Posted by Jennifer (the RD)
After posting the Okara burger recipe last week, I realized that I probably should have done a better job of explaining what Okara actually is. When I was a child, my grandmother used to make a Japanese dish out of okara. It was almost like an ultra smooth version of couscous in that it was very soft and had little texture. It had a slightly sweet, slightly sour, slightly salty taste and always had shiitake mushrooms and other veggies in it. I took a picture of this dish straight off of the package of the dried version that you can find at Marukai.
Okara is the pulpy fiber that is left over from making soy milk. I did not figure this out until I was an adult. I used 75% fresh Okara and 25% dried Okara in the veggie burger recipe I posted last week. Above is a picture of the fresh okara before it went into the burger.
Posted by Jennifer (The RD)
This is an extermely inexpensive way to eat a veggie burger. You can make these burgers for a fraction of the cost of regular veggie burgers. I came up with this recipe because students in my vegetarian course were complaining about the cost of vegetarian convenience items. I used okara, which is the pulpy fiber that remains after making soy milk. I usually buy it at Marukai in Gardena, but I heard it is also at Meiji Tofu, also in Gardena. Recently, I bought a small bag at Tozai foods in Rosemead. Sometimes I use 25% dried Okara (bought in the package) amd 75% fresh okara because the addition of dried okara seems to help the burger bind a little better.
- 2 cups okara (soybean pulp I buy it at Marukai in Gardena)
- ½ cup steel cut oats
- ½ cup diced veggies (I used mixed colored bell peppers)
- 2 TB imitation bacon bits (optional)
- ¼ Cup plus 2 TB Teriyaki sauce (I used Soy Vay)
- ¼ cup water
Combine all ingredients and press firmly into patties; place on a lightly greased baking pan and bake at 350 degrees – approximately 15 minutes on each side. Since these burgers contain no egg, they are somewhat fragile, so be careful when turning them.