---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetarian, Vegan, Tex-mex, Main dish
       Yield: 8 servings
       2    Onions; finely chopped
       1    Garlic clove; minced
       2    Jalapeno peppers; seeded,
       1 lb Tomatillos, fresh; husked
            -and finely chopped
     1/2 c  Veggie stock
     1/4 c  Cilantro; chopped
     1/4 ts Cumin
     1/2 ts Sugar
       1 tb Lime juice
            Salt and pepper
       4    Vegeburgers
       8    Tortillas
    Crumble and cook vegeburgers until browned.
    Saute onion, garlic, and peppers over medium heat for
   2 to 3 minutes, until soft but not brown. Add the
   tomatillos and veggie stock. Simmer, covered, 6 to 8
   minutes, or until the tomatillos are soft.
    Stir in the cilantro, cumin, sugar, lime juice, salt
   and pepper. If the salsa seems too tart, add sugar. If
   too thick, add water.
    Stir the crumbled vegeburgers into the salsa and
   simmer 2 to 3 minutes. Glop onto a tortilla, fold
   over, and eat.
    From the files of DEEANNE