Asian Veggie Burger (Vegan)

Written by Orna Purkin, creator of OrnaBakesΨ
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I discovered these delightful Asian patties at Whole Foods Market, and they will now have a permanent place in my freezer for times when I’m hankering for Chinese Take-Out!°Since my mother grew up in Shanghai—and gave me a deep appreciation of Asian cooking and flavors—these veggie burgers were totally up my alley! They remind me of the wonderful, aromatic, vegetable cutlets that my grandmother, Liza (now 97), made each time we visited her in Israel. The predominantly ginger and soy flavors, and roasted garlic, make them extremely flavorful and distinctly Asian—without being too intense, as some of these exotic patties can be. Though hubby did still complain about my usual post veggie-burger dragon-breath! I love finding a plump, sweet pea or carrot, or a crunchy water chestnut (my personal fav). And if it’s made by Dr. Praeger, a cardiac surgeon, you know it’s good for you. Only 130 calories—with 4g of fiber and 6g protein to keep you feeling satisfied. I never quite got eating Asian-type burgers on a bun! A wrap maybe, but to me, these wonderful, oriental flavors don’t lend themselves toward being plopped on an American hamburger bun. I like to broil them in the toaster oven until nice and crispy on the outside, and soft and tender on the inside. Their deliciousness inspired me to create two of my favorite new healthy meals. Taking these pics was sheer torture, because the enticing aroma was wafting through the whole house and all I wanted to do was gobble them up!°
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Stir fry cooked, bite-sized pieces with bean sprouts and julienned water chestnuts with bamboo shoots. You can also add shredded cabbage, carrots, and celery. Flavor with soy sauce and a little toasted sesame oil. Add eggs lightly beaten with soy sauce and salt, and cook just until set. The gingery-goodness of the veggie burger permeates the whole dish.  Mmmhmmm good!°