Veggie Mama’s Beastly Beetroot Patty
Happy 4th of July ya’ll! I bet many of you are getting ready to light up the grill, light some fireworks, and have a few cold ones. As for me, I am unexpectedly stranded on an island in a foreign country, so a trip to the local beach and a few cold ones will have to do. If I had my kitchen at home, I would be making my favorite veggie burger patty of all time.
Long gone are the days of eating frozen hockey pucks that were sold as vegetarian “burger” patties. We have entered a new age of meat-free meat. There is a wide range of products out there to satisfy your craving, or to use as ways to bring your friends and family to the veg side during summer celebrations. However, if you prefer homemade to store bought, I have you covered.
This patty has the most amazing color due to the beetroot patty, as well as an earthy flavor because of this ruby red root. The TVP and wheat gluten flour mixture gives it a great texture that will please both omnivores and herbivores alike. It’s hearty about to stand up to the flames of any grill and goes perfectly with all of your favorite burger toppings.
This recipe takes a bit of time, so I make it in bulk and freeze the rest.
Ingredients:
- 1 C textured soy granules
- 1C boiling vegetable broth
- 2 tbs soy sauce
- 1.5 C steamed red beets
- 1.5 C cooked quinoa (best to be cooked in vegetable broth)
- 1 C wheat gluten flour
- 1 medium white onion, diced
- 3 cloves garlic, minced
- 1/4 C chili sauce or vegan BBQ sauce
- 1 tbs balsamic vinegar
- 1 tsp paprika
- 1/4 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/8 tsp liquid smoke
- Additional vegetable broth as needed
- Additional chili or BBQ sauce for brushing patties
Directions:
- Rehydrate soy granules for 10 minutes in boiling vegetable broth and soy sauce
- Peel and dice beets into medium chunks, steam until tender
- Rinse and boil quinoa for 20 minutes in vegetable broth
- Sauté onion and garlic until soft
- In a food processor, add onion, garlic and beetroot until well combined. Transfer to a large mixing bowl.
- Add rehydrated TVP, quinoa, chili or BBQ sauce, vinegar, spices and liquid smoke. Mix well to completely combine all ingredients evenly.
- Slowly add in wheat gluten flour in batches and mix well in between batches. Mix by hand until you begin to see “strands” created by the gluten.
- Preheat oven to 180 degrees C and line baking pans, drizzle olive oil on baking pans. Using 1/3 C, slightly roll the mixture and form into patties. Place on baking pans and brush with chili or BBQ sauce. Bake for 10-15 minutes on each side, until cooked through.