I really like the flavor of these--I accidentally left out the bread crumbs and accidentally put more of the soy sauce so I ended up cooking them 12 minutes before flipping them and then another 5 and it still worked well, but they would probably hold together better with the bread crumbs (or oat flour). I love them by themselves, but also had it in a sandwich with kale, pickled onions, parsley, tomatoes, cucumbers, mustard and a bit of hummus---delicious!
Ingredients
- 1 can pinto beans* - drained, reserve liquid
- 2 tbsp reserved can liquid**
- 3 tbsp breadcrumbs - or oat flour - more if needed (I forgot and they came out ok ;-) in the photo above)
- 1 tbsp maple syrup
- 2 tsp soy sauce - or coconut aminos (I accidently did a tablespoon)
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp sage
- 1 tsp smoked paprika
- ½ tsp rosemary
- ¼ tsp thyme
- pinch of chili flakes (I omit since my stomach doesn't always agree).
- pepper to taste
Optional: some ground walnuts really add to this recipe
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Instructions
- Preheat the oven to 475 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Pulse together the pinto beans and reserved can liquid. Don't blend into total mush, keep a little texture.
- Mix the pinto beans with the remaining ingredients.
- Form into patties. This recipe will make 6 patties, if each patty is 2 tbsp worth of mixture. Place onto baking sheet lined with parchment paper.
- Bake for about 16 minutes, flipping the patties over after 8 minutes. Sometimes I cook it a bit longer for the firmness.
More details here :https://www.karissasvegankitchen.com/baked-vegan-breakfast-sausage-patties/
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