I have been experimenting with more gluten-free options in meals and tweaked a recipe I found in Vegetarian Times for veggie burgers. This was the first time I tried TVP (textured vegetable protein), and I must tell you, the burgers came out so GOOD. They were moist and super delicious; not to mention uber-satisfying. I had two of them for dinner last night. (Doesn’t that burger look oh-so-yummy?!). AND I forgot to mention the dulse. Adding this seaweed gave the burgers the meaty flavor.
Here is the recipe:
1/4 oz. of dulse, rinsed and finely chopped
1/2 Tbs of ground flaxseed
1/4 cup of ketchup (organic with just tomatoes~no sugar added)
2 tsp. of cornstarch
1/2 Tbs. of horseradish-flavored mustard
1 Tbs. of EVOO
4 6 inch sprouted corn tortillas, warmed
1. Combine TVP and dulse in a large bowl. Add 1/2 cup of boiling water, stir to combine, and set aside. Combine flaxseed and 1 Tbs of hot water in a separate bowl. Let stand for 3 minutes.
2. Stir flax mixture into TVP mixture. Add ketchup, cornstarch, and mustard.
3. Heat oil in nonstick skillet over medium heat. Using 1/2 cup measure, scoop and shape two patties. Fry 3-5 minutes on each side until crispy. Serve on warm corn tortillas. Add tomatoes, onions, Romain lettuce.
Do you have a favorite gluten-free recipe? Please share it below. AND let me know if you make these gluten-free delights. This is going to be a staple in my menu from now on.:)