thewaterbaby (thewaterbaby) wrote in vegancooking,

In Search of a Better Binder

As my vegan cooking skills continue to evolve and grow I am experimenting more with creating my own vegan entrees. The other day I was trying my hand at a veggie burger from lefterovers. I mashed some beans, added some cooked kasha, some marinated tofu, liquid aminos, olive oil, spices and a spoonful or so of wheat gluten. It was tasty but they wouldn't hold together. I baked them but they disintegrated when I put them on a bun.

I thought the wheat gluten would be a sufficient binder. Obviously I was wrong. What else could I have used to get them to hold together better?
Tags: substitutes-eggs-for meatloaf/meatballs
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