“IMPOSSIBLY GOOD” VEGGIE BURGERS

Place the refried beans in a medium-large bowl and set aside.

Place the walnuts in the food processor and pulse-chop until coarsely ground (you don’t want them smooth). Add the brown rice, and pulse again several times. Transfer half of the walnut-rice mixture to the bowl with the refried beans. Leave the other half in the processor for now.

Heat half the oil in a large skillet over medium heat, and add the tempeh, browning for 1 to 2 minutes on each side, or until golden. Remove the tempeh from the skillet, blot on paper towels to remove excess oil, and let the slices cool slightly.

Add remaining oil to skillet and add the shiitake mushrooms. Sauté, stirring often, until the mushrooms no longer look raw and have started to grow limp, about 3 to 5 minutes.

Crumble or slice half the tempeh strips into pieces about 1/4 inch wide. Add remaining tempeh to the processor. When shiitakes are done, transfer them to the processor as well, along with the cornstarch, chipotle and sauce, and parsley. Pulse-chop again, making a slightly chunky purée. Add this to the bowl with the refried beans, and combine all the ingredients, making a thick mixture. Season to taste.

Form into 8 burgers, each about 3½ inches wide and 1 inch thick. Ideally, refrigerate the burgers for an hour or two before baking.

When ready to cook, preheat oven to 350 degrees Fahrenheit. Either oil a baking sheet or line it with a non-stick silicone sheet. Place the burgers on the prepared baking sheet.

Bake for 20 minutes, then remove pan from oven. Using a thin-bladed spatula, carefully turn over each burger. Continue baking for another 10 to 15 minutes, or until burgers are firm and a little crusty-looking on the outside. Serve hot, immediately, on buns with the fixings, or serve at room temperature. Leftovers, should there be any, are excellent cold in a next-day sandwich.