The eggs act as a binder for the ingredients. To make this a vegan dish, use 2 tablespoons chia seeds soaked in ¼ cup water or an egg alternative instead. This is one of my finest vegetarian burger/meat loaf recipes and I hope you agree.
Makes 4 burgers or one 9 by 5-inch loaf
3 tablespoons extra-virgin coconut or olive oil
1 onion, chopped
3 garlic cloves, finely chopped
1 red bell pepper, chopped
1 zucchini, chopped
2 cups chopped mushrooms
1 cup chopped cashew nuts
1 cup quinoa flakes or large-flaked rolled oats
¼ cup Tomato Sauce or prepared
2 eggs, lightly beaten (see recipe introduction)
1 tablespoon chopped fresh thyme
1 teaspoon sea salt
1. Heat the oil in a medium saucepan or skillet over medium-high heat. Add the onion and sauté 5 minutes. Add the garlic, bell pepper, zucchini, and mushrooms and cook, stirring frequently, until vegetables are soft, about 5 minutes. Set aside to cool slightly.
2. Preheat the oven to 350°F. Line a baking sheet with parchment paper (for burgers) or oil a 9 by 5-inch loaf pan.
3. Place the nuts, quinoa, tomato sauce, eggs, thyme, and salt in a large bowl, stirring to combine. Add the vegetable mixture and mix well.
4A. The Burger Option: Place 1 cup of the mixture onto the prepared baking sheet and pat into a 1-inch-thick patty. Repeat with the remaining burger mixture. Bake until browned on the outside and cooked through, about 45 minutes. Let stand for 5 minutes before removing from the sheet.
4B. The Loaf Option: Transfer the burger mixture to the prepared loaf pan, smoothing the top with a spatula. Bake until browned on outside and cooked through, about 1 hour. Let stand for 5 minutes before removing from the pan and slicing.