Always vegan, always whole. 

Usually I change or modify recipes I've found from other sites, because of my personal tastes or opinions. But, this is a special case! Originally from forksoverknives.com  my father found this recipe on their app and has made it a few times over the past few months. Packed full with protein, fiber, vitamins, and wholesome nutrients this patty is delicious. And I don't like to call it a burger, because you needn't put it in a bun or anything like that, you can serve this with practically anything to make a beautiful and nutritious meal. I hope you enjoy!

Ingredients:

1 cup carrots

1/2 cup red bell peppers

1 clove garlic

1/2 cup nutritional yeast

1 tbsp tomato paste (or ketchup)

1 tsp salt

1 tsp red wine vinegar  

1/2 tsp Dijon mustard

1 fresh thyme (or rosemary leaves) 

1 cup rolled oats

2 14 oz. can chickpeas

(Optional) Black Pepper to taste

Directions:

1.)  Add carrots, bell pepper, and garlic to a food processor and pulse until finely chopped. 

2.) Add remaining ingredients, except the rolled oats, and process until the smooth. Scrape down from sides occasionally.  

3.) Add rolled oats and process until smooth.

4.) Remove the bowl and chill in fridge for about a half hour.  

5.) When ready to shape, scoop out of bowl and form with hands. 

6.) To cook place patties on a non-stick skillet over medium/medium-high heat. Let cook on one side for about 7-8 minutes or until golden brown.  

Also if you want they can be baked at 400 F in the oven for about 20 minutes. Flipping half way through. Although personally I like the crisp crunch from the pan.  

7.) Flip and cook for another 5-7 on the opposite side.  

8.) Finally serve with whatever you can think of!!! 

 

The patty is a little hard to see. But here I ate it with the coleslaw I featured last week, tater-tots, and the savory waffles from my vegan "chicken" & waffles recipe a while back. Drizzled with barbecue sauce and ketchup and a glass of homemade lemonade to drink!

The patty is a little hard to see. But here I ate it with the coleslaw I featured last week, tater-tots, and the savory waffles from my vegan "chicken" & waffles recipe a while back. Drizzled with barbecue sauce and ketchup and a glass of homemade lemonade to drink!

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