Homemade Veggie Burger Mix (vegan)

Split Peas, 2.5 cup
Lentils, 2.5 cup
Barley, Quaker Quick, 1 cup
Brown Rice, long grain, 1 cup
Steel Cut Oats, dry, 3 cup
Oat Bran, .5 cup (remove)
Pumpkin Seeds, 2 cup
Beans, black, 1.5 cup
Black Olives, 10 jumbo
Mushrooms, fresh, 2 cup, pieces or slices
Scallions, raw, 1 cup, chopped
Garlic, 3 cloves
Baby Spinach (raw), 2 cup
Carrots, raw, .5 cup, chopped
Hot Pepper Sauce, 10 tsp
Curry powder, 5 tbsp
Chili powder, 1 tbsp
Basil, 2 tbsp
Paprika, 10 tbsp
Salt, 2 tbsp
Sweet peppers (bell), 1 cup, chopped

Quick-cook the split peas and lentils, and any other beans that are dry, in advance of adding other ingredient, with 5 tsp hot sauce, the salt, chili powder and curry powder. Allow beans to cook for 45-60 minutes, then add barley, rice, oat bran, and 2 cups of the oats. Cook an additional 30-45 minutes, stirring occasionally and adding water as needed. Mixture will be thick and sticky, be careful not to burn the bottom. While the beans are cooking, chop and roast the peppers and pumpkin seeds together, turning occasionally, no more than 90 minutes, approx. 300 degrees. When the bean mixture is cooked to al dente consistency, remove from heat and allow to cool. Combine the remaining ingredients in food processor and pulse down to a grainy paste, this will take multiple batches. Combine all ingredients together and mix well. Stir in the last 1 cup of dry oats at the end to help the mixture stiffen enough to form patties. Allow to stand until cool all the way through, then refrigerate overnight. Form patties, balls, crumble or any other way, wrap individually in plastic wrap, then package and freeze.

Serving Size: 1 serving equals 8 oz., this recipe makes a 5+ quart batch

Number of Servings: 40

Recipe submitted by SparkPeople user SENNETTORIUM.