Скачать с ютуб INSTANT *Vegan* Burger & Crumble Mix | Quick & Easy Taco Crumbles & Meatballs! Vegan Pantry Staple! в хорошем качестве

INSTANT *Vegan* Burger & Crumble Mix | Quick & Easy Taco Crumbles & Meatballs! Vegan Pantry Staple!

Burgers, Crumbles, and Patty Mix Makes about 3 cups of mix The instant dinner solution: whether it’s burgers, patties, or crumbles, this is a dry mix made of whole grains and legumes that you simply mix with hot water and seasonings for a few minutes before using. I’ve kept the base plain so that you can dress it up as you like with your choice of seasonings and additions, and then you will be ready to take off with your personal creative spin to turn it into crumbles for tacos, sausages for breakfast, or burgers for the grill. I’ve made some suggestions below for how to use it. Keep it simple, or have fun with it! 1 cup red lentils (use only red lentils, which rehydrate and cook faster than other varieties) 1 cup bulgur wheat or brown rice ½ cup pecans ½ cup dehydrated onions, or 2 tablespoons granulated garlic ½ cup nutritional yeast ¼ cup flax or chia seeds 1 tablespoon granulated garlic 2 teaspoons sea salt 2 teaspoons xanthan gum 1 teaspoon black pepper Combine all of the ingredients in a blender and process until the everything has been reduced to a gritty, sandy texture. Don’t over-blend to the point of it becoming smooth like flour; it should retain some grittiness like polenta. Store the mix in a jar in the pantry for up to two months, or up to 6 months in the refrigerator. To Use: For each cup of mix, use about ¾ cup boiling water or stock. Put the mix in a bowl. Add seasonings as desired – Italian herbs, chili powder, cumin, sausage spices, taco seasonings, or follow some of the suggestions below. Pour the hot water over the mixture, and stir well. Cover the bowl with a lid or plate, and let it sit for about 15 minutes until the liquid is wholly absorbed. The mixture will be gooey. Now you’re ready to turn them into dinner. For basic patties or burgers: Simply form them with your hands as desired and cook in an oiled skillet on both sides until firm. Once fully cooked, they will hold up to re-heating on the grill for a BBQ. For basic crumbles: In a non-stick skillet, heat about 2 tablespoons of oil. Cook the mixture over low heat, stirring and breaking up the mixture with a spatula for about 10 minutes until the mixture congeals into small pieces. At first, it will seem impossible that the gooey mixture will eventually congeal into crumbles, but they will. Italian Meatballs 1 cup Burger, Crumble, Patty Mix ¾ cup hot water 1 ½ cups mushrooms 1 ½ cups soft breadcrumbs 3 tablespoons tomato paste 1 tablespoon chopped garlic 2 teaspoons basil 1 teaspoon rosemary ½ teaspoon marjoram Salt and pepper to taste Preheat the oven to 350°. Rehydrate the dry mix by combining with the hot water in a large bowl. In a food processor, pulse the mushrooms until they are finely chopped but not pureed. Add them to the bowl with the mix. Add the breadcrumbs, tomato paste, garlic, and herbs, and mix well. Season to taste with salt and pepper. Form them into 1-inch or larger balls, and bake for about 25 minutes until firm. Cheesy Smoky Burgers 1 cup Burger, Crumble, and Patty Mix ¾ cup hot water 1 ½ cups mushrooms 6 ounces Smoked Vegan Mozz, such as Miyoko’s, or other smoked vegan cheese, crumbled or grated 3 tablespoons barbecue sauce Rehydrate the dry mix by combining with the hot water in a large bowl. In a food processor, pulse the mushrooms until they are finely chopped but not pureed. Add them to the bowl with the mix, and add the cheese and barbecue sauce. Mix well. Form into burgers, and cook in an oiled skillet on both sides until browned.