soaked quinoa (semi-sprouted)
all the quinoa, veggies, and herb & spices in the food processor
finished product: the vegan quinoa mushroom burger!!!!
with my vegan mayo to compliment
1/2 cup uncooked Quinoa
1 cup water
veggie & spices
1/2 cup Crimini Mushrooms (or any mushroom your have)
1/4 cup finely shredded Carrot
1/4 cup day old white rice
1 minced Shallot
1 minced Garlic Clove
1/4 teaspoon Fresh Rosemary minced
1 teaspoon Dried Marjoram
1 teaspoon Salt
1 teaspoon Braggs Liquid Aminos
1/2 teaspoon Fresh Ground Black Pepper
1 Tablespoon Vegetable Oil (optional, but it find that it keeps the moisture in the patty)
**1/2 cup Matzo Meal (or bread crumb)
1/2 cup Garbanzo Bean Flour
First soak the quinoa & water over night, to re-hydrate the quinoa. After the quinoa is done soaking, rinse and drain the quinoa add it into a food processor, along with the mushroom, carrot, rice shallot, garlic, rosemary, marjoram, salt, Braggs Liquid Aminos,black pepper and veggie oil.
Process the the quinoa, veggies & spices until it is fully combined together, or desired consistency. I processed it until almost smooth.
Spoon out the patty mixture into a large bowl and fold in the matzo meal (or bread crumbs) and the garbanzo bean flour. Fold the crumb & flour until it is no long visible.
The patty mixture is now ready to be grilled or baked. I grilled mine on an oil skillet about 3 minutes a side on medium heat.
The texture is not mushy like some of the vegan patty recipes I've made before. This is simple, easy, healthy recipe any can make.
**make it gluten-free by substituting the matzo meal with gluten-free bread crumb