1 c. cooked brown rice

1/2 c. cooked bulgur

1 c. grated zucchini (~1/2 medium zucchini)

1/4 c. grated red onion (1/8 large red onion)

1/4 c. grated carrot (1 small carrot)

2 garlic cloves, minced

1/2 c. wheat gluten flour (vital wheat gluten)

1/4 c. chopped roasted red pepper

2 t. minced oregano

salt and pepper to taste

1 T. soy sauce

1 T. water

1 T. flaxseeds

Cook rice and bulgur.

Grate zucchini, onion, and carrots. Chop the garlic. Chop the roasted red pepper.

Place the rice, bulgar, zucchini, onion, carrots, garlic, roasted red pepper and oragano in a food processor. Pulse to combine.

Add the wheat gluten flour and salt and pepper to the mixture in the food processor. Process until well combined. Pour out into a bowl and mix with hands for a few minutes to help activate the gluten.

Place the soy sauce, water, and flaxseeds in a blender and blend until viscous. Mix into the burger mixture. Let sit for ~15 minutes.

Preheat the oven to 350º F.

Line a cookie sheet with parchment paper. Form the mixture into patties (makes 4-5 patties) and place the patties on the cookie sheet. Bake for about an hour, flipping halfway through the cooking process.

Makes 5 burgers. 3 pts per burger.

Vegan Planet, p. 460