As a child, I attended a church youth group that spent time together at our youth pastor’s house on Friday nights. I had the memories of gathering with friends, riding a motorcycle around the property, swinging from a rope tied on the tree, singing songs and roasting marshmallows around the fire. Among the memories of Friday nights, was a memory of how an amazing cook the youth pastor’s wife was. She used to make all kinds of vegetarian meals for us and I often had the opportunity to help her with some. One particular meal that stood out to me were these fabulous vegetarian burgers that everybody loved. When I came across this recipe, called “Bill’s Burgers”- she must have passed it on to us, I thought it would be a great idea to make an inspired version of my own.
Since my girls helped me come up with this recipe, I let them name it. So, J&O named these burgers “Daddy’s Patties.” This was fitting, since we were making them for daddy too. The burgers that I created from the inspiration, are packed full of flavor, of course vegan, and gluten free. I am excited to share my recipe with you. Enjoy!
- 1 can Meatless Select Taco Filling
- 1 pkg. firm tofu drain liquid
- 1 pkg. Glutino Gluten Free Crackers original, crushed
- 1 Tbs ketchup
- 1 1/2 cups Gluten Free Oats Old Fashioned
- 1/4 tsp salt
- 1/2 cube Edward & Sons Not-Beef Bouillon Cubes
- Organic coconut oil
- In large mixing bowl put in taco filling, crushed crackers, oats, tofu, ketchup, and seasonings. Mix until ingredients are well incorporated.
- Put 1+ tsp of coconut oil in warm pan. Make burgers the size of the palm of your hand.
- Over medium heat place burgers in pan and let sit until brown on each side.
- Serve on a lettuce leaf or on warm homemade bread, whatever your preference.