Vegan since 1975, I decide to answer the question, "What DO you eat?" These posts tell about some meals and recipes my family and I have enjoyed over the years.

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Wednesday, June 20, 2012

Vegan Okara Burgers


This might not be too interesting to anybody who doesn’t make soy milk, but if you do, you are always on the lookout for something to make with the okara, or leftover soy pulp, resulting from straining the soy milk. Okara is still full of nutrition and fiber, so it seems a shame to compost it.

OKARA BURGERS  are not hard to stir up, they use up the okara from making three batches of soy milk – which I do at least twice a week – and they are an easy dinner for a hot summer day, along with some salad and noodle or potato salad. You don’t need to serve okara burgers on a bun, but I had some around, so I did.

These can be made with various vegetables, but I used what I had on hand. This recipe makes sixteen burgers, and you can then easily freeze them for a later time – a gift to your future self, who is most likely too hot to cook. 

Ingredients
2 ½ cups – okara, or soy pulp (two tubs of mashed tofu would probably also work)
1 cup – cooked rice cereal (or whatever other cooked grain you have left over, or crumbled bread)
1 cup – gluten powder (you will need some sort of flour product to help the burger stick together; use something else if you are gluten intolerant)
10 cloves – garlic, minced
2 large – onions, chopped
1 large – green onion, chopped
2 large – radishes, chopped (I wanted some color; red or yellow peppers would also work)
4 TBl olive oil
Seasonings – salt, black pepper, red pepper, turmeric, tamari, curry powder or whatever else you like. Mine weren’t flavorful enough, so I ended up sprinkling tamari on them at the end. A mild burger isn’t so bad, though, if you serve it with ketchup or mustard. I prefer mustard.

Method
Preheat oven to 350 degrees.

Saute the vegetables – onion, garlic, green onion and peppers, if you use them (not the radishes, though).

Mix them in with any cooked leftover grains you have (rice, oatmeal, corn grits or bread crumbs), the soy pulp/okara, the gluten powder or other flour, the chopped radishes and the seasonings.

Oil two large cookie sheets. Pat out sixteen flat rounds, about half an inch thick. Bake the patties for forty minutes on one side, and twenty to thirty minutes on the other. You may have to move the pans up or down in your oven. You want the outside to get crispy, but the inside will still be soft and chewy (if you use the gluten powder).

Don’t make the mistake of telling anyone what is in these. My younger boys are prejudiced against okara, because I have tried to put it in so many dishes. My older son loved them, though, as did my partner. They are good cold the next day for a snack.


6 comments:

  1. Sometimes I stumble upon a blog post that perfectly answers a question that brought me to perform a search in the first place - your post is a good example of such a happy encounter. Thanks! :-)
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  2. Cranked up the soymilk maker, the first time in quite a while and I am going to use your recipe for the Okara I saved. Thanks

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    Replies
    1. I got busy and put mine away for awhile, but it is nice to know it is there when I have more time and less money!

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  3. I made tofu for the first time yesterday. I had some leftover Indian fried rice with vegetables and mint chutney that I put in. Some vital wheat gluten, garam masala, tamari, Braggs, garam masala, red pepper flakes, ground cumin. They are not tasteless! Yummy, thanks.

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