Gluten Free GARDEN VEGGIE BURGER

 

Ingredients:

  • ¼ cup dried lentils
  • ¼ cup quinoa
  • 3 cups cooked brown rice
  • ¼ cup Gluten Free quick rolled oats
  • ¼ cup walnuts, crushed or ground
  • 1 cup coarsely chopped cooked or canned chickpeas
  • 2/3 cup each carrot, celery, Spanish onion, finely chopped
  • ½ each red pepper and green pepper, finely chopped
  • ½ cup extra firm tofu, grated
  • ¼ cup sliced green onions
  • ¼ cup pumpkin seeds, toasted and crushed or ground
  • 1 tbsp salt

Directions:

  1. In medium saucepan, combine lentils, quinoa, and 1½ cups water. Bring to a boil. Reduce heat and simmer about 20 minutes. Drain.
  2. In the meantime, in a large bowl mix together the bread crumbs, rolled oats, walnuts, chickpeas, carrot, celery, onion, peppers, tofu, green onions, and pumpkin. Add the lentil/quinoa combo and mix well. With a potato masher, mash the mixture down.
  3. Pre-heat oven to 375ºF.
  4. Form mixture into burger-sized patties. Place on baking sheet.
  5. Bake for about 20-30 minutes. Serve on buns with toppings.

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