Day 57

Vegan eggplant wild rice burgers

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4 slices of GF bread for making bread crumbs
2 eggplants roasted
1 cup wild rice boiled
1 shallot finely chopped
1 large garlic clove crushed
100 g smoked tofu crumbled
1 cup shredded jalapeño pepper soy cheese
3 tbs fresh chopped parsley
Cayenne pepper
Salt
Pepper
Sesame seeds

First I dried out some GF bread in a preheated 200F for about 30 min.

I roasted the eggplant.

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I peeled it and let it drain for about 1hr. Then I finely chopped it.

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I boiled the wild rice and let it cool completely. In a large bowl, I put the eggplant, added the wild rice, crumbled tofu, cheese, shallot, garlic, parsley and half of the bread crumbs. Mixed it well and started forming the burgers.

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On a plate a put the rest of bread crumbs and added salt, pepper and some cayenne pepper and sesame seeds.

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I ran each burger through the bread crumb mix. I let the burgers cool down in the refrigerator for an hour before I cooked them. I used a griddle to cook mine.

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I also made a spicy sauce to go with the burgers.

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Vegenaise
Sriracha sauce
Mustard
Horse radish

I didn’t really use specific quantities. I mixed little by little until I got it perfect to my taste.

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