Title: Soyburgers, Gourmet
Categories: Burgers & l, Legumes, Vegan, Vegetarian
Yield: 10 servings

1 c Dried soybeans
6 c Water
Cooking spray
3/4 c Roasted chestnuts
6 oz Portobello mushrooms; cubed
1/2 c Red bell pepper; chopped
2 c Spinach leaves; firmly
-packed
8 Cloves garlic; peeled
2/3 c Scallion; sliced
3 tb Egg replacer powder
2/3 c Water
1 c Cooked basmati rice
2 tb Dijon mustard
1/4 c Whole wheat bread crumbs
1/4 c Nutritional yeast

Soak the soybeans in 4 cups water overnight. Rinse, bring beans to boil in
6 cups water. Reduce heat, and simmer for 3 hours.

Preheat oven to 375F. Spray baking pans with cooking spray. Place chestnuts
and next 5 ingredients in food processor. Pulse just to mix.

Whisk egg replacer powder with 2/3 cup water until foamy. Add to processor
along with soybeans, and pulse,just to mix. Do not puree. Scrape mixture
into a large bowl, and add rice. Mix well. Add mustard, bread crumbs, and
yeast; mix thoroughly. Form into burgers.

Place burgers on baking pans; bake for 25 minutes. Spray top of burgers
lightly with cooking spray, then brown under broiler. You may also panfry
these burgers if you'd like.

>From: Ellen C.

NOTES : Per burger: Protein: 12 gm Carb: 28 gm Fat: 4 gm (19%CFF) Fiber: 4
gm

Recipe by: Soy of Cooking, Marie Oser

Posted to EAT-LF Digest by "Ellen C." on Feb 3,
1999, converted by MM_Buster v2.0l.