This delicious recipe is from the Levana Cooks newsletter. Levana Kirschenbaum is the author of the great cookbook, Levana Cooks Dairy-Free!

To keep this recipe gluten-free, nut-free, and/or soy-free, be sure to pick your breadcrumbs wisely!

Veggie burgers
 
1 medium onion, quartered
1 small bunch parsley
3 large cloves garlic
1/3 cup basil leaves, packed
1 10 ounce box frozen chopped spinach, squeezed dry
1 large carrot, grated fine
1 large zucchini, grated fine
1 cup fresh bread crumbs, a little more if needed to make a firm mixture [use gluten-free breadcrumbs for gf]
Salt and pepper to taste
1/3 cup olive oil
Pinch nutmeg
 
Preheat the oven to 375°F.
Finely grind the onion, parsley, garlic and basil in food processor. Transfer the ground mixture to a bowl, add all remaining ingredients and mix thoroughly. Form a dozen patties, and place them on a foil-lined baking sheet. Bake about 20 minutes. Serve hot or at room temperature, alone or with red pepper sauce (recipe follows) or other good sauce of your choice.
 
 
RED PEPPER SAUCE
 
3 red peppers, cored out, cut in large chunks
1/4 cup dry white wine
2 tbsp green peppercorns in brine, drained (settle for ground pepper)
1/2 cup olive oil
1/2 cup basil leaves, packed
1 tbsp paprika
Salt and pepper to taste
 
Process all ingredients till smooth. Store in a glass jar in the refrigerator.

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