|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 37g||13%|
|Dietary Fiber 6g||22%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Looking for a healthier, low-fat veggie burger? This recipe uses just a bit of tofu and lots and lots of veggies to form a healthy and high-fiber vegetarian patty. This veggie burger recipe is both vegetarian and vegan.
- 3 tbsp. olive oil (divided)
- 1/2 cup corn kernels
- 7 mushrooms (diced)
- 3 scallions (green onions, diced)
- 1/2 red bell pepper (diced)
- 2 cloves garlic (minced)
- 1 tsp. cumin
- 1 carrot (grated)
- 1 small potato (grated)
- 1/4 cup silken (soft) tofu
- Salt and pepper (to taste)
- 1/2 cup breadcrumbs
Gather the ingredients.
In a blender or food processor, process tofu until creamy and set aside.
Sauté the corn, mushrooms, scallions and bell pepper in one tablespoon of oil for 3 to 5 minutes. Add the garlic and cumin and cook for one more minute.
Remove from heat and add the carrot, potato, tofu, salt, and pepper. Add bread crumbs until the mixture holds together. You may need a little bit more or less than half a cup.
Shape the mixture into patties and refrigerate for at least one hour.
Heat remaining two tablespoons of olive oil and cook each patty until the veggie burgers are done, about 3 minutes on each side.