TVP Cacciatore Burgers on Portobello Buns

Finally…………………………..

TVP Cacciatore Burgers on mini Portobello buns with horseradish mayo sauce. Mmmmmm. We were so excited about these delicious morsels that I almost forgot to take a photo. The oldest mostly vegetarian son got irritated with the dinner disruption and declared, “Mom! Why are you always stopping dinner to take a picture of your food!?”
These little babies can hold up to grilling. Success. And they taste awesome.

Ingredients:
1 c. dry TVP
1 c. chicken flavored vegetable broth
8 oz. sliced crimini mushrooms
1/2 red pepper
1/2 medium onion
1 clove garlic
2 tablespoons low sodium tomato paste
1 tablespoon Worcestershire sauce
1/2 c. grated parmesan cheese
1 c. oat flour (or instant oats pureed into flour)
6 mini Portobello mushroom caps (for buns)
For the sauce:
2-3 tablespoons of mayo (regular, or vegan)
1 tablespoon prepared horseradish
Directions:
Re-hydrate the TVP with boiling chicken flavored broth. Pulse together in a food processor: onion, red pepper, garlic, and crimini mushrooms until chopped extremely small (do NOT puree). Let the TVP cool to room temperature. Drain off excess liquid. In a mixing bowl, combine TVP, mushroom mixture, oat flour, tomato paste, Worcestershire sauce, and parmesan cheese until well blended. Divide and make into 8 patties. The patties are now ready to bake or grill until browned on both sides.
*We grilled our patties at 400 degrees for 5 minutes each side. We also grilled the Portobello buns.
Apply a dollop of horseradish mayo and enjoy!

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Grilled Artichokes

Here in Michigan, we are about to start peak artichoke season. They are available at every grocery store and usually very inexpensive to purchase. I picked up 2 yesterday and we grilled them for dinner last night. They may look scary, but whole artichokes are like candy to us. Here is how to grill an amazing whole artichoke:
Ingredients
1 whole artichoke
2-3 garlic cloves chopped
1 lemon (1 teaspoon of lemon zest and the juice of the lemon)
1 teaspoon of black pepper
2 tablespoons of olive oil
2 tablespoons of melted butter (real butter or Earth Balance)
Directions
Fill a large stock pot with water (more than halfway) and bring to a boil. Trim the artichoke stem; leaving 1 inch. Cut the artichoke in half. Take a paring knife and cut just below the choke (the little hairs inside). Take a spoon and scrap out the choke. Add the de-choked artichokes to the water and boil for 20-30 minutes.
Take the artichokes out and let them drain. Mix the remaining ingredients in a small bowl. Grill at 400 degrees for 10-15 minutes, marinating the artichokes with the lemon and garlic mixture.

*We did not bother to trim the leaf prickers, but you may want to.