• 1 cup textured soy protein (textured vegetable protein)
  
• 1 cup water
  
• 3/4 cup ground walnuts or pecans
  
• 1/4 cup finely chopped or grated carrot
  
• 1 cup fresh vegan bread crumbs
  
• 1/2 teaspoon garlic powder
  
• 1/4 cup minced onion
  
• 1 teaspoon sweet bazil
  
• 1/2 teaspoon oregano
  
• 2 tablespoon soy sauce or Bragg's Liquid Aminos
  
• 3/4 cup vegan soymilk
  
• 1/2 teaspoon liquid smoke
  

Combine all ingredients. Mix well. Use large ice cream scoop to
measure out 6 patties, or divide mixture into six equal portions.
Fry, or place on Pam sprayed baking sheet, bake at 350 degrees 20-30
minutes, turning once. Be careful not to over-bake, since it will
make the burgers dry.

These may be brushed with BBQ sauce 5 minutes before removing from oven.
Serve on a whole wheat bun with Almond Mayonnaise and all the trimmings,
lettuce, tomato, onion, pickles, etc.

or- double the recipe, make 1/2 into patties, the other 1/2 into meatballs.
Use your hands or a 1 ounce ice cream type scoop to form meatballs
and bake at 350 degrees for 20 minutes. Serve with spaghetti sauce and
pasta.

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