Thai Peanut Quinoa Squash Veggie Burgers

Thai Peanut Quinoa Squash Veggie Burgers

Admittedly, I was experimenting when I made these so I didn't pay close attention to measurements. I'm going to try to remember the best I can since these were so DELICIOUS! You will want leftovers or to freeze. I have had so many yellow squash from my garden this summer that I have tried many new things to expand cooking with them. This one is a definite keeper.

Ingredients

For the Burgers:

2 yellow squash

1/2 sweet onion

1 1/2 bella mushrooms

1 red bell pepper

3 cups quinoa

1 cup cauliflower rice

sesame oil

1/3 cup natural peanut butter (the type you have to stir the oil in)

tamari sauce to taste

4 tablespoons nutritional yeast

tablespoon cumin powder

2 fresh garlic cloves

2 Tablespoons arrowroot

Follow package directions for the quinoa. While it is cooking:

Preheat oven to 350 degrees

Place squash, onion, garlic, red pepper and mushroom into a food processor. Pulse until it has the same consistency of the cauliflower rice.

Using either a wok or cast iron pan, put vegetable mixture into hot pan with heated sesame oil. Only use enough oil to stir fry your veggies. 

When the quinoa is done (about 15 minutes) add the peanut butter and mix it with the quinoa. Add tamari sauce and nutritional yeast. Add and mix the veggies and arrowroot to the quinoa mix. Add cumin. Adjust spices to your palate. 

Cover your baking sheet with parchment paper. Make your veggie burgers and bake until golden brown. Carefully turn them over and cook until this side is golden brown.

I served over a simple red cabbage salad. 

Red Cabbage Salad

Ingredients for the Salad

1 cup of thinly sliced red cabbage

1/4 small sweet or read onion, thinly sliced

1 small apple

Fresh cilantro and purple basil (optional)

Thinly slice red cabbage (the amount is up to how much salad you want).

Thinly slice red or sweet onion.

Julienne slice a small apple. 

Top with fresh cilantro and purple basil.

Drizzle with Peanut Thai Sauce

Thai Peanut Sauce

For the Sauce:

Gluten free tamari sauce (soy sauce)

peanut butter

minced ginger (I keep a squeeze bottle of ginger in the fridge)

prepared chili garlic sauce (can be bought at most grocery or asian markets)

dash onion powder

agave

water

In a small bowl or blender add:

1. 1/3 cup peanut butter

2. squeeze 1/2 lime juice into the bowl

3. 2 - 5 tablespoons of tamari (depends on your salty preference. I actually use low sodium)

4. 1/4 - 1 teaspoon ginger

5. 1 teaspoon chili garlic sauce (can add more or less if you wish)

6. 1/2 to 1 teaspoon agave

7. onion powder

Mix together and slowly add teaspoons of water until you have desired consistency.

* If you prefer cashew butter instead of peanut butter, it is equally tasty.