Makes 12 Patties
2 Large Red Beets
3 Large Carrots
1 Cup of Quinoa
1 Small Onion
1 Handful of Chopped Mushrooms
Bean Sprouts
Chia Seeds
Vegan Mozzarella or Feta Cheese
Montreal Steak Seasoning
Salt & Pepper
Start the boil for the Quinoa (Stovetop & microwave instructions on package).
Prepare your Beets, Carrots, Onions, Mushrooms & Sprouts. With a grater, grade medium/large slices of the Beets & Carrots. Then, finely chop the Onions & Mushrooms into the mix. Add 1 Tbl Spoon of Montreal Steak Seasoning, followed by salt & pepper to taste.
Because we are subbing for the use of eggs you will need to soak 1/2 cup of Chia seeds & two parts water – stir & let it sit for 10 minutes. When the consistency has reached a pudding-like texture, proceed to pour into the Beet mixture – Followed by the cooked Quinoa.
When evenly mixed, scoop a medium/large sized amount to ball & shape into a patty form. Pan seer 6 minutes on each side or preheat oven to 350 Degrees and cook for 12 minutes.
Serve on a gluten free bun or over Ezekiel bread & your choice of vegan cheese!
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