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10 peeled and chopped carrots
2 tablespoon vegetable oil
3 minced garlic cloves
3 roughly chopped onions
2 diced celery stalks
2 diced green peppers
5 tablespoons tamari
1/2 teaspoon garlic powder
1/2 teaspoon basil
1/2 teaspoon paprika
1/2 teaspoon oregano
1/2 teaspoon parsley
1/2 cup tahini
5 tablespoons peanut butter
1/2 cup wheat germ
Salt and pepper to taste
Place the carrots in a medium-sized saucepan containing 3 or 4 inches of water or vegetable broth and boil over medium heat until soft. Drain and mash well with a potato masher. In a large skillet, heat the oil over medium heat. Add the diced garlic, onions, celery, and peppers; sauté for until onions are transparent. Add the tamari, basil, garlic powder, parsley, and oregano and sauté until vegetables are soft. In a large bowl, combine the carrots, sauteed vegetables, tahini and peanut butter. Add salt and pepper to taste. Add enough wheat germ to the burger mixture to make it hold together. Preheat oven to 350 degrees F. Form the mixture into patties, and place on an oiled cookie sheet. Bake for 10 to 12 minutes or until golden on the top. Turn patties over and bake until golden brown on the other side. Serve on kieser rolls.
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