1 cup walnuts, soaked for about 15 minutes, then drained
1/2 cup fresh or frozen corn (if using frozen, thaw first)
1/2 cup carrots, finely chopped
1 small onion, minced
1/2 red bell pepper, finely chopped
2 cloves garlic, minced
1 Tbsp. dried onion flakes
1 Tbsp. cumin
1/2 tsp. coriander powder
salt & pepper, to taste
1/4 cup cilantro, chopped
1 tsp. Liquid Smoke
1 tbsp. Bragg Liquid Aminos
1 tbsp. vegan grated “Parmesan” cheese
1/4 cup vital wheat gluten
~1/2 cup edamame-kale hummus (or your favorite hummus)
slices of red onion
4 hearty rolls/buns
Line a baking pan with parchment paper. Set aside.
In a skillet over medium heat, sauté the onions, bell pepper, and garlic in a little water or vegetable broth until soft. Stir in the onion flakes, cumin, coriander, and salt and pepper. Remove from the heat and set aside.
In a food processor, process the walnuts until finely ground – but don’t go into nut butter territory.
In a large bowl, mash the beans, leaving some whole. Add the onion mixture, the walnuts, and the remaining ingredients and use your hands to mix everything up. Divide the mixture into four and form into flat patties. Place patties on the baking sheet and place in the refrigerator for an hour or so.
Preheat the oven to 375-degrees F and bake the burgers for 20 minutes, then carefully flip (they will be very soft) and bake for another 20 minutes or until beginning to brown and firm up. Serve immediately with hummus, red onion slices, and greens – or let the burgers sit for 20 minutes or so – they’ll continue to firm as they cool.