Repashy – Veggie Burger Gel

INGREDIENTS: Pea Protein Isolate, Rice Protein Concentrate, Stabilized Rice Bran, Ground Flaxseed, Alfalfa Meal, Coconut Flour, Dried Potato, Hominy Feed, Dried Seaweed Meal, Brewer’s Dried Yeast, Cane Molasses, Calcium Carbonate, Lecithin, Dried Kelp, Locust Bean Gum, Potassium Citrate, Malic Acid, Guar Gum, RoseHips, Hibiscus Flower, Calendula Flower, Marigold Flower, Paprika, Algae Meal, Turmeric, Calcium Propionate and Potassium Sorbate (as preservatives), Natural Fruit Flavor, Rosemary Extract, Magnesium Amino Acid Chelate, Zinc Methionine Hydroxy Analogue Chelate, Manganese Methionine Hydroxy Analogue Chelate, Copper Methionine Hydroxy Analogue Chelate, Selenium Yeast, Potassium Iodide. Vitamins: (Vitamin A Supplement, Vitamin D Supplement, Choline Chloride, Calcium L-Ascorbyl-2-Polyphosphate, Vitamin E Supplement, Niacin, Beta Carotene, Pantothenic Acid, Riboflavin, Pyridoxine Hydrochloride, Thiamine Mononitrate, Menadione Sodium Bisulfite Complex, Folic Acid, Biotin, Vitamin B-12 Supplement).

 Guaranteed Analysis: Crude Protein min. 35%, Crude Fat min. 8%, Crude Fiber max. 9%, Moisture max. 8%, Ash max. 9%, Calcium min. 1.2%.

DIRECTIONS: Mix one part powder into three parts water and stir until blended. Microwave until it starts to boil, remove and stir. Alternatively, bring water to a boil on stove, remove from heat, and stir in powder. Let container cool, or immediately pour into a storage container or mold, and let sit at room temp until firm. The finished gel can be cut into cubes, shredded, or used as a whole slab. Whatever is not used immediately should be treated as fresh food. It can be stored sealed in refrigerator for up to two weeks, and in freezer for up to six months. To adjust firmness of gel, use more or less water as desired.