oil to the pan.
8. Because of the sugar in the Teriyaki Sauce, it will brown quickly and can easily burn, so keep an eye on the color.

Pineapple Salsa:
1/4 Fresh Pineapple (can be substituted with Mango)
1 tsp Chopped Red Onion
1 Tbsp Chopped Fresh Cilantro
1 Lime Wedge
Salt & White Pepper to taste

1. Peel off pineapple and chop the fruit fine
2. Mix fruit with onion and cilantro.
3. Squeeze in lime juice.
4. Taste of salsa with salt & pepper.

Enjoy veggie patty with the salsa on a toasted bun and a glass of sweet Riesling or an Dark Ale.

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