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*Please note: I made 1-4 and didn't like any of them. Number 5 might be great, who knows...
TypeBeans & RiceBeans & TVPBeans & TofuOats & NutsPotato


1/2 cup cooked rice
1/2 cup bread crumbs
1/2 cup cracked wheat
1/2 cup black beans, rinsed and drained
1/4 lb green beans
1/2 Granny Smith apple, peeled

1/2 tsp salt
1 tbsp onion, minced
1/2 tsp curry powder
1/2 tsp chili powder
1 tbsp peanut butter
3 1/2 tbsp canola oil

1 cup TVP granules
1 can pinto beans, drained
1/4 cup wheat bread crumbs

1 tbsp. oil
1 tsp. Spike
1 tsp. Gravy Master
1/2 tsp onion powder
1 small onion, diced
1/2 tsp. chili powder
1 cube vegetable bouillon
1 tsp sweetener
1/2 tsp oregano
1 tbsp soy sauce
1 cup boiling water
1 tbsp tomato paste
salt and pepper to taste
2 cloves garlic, finely minced

1 pound firm tofu
1 cup bread crumbs
1 1/2 cup black beans
1/3 cup hulled pumpkin seeds

1/2 tsp salt
2 tbsp miso paste
1 tsp cumin seeds
1 pinch black pepper
3/4 cup onion, minced
1-2 tbsp vegetable oil
1 tbsp fresh ginger, grated
1 large clove garlic, minced

1 cup uncooked oats
1/2 cup cooked oats
1/2 cup walnuts, coarsely ground
1/4 cup almonds, coarsely ground

2 tbsp soy sauce
1 tsp dried basil
1/4 tsp dried thyme
1/4 tsp ground sage
2 tbsp sesame seeds
1/4 cup onion, minced
1/4 tsp mustard powder
1 tbsp finely grated raw beet
1 tbsp instant vegetable broth
1 tbsp nutritional yeast flakes

1 large potato
1/2 cup corn meal
1/2 cup bread crumbs
1/2 cups quick rolled oats
10 ounces frozen chopped spinach

1 medium onion
1/2 tsp paprika
1/2 cup BBQ sauce
1 tbsp garlic powder
1 tbsp dried chopped onions
1 tsp seasoned salt
2 tsp tamari
2 tsp dijon mustard
pinch tarragon, basil and parsley


Cook green beans in boiling water until tender-crisp. Drain and chop finely.

Cook cracked wheat in 1 cup boiling water for 1 minute. Remove from heat and cover.

Grate the apple. Place shreds in a dish towel and squeeze out excess moisture. Combine with chopped beans.

Heat 1 tbsp of oil and sauté the onions, stirring occasionally, until they soften, about 5 minutes.

In a food processor, blend the beans, onions, garlic, tahini, curry powder, chili powder, salt, pepper, and canola oil until chopped. Add to shredded mixture.

Drain cracked wheat into strainer, pressing with back of spoon to extract excess liquid. Add to bowl with vegetables. Add bread crumbs.

Refrigerate for one hour.

Shape into 4 burgers. Cook 3 minutes on each side on grill lightly brushed with oil.

Add Vegex, Spike, onion powder and Gravy Master to boiling water. Pour mixture over TVP and tomato paste in a bowl. Stir and let rest for 10 minutes.

Saute onion in oil.

Add everything to soaked TVP. Stir until mixed well or chop in food processor.

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.

Toast the pumpkin seeds at 350º for 6-8 minutes, coarsely chop.

Heat the cumin seeds in the frying pan over low heat, stirring frequently, until fragrant.

Chop or mash the beans in the food processor or bowl and stir in the bread crumbs and pumpkin seeds.

Crumble the tofu into the bean mixture. Mix in everything else but the oil with the wooden spoon or your hands.

Add more bread crumbs if mixture is too wet, then form into 6 patties.

Fry burgers 3-4 minutes until dark golden-brown.

Thoroughly mix all ingredients (except cooking oil) in a large bowl.

Form ingredients into patties about 4 inches round and 1/2 inch thick (not too thin).

Grill until cooked or use cook in a frying pan coated with cooking oil.

Thaw spinach in microwave.

Microwave potato until completely cooked and then finely chop.

Finely chop onion and soften in microwave.

Mix all ingredients together thoroughly in large mixing bowl.

Form into thin patties (the thinner the better) and fry in a lightly-oiled pan.