CARROT CELERY BURGERS
In a saucepan cook 3 medium carrots (or 1-16 oz. package of carrots), 3 stalks of celery
and 2-2 1/2 cups of water. No need to cook until soft. Usually 5-7 minutes will do.
Put the following ingredients in a blender and process until smooth and creamy:
Then add and blend:
Next:
Add into the bowl:
Use your hands to gently mix the tofu and oats together.
Add the liquid ingredients to the bowl and mix together. Let this sit for about 10-15 minutes.
Preheat oven to 350°.
Place a piece of parchment paper on your casserole dish/cookie sheet and shape burger mixture into patties and bake for 30 minutes, flip and bake for an additional 15 minutes or until firm.
In a saucepan cook 3 medium carrots (or 1-16 oz. package of carrots), 3 stalks of celery
and 2-2 1/2 cups of water. No need to cook until soft. Usually 5-7 minutes will do.
Put the following ingredients in a blender and process until smooth and creamy:
- ½ cup of almonds
- ½ cup pumpkin seeds
- Stock water from the vegetables – add up to 2 cups and see if you need the rest
Then add and blend:
- 1 T. onion powder
- 1 T. onion salt
- 1 tsp. celery salt
- 1 tsp. garlic salt
- ½ tsp. minced garlic
- ½ tsp. sage
- Cooked vegetables
Next:
- take one 16 oz. water packed tofu and drain the water. Gently squeeze out any excess water. Then, crumble this into a large bowl.
Add into the bowl:
- 2 ½ cups of quick oats
Use your hands to gently mix the tofu and oats together.
Add the liquid ingredients to the bowl and mix together. Let this sit for about 10-15 minutes.
Preheat oven to 350°.
Place a piece of parchment paper on your casserole dish/cookie sheet and shape burger mixture into patties and bake for 30 minutes, flip and bake for an additional 15 minutes or until firm.