by Linda Baldwin | October 18, 2015 10:35 pm
This eggplant burger is a quick, easy and delicious treat that will please everyone!
• 2 large eggplants, peeled and cubed cooked and pulsed in food processor.
• 2 Tbs. of a high heat oil, like sunflower, walnut or coconut
• 1 shallot, finely minced
• 1 cup vegan cheese shreds, any flavor (IG’s favorite for this is mozzarella)
• 1 tsp of minced garlic
• 1⁄2 tsp. Kosher salt
• 1⁄4 tsp. black pepper
• 1 Tbs. fresh parsley, chopped
• 1 cup of TVP (textured vegetable protein)
• 1 cup gluten-free bread crumbs ( we toast bob’s red mill oatmeal, put it in the food processor and toss with Italian seasoning, paprika, salt, pepper, garlic + onion powder) this is for coating at thevend.
• 1 cup vegan cheese, either slices or shreds (as long as it melts) • 4 gluten-free buns of your choice or GF english muffins
• 4 slices beefsteak tomato
• 4 leaves romaine lettuce
• 4 slices red onion
• Horseradish Mustard Mayonnaise (recipe above)
Chef Note: We used a Teflon coated pan and sautéed in sunflower oil. They didn’t stick at all. Allow the burgers to get a nice crust on the first side before trying to flip.
Photo courtesy of Intelligent Gourmet
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