Portabella Mushroom Burgers

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Bring to a boil;
2 c. water
1 vegetable bouillon cube
2 T. dried vegetable flakes
Add, cover and simmer on low 5 minutes stirring frequently;
2 T. steak sauce (Vegan) (or substitute ketchup)
1 1/2 c. TVP (chunks)
2 t. liquid smoke (optional)
1/2 t. black pepper

Remove from heat and let cool 10 minutes stirring occasionally, Add;
1 1/2 c. cooked barley
8 ounces portabella mushrooms, chopped fine
1/4 c. vegetable oil (optional)
Separately, measure into bread machine or dough mixer;
1 c. vital wheat gluten

Add TVP mixture and mix 12 - 15 minutes.
Process through a food grinder with the coarse blade.
Make into patties and bake @ 425’ on a lightly oiled or sprayed sheet tray for
10 - 13 minutes each side.

Finished burgers can be served on a bun or simmered in a sauce for a few minutes. My favorite way is in a vegan brown sauce with white wine and a little pickled ginger, garnished with fresh cilantro.