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Ranch Burgers |
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Vegan ranch dressing should pretty much be on everything. Trust the mastermind behind the cookbook The Best Veggie Burgers on the Planet (Joni Marie Newman) to combine the rich flavor of ranch dressing and a homemade veggie burger. Pairing the dressing ingredients with hearty mushrooms, onions, and breadcrumbs, this barbecue-ready griller is perfect for Memorial Day and beyond. And don't miss Joni's picks for the top three favorite veggie burgers in Southern California, written exclusively for VegNews readers. Happy Memorial Day! |
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Makes 6 to 8 burgers |
What You Need:
1 cup textured vegetable protein granules
1 cup vegetable broth
2 tablespoons vegetable oil
1 cup mushrooms, coarsely chopped
1 white onion, coarsely chopped
2 garlic cloves, coarsely chopped
1 cup vital wheat gluten
2 tablespoons panko-style breadcrumbs
2 tablespoons dried parsley flakes
1-1/2 teaspoons onion powder
1-1/2 teaspoons garlic powder
1 teaspoon dried dill
1/2 teaspoon salt
1/4 teaspoon chipotle powder
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/4 cup nutritional yeast
1/4 cup tamari or soy sauce
1 6-ounce can tomato paste
1 cup diced scallions
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What You Do:
1. In a microwave-safe bowl, mix together TVP granules and broth, cover with plastic wrap, and microwave for 5 to 6 minutes.
2. In a flat-bottomed skillet over medium-high heat, heat oil. Add mushrooms, onion, and garlic and sauté for 5 to 6 minutes.
3. In a food processor, combine TVP, sautéed mushroom mixture, vital wheat gluten, breadcrumbs, parsley, onion powder, garlic powder, dill, salt, chipotle powder, cumin, pepper, nutritional yeast, tamari, and tomato paste. Process until well combined. If mixture is crumbly, add a tablespoon vegetable broth or water until mixture has a thicker consistency.
4. Transfer mixture to a large bowl and mix in scallions. Form into 6 to 8 patties. On an oiled grill over medium-low heat, cook patties for about 10 minutes per side.
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