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Servings: 10 burgers
- 2 tablespoons ground flaxseeds
- 5 tablespoons water
- 3/4 cup uncooked quinoa, rinsed and drained
- 1.5 cups water or vegetable stock
- 3/4 teaspoon sea salt, or to taste
- 2 teaspoons coconut oil
- 1/2 cup diced yellow onion
- 2 tablespoons minced garlic
- 1.5 cups diced cremini or shiitake mushrooms
- 1/3 cup finely chopped walnuts
- 1 (15-ounce) can white kidney beans, or 1.5 cups cooked, rinsed and drained well
- 1/2 cup peeled and grated carrot
- 1/4 cup finely chopped fresh flat-leaf parsley
- 1/2 cup oat flour
- 1 tablespoon wheat-free tamari or other soy sauce (optional)
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon freshly ground black pepper
- Oil, for baking sheet
- Preheat the oven to 375°. Place the flaxseeds and 5 tablespoons of water in a small bowl. Stir occasionally.
- Place the quinoa, 1.5 cups of water or stock, and 1/2 teaspoon of the salt in a small pot over medium-high heat. Bring to a boil. Lower the heat to simmer, cover, and cook for 15 minutes, or until the water is absorbed. Remove from the heat.
- Meanwhile, place the coconut oil in a sauté pan over medium-high heat. Add the onion and garlic and cook for 3 minutes, stirring frequently. Add the mushrooms and remaining 1/4 teaspoon of salt, and cook for 7 minutes, stirring frequently. Transfer to a large bowl.
- Mash the beans with a fork or process in a food processor until just pureed. Add to the vegetables with all the remaining ingredients, including the cooked quinoa and the flaxseed mixture, and mix well. Taste and add additonal salt if necessary.
- Form into 10 1/2-cup burgers and place on a well-oiled baking sheet. Bake for 20 minutes. Carefully flip the burgers and bake for an additional 15 minutes.
- Serve with your desired fixings, like caramelized onions.
Recipe Courtesy of Da Capo Lifelong Press and Chef Mark Reinfeld of Vegan Fusion and the Doctor and the Chef (www.doctorandchef.com).
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