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| 1 Tasse | Raw bulgur wheat*, cooked |
| 1/4 Tasse | Gluten or whole wheat flour |
| 1 1/2 Teelöffel | Ener-G egg replacer mixed well with 2 T. water |
| 1 Esslöffel | Nutritional yeast |
| 2 Esslöffel | Tamari |
| 1 Teelöffel | basil leaves dried |
| 1/2 Teelöffel | poultry seasoning |
| 1/2 Teelöffel | paprika |
| 1/2 Teelöffel | sage |
| 1/2 Teelöffel | garlic powdered |
| 1/2 Teelöffel | black pepper |
| 1/4 Teelöffel | Crushed dried red pepper flakes |
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To cook bulgur wheat: Put one cup bulgur wheat in a saucepan with 2 1/2 cups water and one teaspoon salt. Bring to a boil, then turn down to medium-low and simmer for 20 to 25 minutes. Remove from hat and let stand for 10 minutes before using.
In a bowl, mix cooked bulgur wheat and gluten or whole wheat flour well.
Add nutritional yeast to egg replacer and water; mix into bulgur mixture. Add tamari and the rest of the seasonings, mixing well.
Form into patties and saute in a little vegetable oil in a nonstick skillet on medium-high heat for about 5 minutes on each side. Or bake them on a greased cookie sheet in a 350 degree F. oven for 20 to 25 minutes or until crispy brown on the outside.
at 01:40 Est
71511, 2253, Gt Cookbook echo moderator at net/node 004/005
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