Beany-Burgers

Ingredients

Beany burger mix:

1 pkg. (16 oz.) Morningstar Farms Veggie Crumbles
1 can (15 oz.) Bush's Vegetarian Baked Beans
1/2 cup of ketchup
1/2 cup of chopped onion
1 tablespoon of mustard
1 teaspoon of salt
1 teaspoon of ground cumin
3/4 cup Veggie Shreds vegan cheddar cheese

Biscuits:

1 cup of all-purpose flour
1 cup of whole wheat flour
1 tablespoon of baking powder
1 teaspoon of salt
1 tablespoon of sugar
1/3 cup of vegan shortening (Earth Balance)
1 cup of soymilk

How we make it

Start the biscuits first.

Preheat oven to 450°F.

In a large bowl, whisk together the dry ingredients.

Cut in the shortening, mixing til the dough resembles coarse crumbs.

Slowly, stir in soymilk until the dough mixture pulls away from the bowl, adding a little more flour as needed.

Place dough on a floured surface and knead the dough for several minutes. Do not over-work it, just blend it well.

Pat dough to about a one inch thickness, and cut dough using a biscuit cutter or a floured glass.

Place on lightly greased or sprayed baking sheet and bake for about 12 minutes or until beginning to turn a light, golden brown.

While the biscuits are baking prepare the beany burgers.

In a medium skillet heat a tablespoon of olive oil. Add in the veggie crumbles and onion and begin to "brown" them.

Add in the salt and cumin and stir well. Cook another 2 or 3 minutes.

Add the remaining ingredients - mustard, ketchup and baked beans, and allow to cook to heat through.

As the biscuits finish baking, remove them from the oven, spoon about 1/3 cup of the beany burger mixture onto each biscuit, top with vegan cheese and return to the oven for about 5 more minutes or until cheese melts and biscuits are nicely browned.

Plate the biscuits and serve with steamed broccoli and apple slices.