Vegan Recipes - Entrees

Tostada Garden Burgers

Submitted by Sandy

Ingredients:

2 Tablespoons walnuts, toasted
3/4 cup ground corn tostadas, Los Pericos brand. These are similar to baked corn chips only larger and round. You can use baked corn chips but not Fritos brand (too salty).
1/2 small onion, chopped
6 small white mushrooms, chopped
1/2 green bell pepper, chopped
olive oil for sautéing
1/2 cup cooked brown rice
1 teaspoon garlic powder
1/2 teaspoon powdered chili pepper
1 Tablespoon catsup or pizza sauce
1/4 teaspoon salt
1/4 teaspoon pepper
potato flakes

Directions:
Toast walnuts in a dry skillet for 5 minutes. Stir while browning.

Grind walnuts with tostadas into crumbs. Pour into a large bowl.

Chop onion, mushrooms, green pepper and sauté with oil in frying pan for 10 minutes over medium heat.

Pour onion, mushrooms, green pepper and cooked rice into blender. Blend leaving some large pieces. Pour into bowl with walnuts and tostada crumbs.

Add garlic powder, powdered chili pepper, catsup or pizza sauce, salt and pepper to taste. Add potato flakes if mixture is too loose or mushy.

Refrigerate for 45 minutes. Make into burgers.

Fry in oil on one side until a brown crust is formed and turn carefully to not disturb brown crust.

Comments:
This is a good recipe for people who have celiac disease.

Dedicated to my loving husband, Sid, who is always willing to try my new recipes.

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