Vegan Burgers and Loaves (10) Collection.
bean or peanut satay burgers 
carrot rice nut burger 
wholewheat lentil burgers 
whole grain soy burgers 
tofu spaghetti balls 
sausage imposters 
lentil-rice roast with cashew gravy 
layered cashew and mushroom roast 
garbanzo nut loaf 
buckwheat bake 
bean or peanut satay burgers 
1 cup  tvp granules (this is a textured vegetable protein. it is a soy
  product that is available in most health food stores)
1   scant cup boiling water
1 Tbsp  tomato paste or ketchup
1   16oz can pinto, kidney, or other beans, drained
1/4 cup  whole wheat bread crumbs
2 clove  garlic, finely minced
1/2 tsp  oregano
1 Tbsp  tarmari or soy sauce
1 tsp  honey or any sweetener
  salt and pepper to taste
  whole wheat flour for dusting
pour boiling water over tvp and tomato paste in a bowl. stir and let rest 
for 10 minutes. in food processor, combine tvp mixture and remaining 
ingredients except for flour. pulse until mixture is almost a puree. dust 
hands with flour and shape mixture into 6 burgers. dust them lightly in 
flour. layer the burgers with sheets of waxed paper and refrigerate for at 
least one hour. cook on a gill covered with foil for about 10 minutes on 
each side. 
peanut burgers with satay sauce: 
follow the direction for basic bean burgers above with the following 
changes. omit the oregano and add 1/2 teaspoon ginger. during the last 
pulse of the food processor add 1/4 cup chopped peanuts. leave them 
crunchy. form into patties as described above and serve with satay sauce. 
satay sauce: 
1 small  onion, minced
1 clove  garlic, minced
1 small  chili pepper, chopped
1 tsp  sesame oil
1 tsp  sesame oil
1 cup  natural chunky peanut butter
1/4 cup  teriyaki sauce
2 tsp  brown sugar
1/4 cup  water
1 tsp  tomato paste
1 tsp  sesame tahini
  salt & pepper to taste
in a heavy saucepan saute the onion, garlic, and chili pepper in the 
sesame oil and corn oil. when translucent, add the peanut butter and stir 
until melted. add the rest of the ingredients. simmer over medium heat for 
10 minutes. serve over grilled peanut burgers. 
source: topica vegetarian burger 
carrot rice nut burger 
3 cup  brown rice
1 cup  cashews
1 lb.  sunflower seeds
1   sweet onion, chopped
6   carrots, chopped
1 Tbsp  extra virgin olive oil
  salt to taste
preheat oven to 425 degrees f (220 degrees c). 
in a large saucepan bring 6 cups water to a boil. add rice and stir. 
reduce heat, cover and simmer for 40 minutes. roast cashews and sunflower 
seeds in preheated oven for 10 to 15 minutes. in a food processor grind 
nuts to a fine meal; transfer to a large bowl. place onion and carrots in 
food processor and pulse until fine; transfer to bowl with the nuts. 
combine cooked rice and olive oil in food processor and pulse until 
smooth; spoon into the large bowl. season with salt, to taste. using your 
hands mix the ingredients and form into patties or logs. bake in preheated 
oven for 12 to 15 minutes. courtesy of janice j. (chet day newsletter) 
  wholewheat lentil burgers
8   servings
2 cup  cooked and drained lentils
1 cup  whole wheat bread crumbs
1/2 cup  wheat germ
1/2 tsp  salt
1/2   onion, grated
1/2 tsp  celery seeds
  whole wheat flour for
3 Tbsp  vegetable oil
mash the lentils slightly. add the bread crumbs, wheat germ, salt, onion, 
and celery seeds. mix well. 2. form the mixture into 8 patties. coat with 
flour. 3. heat the oil in a skillet and fry the patties on both sides 
until browned. 
whole grain soy burgers 
1   can15 ounces) cooked soybeans
1 Tbsp  vegetable worcestershire sauce
2 Tbsp  tomato paste
1 Tbsp  minced ready-to-use garlic
1/2 Tbsp  oregano
3/4 Tbsp  basil
2 tsp  onion powder
1/2 cup  oatmeal, uncooked
1/2 cup  wheat germ
mash soybeans in large bowl with fork or potato masher. mixture does not 
need to be smooth and completely mashed. add all other ingredients and mix 
until well blended. divide into four balls and form each into patty. cook 
in skillet coated with vegetables cooking spray until browned well on each 
side. (mixture can also be made into meatballs and cooked in oven). 
  tofu spaghetti balls
4   servings
1 lb.  tofu
1/4 cup  walnuts, chopped or ground
  in dry blender
2 medium  onions, minced
1/2 cup  quick-cooking oats
2 Tbsp  chopped parsley
1 tsp  dried basil
1/2 tsp  dill weed
1/2 tsp  garlic powder
1/2 tsp  thyme
2 Tbsp  soy sauce
1 Tbsp  corn starch
1/2 cup  whole wheat flour
  vegetable oil, for browning
2 cup  tomato or spaghetti sauce
wrap tofu in cloth or paper towels for a few minutes to remove excess 
water. mash and mix well with all ingredients except oil and tomato sauce. 
form into 24 small balls and flatten slightly as you place them in an 
oiled baking dish. sprinkle a little oil on each. bake at 375'f. for 20-25 
minutes, turning once to brown both sides. spread tomato sauce over balls. 
bake at 350'f. for an additional 15-20 minutes. serve over pasta or on 
french bread as a sandwich. 
sausage imposters 
makes 4 servings 
(3 sausages each serving) 
1   16 oz can kidney beans, rinsed and drained
1 cup  cooked brown rice
2 Tbsp  ketchup
1/4 tsp  ground sage
1/8 tsp  dried thyme
1/8 tsp  ground savory
1/8 tsp  garlic powder
1/4 tsp  salt
1/4 tsp  pepper
1/4 tsp  fennel seeds, crushed slightly
place the beans, rice, and ketchup in a large bowl. sprinkle evenly with 
spiced. mash well with a fork or potato masher, making sure that spices 
are evenly distributed. (rice will be lumpy.) chill mixture several hours 
or overnight to blend flavors. divide chilled mixture into 12 portions. 
roll each portion into a log (like a sausage link) approximately 2-1/2 
inches long. preheat a large non-stick skillet or griddle over medium 
heat. oil it lightly. cook sausages until browned on all sides, turning 
frequently to brown evenly. oil pan again if necessary. these can also be 
grilled or even baked in the oven. serve hot or cold. lean and luscious 
and meatless by bobbie hinman and millie snyder. 
  lentilrice roast with cashew gravy
14   servings
1-1/2 cup  lentils
1-1/2 cup  millet
1-1/2 cup  brown rice
9 cup  water
1 cup  wholewheat bread crumbs
1/2 cup  rolled oats
1/2 cup  cashews; finely ground
1/4 cup  vegetable oil
3 Tbsp  onion powder
1-1/2 Tbsp  crumbled sage
1/2 tsp  celery seed
  salt to taste
  garlic powder (optional)
  cashew gravy
2 cup  water
1/2 cup  cashews
2 Tbsp  cornstarch
2 Tbsp  onion powder
1/2 tsp  salt
pick over the lentils, then combine in a saucepan with the millet, rice, 
and water. bring to a boil, lower the heat, and simmer until cooked, about 
1 hour. preheat the oven to 350 degrees f. lightly oil two 8-1/2 x 4-1/2 
inch loaf pans. add the remaining loaf ingredients and mix well. transfer 
mixture to loaf pans and bake for 1 hour, or until lightly brown and the 
top is dry to the touch. make gravy. place ingredient in a blender and 
liquify. in a medium saute pan over medium heat, heat the gravy, stirring 
constantly, until thick. add more water if the gravy becomes too thick. 
keep warm. serves 12 to 16 preparation time: 1-1/2 hours baking time: 1 
hour * source: the compassionate cook - by ingrid newkirk and peta * typed 
for you by karen mintzias 
layered cashew and mushroom roast 
serves 6-8 
1 Tbsp  of oil
1 small  onion, finely chopped
2 clove  garlic, crushed
8 oz.  (225 g) cashew nuts
4 oz.  (110 g) fresh wholemeal breadcrumbs
1   egg replacer mixed with a little water
3 medium  parsnips, cooked and mashed
  with a little oil
1 tsp  fresh rosemary or 1/2 teaspoon dried rosemary
1 tsp  fresh thyme or 1/2 teaspoon dried thyme
1 tsp  yeast extract
1/4 pint  (150 ml) hot water or stock
  salt and freshly ground black pepper
1 oz.  (25 g) olive oil
8 oz.  (225 g) mushrooms, chopped
  oil for greasing tin
pre-heat the oven to gas mark 4, 350f (180c). heat the oil and fry the 
onion and garlic until soft. grind the cashew nuts in a nut mill, blender 
or mincer, then mix with the breadcrumbs. beat the egg replacer and a 
little water, add it to the dry ingredients, then mix in the mashed 
parsnips and herbs. add the fried onion, being sure to scrape the pan so 
that all the juices go in as nut roasts can sometimes be a little dry. 
dissolve the yeast extract in hot water or stock and add to the other 
ingredients. season well. heat the olive oil in a frying pan and saute the 
chopped mushrooms until soft. grease a 2 ib (900 g) loaf tin with oil, 
then press in half the nut mixture. cover with a layer of mushrooms and 
top with the rest of the nut mixture. then cover with foil and bake for 1 
hour. when cooked, remove the loaf from the oven and let it stand for 10 
minutes before turning it out. serve hot or cold. 
sarah brown' s vegetarian kitchen 
garbanzo nut loaf 
3 cup  cooked garbanzo beans
1 cup  cashews, raw, chopped
1-1/2 cup  bread crumbs
1 cup  vegetable broth
2 large  onions, chopped fine
5 clove  garlic chopped fine
1 stalk  celery chopped fine
1 Tbsp  sage
2 Tbsp  italian seasoning
2 Tbsp  olive oil
  cayenne pepper to taste
8   cherry tomatoes
1 bunch  parsley
in a large mixing bowl add half the garbanzo beans and mash. add the other 
half garbanzo beans and the chopped cashews, set aside. in a non stick 
skillet saute the onions, garlic, celery in the olive oil until tender. 
add the bread crumbs and saute a bit longer. add the ingredients from the 
skillet to the ingredients in the mixing bowl. add the vegetable broth and 
remaining items. mix well. place in a large, greased loaf pan and bake at 
400 degrees for half an hour/30 minutes. 
let cool for 10 minutes then turn loaf onto your most festive party 
platter. garnish with fresh parsley sprigs and cherry tomatoes. serve with 
your favorite sauce or gravy. cvc 
buckwheat bake 
serves 4-6 
1 tsp  oil
4 oz.  (110 g) buckwheat or barley
4 oz.  (110 g) onions, peeled and finely diced
8 oz.  (225 g) mushrooms, wiped and chopped
1/4 pint  (150 ml) red wine
1/4 pint  (150 ml) stock
4 oz.  (110 g) walnuts
8 oz.  (225 g) spinach
2 tsp  fresh rosemary or
1 tsp  dried rosemary
2 tsp  fresh sage or 1 teaspoon dried sage
1   egg replacer
  salt and freshly ground black pepper
1 tsp  oil
pre-heat the oven to gas mark 5, 375f (190c). heat the oil and fry the 
buckwheat or barley for 2-3 minutes allowing it to brown slightly. then 
add the onions and continue cooking the mixture for a few minutes. add the 
mushrooms and cook for a further 5 minutes with the pan covered. then pour 
in the wine and stock and bring the mixture to the boil. reduce the heat 
and simmer for about 20 minutes in the case of buckwheat, or 50 minutes in 
the case of barley, adding a little more stock if necessary. meanwhile 
grind the walnuts finely in a mouli or blender. prepare the spinach by 
washing it in several changes of water and cooking it in a heavy-bottomed 
pan without any water for about 6 minutes. drain off any excess liquid and 
chop the spinach thoroughly. when the buckwheat or barley is cooked, 
remove the pan from the heat and let the mixture cool slightly. then stir 
in the ground walnuts and chopped spinach, rosemary and sage. mix in the 
egg replacer and season the mixture well. grease a 1 lb (450 g) loaf tin 
with a teaspoon of oil and then press in the loaf mixture. bake for 50-60 
minutes until the top is a dark brown and feels firm to the touch. if 
serving this loaf hot, let it stand for 10 minutes before turning it out 
of the tin. alternatively it can be eaten cold. 
sarah brown' s vegetarian kitchen 
(ID: 9687) Mirror: Thu, Dec 11, 2003

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