Enjoy the wholesome goodness of my world famous carrot burgers:

Ingredients
4 medium wholesome carrots
1 cup pecans
1 cup mushrooms (recipe states “button”, but I love using portabellos too)
1 cup onion
3 tablespoons cilantro
2 tablespoons olive oil
½ teaspoon sea salt
1 pinch black pepper
Preparation
Remember to add some herbs to taste! The original recipe calls for .5 teaspoon each of dried fennel, coriander, and curry…however feel free to play with this and experiment.

In a food processor, blend wholesome carrots until diced. Add the remaining ingredients and blend until smooth. Remove from processor and form into burgers. Place burger on a mesh dehydrator screen and dehydrate at 105 for 7-8 hours.

They darken up in the dehydrator and even resemble a real meat patty, but they taste better than any meat patty!

Vegan Patties

1 1/2 cups flour
1 cup walnuts
8 cloves garlic
1 tsp. oregano
1/4 tsp. salt
1/8 tsp. black pepper
2 tsp. lemon juice
8 oz. firm tofu (frozen overnight and then thawed)
1/2 cup water
vegetable oil

Blend the walnuts and garlic together in a food processor until it’s soft and crumbly. Put in a bowl with the flour, oregano, salt and pepper. Make sure the tofu is drained of water and defrosted. Blend the tofu in the food processor until it’s finely crumbled. Add tofu, lemon juice and water to the dry mixture. Mix with hands. Form into patties. (I make them into mini-patties that would fit on a biscuit.) Heat oil in a saucepan on medium heat. Cook the patties for a few minutes until golden brown on both sides. Then transfer patties to a lightly greased cookie sheet. Bake at 350 degrees for 30 minutes, to heat the patties throughout.

Serve as desired. On a bun with the regular fixings. On biscuits with vegan mayonnaise. Whatever suits your fancy.

Try binding it by adding oats and potato.
Dredging Mixture:
.50 Cup Potato Flakes
.25 Cup Granulated Onion
.25 Cup Dried Parsley
Black Bean Mixture:
2 Cups left over Black Bean Soup
or
1 Minced Onion
2 Cloves Minced Garlic
1 Small Minced Carrot
2 Tbs. Canola Oil

2 Cups Black Beans
.25 – .33 Cup Rolled Oats
1 Boiled Potato
1 tsp. Sea Salt
Splash of Tamari
Freshly Ground Black Papper
1 Cup Short Grain Brown Rice or Barley
.50 Cup Potato Flakes
.25 Cup Granulated Onion
.25 Cup Dried Parsley
Method:
Mix together the Potato Flakes, Granulated Onion, and Dried Parsley.
Reserve.
Mash and mix together the left over soup and the other ingredients
or
Saute together the onion garlic and carrot until tender and mix together with the rice or barley and black beans. Season well and
using a disher or Ice Cream Scoop, pack the material into it and drop these portions into the dredging mixture of potato flakes onion and parsley. Shape into inch thick round patties. Fry in a skillet in Canola Oil.

This also works well with leftover lentil soup, or northern bean soup.

Potatofu Patties are another terrific and easy burger to prepare. When you want a quick and delightful vegan breakfast or supper patty made in your vegetarian kitchen, our Vegan Potatofu Patties will receive a warm welcome and many calls for repeat performances! Similar to Latkes and packed with protein and laden with great flavor these golden patties fill the bill! Yum!

2 packages tofu
2 pounds of Yukon Gold Potatoes.
1 Small Onion
1 1/2 boxes of Barbara’s Instant Mashed Potatoes or 2 Cups of Potato Flour, or Potato Latke Mix
Sea Salt & Cayenne Pepper to taste
1 Tbs. Granulated Onion
1/4 Cup finely sliced Green Onion

Coating

1/4 Cup Dried Parsley
1 Tbs. Granulated Onion
1/2 box of Barbara’s Instant Mashed Potatoes
Wash, Peel and Grate 2 pounds of Yukon Gold Potatoes and the onion.
(You can use a food processor for this)
Add Salt and Cayenne Pepper, Granulated Onion. Crumble 2 pounds of Tofu into the potato mixture. Add 2 boxes of Barbara’s Instant Mashed Potatoes or 2 Cups of Potato Flour. Add 1/4 Cup finely sliced Green Onion. Mix well.
In a shallow bowl mix Granulated Onion, dried Parsley and Barbara’s Instant Mashed Potatoes. Mix. Using an Ice Cream Scoop or serving spoon, drop portions of mixture into the coating mixture; dredging them liberally as you form them into thick patties. Fry in Canola Oil. Pat with Paper towel to remove excess oil. Plate. Serve with Vegan Sour Cream and Apple Sauce. YUM!!!

And an all time favorite: Here is a Mid-Atlantic Classic with a Vegan Twist! In your vegetarian kitchen, cauliflower stars in our vegan Maryland NOT Crab Cakes. These golden patties are protein packed with tofu, brightly colorful with the confetti minced veggies and scrumptious beyond belief!

Boil 3 Lbs. Yukon Gold Potatoes in Filtered or Spring Water. Pour off water. Place potatoes in a large basin or bowl.
Add:
3 Lbs Firm Tofu
2 Cups Old Fashioned Rolled Oats
Dehydrated Potato Flakes
1/2 Cup Vegetarian Chicken Stock Powder
1/4 Cup Granulated Onion
1/2 tsp. Cayenne Pepper
Wearing clean rubber gloves coarsely mash potatoes with your hands. Blanch* 1 head cauliflower flowerets. Add to mixture crumble into the potatoes and oatmeal being careful not to lose the “crablike” texture of the cauliflower. Add 1 cup minced carrots, zucchini, yellow squash, red and green peppers. Add up to 2 cups potato flour or flakes until mixture is firm but not stiff. Pour onto a pie plate 3/4 cup potato flour of flakes, 1 Tbs. granulated onion and 1/4 cup dried parsley flakes. Mix.
Using a spring action ice cream scoop or disher, make balls of the potatofu mixture; flattening them to an inch thick while maintaining their circular shape. Dredge in the potato flour, parsley and granulated onion mixture. Fry until golden in canola oil. Serve with tarter sauce made of Nasoya Nayonaisse and sweet pickle relish, cayenne and a squeeze of fresh lemon juice, or a well dilled Béchamel – add 1 Tbs. minced fresh dill and a dash of cayenne to the white sauce. Also a squeeze of lemon. For a great variant use Dill Pickle juice as half of the liquid in the Béchamel. Vegans feel free to substitute Soy, Rice or Hemp Milk for the dairy in the Béchamel.

These “Not Crab Cakes” freeze well and can be made in advance. A delicious “non-fish” course, they are quite nice plated on a platter, garnished and served on a buffet also.

Enjoy!

Use one tablespoon of corn starch in place of the egg.