- 2 cups quartered crimini mushrooms
- 11⁄2 cups coarsely chopped beet (see tip)
- 1⁄3 cup coarsely chopped onion 4 large cloves garlic,
- coarsely chopped
- 1 pound super-firm or
- extra-firm tofu, drained
- and pressed (see page 12)
- 2 tablespoons olive oil
- 2 tablespoons reduced-sodium
- 2 teaspoons dried thyme
- 1 cup cooked quinoa, farro, or
- brown rice
- 1⁄4 cup nutritional yeast flakes 1⁄2 teaspoon salt
- 1⁄4 teaspoon freshly ground
- black pepper
- PREHEAT THE OVEN to 400 degrees F. Line a baking sheet with parchment paper.
- Put the mushrooms, beet, onion, and garlic in a large bowl. Using your hands, crumble the tofu into the bowl, making sure to break up the pieces well, and stir to combine. Add the oil, tamari, and thyme and mix well. Spread the mixture on the lined baking sheet so it covers the whole sheet. Bake for 20 minutes. Stir and spread out the mixture again. Bake for 25 minutes longer, until the beet is tender and easily pierced with a fork. Remove from the oven and let cool slightly.
- Transfer to a food processor. Add the quinoa, nutritional yeast, salt, and pepper. Pulse eight to ten times, stopping occasionally to scrape down the work bowl, until all the ingredients are well chopped and stick together. Return the mixture to the large bowl. Form into 6 patties, putting each patty on waxed paper as it’s shaped.
- Mist a large skillet (cast iron if you have one) with cooking spray and heat over medium heat. When hot, cook the patties until crispy (in batches, if necessary), about 5 minutes per side.
- Tip: Use a beet about the size of a baseball. Scrub it well so you can leave the skin on.
- Recipe reprinted with permission from Michelle Schwegmann, Josh Hooten & Book Publishing Company.
- Serving Size: 6
- Calories: 403
- Sugar: 5
- Sodium: 41
- Fat: 10
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 64
- Protein: 23
- Cholesterol: 0