2 c. soy beans
6 c. stock or water
2 tbsp. oil
4 garlic cloves, diced
2 lg. onions, diced
1 carrot, diced or grated
2 stalks celery, diced
1 green pepper, diced
1 tsp. sea salt
1/2 tsp. oregano
1/2 tsp. garlic powder
1/2 tsp. basil
1/2 tsp. parsley
6 tbsp. tamari
2 tbsp. peanut butter or tahini; optional
2 c. cooked millet, or cooked rice
Soak the soy beans in water to cover overnight. Put soy beans and stock in a large pot, and cook over low heat for 2 1/2 hours
until soft, making sure they are always covered with liquid.
Heat the oil in a large skillet over medium heat; add the garlic and saute for 3-4 minutes. Add the onions and cook for 5 minutes, until golden. Mix in the carrots, celery, pepper, and seasonings. Cook for 2 minutes, until tender.
Preheat oven to 400 degrees. Oil a cookie sheet. Drain the soy beans and mash well. Combine with the sauteed vegetables and the millet in a large bowl. Add the tamari and peanut butter, if desired.
Form the mixture into patties and place on the cookie sheet. Bake for 20 minutes; turn burgers over and bake for 20 minutes more.