I have to say, these are delicious! My carnivore husband said they were his
favorite vegan burgers.
Preparation Time: 45 minutes
1 1/2 cups old fashioned rolled oats
1 cup ground walnuts
1 cup water
1/4 cup tomato paste
1/4 cup Dr. Fuhrman's MatoZest or other no-salt seasoning blend, adjusted to taste
1 cup diced onion
3 cloves garlic, minced
6 cups finely minced mushrooms (I used a food processor)
2 teaspoons dried basil
1/2 teaspoon dried oregano
2 tablespoons minced fresh parsley
freshly ground pepper, to taste
2/3 cup frozen chopped spinach, thawed
Preheat oven to 350 degrees F.
Combine rolled oats and ground walnuts in a bowl. Set aside.
In a small saucepan, whisk together water, tomato paste and MatoZest. Heat over medium high heat until boiling. Pour over rolled oats and walnuts. Stir well and set aside.
Heat 2 tablespoons water in a sauté pan and add onion and garlic. Sauté until onion is translucent. Add mushrooms, basil, oregano, parsley and black pepper and additional water if needed, to prevent sticking. Cover and cook for 5 minutes, or until mushrooms are tender.
In a large bowl, combine sautéed onions and mushrooms, rolled oat and walnut mixture and spinach. Stir well to combine. With wet hands, shape 1/3 cup of mixture into a well-formed burger. Place on a lightly oiled baking sheet and repeat with remaining mixture. Bake for 15 minutes. Turn burgers to bake the other side for another 15 minutes.
Remove from oven and cool slightly. Serve on small whole grain hamburger buns or whole grain pita bread halves. Top with thin sliced, raw red onion and a no-salt-added ketchup such as Dr. Fuhrman's Ketchup.
Makes 8 burgers
CALORIES 200; PROTEIN 9g; CARBOHYDRATES 21g; TOTAL FAT 11.1g; SATURATED FAT 1.1g; SODIUM
44mg; FIBER 4.5g; BETA-CAROTENE 1661ug; VITAMIN C 12mg; CALCIUM 57mg; IRON 2.6mg; FOLATE
56ug; MAGNESIUM 88mg; ZINC 1.5mg; SELENIUM 14.1ug