Vegetarian Pressure Cooker by Adams Media

Author:Adams Media
Language: eng
Format: epub
Tags: vegetarian, pressure cooker, cooking, recipes
Publisher: Adams Media
Published: 2012-03-14T04:00:00+00:00

Per Serving

Calories: 730

Fat: 31g

Protein: 40g

Sodium: 3930mg

Carbohydrates: 78g

Fiber: 18g

Chili Cheeseburger

If you are short on time, try using a store-bought vegetarian chili, such as Hormel’s vegetarian canned chili.

Serves 6-8

Ingredients

1 cup dried black beans

8 cups water

2 tablespoons vegetable oil

1 teaspoon salt

1 jalapeño, seeded and minced

3 cloves garlic, minced

1⁄2 onion, diced

1 tablespoon chili powder

1 tablespoon cumin

1⁄2 cup panko bread crumbs

1⁄4 cup parsley

Salt and pepper, to taste

6–8 hamburger buns

6–8 slices American cheese, or vegan Cheddar

2 cups vegetarian chili

Add the beans and 4 cups water to the pressure cooker. Lock the lid into place; bring to high pressure for 1 minute. Remove from the heat and quick release the pressure.

Drain the water, rinse the beans, and add to the pressure cooker again with the remaining 4 cups of water. Let soak for 1 hour.

Add 1 tablespoon of the vegetable oil and salt. Lock the lid into place; bring to high pressure and maintain for 12 minutes. Remove from the heat and allow pressure to release naturally. Drain the beans.

Pour the beans into a large bowl and add the rest of the ingredients except remaining oil, buns, cheese, and chili. Mash the mixture with a potato masher. Form the bean mixture into burger patties. Add the remaining oil to a pan and cook the burgers until they are browned on both sides.

Place 1 patty on each hamburger bun and top with a slice of cheese. Melt the cheese under a broiler or in the microwave for a few seconds, then top with a scoop of chili.

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