Nutty Veggie Bean Patties
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 c. mushrooms1 c. onion1 c. red pepper1/2 c. finely chopped celery2 roma Tomatoes (I used roasted)5 cloves garlic (I used roasted)1 c. cauliflower (left overs)1 T pine nuts (leftovers)2 T. chopped parsley.5 cup drained black beans.25 c. soya granules1 c. water1 t. miso paste1/2 c. uncooked rolled oats2 oz chopped walnuts (or pecans, or almonds)2 egg whites, beaten til frothy1 T. olive or coconut oil
Heat oil.
Fry for 3 minutes: mushrooms, onion, red pepper, celery, tomatoes, garlic, cauliflower, pine nuts and parsley.
Add 1 c. water, 1 t. miso paste, and 1/4 c. soya granules. Simmer until the water is absorbed or evaporated.
Remove from heat and cool slightly. Add oatmeal, black beans, walnuts and beaten egg whites
Form into a loaf, balls or patties and bake 1/2 hour.
It also works to spray muffin cups and press the mixture into the cups. Divide into 4 servings for nutrition counts.
Serving Size: Divide into 4 servings.
Fry for 3 minutes: mushrooms, onion, red pepper, celery, tomatoes, garlic, cauliflower, pine nuts and parsley.
Add 1 c. water, 1 t. miso paste, and 1/4 c. soya granules. Simmer until the water is absorbed or evaporated.
Remove from heat and cool slightly. Add oatmeal, black beans, walnuts and beaten egg whites
Form into a loaf, balls or patties and bake 1/2 hour.
It also works to spray muffin cups and press the mixture into the cups. Divide into 4 servings for nutrition counts.
Serving Size: Divide into 4 servings.
Nutritional Info Amount Per Serving
- Calories: 271.1
- Total Fat: 12.3 g
- Cholesterol: 0.0 mg
- Sodium: 172.5 mg
- Total Carbs: 30.2 g
- Dietary Fiber: 8.8 g
- Protein: 15.7 g
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