And just in time! A friend who got me started on commercial veggie burgers just sent me this link this very morning:
sites/articles/archive/2010/ 05/15/which-veggie-burgers- were-made-with-a-neurotoxin. aspx
First -- here is a photo from Brugge just to set the scene of this medieval village. Now picture a day just walking and sightseeing, taking a canal trip and savoring all the beauty of this town. And just when we decided to sit down at a local cafe for lunch, we realized that we had dallied too long and we were short of time.
We went into a tiny fast food type restaurant, where you ordered at the counter - lots of burgers and fries. As I looked at the menu with chagrin, the counter chef person asked if there was a problem. I said, "I'm a vegan and I was just looking for something to eat."
She said, "Oh, try our veggie burger." Since a line was behind me, and we were short of time, I gave her the thumbs up and sat to wait for what I figured was the "traditional veggie burger" tasting like ground mushrooms or sawdust.
You can imagine my surprise when she brought out a homemade veggie burger made with yummy veggies in a mashed potato base, on a grain bun with a sauce and lettuce. I was moaning with delight as I savored the flavors (almost to my embarrassment -- someone could have shouted, "I'll have what she's having!" if I kept it up.)
The recipe is simple -- I made up a batch yesterday (photo above) and froze the rest for later:
I made a bowl of Yukon Gold mashed potatoes -- skins and all, using a little vegetable broth to smooth them a bit.
In a large saute pan, I added some of my favorites:
vidalia onion, chopped
green cabbage, chopped
red cabbage, chopped
matchstick carrots and broccoli
and sauteed this mixture until slightly wilted in vegetable broth
then I added:
sun dried tomato bits
All I did was add a good portion of the veggies to my potato mash (I made more veggies than I needed, but can use them later as a meal in and of themselves).
I formed potato pancakes and breaded them in panko breadcrumbs (not necessary, but a nice touch) and cooked them in my frying pan with just a spritz of olive oil.
Photo above --- the taste is great. Add the veggies you love. I ate mine without a bun, but that option is available.
And the bonus: No chemicals. No additives. You control the mixture and you enjoy the taste.
Make up a batch and thaw them when you need them. I had one without the crumbs from breakfast today with a spritz of nouveau catsup.