Soybean Burgers

1/2 c Dry soybeans

1 Eggplant

1 Onion; diced

4 Garlic cloves; minced

1 c Oats

1 1/2 c Wheat germ

1/2 ts Salt

Oil

---MUSHROOM GRAVY

--- 1 c Chopped onions

2 Garlic cloves; minced

1 c Chopped mushrooms

3 tb Butter or margarine

1 tb Arrowroot

1/2 c Water

1 tb Tamari

Cook soybeans in 3 cups water until tender, about 2 1/2 hours. Drain, cool and grind or blend to make 1 cup. Peel eggplant and cube. Combine with diced onion and 3 to 4 cloves garlic in saucepan and cook in enough oil to cover bottom of pan until onion is tender. Add oats, wheat germ, soybean mixture and salt. Stir in 2 tablespoons water. Dough should have consistency of thick paste. Press into patties and fry in 1/4 inch oil until done on both sides. To make gravy, saute chopped onions, 2 cloves garlic and mushrooms in butter until mushrooms are tender. Dissolve arrowroot in 1/2 cup water and add to mushroom mixture. Cook and stir until thickened. Add tamari. Serve patties with gravy. Created by: Golden Temple Conscious Cookery, Los Angeles (C) 1992 The Los Angeles Times