Gluten Free Veggie Burgers | Food Stuff

Ingredients

• 12 ounces portabella or baby bella mushrooms, sliced
• 6 ounces baby spinach
• ½ teaspoon black pepper
• 2 tablespoons Kitchen bouquet (found in the spice aisle at the supermarket. Note that this is a vegetable based product)
• 1 cup finely shredded carrots
• 2 eggs, beaten
• 3 tablespoons extra virgin olive oil
• 2 garlic cloves minced
• ½ cup flax seed or ground flax seed if available
• 1 15-ounce can hominy, drained and rinsed
• 2 tablespoons mayonnaise
• ½ cup dried mushrooms, preferably shiitake (increase rolled oats if you can't get dry mushrooms)
• Vegetable or olive oil to fry prepped burgers
• 1 teaspoon fresh oregano, or half teaspoon dry oregano
• ¾ cup dry uncooked quinoa (buy the pre-rinsed if you can)
• 8 ounces red bell pepper, chopped
• 4 ounces red onion, chopped
• 6 ½ ounces original Rice Chex cereal (which will measure out to 2 cups once processed)
• ¼ cup gluten free rolled oats
• 1 teaspoon salt
• 1 teaspoon smoked paprika
• 1 teaspoon fresh thyme, or half teaspoon dry thyme
• 3 tablespoons vegetable shortening
• 1 ½ cups vegetable stock
• ¾ cup chopped walnuts