By Bunny Mazonas on October 14, 2008
Photo by Erin R.
Photo by Erin R.
"I love meat, but often can't afford it, especially with the economy taking a nose-dive and food generally being so expensive. So. When the end of the month draws near, and food stocks in the cupboard run low, here is a quick fix to help bulk out your cupboard. I have added specific ingredients, but remember that this is an emergency stash using recipe; substitute where ever you need to. The recipe that follows is for a chicken-like meat substitute, but can be altered to suit your tastes. The following recipe makes approximately 12 "meat" patties, or enough to fill a generous meat portion of 2-3 meals for 2 people. Prep time includes soaking beans."
Serving Size: 1 (65 g)
Servings Per Recipe: 8
"Adding chicken stock means it is not vegetarian. Try vegetable bouillon or miso. I would add some chopped broccoli as a bit of green speckle does look nice. Also I would add herbs, or spices for a little more zing. I love plenty of flavour. I often use passages instead of water or moisture to mixes, it just needs a pinch of salt and pinch of sugar to correct that and it somehow thickens and enriches."
"What fun! Though not a vegetarian, I do enjoy a good veggie burger now and then, so I decided to look around for a homemade version. I liked that this one was implicitly a DIY recipe, leaving the cook free to come up with their own unique result. Now then, I used one red onion, a zucchini, garbanzo/lentil/pinto beans, plenty of garlic, and some fresh rosemary and thyme from the yard. My mixture was particularly soupy, so I ended up adding an extra cup and a half of whole wheat flour to get it to hold its shape. I sprayed the tops of the patties with cooking spray and baked at 350 for 15 minutes, and they were delicious. I had one for lunch on top of a spinach salad, and I plan to have one on a hamburger bun for dinner tomorrow. Thanks for a great veggie patty recipe, Bunny."