i was just sent this link from my sister, and i have to say, its rather unsettling. to put it briefly, unless your veggie faux-meat is 100% organic, the soybeans used to make it were likely processed with hexane. “If you’ve heard about hexane before, it was likely in the context of gasoline—the air pollutant is also a byproduct of gas refining. But in 2007, grain processors were responsible for two-thirds of our national hexane emissions. Hexane is hazardous in the factory, too: Workers who have been exposed to it have developed both skin and nervous system disorders. Troubling, then, that the FDA does not monitor or regulate hexane residue in foods. More worrisome still: According to the report, “Nearly every major ingredient in conventional soy-based infant formula is hexane extracted.”
article here: http://motherjones.com/blue-marble/2010/04/which-veggie-burgers-contain-neurotoxin
to put it bluntly, thats fucked up. to help ease your veggie burger sorrows, heres one of my best veggie burger recipes that i posted on vegweb.com a few years back. make them, eat them, and breathe a sigh of relief that you’re one more step away from scary monster foods.
http://vegweb.com/index.php?topic=17344.0
Mushroom Walnut Oat Burgers
Ingredients
4 cups water
1/4 cup Braggs Liquid Aminos or soy sauce
1 tablespoon vegetable stock base (I used Vogue brand)
2 tablespoon nutritional yeast
2 tablespoon powdered egg replacer, no added water (I use Ener-G Egg Replacer)
1 8 oz package tempeh, crumbled
12-16 oz mushrooms (any, but I prefer crimini)
1 cup walnuts
1/2 red onion
3/4 cup carrots
1/2 cup or more, whole wheat flour or chickpea flour
3 cups regular oats (not the quick cook kind)
Directions:
Place water, braggs, nutritional yeast, egg replacer, stock base and crumbled tempeh in a large pot and bring to a boil. In a food processor, grind the walnuts, mushrooms, onions and carrots and add to the pot. Boil this mixture for 5 minutes. In a second bowl, combine the oats, and flour, add to the pot. cook on medium for 5-8 minutes, or until extremely thick. pour into a bowl and chill for 2 hours.
Preheat oven to 350 degrees F. Scoop out oat mixture and shape into patties of desired thickness, I usually get about 14 from this recipe. Place on a parchment covered baking sheet and cook for 15-25 minutes per side.
Cool, wrap and freeze until ready to use.
Serves: makes 14-16 Big Burgers
Preparation time: 20 minutes + baking
vegan mushroom walnut burgers
