I Cant Believe Its Not Cow Veggie Burger Recipes

PERFECT VEGGIE BURGERS

Steps:

• Prepare the barley as the label directs. Let cool completely.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion, celery and a pinch of salt; cook, stirring occasionally, until golden, 12 to 14 minutes. Add the garlic, 3 tablespoons barbecue sauce and the carrot; cook, stirring, until the mixture dries out slightly, 1 to 2 minutes. Transfer to a food processor and let cool completely.
• Add the barley, beans, breadcrumbs, walnuts, soy sauce, egg whites, parsley and 1/2 teaspoon salt to the food processor. Pulse until finely ground with some chunks. Form into six 4-inch-wide, 1/2-inch-thick patties and place on a baking sheet lined with parchment paper. Cover and refrigerate until firm, 1 to 4 hours.
• Preheat the broiler. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Working in batches, cook the patties until golden brown, about 6 minutes per side. Meanwhile, place the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with the remaining 2 tablespoons barbecue sauce and onion rings.

"I CAN'T BELIEVE IT'S NOT BUTTER" COOKIES

Steps:

• Preheat your oven to 350°F.
• Whisk together the flour, baking powder, and salt in a small bowl. Set aside.
• Cream the butter and sugar in a bowl (use a plastic or wooden spoon or spatula). Mix until well combined. Add whipped egg and vanilla. Mix until well combined (3-4 min.).
• Slowly incorporate the flour mixture into the butter mixture. Mix until well combined but do not over mix dough.
• Drop dough by the tablespoonful onto cookie sheet 1/4" apart. Use your first two fingers and press cookies down at least 1/2 " - 1/4" thick. Do not make them too thin.
• Bake for 10-12 minutes or until the cookies are lightly golden brown. (Place cookie sheet in the oven on the middle rack.).
• Let cookies cool completely. If you are using colorful sugars or sprinkles, feel free to top your cookies while they are still warm, not hot. Top with frosting or icing after cookies are completely cooled. You will want to refrigerate them with the frosting on top to allow the frosting to properly set.

I-CAN'T-BELIEVE-IT'S-NOT-COW VEGGIE BURGER

Steps:

• Drain the chili using a colander. Drain as much of the liquid as you can. Preheat oven at 400 F / 200°C
• In a medium pan, heat one tbsp of olive oil, add the chopped onion and cook for about 3 min; add the minced garlic and the scallion, cook for 2 more minutes and then add the cumin powder, black pepper and salt to taste (2 pinches aprox). Mix well. Reduce heat to medium and add the mushrooms on top of the seasoned mixture, do not stir for the first 2 minutes (if you stir the mushrooms too much, they'll release their water and the mixture will be soggy), then stir once and enough to get everything together, use a spatula or your sauté skills to do this. Let heat up for about 3-4 min until the mushrooms start to look cooked but not super soft. Set aside.
• On a big bowl smash the drained chili with a fork or use a food processor for this; the beans should form a sticky paste. Add the flour, the toasted oats (toast them on a pan, stir constantly until they start getting golden brown) the corn starch and the breadcrumbs, mix well to get a firm dough. Add the mushrooms and mix again to obtain a slightly sticky but still firm dough, just enough so that you can roll a ball with your hands, it might leave a little dough in your fingers. If its TOO sticky add more breadcrumbs, if its too dry add one tablespoon of the chili liquid (water in case you tossed liquid).
• Taste your dough and add more salt if desired, most caned food have a lot of salt already, so be careful and always try it first! I recommend choosing low sodium for a happier life :).
• Divide your dough in 4 and form patties, aprox 1/2 inch - 1.2 cm. thick. Brush a baking tray with some of the olive oil and place the patties, brush them with olive oil too. Bake for 23-25 minutes until they look dark brown and are a little crispy on the outside.
• -While oven waiting- This is a great idea to add more flavor to your burgers: sauté the sliced onions in a small pan with one tbsp of olive oil and the serrano or jalapeño peppers (you can omit the peppers if you're not a big fan).
• Serve on a hot bun with your favorite dressings and vegetables, don't forget the stir fry onions!
• PROVECHO :).