Tex-Mex VegBurger

Photo

www.weeklyveganmenu.blogspot.com

Ingredients:

1 t olive oil

1/2 onion, chopped

1 c corn

1/2 bell pepper, red if available

3 cloves garlic, minced

2 T tomato paste

salt and pepper

1 package tofu, rinsed

1 c vital wheat gluten

2 t chili powder

2 t cumin, ground

1/2 t cayenne

1/2 t salt

1 t to 1 T olive oil (optional)

Bread or buns

avocado

red onion slices

tomato slices

Chili-Lime Spread

1/2 c Veganaise (or egg-less mayo)

1 T chili powder

1 T lime juice

3 T minced cilantro

In a cast iron pan or nonstick, heat the oil on medium-high, add the onion, pepper, and corn. Cook until the corn starts to pop and is beginning to roast.

Once the corn is ready, add the garlic and tomato paste. Cook until the paste is a darker brown, just a few minutes. This enhances the flavor of the tomato paste. Season with salt and pepper. Remove from heat.

In a food processor, add the tofu (roughly crushed with your hand), the contents of the pan, the gluten flour, chili powder, salt, cayenne (if using) and cumin. Pulse until well combined.

In a lightly oiled balking pan, form the mixture into about 6-8 patties. Place on the pan, spray or oil a little and bake on 350 for 30 minutes. Let sit for 2 minutes out of the oven.

To get a crispy crust, heat a skillet on medium-high, add the oil and brown the patties on both sides until golden.

Serve on toasted bread or bun with slices of avocado, tomato, red onion and the Chili-Lime Spread.

To make the Chili-Lime Spread, mix the veganaise, chili powder, lime juice and cilantro. Season with salt and pepper.