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Gluten Free Delight! Veggie Burger Recipe

5 Comments

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:

1/2 cup TVP

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

Directions:

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.:)

 

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5 Responses to Gluten Free Delight! Veggie Burger Recipe

Dana

I’m gluten free strict – lots of recipes but this one is great: marinate shitake mush in red wine vinegar and olive oil s and p…. Roast at 425 for 20-25 until most of liquid gone, toss with a cup of cooked quinoa 1c and two big nadfuls of fresh spinach, hot cooked mushrooms and quinoa will wilt spinach – salt leper and a squeeze of lemon… And feta if desired.

    Lisa Consiglio Ryan

    Thanks for the recipe, Dana! This sounds so yummy! There are varied gluten-free options out there and this recipe is one I am going to definitely try. Thanks so much, Dana, for sharing! PS. adding the spinach, wow! That sounds so good!

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