Vegan Vegetarian Burger Chickpea Bean Patties
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 cans of Garbanzo Beans (3 cups), drained and rinsed then mashed4 tbsp olive oil1/2 cup water, heated to very hot4 tbsp bragg liquid aminos1 tsp Vogue Chicken Base (or other vegan chicken base/bouillion)2 cloves garlic minced5 tbsp nutritional yeast flakes 1 tsp poultry seasoning1 tsp paprika1 tsp thyme1 cup vital wheat gluten (Bob's Red Mill brand works great and is found in any food store)1/2 cup quick cooking oatmeal plain and uncookedspray oil for cooking, or non stick pan if it is truly non stick.
heat a non stick pan to medium, or just below medium heat if your stove cooks fast.
Chickpeas, drain, rinse and mash them with the olive oil.
Heat your 1/2 cup water and stir the braggs and Vogue chicken base into the heated water until thoroughly mixed. Add to the mashed chickpeas.
Add the garlic, yeast flaces, poultry seasoning, paprika, and thyme to the mashed beans and mix very well.
Add wheat gluten and oats and mix all very well. I use my hands to make sure it is mixed thoroughly.
Shape into 10 patties. I cook for about 5 minutes on each side because I like mine pretty soft inside. Or you can cook longer for a more "done" inside.
Chickpeas, drain, rinse and mash them with the olive oil.
Heat your 1/2 cup water and stir the braggs and Vogue chicken base into the heated water until thoroughly mixed. Add to the mashed chickpeas.
Add the garlic, yeast flaces, poultry seasoning, paprika, and thyme to the mashed beans and mix very well.
Add wheat gluten and oats and mix all very well. I use my hands to make sure it is mixed thoroughly.
Shape into 10 patties. I cook for about 5 minutes on each side because I like mine pretty soft inside. Or you can cook longer for a more "done" inside.
Nutritional Info Amount Per Serving
- Calories: 211.7
- Total Fat: 7.1 g
- Cholesterol: 0.0 mg
- Sodium: 602.2 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 4.8 g
- Protein: 15.3 g