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Wrap It Up: 3 Irresistible Vegan Burritos with Custom Spice and Flavor

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  Here’s a set of three delicious vegan burrito recipes — each using a different ready-made vegan wrap — and each offering different options for spiciness (mild, medium, or hot, depending on your taste).   🌯 1. Smoky Sweet Potato  & Black Bean Burrito Wrap : Spinach Tortilla (green, vegan, store-bought) Filling: - 1 cup roasted sweet potatoes, cubed - ¾ cup canned black beans, rinsed and drained - ½ cup corn kernels (fresh or frozen) - ¼ cup red onion, finely diced - ¼ cup cilantro, chopped - 1 tablespoon lime juice - ½ teaspoon smoked paprika - Salt and pepper, to taste Heat options: - Mild: Add a few drops of mild chipotle mayo (vegan) or omit spice entirely. - Medium : Add a few dashes of your favorite medium-heat taco sauce or a sprinkle of chipotle powder. - Hot : Mix in diced jalapeños or a spoonful of spicy chipotle adobo sauce. Assembly: Layer sweet potatoes, black beans, corn, red onion, and cilantro onto the spinach wrap. Drizzle with lime juice and chose...

Miner's Kidney Bean Patties Recipe (egg-free, dairy-free)

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COURSE GRIND 2 C. Sunflower Seeds (or chop in food processor) IN LARGE Bowl, MASH 1 large can Kidney Beans ADD: *Ground Sunflower Seeds *1 Onion, chopped *1 clove Garlic, minced *1 C. Mushrooms, grated *2 C. whole wheat Bread Crumbs SEASONINGS: Add your favorites, such as: Cajun, Curry, Chicken-style (No MSG), 1/2 tsp. Salt, 1/2 tsp. Pepper MIX all thoroughly and let stand to weld together FORM BALLS. If too wet to hold shape, add more crumbs or too dry and falling apart, add moisture. FORM PATTIES on pan BAKE at 450F on well-greased cookie sheet for about 20 minutes until beginning to brown. SERVE with Shirley Gong's Mushroom Gravy if desired.