Veggie Burgers, an idea from Berly

One bag of fake ground beef (12 oz. we like Quorn), one package of mushrooms (sometimes we use big; sometimes small), half a package of cream cheese (or neufectal), and four eggs is just right.

Today, I'm making them with one small package of mushrooms and a bunch of red kidney beans that I boiled until they were super soft. I suspect yumminess is on its way!!!

Oh, and fry until brown on both sides. They will be crumbly, but in a super soft and scrumptious way. We eat them on ciabattini rolls.

Bean Burgers, by Jenifer

Bean Burgers (another basic burger you can jazz up with any seasoning you want- asian, italian, mexucan, etc):
1 c. TVP (textured veggie protein)
1 c boiling water
1 tbs tomato paste
1 16 oz can beans, drained (pinto, kidney, etc)
1/4 c. whole wheat bread crumbs (I make my own from the bread we bake)
2 cloves garlic, finely minced
1/2 tsp oregano
1 tbs. soy sauce (or tamari)
1 tsp sweetner (sugar, honey,fruit juice..pick your poison)
salt and pepper to taste
additional whole wheat flour for dusting

Pour boiling water over TVP and tomato paste in bowl; stir; let rest for 10 minutes. Combine TVP mixture and all remaining ingredients except flour in food processor; pulse until mixture is almost a puree; shape mixture into burgers (it can be sticky so I sometimes flour my hands first). Dust lightly with flour and refrigerate for one hour. These can be grilled for about ten minutes per side as long as they are covered with foil.