I was vegetarian for 6 years and had a relapse with meat for a while. I’m feeling better again and I’ve been working a lot with cooking at home as of late.

I have a basic understanding of why a lot of people prefer to stay away from wheat gluten, but am unsure how likely a person is to have an intolerance to it. Many people suggest less than one out of every hundred people, and some suggest that the humanity in general has an intolerance to it.

I’ve been making a lot of patties from fresh vegetables and I refuse to use eggs as a binder. I’ve been using breadcrumbs and sometimes gluten. I’ve made some awesome black bean burgers with onion, garlic, broccoli, carrot, breadcrumbs, and of course blackbeans. I however, made some lackluster squash and zuccini patties.

I’m looking for links, help, and suggestions for fresh patties.

I’m also looking to work with TVP in conjunction with gluten and am wondering what ratio works best.

I’ve made plenty of seitan that I enjoy a lot.

I’m wondering though what ways people have been successful at producing a texture like the gardein products…and the fake nuggets from earth fare. I like the sweet and spicy ones!!!

anyways, I’m trying to figure out some ways to find that texture and I’m more than happy to finally be on the site. Please, if you’d like to post any links to reading material for me (it doesn’t matter how extensive it might be) or favorite recipes, I’d be very thankful!!!

thanks again,

Hi there Dody!!!

I also love patties, my hubby love it too… I am always using banana buds and cardava bananas only… Can you share some of your patties recipes? Hope you can share it with me… Good day;)

As a binder for those patties, you can make an easy slurry: 1 tbsp flaxseeds to 3 tbsps water. Microwave a couple minutes. You’ll get a thick liquid. Use with the seeds, which are tasty and healthy, in anything you need a binder for.

What are flaxseeds? I haven’t encounter that yet… any alternative for that?