Date: Thu, 20 Oct 94 09:14:11 CDT
From: wallis@oxygen.aps1.anl.gov (David Wallis)
This dish was really easy to make, and tasted good. The gravy is rich
and thick, and fat free! I served this with real mashed potatos, corn,
green beans, and baking powder biscuits. The recipe is easy to
increase to any size. Just allow 1 or 2 patties per person, and layer
in the pan with the musrooms and onions.
"Swiss"
2 veggie burger patties. Your choice, but I used the Morningstar
Farms fatfree veggie burgers - I like to see the veggies in
them!
1/2 onion, sliced, and the slices cut in half and broken apart
1/4 lb. fresh mushrooms, washed and sliced
2 Tbsp flour
1 cup water
1 tsp Kitchen Bouquet
dash Liquid Smoke
salt
pepper
Place veggie burgers in bottom of a glass baking dish (frozen burgers
are fine). Cover patties with sliced onions and mushrooms. Mix the
flour and water until all lumps are gone. Add Kitchen Bouquet and
Liquid Smoke, salt and pepper. Pour gravy over the top, cover with lid
or aluminum foil. Bake at 350 degrees for 45 minutes to 1 hour. Check
occaisionally, and add water if necessary. Gravy can be served over
the top of the meat, or poured into a gravy dish and spooned over
mashed potatos, etc., too.
kwvegan vegan