This recipe is a variation of our Healthy World Burger, made with Thanksgiving-style herbs and spices. It’s a gorgeous dish with a chewy texture and subtle, savory seasonings.
1 cup cooked millet
½ cup cooked black rice
½ cup cooked red rice
1 cup cooked brown rice
1 small red onion
½ cup walnuts, finely chopped
3 garlic cloves, finely diced
½ cup garbanzo bean flour
2 Tablespoons dried sage
2 Tablespoons dried parsley
1 teaspoon porcini mushroom powder
2 Tablespoons ground flax seeds
¼ cup nutritional yeast
2 Tablespoons Soy Sauce/Tamari
½ cup hot water
2 Tablespoons apricot butter or other fruit jam
1 Tablespoon organic canola oil, optional, for sautéing onions and herbs.
salt and pepper to taste
Preheat oven to 350oF. Lightly brush four 1-cup ramekins with vegan butter or organic canola oil and set aside.
In a heavy duty stainless steel frying pan, sauté the red onion, garlic and herbs in organic canola oil, or dry sauté (adding 1-2 Tablespoons of water as necessary to prevent sticking) until the onions are translucent and the garlic is soft.
In a food processor pulse together the sautéed onion/herb/garlic mixture. When it is processed add the soy sauce or tamari, garbanzo bean flour, mushroom powder, flax seeds, nutritional yeast, apricot butter (or jam) and hot water. Pulse/Process to make a smooth batter. About 30 seconds.
In a medium-size bowl mix together the millet, rices, and walnuts. Add this mixture to processor. Pulse about 6-8 times to incorporate, scrape down the sides of the bowl and then process for about 5-10 seconds.
Fill ramekins with about one cup of mixture.
Cover each ramekin with parchment paper and the cover the parchment paper with foil. Place ramekins on a sheet pan or cookie sheet and bake in oven for 20 minutes. Remove the foil/parchment paper and bake an additional 15 to 20 minutes. The tournedos will be pulling away from the sides of the ramekins and they will easily unmold by removing with a small spatula. Serve with our creamy Dijonnaise.