Stay Slim Without Upsetting Your Taste Buds With Veggie Burgers

Jul 27, 2018 / by Admin / 0
Stay Slim Without Upsetting Your Taste Buds With Veggie Burgers
When having veggie burgers at any local restaurant, are you actually being health-conscious? It depends. The ingredients differ so broadly, it pays to investigate what those burgers are made of. A lot of them are produced using legumes (such as lentils or beans), whole grains and vegetables. These are beneficial ingredients that give fibre as well as a variety of minerals and vitamins. Places that give a calorie count can provide a better idea regarding whether or not the veggie burger that you’re having is a healthier choice. 
With regards to veggie burgers, your best option is to prepare your own. That way, you’d be controlling the ingredients. You could even create a double batch to freeze half of it for eating later.
Here is a simple yet protein-packed recipe for making veggie burgers right at home: 

Things you’ll need:
  • 236ml of grated tempeh
  • 2 tablespoons of light miso paste
  • 6 teaspoons of canola oil, separated 
  • 1/4 cup of vital vital wheat gluten or gluten flour
  • 1 tablespoon of cornstarch 
  • 1 Portobello mushroom, stems & gills removed, and grated
  • ½ of white onion, properly diced
  • Diced carrot
  • 1/4 cup if frozen, canned or fresh corn kernels
  • 1 medium sized red chime pepper, finely chopped
  • 2 cloves of minced garlic 
  • 3 tablespoons of ketchup 
Preheat stove to a temperature of 350 degrees F. Coat a baking sheet using cooking spray. Next, dilute the miso in 1/4 cup of water in a bowl. Mix in the tempeh along with 3 teaspoons of oil. Blend in cornstarch and flour. Then mound the tempeh blend on a pre-prepared baking sheet. Now cover using foil, and then bake for about 20 minutes. 
Heat the remaining canola oil over mild heat. Add the garlic, pepper, corn, carrot, onion, and mushroom. Sauté for about 10 minutes, or till the point that the vegetables become tender. Next, pulse the tempeh mixture and vegetables along with ketchup in the food processor about 6-7 times.
Finally, shape the tempeh concoction into five patties, use a plastic to cover it, and then refrigerate for 4 hours so that the flavours can blend. Before eating, bake for around 15 minutes at 350 degrees F, and you’re good to go.
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