Popeye burger
Yield: 12 Servings MM
Ingredients:
- 10 oz Frozen chopped spinach
- 1 lg Potato
- 1 md Onion
- 1 md Bell pepper
- 1 c French-style frozen gr.beans
- 1 tb Garlic powder
- 1 tb Dried chopped onions
- 1/2 ts Paprika
- 1/2 c Barbecue sauce
- 1/2 c Bread crumbs (seasoned if Desired)
- 1 1/2 c Quick rolled oats
- 1 ts Seasoned salt
- 1 ts Vegetable broth powder MMMMM--------------------VEGAN YEAST "CHEESE-------------------------
- 1/4 c Nutritional yeast flakes
- 1/4 c Unbleached white flour
- 1/2 ts Sea salt
- 1/4 ts Garlic powder
- 1 c Water
- 1 tb Non-dairy margarine
- 1/3 ts Prepared mustard
Instructions:
Thaw spinach in microwave. Microwave potato until completely cooked and then finely chop. Finely chop onion and pepper and soften in microwave. Mix all ingredients together thoroughly in large mixing bowl. Form into thin patties (the thinner the better) and fry in a lightly oiled iron or "no stick" pan. Serve on kaiser roll with sauteed onions dill pickle slices ketchup Nayonaise and Vegan Yeast Cheese spread. Vegan Yeast Cheese: Mix dry ingredients in sauce pan. Whisk in water. Cook over medium heat while whisking until mixture thickens and bubbles. Cook 30 seconds more. Remove from heat. Whip in margarine and mustard. Let cool slightly. Another entry in the "Build a Better Burger Contest" sponsored by the North American Vegetarian Society. Since entering the contest the contestant has reworked his recipe eliminating the green peppers and green beans reducing the rolled oats to 1/2 cup adding 1/2 cup corn meal and replacing the seasoned salt and vegetable broth with tamari dijon mustard tarragon basil and parsley. The recipe was entered in the contest without the vegan yeast cheese. Submitted by Keith Zimmer Milan MI From _Vegetarian Voice_
