Recipe Vortex

1 cup veggie broth

1/2 cup quinoa

1 tsp red pepper flakes

30 oz (2 cans) black beans drained

1 cup sourdough bread crumbs

4-6 cloves garlic, minced

1 medium red onion, diced    

1 cup diced mushrooms

1/2 orange bell pepper seeded and diced. A red or yellow pepper will do

4 stalks of cilantro, chopped

2 tbsp Worchestershire sauce

1 tbsp chili powder

1 tsp turmeric

1 tsp black pepper

1 tsp paprika

1/2 tsp cumin

Salt to taste

BBQ Sauce

Mushrooms

1. Cook quinoa in veggie broth with red pepper flakes (15-20 mins on low, covered).

2. Drain black beans. Mash black beans, and then mix in all the other ingredients. Add rice flour if mixture seems too moist.

3. Form into patties and fry over medium heat in a little olive oil.

4. Serve on sourdough bread or buns. Top with barbecue sauce, sautéed mushrooms.