Vegans - Giving Skillet Burgers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/2 tbsp olive oil1 small white onion, minced2 stalks celery, minced4 cloves garlic, minced12 oz low-fat extra firm tofu, drained well1 tbsp low-sodium soy sauce2 tbsp pumpkin puree (not pie filling!)2 tbsp nutritional yeast flakes1 tbsp poultry seasoning1/2 tsp sea salt1 tsp black pepperpinch nutmeg (optional)1/3 cup dried cranberries, minced finely1/4 cup mashed potato flakes1/4 cup vital wheat gluten flour1/4 cup whole wheat breadcrumbs
Heat the oil in a large nonstick pan over medium heat until it shimmers, then add onion and celery.
Cook, stirring often, 5 minutes.
Add the garlic (with a small splash of water if needed) and cook just until fragrant, about 1-2 minutes. Remove from heat.
In a large bowl, crumble the tofu with your hands into roughly "ground meat" texture.
Stir in the soy sauce and pumpkin puree, then add the sauteed mixture, nutritional yeast, poultry seasoning, salt, pepper and nutmeg and mix until it's all combined.
Add cranberries, potato flakes, gluten flour and breadcrumbs and fold through well.
Divide mixture into 6 pieces, flattening slightly, and place on a foil or parchment-lined baking sheet. Cover with plastic and refrigerate 1 hour.
Preheat the oven to 350F and bring a clean large non-stick pan to medium-high heat.
Spray the pan with non-stick spray and add the patties, 3 at a time.
Cook for 2 minutes each side, then place back on the lined sheet. Repeat for remaining patties.
Place the sheet in the oven and bake for 15 minutes.
Make ahead:
Form the patties, place on lined sheets and freeze, covered, until solid.
Transfer to a freezer bag or container, sandwiching between layers of parchment.
To re-heat, place on a lined sheet and bake at 350F for 45-50 minutes, until hot.
If extra crispness is desired, broil on HI 1 minute per side.
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Cook, stirring often, 5 minutes.
Add the garlic (with a small splash of water if needed) and cook just until fragrant, about 1-2 minutes. Remove from heat.
In a large bowl, crumble the tofu with your hands into roughly "ground meat" texture.
Stir in the soy sauce and pumpkin puree, then add the sauteed mixture, nutritional yeast, poultry seasoning, salt, pepper and nutmeg and mix until it's all combined.
Add cranberries, potato flakes, gluten flour and breadcrumbs and fold through well.
Divide mixture into 6 pieces, flattening slightly, and place on a foil or parchment-lined baking sheet. Cover with plastic and refrigerate 1 hour.
Preheat the oven to 350F and bring a clean large non-stick pan to medium-high heat.
Spray the pan with non-stick spray and add the patties, 3 at a time.
Cook for 2 minutes each side, then place back on the lined sheet. Repeat for remaining patties.
Place the sheet in the oven and bake for 15 minutes.
Make ahead:
Form the patties, place on lined sheets and freeze, covered, until solid.
Transfer to a freezer bag or container, sandwiching between layers of parchment.
To re-heat, place on a lined sheet and bake at 350F for 45-50 minutes, until hot.
If extra crispness is desired, broil on HI 1 minute per side.
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 162.4
- Total Fat: 4.6 g
- Cholesterol: 0.2 mg
- Sodium: 63.1 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 1.7 g
- Protein: 16.5 g
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