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Mushroom Tofu Veggie Burger

1/2 cup rolled oats
1 1/4 cups coarsely chopped almonds
1 tablespoon olive or canola oil
1/2 cup chopped green onion, including tops
2 teaspoons minced garlic
1 1/2 cups chopped cremini, shiitake or other mushroom
1/2 cup cooked rice, brown basmati preferred
1/3 cup grated white cheddar cheese
2/3 cup mashed firm tofu
1 large egg plus 1 egg white, lightly beaten
3 tablespoons chopped parsley
1/2 cup dry bread crumbs
freshly ground black pepper

6 slices fresh mozzarella if desired
1/2 cup fresh salsa or marinara sauce, if desired

Place the oats and almonds on separate baking sheets and lightly
toast in a preheated 375 degree oven for 5 to 8 minutes or until
very lightly colored. Heat oil in a saute pan and over moderate
heat saute the onions, garlic and mushrooms until softened and
lightly colored. Add the oats and continue to cook for another 2
minutes, stirring constantly. Remove from heat and cool mixture.
Combine the onion mixture with the rice, cheese, tofu, eggs. parsley,
bread crumbs and almonds and stir to combine. Season to taste with
salt and pepper. Shape into 6 patties and saute or broil until
golden and crisp on the outside. Top with a slice of fresh mozzarella
and a teaspoon or two of fresh salsa and serve immediately as is,
or between toasted slices of whole grain bread. This recipe yields
6 servings.


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