Hearty Garden Burger

I spent last week end hanging out with my sister Toni, and towards the end of my visit I was inspired by one of her healthy kitchen creations to create this hearty meal, which became my lunch.Making this burger reminded me of my late parents and their love for cooking healthy meals. Each time that I had one of their healthy meals, the wonderful taste of the ingredients would take me on a fantastic journey of mouth watering culinary adventure, which reminded me of  their love for me and my siblings.

 Another  interesting part of  these favourite cooking  moment is that my parents did not use written recipes whenever they cooked, this practice fascinates me very much that I gave them my own title (Not King or Queen). Instead, I call them Free Style Chefs, that's what they were and they were very good at it!!

Anyway here is how my hearty meal evolved:

Hearty Garden Burger

2 Cups of Water
1 Cup TVP(Texturize Vegetarian Protein)
1 Cup of Minute Oats
1 Cup Dayia(Mozzarella & Cheddar)
1/2 Cup Edamame Beans
1/2 Cup Chopped Onions
1/3 Cup Almond Meal
1/3 Cup Shredded Carrots
1/4 Tsp Chilli Powder
1 Tsp Miso
2 Tbsp Braggs Amino
2 Tsp Nutritional Yeast
1 Tsp Flax Meal

Pour all dry ingredients in a bowl and mix together with water. Add chopped onions, edamame beans and carrots to mixture.

Use a medium spoon to scoop and place burger mixture on a piece of Reynolds wrap sprayed with vegetable oil. Shape mixture and add Daiya Vegan Cheese, and then add another scoop of burger mixture on top of the Vegan Cheese.



Before placing burger on cookie sheet , spray vegetable oil on sheet to avoid sticking. Bake burgers for 10-15 minutes on each side at 350 degrees.

I served my burger with string beans, mashed potato with carrots and salad. This burger can also be served on a whole wheat bun, with brown rice or pasta.

The melted Daiya is delicious!!!