Okay, this is super easy once you make the rice, and that’s easy too! No-bake burgers. Form the patties, put them between wax paper in a covered container and refrigerate till ready to use. I made 1 batch; next time I’d make 2 batches. Really good texture and flavor. Easy as all get out!
Impress your guests. Or bring your Green Stogies to a cook-out! Jumbo veggie hot dog wrapped in cooked collard green leaf (hot or cold doesn’t matter) spread with mustard. Looks like a Stogie! Served in a potato bread hot dog bun spread with dill pickle relish and a stream of ketchup. Top all with chopped red onion and another stream of ketchup!
The everything burger! Grains: barley and rolled oats. Veggies: mushrooms and carrots. Beans: dark red kidney beans and blackeye peas! Contains no fat, no soy, no animal products, no protein isolates! The carrots give it an earthy taste!
A versatile burger batter for many dishes. A great mix. Chewy, soft, creamy, a little crunch. It’s all there! You won’t believe it. A western omelet is made of egg, ham, onion and green pepper. I also add cheese. All animal-free of course! I know, it makes you happy!
Hamburg is soft-textured. It’s not hard – even when cooked. These burgers replicate that texture. Isn’t it convenient to be able to take some dough from the refrigerator, form a patty and fry it? You can also bake the patties and refrigerate till ready to reheat and serve! Perfectly textured and flavored!
Great news! A homemade burger that tastes and textures just like a beef burger – blood and all! Easy to make. Fry them fresh, or bake and refrigerate or freeze. Taste The Sizzle! For meat-eaters and vegans! I’m lovin’ it!
Makes 7-8 cups burger dough (depending on how firmly packed)
Large roasted beets, cut into 1/2 inch steaks and served on a pumpernickel bun with veggie mayo, mustard, lettuce, veggie cheese and Manicini Fried Peppers with Onion. A great way to enjoy a burger if you don’t eat animals and can’t find veggie replacement meats where you live. Made especially for you by me!
Making 1 burger at a time, from previously roasted beets
Pan-Fried Hand-Formed Field Roast Artisan Grain Burgers set atop toasted English muffin halves. Topped generously with Sweet Mini Pepper Gravy. Served open-faced with knife & fork! This is a made in heaven toast!
Lentils, green split peas, brown rice, TVP (textured vegetable protein), rolled oats and sweetened coconut take the Original Animal-Free Burger on a different, but equally delicious journey into the world of homemade veggie burgers! Something a little out of the ordinary always delights!
Dried split green peas, lentils, barley, rice and oats mixed with herbs and spices. Refrigerated overnight, then formed into patties and baked. Packed in containers for you to use when needed. Either microwave or dry-fry with lid-to-skillet, to heat and serve. Tired of mushy veggie burgers? Try these!
When there are no veggie dogs in the house and I want one, this is what I make. I spread a piece of soft bread with peanut butter, mustard, chopped dill pickle and onion, roll it, fry it and eat it. Delicious, cheap, and I always have the ingredients on hand!
Baked potato is the meat behind this Poorgirl Burger sandwich! What to do with a leftover baked potato when you feel like a burger? With yellow roasted peppers, lettuce, kosher dill pickle slices, onion, mustard and ketchup on a sturdy burger bun, it tastes and textures like a Whopper!
Chopped animal-free hot dogs, Silken tofu, green pepper and onion mixed with sweet mustard, spice and smoke to create what tastes like ham salad. A variation on an old favorite! Essentially fat-free except for the little bit of fat in the tofu!