1 medium carrot
1/4 small onion
1/2 head cauliflower
4-5 cups leftover cooked rice
1 1/2 teaspoons salt
2 teaspoons Italian seasoning
1 teaspoon garlic powder
1 tablespoon Bragg's aminos
3 slices vegan bread
1-3 tablespoons jalapenos
3 slices vegan cheese
1/4 cup flour
4 egg replacers (http://vegweb.com/index.php?topic=7678.0 )
1 (12.3 ounce) package firm tofu
oil, as needed
1. Preheat oven to 375 degrees Fahrenheit. In food processor, finely chop carrot, onion and cauliflower. Place in large bowl with rice.
2. Mix in salt, spices and aminos. Whiz bread in food processor, add jalapenos and cheese and pulse to chop. Add to bowl. Add flour, egg replacer and tofu.
3. Mix together well (I use my hands). Lightly spray 2 parchment covered cookie sheets. Form into 30 balls and place on sheets.
4. Lightly oil or wet hands and press down on each ball to form a patty with a slight well in the center. Bake for 20-30 minutes.
Serve with sour cream, guacamole, hot pepper jelly or raita.